Vegetarian Pineapple Bun
1.
Mix the ingredients of part A of the main ingredient, knead to the basic expanded state, and ferment
2.
Cool the mashed sweet potato and mix it with sugar
3.
Then add oil and low powder and pinch together with your fingers to form a large granular meringue material. Cover with plastic wrap and put it in the refrigerator to keep it fresh
4.
Detect that the dough is fermented to twice its size, and press to exhaust
5.
Divide into 6 parts and spheronize, cover with plastic wrap and relax for 10 minutes
6.
At this time, take out the puff pastry material, take a small piece, gently flatten it and thin it
7.
Cover it on a loose piece of dough, tidy and close it, and lightly press it with a pineapple skin mold (if you don’t have it, don’t use it)
8.
Turn on the oven, select the "fermentation" function on the mobile APP interface, set a time of 50 minutes for fermentation
9.
When the bread is fermented to 8-9 minutes, the puff pastry will split automatically, continue to select the "Vegetarian Pineapple Bun" option on the mobile APP interface
1 The oven will enter the automatic preheating stage (the upper and lower tubes will automatically enter the baking stage after being preheated at 180 degrees for 10 minutes, and continue to bake at this temperature for 25 minutes)
10.
Results map
Tips:
1. Part A is the main dough ingredient for the bread body, and part B is the bread pineapple skin ingredient
2. The puff pastry can be gently pressed with a pineapple skin mold, because the bread will swell during fermentation, which will help the puff pastry to crack naturally.
