Pineapple bag is a special food that we often eat outside or in some Hong Kong-style restaurants. It has a crispy skin on its surface and looks like a pineapple. It's soft and sweet, and it makes my mouth water when I think about it. Pineapple bag is a kind of sweet toast bread from Hong Kong. This is the most primitive sweet bread. Hong Kong is also called pineapple oil. The pastry on the surface of pineapple bag is generally baked with white sugar, eggs, wheat flour and animal oil, and animal oil is also the core of pineapple oil. The production of pineapple oil is very particular. Melaleuca pastry should be crisp and soft, while the packaging is soft and delicious. The crispy skin and soft heart make it really comfortable to bite, and the simple value is the temptation on the tip of the tongue.

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The batter part: high-gluten flour150g, sugar15g, baby milk powder10g, milk 30g, water 50g, egg liquid15g, yeast1.5g, and salt/kloc-.

Way of doing things

1.？ First, make a thousand-layer pastry, stir salt-free butter and sugar softened at room temperature evenly, pour in egg liquid, then sieve in low-gluten flour, put the thousand-layer pastry in a film bag and put it in the refrigerator.

2.？ Next, make batter, mix the raw materials except unsalted butter and salt, and knead into dough. Knead until smooth, add salt-free butter and salt, and knead again until it swells.

3.？ After kneading, the batter can gradually become mellow until it becomes twice as big. Poke a hole with your finger, don't retract or shrink.

4.？ Then take out the batter, rub the exhaust pipe and weigh it. The total weight of my batter is close to 295g. I made 4 pieces, each of which is 65g. It can be divided into 5 pieces, each of which is 59g. Close the fresh-keeping bag tightly and relax 15 minutes.

5.？ After the batter is loose, let's make Melaleuca Crispy. Take Melaleuca Crispy out of the household refrigerator and divide it into four portions, each of which is 16g. Put a box of fresh-keeping bags on the table, knead the Melaleuca Crispy into dough, cover the fresh-keeping bag and roll it flat with a rolling pin.

6.？ Wrap the thousand layers of pastry in the batter with the edge facing down.

7.？ Paint the egg white on the packaged batter, and then draw a square with a wooden stick or a metal scraper, not too deep, in case the flour fermentation increases and the thousand-layer cake breaks.

8.？ Put it in an electric oven for secondary fermentation, put a little warm water under it, and I will send it for about an hour and a half.

9.？ Ferment to twice the size, and bake gradually, about 175 degrees, and bake for 20 minutes on the middle and high floors.

10. Bake the tin foil paper above all colors to avoid baking the surface too dark.