Hi I haven't made bread for a long time, and I was busy studying last weekend, and I can only say that the pressure is too much [tears]
Today I rested hey so made pineapple buns! It was something I suddenly wanted to eat during my training
Let's look at the recipe first:
Bread body
High gluten flour 200g
Egg mixture 35g
Sugar 20 g
Salt 3 g
Yeast 3 g
Water 120g
Butter 30g
Puff pastry
Sugar 30g
Egg mixture 20g
Low gluten flour 85g
First mix with the noodles, except for the butter, knead until the coarse film, add the butter and continue to knead until the glove film. Today's glove film is perfect but did not take a picture hahaha.
The dough begins to ferment, fermenting to 2 times larger!
Make puff pastry during fermentation, butter soften in place, add sugar and mix well, then add egg liquid to stir, there will be water and oil separation, don't worry, try to mix well. Finally, add low gluten flour and stir into a ball, slightly form a column, convenient to wait for the next division, wrap it in plastic wrap and put it in the refrigerator to freeze hard spots.
Divide the dough into eight parts and the puff pastry into eight parts.
Roll out the puff pastry in the middle of plastic wrap and wrap it over a small dough.
Use the tool to draw the line without breaking, and start two shots.
Fermentation is about 1.5 times larger.
Brush the egg mixture on the plaid (I forgot aaaah) and preheat the oven to 180 degrees over the heat for 20 minutes.
I found that I could also put on the color without brushing the egg liquid, but I still paused to take out and brushed an egg liquid hhh.
It turned out to be a bit burned, but it was still delicious, and the bread was super fluffy!
The cut-out is also shown.
Ate one and a half before the meal and it was delicious!
Next time you can make more puff pastry, you can wrap it up a little more, and then the bread can be firmer.