pineapple bun (bo luo mian bao )

pineapple bun

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: knead the dough materials until the film is formed.

Step 3: then cover with plastic film for the first fermentation for about 1.5 hours. (27-28 degrees)

Step 4: take out the dough, divide it into 5 parts, knead it into a circle, cover it with plastic film and relax for 15 minutes.

Step 5: mix the dried pineapple peel materials, and then add the egg liquid.

Step 6: then add the butter and mix.

Step 7: knead into a ball and put it in a clean bowl.

Step 8: divide it into five small balls of the same size.

Step 9: you can make pineapple skin in relaxation time, roll a piece of pineapple skin into a wafer.

Step 10: take out the first kneaded round dough and wrap it with pineapple peel in turn.

Step 11: you can't see the dough from the side.

Step 12: make a checkered pattern on the pineapple peel.

Step 13: put them on the baking tray, and the spacing between them is almost the same, so that the color will be even after baking.

Step 14: ferment at room temperature until it is twice as large, and brush the surface with egg liquid.

Step 15: step in a preheated oven at 175 degrees for 12-15 minutes.

Materials required:

High flour: 170g

Low powder: 40g

Sugar: 30g

Milk powder: half a spoonful

Egg: 13g

Butter: 25g

Salt: half a teaspoon

Yeast: 7g

Water: 113 G

Egg liquid: 20g

Note: 1. This recipe is suitable for making sweet bread, and the dough method is the same. 2. When wrapping the pineapple skin, try to put the dough into the pineapple skin as much as possible, so that the appearance will be beautiful after baking. 3. In the final fermentation, we should pay attention to the difference from the usual bread making, it is room temperature and no wind indoor fermentation, because there is butter skin outside, the temperature is too high or too wet, will melt the oil of the skin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bo Luo Mian Bao