Speaking of Japanese pineapple bags, many people don't know what they're talking about, in fact, the dough of Japanese pineapple bags is the same as the original pineapple bags, it's just that in the process of making the pineapple peel, there's an extra roll of sugar, which makes the Japanese pineapple bag taste a little harder and crisper than the original pineapple bag, and there's a little bit of sugar grain melting in the mouth, and for me it's very like the sound of eating sugar grains.Today it's a Japanese chocolate bread, because of the addition of cocoa powder, it has more of a cocoa flavor, and with black tea, it's really delicious.

WHAT YOU NEED

Ingredients

High powder (medium) 227 grams
Water (medium) 136 grams
Dry yeast (medium) 3.5 g
High flour (main dough) 57 g
Milk powder (main dough) 15 grams
40 grams of sugar (main dough)
Salt (main dough) 4 g
Whole eggs (main dough) 18 g
Water (main dough) 8 g
Butter (main dough) 35 g
Butter (pineapple peel) 60 grams
50 grams of sugar powder
30 grams of whole eggs (pineapple skin)
High flour (pineapple peel) 83 g
Cocoa powder (pineapple peel) 9 g
A moderate amount of sugar

How TO MADE Japanese chocolate bags

Steps 1 to 4

1. Basic dough: all the ingredients in the dough are mixed and rubbed until the dough is smooth, placed in a bowl, covered with a preservative film, and basic fermentation is carried out for 90 minutes at a temperature of 30 ° C and a humidity of 75 ° C;

2. Basic dough: after the middle dough is well fermented, all the ingredients of the main dough other than butter are placed in a bowl, added to the middle dough that has been torn into small pieces, and rubbed;

3. Basic dough: when the dough reaches the expanded state, add butter, continue to rub the dough until the butter is completely absorbed, and then repeat the scrubbing process for about 10 minutes, at which point the dough has become smooth, and the thin and unbreakable glove film can be pulled out, i.e. for the fully expanded stage, add a few drops of colored oil, rub evenly for a few seconds, wrap the preservative film, wake up for 30 minutes, and you can do the rolling operation;

4. Basic dough: 9 pieces of finished basic dough, rolled separately, covered with a preservative film, relaxed at room temperature for 20 minutes;

Steps 5 to 8

5. Pineapple peel method: after softening the butter slices, add sugar powder, stir until thin, add whole eggs, stir evenly;

6. Pineapple peel: mixed with sifted cocoa powder and high powder, poured into a bowl, refrigerated, slightly hardened and divided into 25 grams/piece;

7. Assembly of pineapple bags: sliced pineapple skins are gently pressed into round thin slices;

8. Assembly of the pineapple package: press the dough on the pineapple skin, gently turn the dough, and the pineapple skin material completely covers the dough outside the bottom of the dough;

Steps 9 to 12

9. Assembly of the pineapple package: the chocolate pineapple peel part of step 8 is evenly coated with fine sugar, and the whole is completed in a circle;

10. The finished bread is transferred to the oven and the final fermentation is carried out at a temperature of 38 ° C for 45 minutes, without the need for artificial moisture to prevent the pineapple peel from falling off.

11. After fermentation, it is baked in the oven at 190 °C and 160 °C for about 16 minutes, and lightly pressing the side recesses can quickly return to its original state.

12. Let's have a special, beautiful bread.

Handy cooking tips

　　The water absorption of various flours varies, please pay attention to regulating the dry moisture of the dough; pineapple peel can be made during the fermentation process.