Pineapple mining machinery G1 forecast

put all the bread materials except butter into the bread maker, and knead the dough for the first time by the dough mixing procere. After finishing, put in the softened butter, and then select the first dough mixing procere, and knead the dough for the second time until the dough is expanded, As for about 28 degrees fermentation for about an hour (in summer, the time is slightly reced by 10 minutes)

when the dough is fermented to 2.5 times the size, stick your finger in the flour to poke a hole, and the hole will not shrink

exhaust the dough, divide it into 8 parts, round and wake up for 15 minutes

pineapple peel can be prepared in the interval of waking up. Beat the softened butter with an egg beater until it turns white. Pour in powdered sugar, salt and milk powder and stir well

add the egg liquid in batches Each time, fully mix the egg liquid and butter, and then add the next step to avoid oil-water separation, which will affect the crispness of pineapple peel)

stir until the butter and egg liquid are completely mixed, pour in the sifted low gluten flour, and mix well Don't use an egg beater, just use a spoon to cut and mix. Do not use kneading method to stir, so as not to affect the crisp flour gluten)

mix the pineapple peel until it is smooth and does not stick to the hand, sprinkle thin powder on the table, divide the pineapple peel into 8 parts, knead round for use

the steps of wrapping pineapple skin must be considered, which is the key point.) take a pineapple skin with your left hand and a piece of dough with your right hand, press the dough on the pineapple skin, flatten the skin with a little force, and pinch the dough with your right hand from the outside to the inside, so that the pineapple skin can slowly "climb" onto the dough; Continue to knead the dough from the outside to the inside. Look, the pineapple skin has been slowly wrapped on the dough. Continue to knead the dough until the pineapple skin has wrapped more than 3 / 4 of the dough

close the mouth downward, wrap the pineapple skin, brush the egg liquid on the surface of the pineapple skin gently, and use a knife to draw a checkered pattern on the pineapple skin gently

finally, the pineapple bag with pattern was fermented in the oven for the second time. Ferment to about 2.5 times, put it into the preheated oven, bake at 175 ℃ for about 20 minutes, and observe the oven for the last 5 minutes. If it has been colored, it can be out of the oven