High gluten flour150g

Low gluten flour 30g

70 grams of milk

Whole egg liquid 18g

Cream 25g

Sugar 25g

Salt 2g

Yeast 3g

Butter added 15g

Crispy two

Butter 53g

Fine sugar 53g

25g-32g of whole egg liquid to see the wettability.

High gluten flour 1 15g

Stuffing three

Butter 48g

Sugar powder 25g

Salt 1g

Whole egg liquid 32g

Milk powder 60g

Cranberry amount

Coconut paste

How to make a pineapple bag full of milk?

Mix dough materials except butter, basically expand, add butter and knead until expanded? In summer, the fermentation box at room temperature or 28 degrees will not rebound, retract or collapse when it is twice as big.

When kneading the dough in the bread machine, prepare to soften the pastry butter, add the sugar and divide it into several times, add the egg mixture and beat it evenly, and add the high flour to form a dough. If the dough is wet, put it in the refrigerator and divide it into six.

The filling method is the same as that of pastry butter with sugar. After that, add whole egg liquid and beat it for many times. Add salt and milk powder and mix evenly. Just divide it into six parts.

Take out the proofed dough and divide it into 6 pieces on average. I double the proofing 15 minutes to 20 minutes. If the weather is hot or cold, shorten the time. Wrap the stuffing into the proofed dough and tighten the mouth.

Prepare a large piece of plastic wrap, put the pastry on a quarter, cover it with plastic wrap, let the pastry flatten gently in the center, roll it into a round row with a rolling pin, and wrap the pineapple bag for reference.

I didn't buy an impression with the scalpel I used to cut the pattern.

Ferment at room temperature to 1 times the size, not too big, preheat 180 degrees, bake in the oven 12- 16 minutes and color it!

Bake again

It's coming out soon

Hot and delicious, if you eat it overnight, heat it again.