Making delicious pineapple bag at home

Making delicious pineapple bag at home

Introduction:

"I've always loved pineapple buns. I don't know if it's because I came into contact with this when I first came into contact with West Point, or I like the unique taste of pineapple buns. Before baking, I would go to a pastry shop to buy some cakes, and pineapple bag is one of the first choices. Since the beginning of baking, basically no longer go to the West Point shop, but go to the West Point raw material shop. I bought my own raw materials, and I also began to learn DIY pastries. Although the sales samples were general, the taste was very popular. I've always wanted to try this pineapple bag, but I didn't try it because I saw the production method written by others a long time ago and felt that the production process was too complicated. One day, when I have time to rest at home, I go into the kitchen and toss about what I like. I just take this pineapple bag to practice. After trying it, I find that the production process is not as complicated as I thought. "

Production steps:

Step 1: put the raw materials of bread (yeast 5g, warm water 150g, high gluten flour 250g, low gluten flour 50g, sugar powder 30g, butter 15g): warm water, sugar powder, high gluten flour, low gluten flour, yeast into the bread barrel in turn, start the bread machine and flour procedure, add butter after the flour procedure, restart the bread machine and flour procedure, and wait for the bread machine to finish the flour procedure twice The dough was fermented at room temperature for about 1 hour (about twice the size)

Step 2: knead and exhaust the fermented dough. After the gas is discharged, divide it into 6 equal parts and let it stand for about 15 minutes (second fermentation)

Step 3: soften the butter required for the raw materials of pastry (pastry: 50g butter, 50g powdered sugar, 2 eggs, 110g low gluten flour) at room temperature, beat it with a manual beater, and then add powdered sugar to make it white

Step 4: pour in the egg, mix well, sift the low gluten flour into it, knead well, and then knead it into a non stick pastry dough

Step 5: divide the pastry into 6 equal parts, take out 1 part, flatten and wrap the dough

Step 6: use a knife to draw a cross net on the surface of the pastry, and then ferment for about 30 minutes. After fermentation, brush the egg liquid on the surface

Step 7: preheat the oven 180 degrees and bake the upper and middle layers for about 15 minutes

Materials required:

High gluten flour: 250g

Low gluten flour: 160g

Sugar powder: 80g

Butter: 65g

Warm water: 150g

Eggs: 2

Yeast: 5g

Note: 1. The pastry dough is sticky to the hand. When pressing, you can dip some flour on the hand. 2. The skin baked by this formula is a little hard, and we look forward to improving next time

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet