The pineapple bag actually has no pineapple ingredients, and there is no filling in the middle of the bread.It is called a pineapple bag because of its golden-yellow, bumpy, crisp, pineapple-like skin.Pineapple bags originated in Hong Kong, where it is said that the people of Hong Kong considered the bags to be tasteless, so they added sweet fillings such as sugar to the bags.The crispy skin on the outer surface of the pineapple bag is the soul of the pineapple bag, adding flavor to ordinary bread, and is good for hot meals.

WHAT YOU NEED

Ingredients

Soups: 20 grams of flour
Soups: 100 grams of fresh water
Dough: 100 grams of natural yeast
Dough: 110 grams of whole soup
482 grams of flour
Dough: 80 grams of sugar
Dough: one whole egg plus one egg yolk 90 grams
Dough: 30 grams of milk
Dough: 40 grams of butter
50 grams of butter
Pineapple skin: 50 grams of sugar powder
Pineapple peel: 25 grams of egg yolk
Pineapple peel: flour (half of the dough for the peel) 130 grams
1 teaspoon of salt

How TO MADE Bags of pineapple soup

Steps 1 to 4

1. Make the soup first.

2. Fire after stirring evenly.

3. Covered with a preservative film, refrigerated for more than an hour in the refrigerator, preferably overnight.

4. Natural yeast plus all kinds of soup.

Steps 5 to 8

5. All additives other than salt and butter in dough ingredients

6. After the dough is kneaded, salt is added, the dough can be peeled, and soft butter is added.

7. It can be pulled into a thin film.

8. Fermentation and fermentation

Steps 9 to 12

9. The dough is removed and divided in half, and the pineapple bag has a higher calorie content, so only half of the total weight of the dough is made, and the other half is made into a blueberry soup bag.

10. Half of the dough is divided into an average of 50 grams, rolled over with a protective film, loose.

11. The pineapple peel is prepared while loose, the butter is softened to room temperature, then stirred until soft.

12. Add the sugar powder and continue stirring.

Steps 13 to 16

13. Add the egg yolk until the butter turns white.

14. Stir until the juice is completely absorbed.

15. Add the flour and stir evenly.

16. It's basic and soft as a whistle.

Steps 17 to 20

17. The pineapple dough is divided into an average of 10 pieces, loose bread dough, rolled again to a very round shape.

18. Take a pineapple dough and knead it evenly on top of the bread dough.

19. The right hand coordinates with the left hand, one pushes up and the other pushes down, pushing the pineapple peel evenly on the bread dough.

20. Use a scraper to draw four lines horizontally on the pineapple skin, draw the pineapple tracks, the first time I did it, I had no experience, this is actually a shallow drawing, I drew deep, after fermentation it cracked too much, a little shallow works better.

21. It is placed in a pan for final fermentation.

22. 170 degrees, 18 to 20 minutes, until the surface is golden yellow, that's fine, one crack is too much.

23. The skin is crisp and sweet, and the bread is soft and delicious.

24.