#aca烤明星大赛#cocoa Pineapple Buns
1.
First make the cocoa pineapple skin dough: the butter is softened at room temperature and then the caster sugar is added
2.
Manually stir until it is roughly uniform, then turn on the electric whisk to beat until the color becomes lighter and the volume is enlarged
3.
Add egg liquid in portions
4.
Whisk evenly; pay attention to each time you have to wait until the egg liquid is completely integrated into the butter before adding the next time
5.
Sift in low-gluten flour and cocoa powder
6.
Mix well
7.
Then bag the dough and put it in the refrigerator for later use
8.
Then start to make the main dough: put the main dough materials except butter into the bread bucket
9.
Turn on the program to knead it into a smooth dough, add softened butter after the tendons are formed
10.
Continue to knead the dough to the expansion stage, and then cover the surface of the bucket with a damp cloth to continue the basic fermentation
11.
Fermented
12.
Take out the dough, knead well and exhaust
13.
Then divide the dough into 12 portions
14.
Relax for 15 minutes after spheronizing separately
15.
Take advantage of the time to relax the dough, knead the cocoa pineapple skin dough made before and divide it into 12 parts, and knead them into rounds.
16.
Take a pineapple skin dough and flatten it, then put the bread dough on top
17.
After lightly pressing, roll it into a circle with a rolling pin
18.
Put an appropriate amount of red bean paste in the center
19.
Wrap it tightly and seal it tightly, and then place it upside down
20.
Use a spatula to stagger the diamond-shaped grids on the pineapple
21.
Then put the shaped dough into the baking tray one by one
22.
Cover the surface with a layer of plastic wrap, and put it at room temperature for final fermentation, to 1.5~2 times the size
23.
Then put the baking tray into the third layer of the oven preheated at 170 degrees, 170 degrees for about 20 minutes
24.
Keep it in a sealed container after being out of the oven
Tips:
1. The pineapple skin dough is sticky after it is made, and it will have a better effect if it is used after refrigeration;
2. If the filling is not included, squeeze the pineapple skin directly and wrap it on the outer layer of the loose round dough;
3. As the pineapple peel contains high oil content, the final fermentation can be carried out at room temperature. Don't put it in the warm and humid environment that we usually use~
