Learn to bake with Shuai

Learn to bake with Shuai

Introduction:

"Pineapple buns are famous, and they are also suitable for novices to make bread in the baking circle. How can you miss it. Pineapple bags are divided into three types: Hong Kong style, Cantonese style and desktop style. Today, Shuai comes to a desktop style. In fact, the three kinds of making methods are roughly the same. In the Cantonese style, there is only one more step to brush the egg yolk. In the Hong Kong style, the pineapple skin is sugar. The taste is not the same. The skin is not wrapped, but rolled on the back cover. These are also handsome now learn now sell, said not in place, please advise, have the opportunity later slowly presented. Shuai has increased the amount of pineapple peel on the basis of the original recipe, which will make it taste more delicious. Especially if you take a bite of the freshly baked pineapple bag, you can think about it. Ha ha, Shuai used to shoot less baked pineapple, which is also in the process of exploration, so the first few films are not so good, and I believe they will be better in the future. I'll bake more in the future, and I'll try the shooting style of baking works later. "

Production steps:

Step 1: first make pineapple body, put all the ingredients except butter into the bread maker, then add butter, then knead the two kneading procedures to the full expansion stage, and then wake up to twice the size

Step 2: make pineapple peel at this time, add butter and sugar powder, and beat until the color is lighter

Step 3: at this time, slowly add 20g egg liquid in several times and stir evenly

Step 4: sift in 80g low flour, mix well with a rubber scraper, and then refrigerate for 30 minutes (for shaping)

Step 5: divide the dosage into 35g

Step 6: let the dough out at this time

Step 7: divide into six parts and relax for 20 minutes after rounding

Step 8: knead the dough again, press the pineapple skin into a round cake, and wrap the pineapple skin

Step 9: slowly push up, like making moon cakes, close the mouth to three-quarters

Step 10: use a knife to press out the pattern slowly, four times horizontally and vertically

Step 11: wake up to twice the size

Step 12: preheat the oven 180 degrees for 12-15 minutes, pay attention to the coloring and cover with tin foil

Materials required:

High gluten flour: 200g

White granulated sugar: 40g

Egg: 10g

Milk: 120g

Butter: 15g

Salt: 2G

Yeast: 3G

Pineapple peel raw material: right amount

Low gluten flour: 80g

Sugar powder: 60g

Milk powder: 15g

Note: Tips: 1, pay attention to my baking tray is small, can only put three, so I found a problem is uneven heating, resulting in some small defects in the finished product. But it doesn't taste good. 2. When wrapping pineapple skin, try to make the pineapple skin evenly. Some of my products are not evenly wrapped, which leads to the cracking of the finished product and affects the appearance.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet