Hong Kong Style Pineapple Bun
I hope that the autumn wind can blow away all the regrets of summer. I hope that this autumn can bring more good news # the beginning of autumn # the 24 solar terms # the sense of ceremony of the beginning of autumn (the day before yesterday, I visited a Hong Kong style tea restaurant with several friends and ordered two pineapple bags and other Golden Classics. The aftertaste is endless. Today, when I am free, I unlock the Hong Kong Style Pineapple bags at home again to secretly realize the freedom of pineapple bags 😊😊， Ha ha(# pineapple bun ~ it is a sweet bread from Hong Kong. It is said that the pineapple bun is named after its golden yellow, uneven and crispy skin like pineapple after baking.)
Step 1 . 250g high gluten flour + 20g milk powder + 30g sugar + 50g egg liquid + 130g ice milk are all put into the cook machine (the cook machine is wrapped with ice bags, and the outdoor temperature is high in summer).
Step 2 . Beat the dough until it has a thick film shape, add 30g butter, 3G salt (salt will hinder the formation of gluten, so the post salt method is used here), and add yeast (now the weather is hot and the temperature is high, and the yeast is added later to prevent premature fermentation).
Step 3 . Continue to beat until there is a glove film (the whole process of beating the dough should not exceed 15 minutes to avoid the high temperature of the dough).
Step 4 . The beaten dough (the surface temperature is not more than 26 ℃), round, put it into a container, cover it, conduct basic fermentation, and ferment at room temperature for 1.5 hours.
Step 5 . While the dough is fermenting, we will make pineapple pastry, 60g butter + 30g sugar powder.
Step 6 . Beat with an egg beater.
Step 7 . Until the butter is fluffy and white.
Step 8 . Add 15g egg liquid and mix well.
Step 9 . Add 75 g of low gluten flour and 15 g of milk powder.
Step 10 . Stir evenly, and the pineapple pastry will be fine. Cover it with fresh-keeping film to avoid air drying. It is ready for use.
Step 11 . Now let's make pastry filling, 60g butter + 30g sugar powder + 1g Salt + 35g egg liquid + 75g milk powder.
Step 12 . Stir well, and the pastry filling will be ready for use.
Step 13 . The dough is also fermented.
Step 14 . Press exhaust.
Step 15 . Divided into uniform 6 equal parts.
Step 16 . Rub them round, cover them with fresh-keeping film, and relax at room temperature for 20 minutes.
Step 17 . Take out a dough.
Step 18 . Wrap in pastry filling.
Step 19 . Round.
Step 20 . Take out 30g pineapple pastry.
Step 21 . Put it in the plastic wrap and roll it open.
Step 22 . Pineapple crust covered the bread.
Step 23 . Press out the diamond pattern with the die.
Step 24 . It's good if the bread is green.
Step 25 . After all are finished in turn, put them into the baking tray, put them into the oven that can not be opened for secondary fermentation, put a basin of hot water under it to help the fermentation, keep the temperature at 38 ° C, the humidity at about 80%, and the time is 40 minutes. The bread is fermented to twice the size.
Step 26 . The fermented bread is raw and coated with a thin layer of egg liquid.
Step 27 . Put it into the preheated oven, and bake it at 150 ℃ for 18 minutes (the temperature and time can be adjusted according to the temper of your oven).
Step 28 . With strong milk flavor, the super crisp hong kong pineapple bag is finished. It is still very authentic~
Step 29 . Finished product drawing.
Step 30 . Finished product drawing.
Step 31 . Finished product drawing.
Step 32 . Finished product drawing.
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