When I go to Hong Kong, my favorite pineapple oil is not Tsui Wah or Lan Fang Yuan, but Jia Ji Tea Restaurant can see the golden oily pineapple bag through the window. You can feel the temperature through the glass. You must buy one every time you pass by. This party can make 6 pineapple bags
Milk, butter, and eggs are taken out in advance and returned to room temperature. Mix all the ingredients of the bread dough [with the butter], use the KA chef machine for 1 minute for 10 minutes, and 2 minutes for 10 minutes until the surface of the dough is smooth.
Add softened butter and continue for 1 minute for 10 minutes, 2 minutes for 15 minutes, until the full stage, light pull can produce film.
Knead the dough, put it in a container, cover it with a damp cloth and put it in a warm place or in the oven for one shot.
After about 1 hour, the dough was fermented to a size of 2.5 times. Use your fingers to poke a hole in the flour, and the hole will not retract and will not collapse.
The dough was gently taken out, pressed and vented, and then divided into equal parts of 6 parts, rounded, covered with plastic wrap for 15 minutes, then vented and then rolled into dough, and continued to wake up for 15 minutes.
Wake up the dough and put them in the baking tray in turn, put them into the oven, put a plate of hot water at the bottom, and make two rounds. The temperature of the second hair should not exceed 37 degrees.
When we started, we started making pineapple meringue. The butter softens at room temperature and is whitish with a manual egg beater.
Add sugar powder, salt, milk powder and mix well.
Add the egg liquid three times. After each addition, stir until the egg mixture is evenly mixed with the butter, then add the next one.
Sift the low-gluten flour into a slab with a scraper and make it coarse corn.
Pour the butter cake onto the console and rub it with your hands until it is smooth. It may be a little sticky when the butter melts. You can sprinkle the right amount of powder and roll it on the console.
Use a scraper to divide the pastry dough into 6 parts and knead them into balls by hand.
When the second hair is over, take out the baking tray. The meringue rolled into small balls is squashed, and the round cake of the dumpling skin is imaged, and the size is determined by the size of the end of the dough.
Gently cover the meringue on the second dough. After a while, the butter melts and naturally wraps the dough. Don't press hard, flatten the dough initiated by the second.
You can choose to use a knife to gently draw a plaid on the pineapple meringue, pay attention to the strength, do not draw too deep, destroy the dough initiated by the second; of course, you can also not let the butter meringue bloom freely. I have tried it a bit, and I feel that the state of not being drawn is closer to the effect of the Hong Kong-style restaurant (the main effect is a bag without a checkered pattern).
The oven is preheated to 180 degrees. Brush the egg liquid (outside the formula) with a brush and evenly apply a layer on the surface of the pineapple meringue.
Place in a preheated oven, 180 degrees, middle or lower layer, 18 minutes.
Take it out, cool it slightly, cut in the middle and add the chilled sliced butter, and take a bite!
1.1 teaspoon = 1 teaspoon (tsp) = 5ml 1 tbsp = 1 tablespoon (tbsp/TBS) = 15ml2. Pay attention to the color of the pineapple meringue. If the color is too dark, cover it with a layer of tin foil.