Recipe: Coconut meringue pineapple package

Home Cooking Recipe: Coconut meringue pineapple package

Notes:

Pineapple bags are not unfamiliar to everyone, good-looking, especially the layer of meringue, fragrant, crisp, crisp, people who have eaten know. Today's pineapple bag, unlike the traditional pineapple bag, not only adds coconut to the meringue, but also adds pineapple jam and coconut filling. The meringue is more crispy, and the sweet filling makes the bread no longer monotonous. Eat one that still wants to eat one, completely unable to stop the rhythm! Do you like this pineapple bag? Do you want to try it? Before starting a newbie, please take a look at the tips! Ok...? My relatives have always had a kitchen friend who asked me how to save bread better. To be honest, I always thought that this thing was a headache. Now I finally found a good way. Please see my next kitchen personal homepage. Link, or follow me on Sina Weibo http://m.weibo.cn/5277430755/4015365447091195?sourceType=sms&from=1068095010&wm=3333_1001 Baking tray: Sanneng 28×28 cm gold plate

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to butter, all ''dough materials'' are placed in the bread machine in turn, first put the liquid, and finally put the flour, dig the flour on the flour to bury the yeast, start the bread machine and noodles, and after 20 minutes, add the small pieces to soften beforehand. Good butter, continue to knead until the expansion stage, take out the cover wrap and ferment at room temperature, ferment to 1-5 times to twice as large, finger touch the flour, the jack dough does not retract, and the fermentation is completed.

    In addition to butter, all ''dough materials'' are placed in the bread machine in turn, first put the liquid, and finally put the flour, dig the flour on the flour to bury the yeast, start the bread machine and noodles, and after 20 minutes, add the small pieces to soften beforehand. Good butter, continue to knead until the expansion stage, take out the cover wrap and ferment at room temperature, ferment to 1-5 times to twice as large, finger touch the flour, the jack dough does not retract, and the fermentation is completed.

  2. Home Cooking Recipe: The fermented dough was taken out and squeezed, and the average was divided into 6 equal portions, rounded, and the plastic wrap was allowed to stand at room temperature for 15 minutes.

    The fermented dough was taken out and squeezed, and the average was divided into 6 equal portions, rounded, and the plastic wrap was allowed to stand at room temperature for 15 minutes.

  3. Home Cooking Recipe: When the dough is proofed, make pineapple meringue, add the softened butter to the powdered sugar, stir it with a whisk, mix it with egg liquid, mix it, mix it with milk powder and low flour, add coconut milk, and turn it with a spatula. Mix well, divide into six equal parts on average, and put it in cold storage.

    When the dough is proofed, make pineapple meringue, add the softened butter to the powdered sugar, stir it with a whisk, mix it with egg liquid, mix it, mix it with milk powder and low flour, add coconut milk, and turn it with a spatula. Mix well, divide into six equal parts on average, and put it in cold storage.

  4. Home Cooking Recipe: Then make the coconut stuffing, (of course, you can also add no stuffing, the traditional pineapple bag is not stuffed). Stir-fry the coconut and jam and set aside. If you add a little chopped cranberry, the sweet and sour taste is even better. Anyway, I added it. As for you, don’t add it. See if you like it.

    Then make the coconut stuffing, (of course, you can also add no stuffing, the traditional pineapple bag is not stuffed). Stir-fry the coconut and jam and set aside. If you add a little chopped cranberry, the sweet and sour taste is even better. Anyway, I added it. As for you, don’t add it. See if you like it.

  5. Home Cooking Recipe: Take a well-baked dough, knead it into a small round cake, add the coconut stuffing, like a buns, close the mouth and pinch it! ★ If you don't add stuffing, you can make it straight into a round shape and cover it with meringue.

    Take a well-baked dough, knead it into a small round cake, add the coconut stuffing, like a buns, close the mouth and pinch it! ★ If you don't add stuffing, you can make it straight into a round shape and cover it with meringue.

  6. Home Cooking Recipe: After all the packages are packed, the closings are placed downwards.

    After all the packages are packed, the closings are placed downwards.

  7. Home Cooking Recipe: Tile a slightly larger plastic wrap, take a pineapple pastry dough, place it in half of the cling film, cover the other half of the wrap, and leave space around.

    Tile a slightly larger plastic wrap, take a pineapple pastry dough, place it in half of the cling film, cover the other half of the wrap, and leave space around.

  8. Home Cooking Recipe: Use a rolling pin on the outside of the cling film, gently round it up, as thick as possible.

    Use a rolling pin on the outside of the cling film, gently round it up, as thick as possible.

  9. Home Cooking Recipe: Pick up enough size, gently pick up the upper layer of plastic wrap, fold the meringue on the bread, wrap the four sides gently on the outside of the wrap, and tighten the edges and compact. (The whole turn over the bottom up, better operation)

    Pick up enough size, gently pick up the upper layer of plastic wrap, fold the meringue on the bread, wrap the four sides gently on the outside of the wrap, and tighten the edges and compact. (The whole turn over the bottom up, better operation)

  10. Home Cooking Recipe: Gently pry off the cling film and press the already wrapped edge further and compact it. It doesn't matter if it is exposed. Then try to smooth the upper skin. When you wrap the meringue, the action should be gentle. If you think that the meringue is a little sticky, it doesn't matter. You can apply a little dry powder to the palm of your hand, and the skin can be smoother.

