Cream pineapple bun
There was some stuffing left in the milk yolk bag. I made the milk pineapple bag my daughter liked. The recipe is a Japanese milk roll. Since I made a Japanese milk roll, my husband has designated this recipe for making bread in the future. This recipe is really good. The bread is very soft after 3 days. It tastes the same as the bread bought in the bakery. I sincerely recommend it to you.
Step 1 . Put the medium materials into the bread machine, start the kneading process, and ferment to 2 times the size. (you can also take it out and put it into a fresh-keeping bag for refrigeration and fermentation for 1 night after the kneading process is over).
Step 2 . Put all the ingredients of the main dough, except butter, into the bread machine, cut the medium dough into (pull) small pieces, put them into the bread machine together, knead the dough for 15 minutes, and press the stop key.
Step 3 . Add softened butter and restart the kneading procedure until the end. (my bread machine kneads dough for 30 minutes, so the whole kneading time is 45 minutes). Open the cover of the bread machine halfway to prevent the dough from overheating.
Step 4 . Look, it's a perfect legendary film. (the oil content of this formula is relatively high, and it is easy to film.).
Step 5 . Ferment for 1 hour to 2 times.
Step 6 . Take advantage of the fermentation time to prepare the pastry. Soften the butter, pinch all the materials into a ball with your hands, wrap them with fresh-keeping film, and refrigerate and relax for 20 minutes.
Step 7 . Milk yolk is divided into 30 grams and twisted into a ball.
Step 8 . Take out the fermented dough, press and exhaust, divide it into 10 parts, about 60g / piece. Cover with fresh hair film and relax for 10 minutes.
Step 9 . Take a piece of dough, open it, and wrap it with cream filling.
Step 10 . Wrap it all up and put it in the baking pan.
Step 11 . Crispy 28-30g / piece, divided into 10 parts. Put fresh-keeping film on the top and bottom to form a thin round piece.
Step 12 . Lift the top cling film, hold the bread in one hand, cover the pastry on the bread in the other hand, gently lift the other cling film, the pastry should cover 3/4 of the bread, and press the pineapple pattern with the back of a knife. Second fermentation for 40 minutes, about 1.5 times larger, brush with egg yolk liquid.
Step 13 . Put it into the preheated oven and bake it at 350 ° f (180 ° C) for 20 minutes.
Step 14 . It's out.
Step 15 . Crisp and soft.
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