By Eva Xiaojia 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
#面团材料 #
High gluten flour 300g
Fine sugar 45g
Milk powder 15g
Eggs 50g
Milk 170ml
Butter 36g
Salt 4 g
Fresh yeast 8g
#全麦菠萝皮 #
Unsalted butter 100g
Powdered sugar 90g
Egg mixture 50g
Low gluten flour 150g
Whole wheat flour 50g
Crushed walnuts 45g
#内馅 #
Honey red beans to taste
#表面装饰 #
Egg mixture to taste
Powdered sugar to taste
<h2>Practice steps</h2>
1. Start kneading the dough: add the dough material except butter and salt to the cooking machine stirring bucket, knead the dough at a low speed in 1 gear and then turn to 4 gears to knead the dough. Cut the butter into small pieces and weigh the salt well.
2: Knead the dough to a basically smooth state and add butter, add butter in 1st gear at low speed until the butter is kneaded and absorbed, add salt, and turn to 4 stops to knead the dough.
3: Knead the dough until it is very smooth and has good stretchability.
4, the dough is placed in a tray in a round circle, the fermentation box selects a temperature of 28 degrees, humidity of 70%, the bottom water tray is humidified with water, and after the preheating is completed, the dough is put into the basic fermentation to about 2 times the size.
5, the use of fermentation time to make puff pastry: unsalted butter softened in advance, add powdered sugar and milk powder, mix well.
6: Add the beaten egg mixture in divided doses, cut and mix well.
7: Add flour and whole wheat flour, cut and mix well, then add the peeled and cooked walnuts chopped into pieces, cut and mix well, cover and refrigerate for later.
8: Divide the fermented dough into 50g each serving, loosen for about 20 minutes after rounding.
9: Take the slack dough, roll out properly after exhaust, wrap in about 30g of honey beans, and pinch the interface.
10: Arrange and round the dough and arrange it into a baking dish at intervals.
11, the fermentation box selection temperature of 35 degrees, humidity of 85%, the bottom of the water pan to add water humidification, preheating after the group into the secondary fermentation to about 1.5 times the size.
12: Divide the finished whole wheat puff pastry into 12 parts, put plastic wrap on the countertop, and press the puff pastry into a sheet slightly wider than the dough.
13. Cover the puff pastry on the fermented dough with the help of plastic wrap, and finally tear off the plastic wrap to wrap the puff pastry.
14: Brush the whole egg mixture on the surface of the finished dough.
15: Put the pineapple bun into the preheated 200 degrees in advance, put it in the middle and lower layers, adjust the temperature to 180 degrees above and below the heat, and bake for about 20 minutes.
16. After baking, the bread is baked immediately, take off the baking pan and put it on the net rack to cool.
<h2>Tips</h2>
1. Due to the different water absorption of each flour, please do not add all the liquid materials at once, please adjust according to the dough condition. 2. The time of dough relaxation in the middle of the shaping is for reference only, and it needs to be adjusted appropriately according to the actual tightness of the dough. 3, when making whole wheat pineapple peel, the material can be mixed evenly, do not stir excessively, so as not to affect the crispy taste. 4. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven.
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