    Gently pry off the cling film and press the already wrapped edge further and compact it. It doesn't matter if it is exposed. Then try to smooth the upper skin. When you wrap the meringue, the action should be gentle. If you think that the meringue is a little sticky, it doesn't matter. You can apply a little dry powder to the palm of your hand, and the skin can be smoother.

  11. Home Cooking Recipe: All wrapped, put the mouth down.

    All wrapped, put the mouth down.

  12. Home Cooking Recipe: Use a cutter to press out the pattern, or directly print it with a pineapple. I used the impression, I didn't feel it, and I pressed it with a cutter. When embossing the road, it should not be too deep. Do not over-press the meringue, so as to avoid swelling and cracking too much during fermentation, and expose the bread underneath.

    Use a cutter to press out the pattern, or directly print it with a pineapple. I used the impression, I didn't feel it, and I pressed it with a cutter. When embossing the road, it should not be too deep. Do not over-press the meringue, so as to avoid swelling and cracking too much during fermentation, and expose the bread underneath.

  13. Home Cooking Recipe: After all the patterns are pressed, put them in the baking tray in turn, and ferment at room temperature!

    After all the patterns are pressed, put them in the baking tray in turn, and ferment at room temperature!

  14. Home Cooking Recipe: Fermentation to 1.5 times larger, (do not exceed twice the size! It is easy to cause the meringue to be too big! Look carefully before and after the fermentation). Take out the brushed egg yolk solution (you can also omit the brush, the color will be more attractive, The skin will be a little bit crisper.) Then send it to the middle layer of the preheated 180 degree oven, fire up and down 180 degrees, 15 minutes or so, pay attention to the middle of the observation, color satisfaction and timely cover tin foil.

    Fermentation to 1.5 times larger, (do not exceed twice the size! It is easy to cause the meringue to be too big! Look carefully before and after the fermentation). Take out the brushed egg yolk solution (you can also omit the brush, the color will be more attractive, The skin will be a little bit crisper.) Then send it to the middle layer of the preheated 180 degree oven, fire up and down 180 degrees, 15 minutes or so, pay attention to the middle of the observation, color satisfaction and timely cover tin foil.

  15. Home Cooking Recipe: The coconut meringue pineapple bag is out! It’s the best to eat hot! Fragrant! Crisp! sweet! Before I had time to take a photo, I was wiped out. I said that I only bite two, and I showed that I was taking a picture of the stuffing. I didn’t expect to take a bite, and I had a loaf of bread in minutes! Can still play well! ????????????

    The coconut meringue pineapple bag is out! It’s the best to eat hot! Fragrant! Crisp! sweet! Before I had time to take a photo, I was wiped out. I said that I only bite two, and I showed that I was taking a picture of the stuffing. I didn’t expect to take a bite, and I had a loaf of bread in minutes! Can still play well! ????????????

  16. Home Cooking Recipe: Uneaten bread can be stored in a vacuum storage box, which can effectively prevent the bread from drying out and delay the aging of the bread. Interested friends can poke Taobao shop link: http://url.cn/2GbE24y, or Taobao search shop number: 68057999 kitchen cooks do my recipes have any questions, please add my baking qq group exchange Discussion, group number: 422,498,010 Please verify your time to report to your kitchen, to facilitate communication, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755

    Uneaten bread can be stored in a vacuum storage box, which can effectively prevent the bread from drying out and delay the aging of the bread. Interested friends can poke Taobao shop link: http://url.cn/2GbE24y, or Taobao search shop number: 68057999 kitchen cooks do my recipes have any questions, please add my baking qq group exchange Discussion, group number: 422,498,010 Please verify your time to report to your kitchen, to facilitate communication, thank you for your cooperation. Please pay attention to my Sina Weibo: http://weibo.com/u/5277430755

  17. Home Cooking Recipe: Everyone is welcome to scan the QR code above, pay attention to the red leaf WeChat subscription number: Hongye love baking.

    Everyone is welcome to scan the QR code above, pay attention to the red leaf WeChat subscription number: Hongye love baking.

Tips:

1. Different flours have different water absorption in different seasons. The amount of milk is self-control. At the beginning, a small amount can be reserved, and the side is added until the appropriate one. 2. Each oven has different tempers. The temperature time is for reference only. Please master it yourself. 3. I recommend the machine and the noodle, I use the chef machine. If you have a handkerchief, you will have some sticky hands at the beginning. Please stick to it. If you get it, it will not stick. 4. Without whipping cream, you can replace it with milk and lose 6-8 grams. 5. The low-gluten flour in the bread can be replaced by high-gluten flour. 6. The low powder in the meringue material can be slightly increased or decreased, and the scented meringue hand feels that it is not sticky, like the earlobe. 7. The stuffing in the coconut can be omitted. 8. The meringue of the pineapple package is the best. It may be a little softer the next day. It is not so crisp. When it is eaten, it is baked in the oven for five minutes, and it will return to the crisp taste.


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