Pineapple Souffle Bun
1.
The Chinese species are made in advance, and the Chinese species are mixed into a mass. Ferment at room temperature until the inside of the finger pulls a spider web. The fermentation time depends on the room temperature. If the room temperature is 25 degrees, it is about 60 minutes.
2.
Tear the fermented middle seeds into small pieces, and put the main dough materials other than butter into the bucket of the chef's machine and knead them into a ball. Slowly beat, after the materials are basically mixed, beat quickly until a thick film appears. Add butter and beat slowly.
3.
When the dough is whipped to fully expand, the basic dough is complete.
4.
Put the dough in the fermentation box for basic fermentation.
5.
The pastry fillings and pineapple skins need to be refrigerated, and it is recommended to make them in advance. The method is the same. The butter is softened at room temperature. Add powdered sugar and put it in a mixing bucket. Select A-shaped pulp head. After the powdered sugar and butter are fully fused, add the whole egg liquid in portions. The butter and egg liquid must be completely fused each time before adding the next time. Make the filling for the soufflé and add the whole milk powder. , The temperature should not be lower than 28 degrees.
6.
After completing the above steps, add the pineapple peel and stir evenly. Both the milk puff pastry and the pineapple skin need to be kept in the refrigerator for easy operation during the final combination.
7.
After finishing the basic fermentation dough, divide into 6 points and round. Relax for 15 minutes.
8.
Divide the refrigerated soufflé filling into rounds, about 30 to 40 grams each. Divide the pineapple skin into 30 grams each.
9.
Take the pineapple skin and place it under the dough. The pineapple peel is easy to melt and operate as quickly as possible.
10.
Place the milk puff filling on top of the dough, first wrap the dough around the filling, and then evenly wrap the pineapple skin around the whole package of dough.
11.
Just like making pineapple buns, the bottom does not need to be wrapped with pineapple skin. Put it in a paper tray after wrapping. Brush with whole egg liquid and ferment for 2 times. It takes about 60 minutes. The fermentation temperature should not exceed 28 degrees. The pineapple skin melts when the temperature rises.
12.
The oven is heated for 200, lowered for 180, and bake for 18 to 25 minutes. The specific temperature feels that you can adjust the temper of the oven as appropriate. Observe the coloring.
Tips:
1. The butter in the filling and pineapple peel must be sufficiently softened.
2. The creamy fillings and the whole egg liquid of the pineapple skin should be at room temperature.
3. The state of the filling and pineapple skin should be smooth and creamy. If there are particles, it means that the butter and egg liquid have separated oil and water.
