Recipe: Honeydew stuffed pineapple pack

Home Cooking Recipe: Honeydew stuffed pineapple pack

Notes:

About pineapple bag. In fact, there has been no particular preference for this kind of bread. Until one day I went to the restaurant to order desserts for half a dozen. Different from the pineapple bag that was eaten before. Although the top of the cookie is not much, but there is a sweet pineapple filling inside. Although the orthodox pineapple bag should not have stuffing = v = but it is really super delicious. Especially when it is still hot, it is really a good one. Yesterday I heard my mother say that the hotel was closed down. It is estimated that there will be no hot pineapple packs in the future. So I started to study it myself. ~ Well, in the season of November and November, I can't buy pineapples. =v= Anyway, it is similar to honeydew bread (some people say honeydew bags are more advanced, I think they are all the same), so I made a honeydew melon stuffing. Fortunately, the final taste is not bad. Crunchy fragrant cookie shell, soft inside the surface wrapped with honeydew melon filling = v =. Each one is almost the size of the palm, doing two or three when afternoon tea must be wrong.

Ingredients:

Steps:

  1. Home Cooking Recipe: Make pineapple skin first. The butter softens at room temperature and is added to the fine sugar to mix well.

    Make pineapple skin first. The butter softens at room temperature and is added to the fine sugar to mix well.

  2. Home Cooking Recipe: Add the egg yolk twice, and mix evenly every time.

    Add the egg yolk twice, and mix evenly every time.

  3. Home Cooking Recipe: Add the sieved low powder and baking powder. Stir well. Remove and place the rolling pin on the oil paper. Put it in the refrigerator for 30 minutes.

    Add the sieved low powder and baking powder. Stir well. Remove and place the rolling pin on the oil paper. Put it in the refrigerator for 30 minutes.

  4. Home Cooking Recipe: After taking out, grow the strip. Divided into about 20g each. Round and spare.

    After taking out, grow the strip. Divided into about 20g each. Round and spare.

  5. Home Cooking Recipe: Bread: Add water, yeast powder, condensed milk, sugar, salt, and eggs to the basin. (-v-I don't add whole egg, add the remaining egg white), then add the sieved flour. Stir well, it will be difficult at first, and the back will stir well. After molding, take it out from the basin and smash it on the panel for about 10 minutes. Then add 10g of butter. Continue to knead the butter and mix with the dough before adding 10g of butter to continue the above steps.

    Bread: Add water, yeast powder, condensed milk, sugar, salt, and eggs to the basin. (-v-I don't add whole egg, add the remaining egg white), then add the sieved flour. Stir well, it will be difficult at first, and the back will stir well. After molding, take it out from the basin and smash it on the panel for about 10 minutes. Then add 10g of butter. Continue to knead the butter and mix with the dough before adding 10g of butter to continue the above steps.

  6. Home Cooking Recipe: After licking the noodles, apply butter to the bottom of the basin (to avoid sticking the bottom) and put in the dough for fermentation. Cover with a layer of plastic wrap to prevent the dough from drying out. (It is best to ferment in a warm place. If the weather is cold, keep the water bath at around 37°~

    After licking the noodles, apply butter to the bottom of the basin (to avoid sticking the bottom) and put in the dough for fermentation. Cover with a layer of plastic wrap to prevent the dough from drying out. (It is best to ferment in a warm place. If the weather is cold, keep the water bath at around 37°~

  7. Home Cooking Recipe: Fermentation is about 40 minutes, (double the size of the dough) divided into small dough of about 20g each. Exhaust air is set aside.

    Fermentation is about 40 minutes, (double the size of the dough) divided into small dough of about 20g each. Exhaust air is set aside.

  8. Ah, I didn’t take pictures afterwards, it’s more abstract ==. First squash the dough into a good shape - like a dumpling, wrap it in a good honeydew melon~ (If you do not stuff it, divide it into 50g of dough) and then close it into a ball~

  9. The shape of the pineapple skin is flattened into a thin skin = v =, covered in the inner layer of bread that has just been wrapped with stuffing ~ do not close the mouth, but to pack the side of the child = = 嗷嗷嗷 did not take pictures too abstract to make up. .

  10. Use a knife to draw a pineapple pattern~ Sprinkle with some sugar~

  11. Put it in a preheated oven and bake it at 180 degrees for about 20 minutes (the oven is different for each household. It is best to stare at the first time when baking, to roast the scent, the color of the upper shell is discolored) I have tested it~

  12. 叮叮=v=Get out of the oven, take it out and let the hot shell become harder, and the taste is great. Serve with hot coffee or tea~ Of course, it is not bad to eat alone!

Tips:

1. In fact, the official formal pineapple package is not stuffed. Please divide the amount of dough without filling into 50g2. It will be more difficult to stuff the stuff because the face will be sticky. Be patient. 3. The small pineapple pack you make will be small. Only the palm of the hand. Not a big one.


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