By fruit a kitchen
【Dough part】
High gluten flour 300 g
White sugar 50
Low gluten flour 60 g
Resistant to high sugar yeast 6 g
Whole egg mixture 35 g
Milk 140 g
Light cream 50 g
Salt 3 g
Butter 30 g
【Puff pastry part】
Butter 90 g
Powdered sugar 90 g
Low gluten flour about 180 g
Milk powder 10 g
Brush 1 egg yolk on the surface of the puff pastry
1: Except for salt and butter, pour all the dough ingredients into the bread machine and knead until smooth, then add salt and soften the butter in advance and knead until the full expansion stage
2. You can pull out the film
3: Put the kneaded dough into a stainless steel basin and cover it with plastic wrap, and put it into the oven for basic fermentation
4: Until the dough is fermented to twice as large, fingers dipped in flour and poked lightly without rebounding or retracting
5, take out the fermented dough and knead the exhaust, I divide it into twelve equal parts, roll the circle in time and cover with plastic wrap to relax for about 15 minutes
6: Take advantage of the time to relax the dough, make the puff pastry part, soften the butter and add powdered sugar and salt
7. Whisk smoothly with an electric whisk and turn white
8: Add whole egg mixture three times
9, each time should be fully beaten evenly and then add the next time to avoid the separation of oil and water to affect the crispness of the pineapple puff pastry
10: Stir until the butter egg mixture is completely fused and sift into the low powder
11. Add milk powder
12, press and mix until smooth non-stick hands can be, if it is very sticky, you can add some low powder appropriately and knead well
13: Divide the puff pastry into 12 equal parts, flatten the puff pastry and press it into a large circle
14: Wrap the dough with puff pastry and wrap it all in turn
15. Place the mouth down and use a spatula to press out the pineapple pattern
16, all wrapped and pressed after the pineapple pattern into the oven fermentation to 1.5 times, do not ferment more than twice, easy to puff pastry cracks are too large
17, brush with egg yolk liquid, put into the 180 degree preheated oven on the high and low heat baking for 15 to 20 minutes, pay attention to observe the coloring situation in time to cover the tin foil, puff pastry pineapple wrapped out of the oven while hot to eat the best taste! If you eat it the next day, you can put it in the oven and bake it for about five minutes
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