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
Chinese PinYin : Gen Shuai Yi Qi Xue Hong Bei Tai Shi Bo Luo Bao
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