Pineapple bag(bo luo bao )

Pineapple bag

Introduction:

"Pineapple bag has always been my favorite. I like the crispness of pineapple skin and the softness of bread, although there is no stuffing in it! I used to think the pineapple bag was wrapped with pineapple. "

Production steps:

Step 1: get all the materials ready

Step 2: first, mix the pineapple peel flour with milk powder, pour it on the pressing plate, and open a hollow circle in the middle

Step 3: add sugar, butter and eggs. Mix well

Step 4: slowly add flour, fold and mix well, cover with plastic film and set aside

Step 5: then prepare the dough part: mix sugar, milk, water and eggs in a bowl

Step 6: add high gluten flour, stir with yeast, let flour absorb water completely, knead into dough

Step 7: soften until the dough is smooth and not sticky, add butter and salt, then soften until the dough is smooth and thin film can be pulled out

Step 8: after standing for 10 minutes, divide the dough into 10 equal parts, each 50g round (only one plate in the picture), and put it into the baking plate for fermentation

Step 9: roll out the pineapple peel

Step 10: ferment until the dough is twice the size, and cover the dough

Step 11: brush the egg liquid and draw a diamond shape on the surface of the bread with toothpick

Step 12: bake in preheated oven, heat 170 ℃, heat 150 ℃, bake for 12 minutes (use Changdi electric oven cktf-30gs)

Step 13: come out, the color is golden and attractive

Materials required:

High gluten flour: 250g

Butter: 20g

White granulated sugar: 50g

Water: 80g

Milk: 20g

Yeast: 4G

Salt: 2G

Egg: 1

Low gluten flour: 50g

Milk powder: 5g

Note: Bread kneading is the key, must knead to pull out the film, make the bread taste will be delicate

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Bo Luo Bao