Bread body

300 grams of high gluten flour

2 teaspoons of yeast

Salt 1/2 teaspoons

50 grams of fine sugar

Milk130g

60 grams of whipped cream

30 grams of butter

2 tablespoons egg liquid

Pineapple peel

Low-gluten flour100g

Sugar powder 40g

Salt 1/4 teaspoons

2 tablespoons egg liquid

60 grams of butter

Milk powder 1 teaspoon (if any, it will not affect the taste)

Secret method of crispy pineapple bag

Put all bread materials except butter into the bread machine, and knead the dough for the first time using the dough kneading program. After that, put the softened butter into the bread machine and knead the dough for the second time. Knead the dough to the swelling stage, and ferment at 28 degrees for about one hour (the time will be slightly reduced in summer 10 minute).

When the dough is fermented to 2.5 times the size, poke a hole with your finger dipped in flour so that the hole will not shrink;

Vent the dough, divide it into 8 parts, knead it round, and wake it in the middle 15 minutes;

You can prepare pineapple skins during hangover. Beat softened butter to white with an egg beater, pour in powdered sugar, salt and milk powder, and stir well;

Add the egg mixture in stages. (Mix the egg liquid and butter thoroughly every time before adding to the next step, so as to avoid oil-water separation and affect the crispness of pineapple peel. )

Stir until the butter and egg mixture are completely mixed, pour in the sieved low-gluten flour and gently stir well. You don't need an eggbeater, just gently cut and mix with a spoon. Never stir by kneading dough, lest the gluten of flour affect the crispness.

Stir the pineapple skin until it is smooth and non-sticky, sprinkle thin powder on the table, divide the pineapple skin into 8 parts, and knead it into a circle for later use;

There must be an idea to wrap the pineapple skin. That's the point. ) Pick up a pineapple peel with your left hand, pick up a piece of dough with your right hand, press the dough on the pineapple peel with a little force, flatten the peel, and knead the dough with your right hand from outside to inside, so that the pineapple peel can slowly "climb" onto the dough. Continue to knead the dough from the outside to the inside. Look, the pineapple skin has been slowly wrapped around the dough. Continue to knead the dough until the pineapple skin covers more than 3/4 of the dough.

Close the mouth, the pineapple bag is ready, gently brush the egg liquid on the surface of the pineapple skin, and gently draw a plaid pattern on the pineapple skin with a knife;

Finally, the patterned pineapple bag is fermented for the second time in the oven. Ferment to about 2.5 times the size, put in a preheated oven, bake at 175 for about 20 minutes, and observe the oven for the last 5 minutes. If it has been colored, it can be baked!

skill

1, pineapple bags are especially fragrant when they are just right, and especially delicious when they are hot. 2. When baking, if the surface color of pineapple peel has been colored, you can turn off the fire and wait for the time to end. 2. When making pineapple skin, if the pineapple skin is sticky after stirring, you can add some low-gluten flour in a proper amount. As long as the pineapple skin doesn't stick to your hands.