pineapple bun (bo luo mian bao )

pineapple bun

Introduction:

Production steps:

Step 1: put the bread material into the bread barrel

Step 2: knead with post oil method to expansion stage

Step 3: ferment at room temperature for about 40 minutes to 2.5 times of exhaust gas, divide into 4 parts, round, and ferment in the middle for 15 minutes

Step 4: pineapple peel can be prepared during intermediate fermentation. Beat the softened butter with an egg beater until white. Pour in powdered sugar, salt and milk powder. Stir well

Step 5: add the egg liquid in three times and stir until the butter and egg liquid are completely mixed

Step 6: pour in the low gluten flour and mix well with a rubber scraper

Step 7: stir evenly, apply thin powder on the table, rub the pineapple peel into strips, and cut into 4 parts

Step 8: take a pineapple peel with your left hand and flatten it. Take a piece of dough with your right hand and cover the surface of the bread with the pineapple peel. Brush the egg liquid on the pineapple skin, and then use a knife to gently draw a checkered pattern. Place it in a warm and humid place and ferment twice to twice the size

Step 9: put in the oven preheated at 190 ℃ for 15 minutes in the middle, and the pineapple peel color is in place

Step 10: is the baked pineapple bag cute

Step 11: my husband says it's better than what he sells outside, hehe

Materials required:

High gluten flour: 150g

Salt: 1 / 4 teaspoon

Fine granulated sugar: 30g

Yeast: 2G

Water: 70g

Butter: 15g

Egg liquid: 15g

Low gluten flour: 50g

Sugar powder: 25g

Milk powder: 3G

Note: the pineapple skin can be gently stirred with a rubber scraper at last. Do not stir it with an egg beater to avoid wringing and affecting the crispness of the pineapple skin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Bo Luo Mian Bao