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Afternoon tea must have
Pineapple bun
The delicious pineapple buns are layered
Have golden crust
Crispy and sweet
The bread inside is soft and textured
The materials needed for pineapple buns are
250g high-gluten flour (bread flour)
High protein content
Strong flour
It makes the bun fluffy
120g ice milk
3 grams of dry yeast
Because flour contain higher sugar
It is recommended to use high-sugar resistant
Highly active dry yeast
8 grams of whole milk powder
Bread with milk powder makes it more fragrant
40 grams of iced egg liquid
3 grams of salt
20g unsalted butter
Need to be softened at room temperature in advance
30 grams of powdered sugar
Pour the flour into the cook machine first
Powdered sugar
yeast
milk powder
Egg liquid
Salt is not in direct contact with yeast
Finally pour the milk
Put the butter first
The chef's machine is turned on
Let the materials initially merge
After the face is in a group, open 2 gears
Continue to beat for 10 minutes
Add after whipping for 10 minutes
Softened Unsalted Butter
The dough becomes sticky after adding butter
Need to use a spatula to help stir
Continue to beat for 5 minutes
Let the butter be fully blended
Inside the dough
Check in 5 minutes
The state of the dough
At this time the dough is already
Can pull out the film
Shift to 4th gear
Beat at high speed for 5 minutes
Can reach
State of the glove membrane
Let the dough roll out to check
Round the dough
Put it in a big bowl into the side
Cover with plastic wrap
until twice the size
I will heat the oven for 3 minutes
The temperature reaches about 30 celcius degrees
Turn off the oven
Then put the dough in the oven to ferment
The practice of pineapple bun crust
50 grams of butter
30 grams of powdered sugar
10 grams of sugar
Combines powdered sugar and white sugar
Is to make the puff pastry crispy
15 grams of liquid egg yolk
65 grams of low-gluten flour (cake flour)
15 grams of whole milk powder
Baking soda 1g
Butter should be softened at room temperature in advance
To a state where it is easy to press down
Use a blender to break up
Add sugar and powdered sugar
Stir evenly with a spatula first
Mix with a blender
Add the egg yolk in two batches
Fully mix the egg yolk
Into the butter
Stir it until you see the egg yolk
Don't over-stir
Then add milk powder and flour
There is a custard powder
You can opt-in
The custard powder has increased fragrance and color
And the effect of crisping
Add 2 grams of custard powder
Use a spatula at this time
well mixed
Press while stirring
After mixing until there is no dry powder
Add baking soda
Continue to mix well
After stirring it into a dough, it's ok
Cover with plastic wrap and put in the refrigerator
Refrigerate for later use
After the dough rises for 2 hours
Has been sent to twice the size
Check with your fingers
If not retract
It means fermentation is complete
The dough is poured out and exhausted
First press by hand to expel large bubbles
And then knead into a ball
Exhaust remaining bubbles
Sprinkle some dry powder
Divide equally into 12 small doughs
Shape and round each small dough
Knead the dough more carefully
Baked bread tissue
First it will be delicate and soft
Prepared small dough
Need to ferment for another hour
To double the size
After the dough is fermented for 1 hour
Fermented small dough
Sprinkle water on the surface
Take the meringue out of the refrigerator
Pick up the puff pastry
Evenly divided into 12
Knead into a ball
Put a piece of plastic wrap on the chopping board
Drop a crust
Cover with a piece of plastic wrap
First press gently with your hands
Use rolling pin again
Roll into an 8 cm round pie crust
Because the puff pastry will be sticky
So we must use plastic wrap to help
Gently tear open the plastic wrap
Drop a small dough
Then put the rolled puff pastry
Tear off lightly
Align the center of the dough
Buckle up the puff pastry
Press the puff pastry close to the dough
Meringue will half of the dough
The best proportion to wrap around
Prepare a liquid egg yolk
Filter it
Add less milk
Stir evenly in the egg yolk liquid
Rub the egg yolk evenly on the surface
After rubbing the egg liquid, you can just drop it off and bake it
The baked surface will crack naturally
Form a good tortoise crack
Can be made into pineapple shape
Use the knife to make 5 knives first
When holding the dough
Not too strong
Then change the direction and make another 5 strokes
The pineapple pattern is ready
Turn on the oven this time
Warm up to 350 degrees
After preheating, put the bread
Put it in and bake for 20 minutes
Gently shake the baked pineapple buns twice
Freshly baked pineapple buns are golden in color
The skin is very crispy
Soft and textured inside
Afternoon tea at 3:30pm
Essential pineapple buns
Everyone, hurry up and try
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