Pineapple Bun
I saw that pineapples were listed on the vegetable selling platform. Each one was only 2 yuan. I bought several to make stuffing, pineapple bags and pineapple cakes.
Step 1 . Peel the pineapple, soak it in salt water for an hour, and then separate the core from the meat.
Step 2 . Beat pineapple cores into mud.
Step 3 . Put pineapple puree and pulp in a non stick pot, add 100g white granulated sugar, heat it over high heat, then turn to medium low heat to collect the juice, and then add 50g white granulated sugar.
Step 4 . Boil until the juice dries quickly. Because I stir fry a lot of stuffing, part of it is used to make pineapple crisp, part of it is used to make pineapple bag, and it can't use so much stuffing to make pineapple bag. At this time, take out 200g. Add 50g maltose to the rest and make pineapple cake filling with juice.
Step 5 . Continue to fry 200g pineapple crisp to dry.
Step 6 . Refrigerate in the refrigerator for standby. The stuffing of pineapple bag will not be too much, and I hope to keep the color of pineapple more, so maltose is not added. Because the pineapple cake has thin skin, the stuffing should be hard, so maltose is better.
Step 7 . Next, make dough and put the ingredients other than butter into the chef's machine.
Step 8 . Stir the dough in the first gear of the cook machine, and continue to play in the second gear after forming.
Step 9 . There is a thick film on the dough.
Step 10 . Add butter again, stir it evenly at low speed, and then whisk it at high speed for 5 to 6 minutes.
Step 11 . Thin glove film appears.
Step 12 . Shape the dough, cover it with plastic wrap, and wake up for 40 minutes to 1 hour. Wake up for 40 minutes when the room temperature is above 30 degrees, and extend the wake-up time before it is below 20 degrees to 30 degrees, up to 1 hour. If the temperature is too low in winter, it's best to put an oven with fermentation function and wake up the toaster.
Step 13 . The prepared dough is vented and then divided into 40g dosage forms. Like to eat a little larger can also be divided into 60g one.
Step 14 . Round the back cover and put on fresh-keeping film and relax for 20 minutes.
Step 15 . In these 20 minutes, we make pastry, soften the butter in advance, and then add powdered sugar.
Step 16 . Press with a scraper and mix the powdered sugar with the butter.
Step 17 . Stir the mixer at low speed, and then change to high speed.
Step 18 . Beat until the butter turns white.
Step 19 . Add egg liquid and beat.
Step 20 . Whipped butter.
Step 21 . Sift in low gluten flour and milk powder, press with a scraper, and mix well until there is no dry powder.
Step 22 . Wrap the loose dough with about 10g stuffing.
Step 23 . Wrap it up and put it aside.
Step 24 . Round the pastry and divide it into 18G dosage.
Step 25 . Put low gluten flour on the chopping board and press the pastry into shape.
Step 26 . Brush the wrapped dough with egg liquid.
Step 27 . Wrap in pastry.
Step 28 . Cut to make a pattern.
Step 29 . The wrapped pineapple bag is twice as big for the second time.
Step 30 . Brush the pineapple bag with egg liquid.
Step 31 . Middle layer, fire up and down 190 degrees, bake for 15 minutes.
Step 32 . Take it out immediately after baking to avoid too dark coloring.
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