Soft medium pineapple bag

Soft medium pineapple bag

Introduction:

Production steps:

Step 1: knead all the ingredients into a smooth dough and refrigerate it in a fresh-keeping box for one night, at least 17 hours, no more than 3 days.

Step 2: knead all the ingredients of medium and main dough except butter until they are expanded, and add butter until the film is formed. Ferment to twice the size in a warm and moist place

Step 3: ferment the dough and divide it into 60 grams each. Relax for 10 minutes after rounding. Wrap in pineapple sauce

Step 4: ferment the bread germ twice as large, brush the egg liquid, squeeze on the custard sauce, or sprinkle sesame seeds.

Step 5: preheat the oven at 175 degrees, put in the fermented bread germ, middle layer for 14 minutes.

Materials required:

High flour: 90g

Water: 27g

Fresh yeast: 3 G

Salt: 2.5G

Milk powder: 10g

Egg liquid: 30g

White granulated sugar: 50g

Butter: 30g

matters needing attention:. Fresh yeast can be replaced by one third of dry yeast. My son wanted to eat hamburgers, so he added two hamburgers. I don't know how the preserved material changed. It's like this: high powder 210 g, water 120 g, fresh yeast 6 g, salt 2.5 g, milk powder 6 g, main dough: high powder 90 g, milk powder 10 g, salt 2. 5g white granulated sugar 50g water 27g egg liquid 30g fresh yeast 3G butter 30g

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor