Speaking of the Chinese's favorite bread, it's not the legal stick, it's not the baguette, it's not the European-style bread like the rural bread, it must be the Asian soft bread like the honey bean bread, the bean sandwich package, the pineapple package.Of these, the pineapple bag must be the first.However, did you know that pineapple bags are also divided into many types, including Hong Kong-style, Chinese-style, Chinese-style, and Chinese-style?One of the most popular iced pineapple oils in Hong Kong tea restaurants is the Hong Kong-style pineapple bag with butter to eat.I can't think of a better place to enjoy it than at home and in an authentic tea restaurant.Today I'm going to teach you how to make ice cream and pineapple oil at home in a homemade Hong Kong tea restaurant.

WHAT YOU NEED

Ingredients

40 grams of eggs
25 grams of egg juice
High starch flour (base) 250 grams
120 grams underwater
Fine sugar (base) 35 g
3 grams of salt
Yeast (base) 3 g
25 grams of butter
60 grams of butter
72 grams of refined sugar
Low-fat flour (peas) 102 grams

How TO MADE Port-style pineapple wrap

Steps 1 to 4

1. After the oil method, the dough is kneaded by hand or by the baker's machine until it is fully expanded, and the first fermentation is carried out after rolling (reference recipe: hand kneading)

2. During the fermentation, we make the pineapple skin, and we put 60 grams of softened butter in the eggshell, and we make it smooth.

3. Add 72 g of fine sugar and stir evenly.

4. Then add 25 grams of egg juice twice.

Steps 5 to 8

5. It's a smooth start.

6. Pour into 102 g of low-fat flour, you can do without a sieve, pineapple peel requirements are not so strict

7. Mix with a rubber scraper without particles.

8. If the dough is sticky and not well shaped, put it in the refrigerator and refrigerate it for a while.

Steps 9 to 12

9. Remove the exhaust gas from the dough after fermentation

10. It is divided into eight equal parts.

11. About 57 grams each.

12. The pineapple peel is divided into eight equal parts, each about 34 grams.

Steps 13 to 16

13. Take a pineapple peel and press it flat in your hand.

14. Take a loaf of bread. I'm on top, the loaf is facing up.

15. The left hand, as shown, and the right hand slowly rotate the bags to wrap about a quarter of the remaining dough.

16. In turn, as shown in Figure

Steps 17 to 20

17. Brush the eggs with a pineapple wrapper and press the pineapple pattern on top (if not replaced with a knife)

18. At room temperature, it's almost twice the size, and the oven preheats at 180 degrees for about 18 minutes.

19. You can also cook the eggs directly in the oven after fermentation without scratching (many Hong Kong tea restaurants do not scratch).