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Views: 34 Author: Site Editor Publish Time: 2023-09-04 Origin: Site
The soft and glutinous bread combines the freshness and smoothness of yogurt, intertwined with the sweet pineapple to create an intoxicating taste. The coolness of the ice cream and the mellowness of the yogurt intertwine in the mouth, bringing a pleasant taste impact. This unique and creative dessert not only satisfies the craving of dessert lovers, but also brings people a delicious thirst-quenching enjoyment in the hot summer.
Recipe part:
Bread flour: 260g
Pure milk: 145g
Eggs: 50g
White sugar: 25g-40g
Salt: 3g
Corn oil: 25g
Fresh yeast: 9g
Puff pastry part:
Softened butter: 55g
White sugar: 30g-50g
Normal temperature egg liquid: 20g
Low-gluten flour: 90g-110g
①Ambient temperature: When the room temperature is higher than 26 degrees, turn on the air conditioner to cool down, and turn it off during fermentation.
②Change the dough to butter: refrigerate for 30 minutes, then add the melted and cooled butter and mix.
③About fermentation: ferment at room temperature in summer, and ferment in a bowl of hot water in the oven without plugging in in winter. If you use the fermentation function that comes with the oven, you need to set the fermentation at about 35 degrees after confirming that the temperature control is accurate, so as to avoid the actual temperature being too high to scald the yeast to death.
④The length of the furnace is not high: After eliminating the problem of yeast and sugar, the fermentation temperature is too high or the actual temperature of the refrigerator is too high (the displayed temperature ≠ the actual temperature), which leads to the energy consumption of the yeast.
⑤Storage method: Seal at room temperature until the next day. If you can’t finish eating the next day, put it in the freezer. Steam it in a steamer when eating. Because the formula has no preservatives, it is not recommended to store it at room temperature for more than two days.
⑥Bread aging: Please take a correct look at the normal aging process of bread. The next day will be a little bit drier than yesterday, and the overall change is not big. If it turns into a brick the next day, check the flour protein, fermentation state, baking heat and storage method. Homemade without additives, don't compare to the standard bakery.
⑦About relaxation: If the relaxation is not in place, the gluten will break. If the roll shrinks, it is judged that the gluten is too tight? Or is the surface coated with too much powder and loses its sticky adhesion? The former increases the relaxation time, while the latter pulls and continues rolling.
⑧Refrigeration temperature: between 0-3 degrees, if the refrigeration time is not enough and it has doubled in size, it means that the actual temperature of the refrigerator is too high, take it out and make it immediately.
⑨About flour: Try to use special flour for bread and toast with high protein, so that the finished product can be guaranteed.
Advantages of square baking tray:
Ceramic anti-stick/ strong thermal conductivity/multifunctionality/ easy to clean/ one-piece molding/even heat conduction/high temperature resistance/sturdiness and durability.
The surface is sprayed with nano-inorganic ceramics, and the 28cm square baking pan is multi-functional and can be used to bake different types of desserts. Double-sided non-stick, easy to clean, grease-free paper can be used, and it will be clean with just one wipe. It has strong thermal conductivity, low sugar coloring, even coloring on all sides, and good taste. You can have it in 25 minutes.