Naturally Cracked Coconut Oil Pineapple Bun
1.
Prepare the Chinese kinds of materials.
2.
Some of the materials in the middle species are liquid first, then powder. Yeast and salt are separated in two corners, so don't touch them.
3.
Mix with no dry powder in the first gear of the cook machine, and then beat the dough into a dough in the second gear. The material is relatively dry and does not need to be smooth. If you feel that the mixing is not complete, you can take it out and wear PVC gloves and knead it for a while. Put it in a basin, cover with plastic wrap, and ferment for 12-24 hours in cold storage.
4.
The medium kind of fast hair is good and can make meringue. Cut the butter into small pieces to soften it (you can ferment at room temperature or in the oven).
5.
Add the powdered sugar to the puff pastry, mix it with a spatula to prevent the powdered sugar from splashing, and then use an electric whisk at medium speed until it is slightly whitish.
6.
Add the whole egg liquid in 3 times. Beat until the egg liquid is absorbed each time and add another time until all the egg liquid is added. It was smooth to the end. Fluffy.
7.
Mix low powder and milk powder, sieve into the beaten butter paste, and mix evenly with a spatula.
8.
Pour in the coconut paste
9.
Stir gently and mix evenly. It can be put into a fresh-keeping bag and kept in the refrigerator for later use. If it is not made too long in advance, it can also be used directly.
10.
The size of the seed surface will be 2-2.5 times larger, and it will be pulled up into a honeycomb shape. Look at the status. If you don’t want to refrigerate it, you can also send it at room temperature not exceeding 28 degrees, in the same state.
11.
Pull the noodles into small pieces and put them in the noodle bucket
12.
Add ingredients other than coconut oil to the main dough, and divide the salt and sugar into two corners.
13.
The first gear is mixed first, and then the third gear is used to hit the coarse film stage.
14.
Add coconut oil softened at room temperature. Beat the noodles at level 2 first, let the coconut oil and the dough fuse. Then turn to gear 3 and hit the glove film stage. The whipping time depends on the power of your own chef.
15.
Lay out the dough and take it out. Hold the dough with both hands, fold it toward the outside of the body, cut a piece, and slowly pull it open to see the thin glove film.
16.
Divide the dough into 12 portions, each of 65 grams.
17.
Hold the dough in a reverse C shape with your right hand and roll the dough counterclockwise.
18.
The puff pastry is also divided into 12 portions, 25 grams each. Put it on one side of the fresh-keeping bag, then fold the fresh-keeping bag in half, and gently roll it into a circle with a rolling pin.
19.
Tear open the fresh-keeping bag, remove the meringue, put on the rounded dough, the smooth surface touches the meringue, and the mouth is upward.
20.
Then fit the puff pastry to the bottom of the dough and tighten it slightly.
21.
Place them in a baking pan lined with greased paper, 6 per pan, or two pans. Only one oven recommends half and six. Gently brush with a layer of whole egg liquid. Spray a little water.
22.
Put it in the oven, ferment it, and perform a second serve.
23.
Ferment to double the size.
24.
Then put the pineapple buns into the middle layer of the preheated oven, turn the top and bottom 180 degrees and bake for 20 minutes, and cover with tin foil when the color is satisfied.
25.
After being baked, it can be sealed and stored after being out of the oven. Eat hot or cold.
Tips:
Tips: In addition to coconut oil, other materials such as milk, eggs, and flour must be refrigerated in advance to prevent the noodle temperature from being too high.
2. I like the pineapple buns that naturally crack when they are baked. You can also cut out the pattern by yourself or print the pattern with an impression before brushing the egg wash.
After cooling thoroughly, the puff pastry will harden before packaging.
