Crisp pineapple bun(su xiang bo luo bao )

Crisp pineapple bun

Introduction:

"Pineapple buns are also my favorite bread, which is a kind of sweet bread from Hong Kong. It is said that the pineapple bag is named after its golden yellow and concave convex crispy surface, which looks like pineapple. When eating pineapple buns, first bite the crisp skin, and then bite the soft part, so that the two tastes alternate with each other, that is the perfect enjoyment. "

Production steps:

Step 1: weigh all the ingredients and pour them into the inner barrel of the toaster except butter.

Step 2: select the face work file and face.

Step 3: after 20 minutes, add the butter and continue to knead the dough.

Step 4: check if the dough is fully expanded.

Step 5: ferment for the first time to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 6: divide the dough into 8 equal parts, knead into a circle, and ferment for 15 minutes.

Step 7: soften the butter at room temperature.

Step 8: add sugar and beat until white.

Step 9: add the egg mixture in several times and stir until the butter and egg mixture are completely blended.

Step 10: pour in the sifted low gluten flour.

Step 11: stir until there is no dry powder, smooth and non stick to hands, divide into 8 equal parts.

Step 12: take a portion of pastry and bread.

Step 13: flatten the pastry, then press the dough on the pastry, and squeeze it from the outside to the inside until the pineapple skin is covered with about 2 / 3 of the dough.

Step 14: cut the pineapple skin upward with a knife.

Step 15: put the dough into the baking tray, put it into the oven and ferment for 15-20 minutes.

Step 16: take out after fermentation and brush a layer of egg liquid on the surface.

Step 17: preheat oven, 180 degrees, middle layer, heat up and down, 15 minutes.

Materials required:

High gluten flour: 300g

Milk powder: 20g

Sugar: 50g

Egg liquid: 20g

Yeast: 2G

Water: 140 ml

Salt: 1g

Pineapple peel: low gluten flour: 100g

Butter: 60g

Note: 1, after mixing pineapple skin is still very sticky, you can add some low gluten flour. The pineapple skin should be firm enough to stick to the hands. 2. The most difficult part of pineapple bag is to wrap the bread body with pastry. Be patient and don't roll the skin on the chopping board. This will stick to the chopping board unless you put a lot of dry powder. However, too much dry powder will affect the crispness of the pastry. 3. Do not use kneading method to stir pastry, so as not to affect the gluten pastry flour. 4. The dough is topped with pineapple peel, so the second fermentation is about one and a half times the size of itself.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Su Xiang Bo Luo Bao