A kind of pineapple bag in yogurt(wai biao gang ying nei xin rou ruan zhi suan nai zhong zhong bo luo bao )

A kind of pineapple bag in yogurt

Introduction:

"The pineapple bag made with yoghurt is really very special."

Production steps:

Step 1: put all the ingredients of the bread body except butter into the bread barrel, and knead them until the thick film is formed.

Step 2: add butter.

Step 3: another surface blending procedure, the film can be produced.

Step 4: put it in a basin, cover it with plastic film, refrigerate for more than 10 hours, and ferment to twice the size. I knead noodles the night before and put them in the refrigerator until noon the next day.

Step 5: take out the dough the next day and warm it up. At the same time, you can start making pineapple skin. Soften butter at room temperature, beat until white, add salt, sugar and milk powder, mix well, add egg liquid in three times, add low powder, mix well until smooth. Divide into 9 equal parts with the dough.

Step 6: take a portion of pineapple skin, rub it round and press it flat, preferably with thick middle and thin edge, as shown in the picture, wrap the bread dough, and knead the dough with right hand from outside to inside, so that the pineapple skin can slowly "climb" onto the dough.

Step 7: let the pineapple skin cover 3 / 4 of the dough. One has to do it and take pictures. That's the only way. Can you imagine me taking pictures with my hand full of oil, dough in one hand and mobile phone in the other?

Step 8: arrange well as shown in the figure.

Step 9: put it into the oven to ferment to twice the size, brush the egg liquid on the surface, and gently mark the grid with a knife. Heat 180 degrees in the oven and bake for about 20 minutes. When the surface is golden, take it out and air it to the palm temperature. Store it in a fresh-keeping bag and eat it the next day.

Step 10: group photo

Step 11: another big head photo

Step 12: set up a poss

Materials required:

High gluten flour (bread): 240g

Low gluten flour (bread): 40g

Homemade thick yogurt (bread body): 160g

Egg (bread): 50g (1 piece)

Low gluten flour (pineapple peel): 100g

Egg liquid (pineapple skin): 30g

Butter (bread): 15g

Sugar (bread): 20g

Salt (bread): 3 G

Yeast (bread): 4G

Egg liquid (brush surface): appropriate amount

Sugar powder (pineapple peel): 60g

Butter (pineapple peel): 60g

Salt (pineapple peel): 1g

Milk powder (pineapple peel): 5g

Note: when making pineapple peel, the mixture of butter and egg liquid is very important. Don't separate the oil and water, so when adding the egg liquid, mix it well again. Yogurt is a natural bread improver.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Wai Biao Gang Ying Nei Xin Rou Ruan Zhi Suan Nai Zhong Zhong Bo Luo Bao