The delicious pineapple bag

　　I've always loved pineapple bags, whether it's because the first time I touched the West Point, I touched this, or I like the unique taste of pineapple bags.Before starting the baking, the couple would go to the West Point store to buy some pastries, of which the pineapple bag was one of the top choices.Since I started baking, I basically stopped going to the West Point store and went to the West Point ingredients store.I bought the raw materials myself, and I also started to learn how to make DIY pastries, which are very popular in terms of taste, although they are sold in general.I've always wanted to try this bag, but I've never tried it because I've seen how it's made in someone else's handwriting and it's too complicated.On a day off at home, if you have time to go to the kitchen and make something you like, you can practice with this pineapple bag, try it and find out that the process is not as complicated as you think.

WHAT YOU NEED

Ingredients

250 grams of high-quality flour
160 grams of low-fat flour
80 grams of flour
65 grams of butter
Warm water 150 grams
Two eggs.
5 grams of yeast

How TO MADE The delicious pineapple bag

Steps 1 to 4

1. The raw materials of the bread body (5 g of yeast, 150 g of high-fiber flour, 250 g of low-fiber flour, 50 g of wheat sugar powder, 30 g of wheat butter, 15 g of wheat butter): warm water, wheat sugar powder, high-fiber flour, low-fiber flour, yeast, put in the bread bucket, start the bread maker and the dough process, wait for the dough process to end, add butter, start the bread maker and the dough process again, wait for the bread maker twice and after the dough process to end, the dough is fermented at normal temperature for about 1 hour (about 2 times the size)

2. The fermented dough is kneaded and exhausted, and the gas is separated into six equal parts and left to stand for about 15 minutes (second fermentation).

3. The butter required for the ghee raw material (ghee: butter 50 g sugar powder 50 g eggs 2 g low starch flour 110 g) is softened at room temperature, dispersed with a manual egg beater, then added to the sugar powder until white

4. After pouring the egg mixture evenly, add the low-fat flour through a sieve, stir evenly, and then knead by hand into a non-sticky dough.

Steps 5 to 8

5. Divide the peel into six equal parts, remove one percent of it, crush it, and wrap it in the dough.

6. Use a knife to draw a crossed grid on the surface of the skin, then ferment for about 30 minutes, and after fermentation, brush the egg on the surface.

7. Preheat the oven at 180 degrees and bake on top and bottom for about 15 minutes.

Handy cooking tips

　　1 teaspoon of ghee dough is more sticky, when pressing, you can put some flour on your hands 2 teaspoon of this recipe baked top skin is a little hard, look forward to the next improvement