[one of The Four Kings of Taiwanese Bread] Pineapple Bread

Name: [one of The Four Kings of Taiwanese Bread] Pineapple Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50ml water; 60ml milk; 1 piece egg; 250g (bread flour) High-gluten flour; 21g granulated sugar; 2.5g salt; 2.5g Instant Yeast; 30g Unsalted butter; 50g Caster sugar; 100g (cake mix) Low-gluten flour; 1/8 root (optional) Vanilla pods

by ShannonTsai

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today I will introduce the practice of Taiwanese pineapple bread^^
In fact, the practice of pineapple bread (http://home.meishichina.com/recipe-252510.html) was published last year, but that practice is strictly "Japanese". Today’s practice is the authentic Taiwanese pineapple bun, which uses the cracks that naturally occur when the skin expands during fermentation.

[one of The Four Kings of Taiwanese Bread] Pineapple Bread

1. Making bread dough: Put milk, water, eggs, high-gluten flour, sugar, salt (do not touch sugar), dry yeast (do not touch salt or sugar) in the main ingredients into the bread machine, and select the dough mode (fermentation) 1 time) to make bread dough. After starting for about 10 minutes, put in the cream that has returned to room temperature and continue to make the dough.

[one of The Four Kings of Taiwanese Bread] Pineapple Bread recipe

2. To make cookie dough: After the unsalted butter in the seasoning is softened at room temperature, first use a whisk until slightly white, then add sugar and salt and beat until the sugar and salt are completely free of particles. Put the vanilla seeds into the egg liquid and stir briefly, then add it to the cream in three batches; the added egg liquid must be stirred with the cream each time until it is completely absorbed. Finally, use a spatula to mix in the low-gluten flour and mix it completely until the powder is no longer visible, then shape the dough into a long strip and place it in the refrigerator for at least 1 hour.

3. After the dough is made, take it out, divide it into 8 equal parts, knead it into circles, cover it with a fermented cloth and let it wake for 10 minutes.

4. When the bread dough wakes up, take out the biscuit dough from the refrigerator and sprinkle some high-gluten flour on the countertop. Divide the dry dough into 8 parts, round them separately, flatten them with the palm of your hand, and roll them into a thickness of about 2 mm with a rolling pin. Wafer.

5. The awake dough is rolled three times, and then rounded.

6. Take a piece of bread dough (5.), cover with the biscuit dough piece of 4., slightly pinch the crust and bread with your hands. Continue fermentation for 50 minutes.

7. Put the mold in an oven preheated to 210 degrees C and bake for 15 minutes. Remember to bake until the surface of the dough is colored (about 5 minutes), cover it with parchment paper to prevent the surface of the dough from being too burnt.

8. The toasted bread is taken out and placed on the rack to cool. carry out.

9. The Four Kings of Taiwanese Bread http://home.meishichina.com/space-9018909-do-blog-id-963340.html

Tips:
1. The biscuit wrapper should completely cover the bread dough as much as possible, so that the baked pineapple bread will be beautiful.
2. Before baking, it should be coated with egg liquid on the surface of the bread, I forgot: p