Crispy pineapple rolls(su xiang bo luo juan )

Crispy pineapple rolls

Introduction:

"Roll Mr. Meng's Olive shaped crispy bread into pineapple sauce, and it becomes a pineapple roll. A little change makes a different kind of bread. The pastry on the surface is the ready-made dough frozen in the refrigerator. It doesn't need to be reconstituted and saves a lot of work. "

Production steps:

Step 1: prepare the dough

Step 2: pour the dough except butter into a large bowl

Step 3: stir into flocs

Step 4: stir into a slightly smooth dough and add butter

Step 5: stir until the film is drawn

Step 6: put it into a large bowl, cover it with plastic wrap, and ferment in a warm place for 1 hour

Step 7: double the dough

Step 8: take out, exhaust, divide into 8 equal parts, round and relax for 10 minutes

Step 9: roll it into an oval shape

Step 10: apply pineapple sauce

Step 11: roll up and close down

Step 12: put into the baking tray and ferment for 30 minutes

Step 13: increase the dough to twice the size, rub the pastry into silk with the rubbing plate and sprinkle on the surface

Next step: put it in the oven for about 15 minutes,

Step 15: the surface is golden

Materials required:

GAOJIN powder: 220g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Dry yeast: 3 G

Milk powder: 5g

Whole egg: 15g

Water: 120g

Butter: 20g

Homemade pineapple jam: right amount

Pastry: right amount

Note: there is no ready-made pastry, you can mix 40 grams of butter, 25 grams of sugar powder, 15 grams of low gluten powder into pastry paste, packed in a decorative bag, squeezed on the surface of bread

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Xiang Bo Luo Juan