Soft crisp sweet bean and pineapple bun(song ruan su xiang de mi dou bo luo bao )

Soft crisp sweet bean and pineapple bun

Introduction:

Production steps:

Step 1: make the soup first. Heat 100g water and 20g high flour with low heat, keep stirring, leave the fire when there is a grain, and set aside at room temperature.

Step 2: put the dough material into the mixing tank together with the butter and the soup. Stir until slightly smooth. Add butter to the dough after gluten.

Step 3: in the expansion stage, pull out the film, and the edge of the hole is serrated. Fermentation was carried out.

Step 4: when the dough is fermented, make pineapple peel. Beat the softened butter with powdered sugar.

Step 5: add the whole egg liquid in several times, stir evenly each time, and then add.

Step 6: sift in low powder, milk powder.

Step 7: after forming a ball, seal the plastic film and refrigerate.

Step 8: after the dough is fermented, divide the pineapple peel into 8 parts.

Step 9: double the dough size.

Step 10: exhaust, divide into 8 parts, round and relax for 10 minutes.

Step 11: roll the dough into a round cake, turn it over, and wrap in a proper amount of honey red beans.

Step 12: close, pinch and round.

Step 13: use proper amount of hand powder and press the pineapple peel into a round cake.

Step 14: hold about 2 / 3 of the dough, and then mark with pineapple or scraper.

Step 15: put into the baking tray for final fermentation.

Step 16: make your hair twice as big and brush with egg liquid.

Step 17: middle level, 180 degrees, about 18 minutes.

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Fine granulated sugar: 48g

Salt: 1 / 2 teaspoon

Yeast: 6 g

Whole egg liquid: 30g

Milk: 85g

Soup: 84g

Butter: 22G

Honey red beans: right amount

Water: 100g

Powdered sugar: 55g

Note: 1. Pineapple skin can also be non pressure lines, so that the final fermentation of the skin, will present an irregular shape. 2. When making pineapple peel, if it is too wet, you can add appropriate amount of low powder. Finally, you can make a dough that is softer than the earlobe. Remember that it is convenient for shaping after being frozen.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Song Ruan Su Xiang De Mi Dou Bo Luo Bao