The original Mai Shanqiu published on Weibo is not a private formula. The amount of the original side is very large, I can do 5 reductions. This pineapple bag is one of the four kings' breads, as well as a milky bag, a green onion bag and a red bean bag.
First dissolve the yeast and sugar into a mixture of water and milk, then add other materials of the medium to mix and knead into a dough, keep the dough temperature at about 25 °C, ferment for 60 minutes, and ferment the dough to 2-3 times. .
The medium dough is torn into small pieces and mixed with all the materials except the butter in the main dough, and the oil method is extended to the expansion stage. Relax for 30 minutes, there is no need to ferment here, just a relaxation process.
Make pineapple skin during relaxation: butter softens and adds fine sugar to send. Add egg liquid in portions and beat evenly. Add high-gluten flour, mix with a spatula and mix into a dough. If the pineapple skin is relatively soft, you can put it in the refrigerator for a while.
The loose dough is vented and divided into small rounds of about 60g.
The pineapple skin is divided into about 30g. Cover the pineapple skin on the dough, and hold it in one hand, with the pineapple skin underneath and the dough on top. The other hand grabs the dough and wraps it into the pineapple skin. The dough is wrapped in pineapple skin except the bottom. Perform secondary fermentation and ferment for 40-60 minutes at 25 degrees Celsius (you can also divide the pineapple skin into small pieces as I do, and then round it into a round shape to cover the dough directly.)
Brush the egg yolk on the surface. Fire at 230 ° C, fire 190 ° C, 12 to 15 minutes.