Pineapple bags have always been a favorite of many people, and the most important thing is the crispy pineapple skin. It is very important to make pineapple skin delicious, its formula, dryness and wetness, baking temperature and wrapping method.
The dough is kneaded to the expansion stage, and it is fermented for about an hour at about 28 degrees.
Fermented to 2.5 times larger, poke a hole with your fingers, the hole will not shrink
Exhaust, divide into 4 parts, spheronize, ferment for 15 minutes in the middle
Pineapple skin can be prepared during the intermediate fermentation. Beat the softened butter with the egg beater, pour the powdered sugar, salt, milk powder, and mix well.
Add the egg liquid three times. (Every time you should fully mix the egg liquid with the butter and add the next step to avoid separation of oil and water, affecting the crispness of pineapple skin)
Stir until the butter and egg liquid are completely blended
Pour low-gluten flour and mix well. (Do not use the egg beater, use a spoon to gently mix and mix. Do not use the kneading method to stir, so as not to affect the crispness of the flour.)
Mix until smooth and not sticky. Apply thin powder on the case, cut the pineapple skin into strips and cut into 4 pieces.
The following steps to wrap the pineapple skin must be an idea, this is the key point) pick a piece of pineapple skin in the left hand and pick up a piece of dough in the right hand
Press the dough on the pineapple skin
Slightly force the pineapple skin to squash
The right hand uses the outward-to-inward method to knead the dough, allowing the pineapple skin to slowly “crawl” onto the dough.
Continue to knead the dough from the outside to see that the pineapple skin has been slowly wrapped in the dough.
Go ahead, don't stop. Until the pineapple skin wraps more than 3/4 of the dough
Close the mouth, the pineapple skin is wrapped
Gently brush the egg liquid on the surface of the pineapple skin
Gently draw a checkered pattern on the pineapple skin with a knife
After the pattern is drawn, the final fermentation can be carried out. Fermented to about 2.5 times, put into a preheated oven, and roast at 180 degrees for about 15 minutes.
1. When roasting, if the surface color of the pineapple skin has been baked in place, you can turn off the fire and end the time. 2. When making pineapple skin, if the pineapple skin is still very sticky after mixing, you can make some low-gluten flour. It is advisable to use pineapple skin just not sticky. 3, when packing pineapple skin, in addition to the above method, you can also cover the pineapple skin on the chopping board and cover it on the dough. But this pineapple skin is easy to stick to the chopping board and it is easy to break. Unless you sprinkle a lot of dry powder on the chopping board, this will affect the crispness of the pineapple skin. 4, the traditional pineapple bag is not stuffed, but you can also make a variety of fillings in the bread, such as bean paste, milk yellow stuffing and pineapple stuffing. 5, if you have not done this bread, I strongly recommend you to try, the pineapple package is very delicious, especially when it is hot!