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Views: 37 Author: Site Editor Publish Time: 2024-10-25 Origin: Site
Delicious Halloween dessert - Pumpkin Pineapple Bun Sandwich! This sandwich combines soft pumpkin pineapple bun with rich fillings. It has a pleasing appearance and unique taste, which is especially suitable for adding to the festive atmosphere. The sweetness of pumpkin and the natural orange color make the pineapple bun full of Halloween colors, while the crispy pineapple bun skin forms a perfect taste contrast with the dense inner filling. You can add cream, pumpkin puree, chocolate sauce or fresh fruit to the filling according to your preference, so that every bite brings a surprise. Whether it is an afternoon tea snack or a party snack, this pumpkin pineapple bun sandwich can be the highlight of the holiday party.
Dough:
270g high-gluten flour
40g granulated sugar
1 egg
1/2 teaspoon salt
25g butter
5g vinegar mother
15g milk powder
135g milk
Puff pastry:
80g low-gluten flour
40g milk powder
48g granulated sugar
1g baking powder
32g egg liquid
60g butter
2g matcha powder
5g pumpkin powder.
1. Put all the dough materials except butter into the bread machine, add butter and continue kneading until the dough is fully kneaded and can be pulled into a thin film. Ferment at room temperature until it is twice as large.
2. While waiting for the dough to ferment, start making puff pastry.
3. Add fine sugar to the softened butter and mix evenly. Add egg liquid in batches and mix evenly. Add milk powder and mix evenly. Add low-powder baking powder and mix evenly.
4. Divide the puff pastry dough into two parts, add pumpkin powder to one part and matcha powder to the other part. Get yellow puff pastry and green puff pastry respectively.
5. Squeeze out the air in the dough and divide the dough evenly into about 50g/piece. Roll into a ball, arrange neatly on the baking tray, cover with plastic wrap and relax for 10-15 minutes.
6. Divide the puff pastry into 25g/piece, knead into a ball, flatten and wrap in the dough. Wrap the bottom of the dough as much as possible so that the dough will not leak out even if it becomes larger after fermentation or baking.
7. Use a scraper to press out the pumpkin texture. Do not completely cut the pastry. Insert a small piece of biscuit on the surface as the pumpkin handle. Let it rise until it is 1.5 times larger than the original volume.
8. Place it in the lower middle layer of the oven, and bake it at 180°C for 15-20 minutes.
9. After the bread is out of the oven, move it to the drying net to cool. Make a diagonal cut on the side of the bread, but do not cut it off. Add your favorite ingredients.
