Soft medium pineapple bag
Introduction:
Production steps:
Step 1: knead all the ingredients into a smooth dough and refrigerate it in a fresh-keeping box for one night, at least 17 hours, no more than 3 days.
Step 2: knead all the ingredients of medium and main dough except butter until they are expanded, and add butter until the film is formed. Ferment to twice the size in a warm and moist place
Step 3: ferment the dough and divide it into 60 grams each. Relax for 10 minutes after rounding. Wrap in pineapple sauce
Step 4: ferment the bread germ twice as large, brush the egg liquid, squeeze on the custard sauce, or sprinkle sesame seeds.
Step 5: preheat the oven at 175 degrees, put in the fermented bread germ, middle layer for 14 minutes.
Materials required:
High flour: 90g
Water: 27g
Fresh yeast: 3 G
Salt: 2.5G
Milk powder: 10g
Egg liquid: 30g
White granulated sugar: 50g
Butter: 30g
matters needing attention:. Fresh yeast can be replaced by one third of dry yeast. My son wanted to eat hamburgers, so he added two hamburgers. I don't know how the preserved material changed. It's like this: high powder 210 g, water 120 g, fresh yeast 6 g, salt 2.5 g, milk powder 6 g, main dough: high powder 90 g, milk powder 10 g, salt 2. 5g white granulated sugar 50g water 27g egg liquid 30g fresh yeast 3G butter 30g
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Song Ruan Zhong Zhong Bo Luo Bao
Soft medium pineapple bag
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