bread

Ingredients: 1, 2 tsps of dry yeast, warm water 170g, 400g of high flour, 60g of sugar, 1 tsp of salt 1, eggs 1, 3, 40g, 4 and a little egg liquid.

Exercise:

1, material 1 mixed

2. Add material 2 and stir into balls.

3. Pour it on the table, add cream and knead vigorously 15 minutes until the gluten swells.

4. Basic fermentation for 40 minutes-1 hour.

5. Integer. Circle it and end at the bottom.

6. Finally ferment for about 40 minutes, and finally make pineapple skin during fermentation.

Pineapple peel

Ingredients: ghee 45g, white oil 35g (lard is also acceptable), sugar powder 65g, salt 1g, milk powder 5g, egg 40g, low flour 136g.

Exercise:

1, ghee, white oil, salt and sugar mix well.

2. Add eggs and mix well, then add low flour and milk powder and mix well. My pineapple bag is a little sticky. It needs to be frozen in the refrigerator, so it's easier to set. Put it in a plastic bag that day: put a proper amount of pineapple peel in a plastic bag and roll it into a circle, then spread it on the fermented bread and press it on the grid with a scraper.

3. Preheat the oven to 190℃ and bake the bread for 12- 15 minutes.

Characteristic practice

Coconut pineapple bag

Basic dough materials: high flour 500g, salt 5g, sugar 100g, yeast 1.5, spoon butter 50g, egg 1, milk 220g. Method:

1. Put the yeast in warm milk (about 40 degrees, that is, it feels warm).

2. Rub all the materials evenly until the tendons come out.

3. Put a bowl of water in the oven, preheat it to 190 degrees, turn off the power, cover the dough with a wet towel or plastic wrap and ferment it to twice its size, about 40 minutes to 1 hour. (1 fermentation)

4. Divide the dough into about 50-60g portions and roll out the stuffing. Secondary fermentation (the method is the same as fermentation, about 20 minutes). Until the dough is completely inelastic (fingers will not rebound)

5. Shovel the pineapple skin on the dough, draw a grid with a toothpick and brush the egg liquid (not the egg in the material, but another egg).

6. Put it in a furnace at 190 degrees for 20 minutes (just paint the surface).

Pineapple peel material: 35g butter, 35g ghee (if there is no ghee, replace it with equivalent butter), sugar 130g, egg 1 piece, 5g milk powder, low flour 100g, baking powder 1.5g, custard powder1.

Methods: All the raw materials were mixed evenly, put into plastic wrap, rolled into thin slices and refrigerated. Take out the dough after secondary fermentation, cut the plastic wrap, cut it into pieces of equal size and shovel it on the dough.

Shredded coconut stuffing: 90g shredded coconut, 30g butter, egg 1 piece, 50g sugar.

Methods: Mix all the ingredients evenly and put them in plastic wrap for cold storage. After primary fermentation, it is wrapped with dough.

note:

The fermentation time of 1 is for reference only, and the key depends on the size and elasticity.

When making, pineapple peel and shredded coconut stuffing are split in half, which feels just right.

Finally, * * * made 18, just two baking trays.

It is very important to knead dough, which is almost to roll the dough thin and poke holes with your fingers, so that the edges should be smooth, otherwise the finished product will be like steamed bread.

5 fillings can be replaced with honey red beans, crispy granules, souffle fillings, etc. According to your own preferences, you can also use ham and mushrooms to wrap the salty stuffing without pineapple skin.

Fried pineapple bag with raisin souffle.

Ingredients: common flour 3 1/4 cups of eggs 2 (scattered) milk 1/4 cups of warm water 3/4 cups of oil (common edible oil) 1/4 cups of milk powder 1/4 cups of baking powder 2 teaspoons of sugar 1/2 cups of raisins/kloc.

Practice: Mix milk with warm water, add baking powder and let stand for 5 minutes until it is completely melted. Mix flour+milk powder+sugar, dig a small hole in the middle, slowly pour in yeast water, add eggs and start kneading. The kneading process will be sticky. Add a little oil to your hands to help knead the dough. When it's almost time, move it to the chopping board and continue to knead it until it is smooth. It's too sticky You can add some flour, but only a little. It took me almost half an hour to knead the dough. Add raisins in the middle and knead into a ball. Friends with toasters will be very happy, alas. Knead the dough, cover it with plastic wrap and put it in a warm place for the first fermentation. The fermentation time is about 2 hours.

Production of pineapple peel

Ingredients: 90g high-gluten flour, 45g sugar, 50g butter and 20g egg liquid (softened at room temperature).

Mix sugar, butter and egg mixture, and beat with an egg beater until the color is light. Cover with plastic wrap. Before use, add high-gluten flour and knead into dough, and divide into 6 parts.

Soup filling method

Ingredients: 50 grams of butter, 55 grams of milk powder, 40 grams of powdered sugar, and egg liquid. Beat the butter and powdered sugar bit by bit, and add a little egg liquid (I can't tell you exactly how much, just a little, but don't add it anyway). Add milk powder, knead into dough, cover with plastic wrap and put in the refrigerator for later use. When in use, it can be taken out and cut into 6 pieces.

Final working procedure

Take out the dough that has been fermented for the first time before, knead out the bubbles inside, take half (the other half does something else), knead until it is smooth, and divide it into six parts. Let stand for about 10 minute to make dough. Wrap a piece of souffle and roll it up. Flatten the pineapple skin with both hands, wrap the dough, and wrap 2/3 of the dough as much as possible. Set it and put it on a baking tray. After all six pieces are made, continue to put them in a warm place for secondary fermentation, about 1 hour. I'd better put it in the oven and put a pot of hot water to keep it moist.

Open the pineapple bag

Ingredients: 400g of flour, 200g of flour fertilizer, 300g of peeled pineapple, 40g of sugar, 20g of condensed milk and 8g of edible alkaline flour are dissolved in warm water.

Methods: 1. Add flour fertilizer, knead into dough with proper amount of water, and let it stand in a warm place for fermentation. When it is ready, add a little flour and knead it evenly, and put it in a warm place to make it full again. Add alkaline water and 10g sugar, knead into smooth dough, and stir for about 30 minutes.

2. Wash and chop the pineapple, add condensed milk and the remaining sugar and stir evenly to make pineapple stuffing.

3. Cut the proofed dough into large portions, roll it into a dough bag, add pineapple stuffing, and steam it in a steamer for about 15 minutes.