Pineapple peel: salt-free yellow 45g, white sugar 5g, low flour 22g, milk powder 45g.
Pineapple peel practice: the butter softens at room temperature, and after the sugar is sent away, the low powder and milk powder are mixed in by cutting and mixing. You can't rub it by hand, and you can't mix tendons.
Practice: 1. Materials other than salt and butter are put into a mixing barrel and stirred into balls. After stirring for two minutes, add butter and continue stirring until the film thickens. Then add salt and mix well.
2。 Fermented to twice the size.
3。 Exhausted, it is called six small doses, rubbing and standing. Then divide the pineapple peel into six small balls, press them into round pieces and wrap them on the dough.
4。 Woke up and became twice as big. No need to steam or add humidity, put it in the oven or add a lid to wake up naturally. If there is steam or temperature, the oil in pineapple peel will melt easily.
5。 Oven 180 degree preheating 10 minute, baking for about 20 minutes.
Note: 1. If you want the pineapple peel to crack naturally, you must roll it thin when rolling it. Sprinkle some low powder on the pineapple skin when rolling, otherwise it will stick.
2。 I didn't use fine sugar, but ordinary coarse sugar. When eating, there will be some particles that are not scattered, which is very delicious.
3。 Pineapple peel is too thin to be wrapped on dough. Roll it thin, then roughly wrap it on the dough and stick it tightly.