Pineapple buns in soup(tang zhong bo luo bao )

Pineapple buns in soup

Introduction:

"Recently, I especially like" soup seed "in making bread, because it is extremely soft and easy to operate. Simple and delicious than pineapple bag - super soft tissue soaked by soup seed, covered with a layer of table pineapple skin, let crispy and soft to a perfect collision

Production steps:

Step 1: mix 20g of flour and 100g of water in the soup, then heat it on the fire. Heat it on low heat while stirring until it is thick. After the egg is scratched, leave it on the fire immediately. After mixing, cool it to room temperature, cover it with plastic film, and refrigerate it in the refrigerator for more than 1 hour. It is best to stay overnight. (some recipes say that the soup should be 65 degrees, but not everyone has to take a thermometer to measure it, and it's unnecessary. As long as the batter is thick and can leave a mark, be careful not to be too dry - this is my experience).

Step 2: put all the dough ingredients except butter: 210g high gluten flour, 56g low gluten flour, 42g fine sugar, 1 / 2 spoon salt, 6G instant yeast powder, 30g whole egg, all the soup and 60g milk into the mixing tank of the chef's machine. Do not add all the milk, leave 1 / 4 to adjust the dough hardness;

Step 3: after the dough is formed, stop the machine to check the hardness of the dough, and add the remaining milk appropriately. If it is still hard, you can add more milk;

Step 4: continue to beat the dough until it does not break;

Step 5: continue to beat the dough until the dough surface is smooth;

Step 6: stop the machine to check the gluten of the dough, and pull it into a film.

Step 7: round the dough, cover it with fresh-keeping film and conduct basic fermentation;

Step 8: ferment to twice to twice and a half of the size, dip dry powder with your fingers, poke a small hole from the top of the dough, the dough does not collapse, the small hole does not shrink, and the degree of fermentation is just good;

Step 9: take out the dough, divide it into 9 parts, roll round, cover with plastic film and relax for 15 minutes;

Step 10: prepare pineapple peel: soften 55g butter to room temperature, stir with egg pump until very soft;

Step 11: add 55g sugar powder and continue to stir until the butter turns white;

Step 12: add 25g egg liquid in three times, and stir each time until the egg liquid is completely absorbed before adding the next time;

Step 13: add 70g of half flour and mix well;

Step 14: put the dough on the chopping board, use the remaining 60g flour to adjust the hardness to the same hardness as the earlobe;

Step 15: divide the pineapple skin dough into 9 parts;

Step 16: relax the dough and roll it to a very round shape again;

Step 17: knead a portion of pineapple skin dough evenly, press it on the top of the bread dough, hold the bottom of the bread dough with the right hand, and push the pineapple skin on the bread dough evenly with the left hand;

Step 18: try to make the pineapple peel completely cover the bread dough;

Step 19: use a scraper to make three vertical and horizontal strokes on the pineapple skin to mark the pineapple; in fact, it's OK not to do so, and the bread will crack the natural pattern when baking;

Step 20: after all of them are done, put them into the baking pan for final fermentation: put the baking pan into the oven and put a bowl of hot water at the bottom;

Step 21: ferment to twice to two and a half times the size, push the baking tray, the bread will shake slightly; brush a layer of egg yolk liquid gently;

Step 22: put into a 180 degree oven and bake for 15 to 20 minutes until the surface is golden.

Materials required:

High gluten flour: 210g

Water: 100g

Low gluten flour: 56g

Fine granulated sugar: 42g

Salt: 1 / 2 teaspoon

Instant yeast powder: 6g

Whole egg: 30g

Milk: 60g

Salt free butter: 22G

Sugar powder: 55g

Egg yolk: right amount

Note: making bread is not difficult, according to the recipe step by step, will be successful. Add a tip: before wrapping the pineapple skin, knead the pineapple skin dough, roll the bread dough round again, or roll round one by one to keep the surface of pineapple skin and bread dough moist. After baking, the pineapple skin will not fall off easily.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tang Zhong Bo Luo Bao