Stewed pineapple bun
Recently, I especially like "soup seed" when making bread, because it is extremely soft and easy to operate.Nothing is more simple and delicious than pineapple buns——Super soft tissue soaked by soup seeds,Covered with a table pineapple peel,Let crispy and soft to a perfect collision!It is not difficult to make bread. If you follow the recipe step by step, you will succeed.Add a tip:Before wrapping the pineapple skin, knead the pineapple skin dough, roll the bread dough again, or roll one dough to wrap one dough, so that the surface of the pineapple skin and the small bread dough are kept moist, and the pineapple skin is not easy to fall off after baking.
Step 1 . Mix 20g of soup flour and 100g of water evenly, then turn on the heat. While stirring, heat over low heat until thick. If there are any traces left by scraping the egg, immediately remove from the heat. After mixing evenly, cool to room temperature, cover with plastic wrap, and refrigerate in the refrigerator for at least 1 hour, preferably overnight. (Some recipes suggest that 65 degrees Celsius is the best for soup, but not everyone needs to use a thermometer to measure it, and it's not necessary. As long as the batter is thick and leaves a mark, be careful not to be too dry - this is my experience).
Step 2 . Put all dough ingredients except butter: 210g of high gluten flour, 56g of low gluten flour, 42g of granulated sugar, 1/2 teaspoon of salt, 6g of instant yeast powder, 30g of whole eggs, all soup seeds, and 60g of milk into the mixing tank of the chef's machine. Do not add all the milk, leave 1/4 to adjust the dough hardness;
Step 3 . After the dough is formed into a ball, stop the machine and check the hardness of the dough. Add an appropriate amount of remaining milk. If it is still too hard, you can also add some more milk;
Step 4 . Continue kneading the dough until it does not break, then stop and add butter that has softened to room temperature;
Step 5 . Continue kneading until the dough surface is smooth;
Step 6 . Stop the machine and check the gluten of the dough. If it can be stretched into a thin film, it is sufficient.
Step 7 . Roll the dough round, cover it with plastic wrap, and perform basic fermentation;
Step 8 . Fermentation to two to two and a half times the size, dip your fingers in dry powder, poke a small hole from the top of the dough, the dough does not collapse, the small hole does not shrink, and the fermentation degree is just right;
Step 9 . Take out the dough and divide it evenly into 9 portions. Roll it round and cover it with plastic wrap. Relax for 15 minutes;
Step 10 . Preparation of Pineapple Peel: Soften 55g butter to room temperature and stir vigorously with egg beater until very soft;
Step 11 . Add 55g of powdered sugar and continue stirring until the butter turns white in color;
Step 12 . Add 25g of egg mixture in three portions, stirring each time until the egg mixture is completely absorbed before adding the next one;
Step 13 . Finally, add 70g of flour and stir evenly;
Step 14 . Place the dough on a cutting board and use the remaining 60g of flour to adjust its softness and hardness to a hardness similar to that of the earlobes;
Step 15 . Divide the pineapple skin dough into 9 equal portions for later use;
Step 16 . Loosen the bread dough and roll it again until it is very round;
Step 17 . Take a portion of pineapple skin dough and knead it evenly. Place it on the top of the bread dough, grab the bottom of the bread dough with your right hand, and coordinate with your left hand to push the pineapple skin evenly onto the bread dough;
Step 18 . Try to wrap the pineapple peel completely around the bread dough;
Step 19 . Use a scraper to make three vertical and horizontal cuts on the pineapple peel, leaving marks on the pineapple; Actually, it's okay not to scratch it. When baking bread, the natural patterns will also crack open;
Step 20 . After everything is done, place it into a baking tray for final fermentation: put the baking tray into the oven and place a bowl of hot water at the bottom;
Step 21 . Fermentation to two to two and a half times the size, pushing the baking tray, the bread will shake slightly; Gently brush on a layer of egg yolk liquid;
Step 22 . Transfer to a preheated oven at 180 degrees Celsius and bake for 15 to 20 minutes until the surface turns golden brown. That's it.
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