Yami 특선

Pineapple bun, practice (on)

The preparation materials include bread:

High gluten flour500g Sugar55g yeast5g salt5gMilk250g whole egg 50g milk powder30gbutter span>30g

Puff pastry

Butter100g Sugar 80g whole egg liquid30g milk powder30gLow-gluten flour140g

1, put all the ingredients for the bread except the butter into the kitchen machine, mix it into a dough, then add the butter, knead out the glove film, and leave it , I put it directly into the oven, open the oven for thirty seconds, then close it, and put in the dough. Send it to twice the size, poke a hole with your hand, no rebound, and fermentation is complete

2, I make meringue while waiting for fermentation, soften the butter in advance, then add sugar, knead it all, add egg liquid , knead well, add sifted low-gluten flour and milk powder, knead evenly, slightly sticky, wrap in plastic wrap and refrigerate.

3, take out the dough and divide it into 14 equal parts using a scale, press the dough a few times with your hands, air out the air, and then look like Close the mouth like a bun, put it on the table and knead it into a ball, cover it with plastic wrap and wake up for ten minutes

4, take the puff pastry out of the refrigerator and knead into long strips, weigh out fourteen equal parts, knead into balls, and put them in a Put a piece of plastic wrap on the table, put the puff pastry ball, cover with another piece of plastic wrap, roll the diaphragm into a round skin, enough to wrap the bread dough, tear off one side of the plastic wrap, cover one dough, and then tear off the other. One side of the plastic wrap, use the force of the tiger's mouth to close the mouth with the right hand, and the other hand to slowly press the dough, a bit like stuffing the dough, close the mouth, and then round it with your hands. Repeat all the dough to cover all the puff pastry, preferably put a paper mold underneath.

5, take one egg yolk, beat well, brush each dough with egg yolk, then use a toothpick to lightly line , put a bowl of boiling water in the oven for secondary fermentation, about forty minutes
































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Yami 특선

菠萝包，做法（上）

准备材料有面包：

高筋面粉500g 糖55g 酵母5g 盐5g牛奶250g 全蛋液50g 奶粉30g黄油30g

酥皮

黄油100g 糖80g 全蛋液30g 奶粉30g低筋面粉140g

1，把面包所有材料除了黄油倒入厨师机，混合成团然后加入黄油，揉出手套膜，然后发酵，我是直接入烤箱，开三十秒的烤箱，然后关了，放入面团。发至二倍大，用手戳个洞，不反弹，发酵完成

2，我在等待发酵时做酥皮，黄油事先软化，然后放入糖，揉均为，加入蛋液，揉匀，加入过筛的低筋面粉和奶粉，揉均匀，略有一点点粘手，包上保鲜膜放冷藏。

3，取出发好面团，用称称下等分十四份，面团手按几下，排气然后像包包子一样收口，放桌子上揉成团，盖保鲜膜醒十分钟

4，把酥皮从冰箱取出揉长条，用称称出十四等分，揉成球，然后在桌上先放一张保鲜膜，放上酥皮球，盖上另一张保鲜膜，隔膜擀成圆皮，要够包起面包面团，撕开一边的保鲜膜，覆盖一个面团，然后撕掉另一面保鲜膜，右手用虎口的力收口另一边手慢慢按面团，有点像塞面团，收好口，再用手搓圆。重复做好所有面团覆盖所有酥皮，下面最好垫个纸模

5，取一只蛋黄，打匀，在每个面团刷上蛋黄液，然后用牙签轻轻划上纹路，在烤箱放碗开水，进行二次发酵，大约四十分钟