Simple recipe for Danish pineapple buns, how to make Danish pineapple bread?

Material. Bread Ingredients: Soup Ingredients: High Gluten Flour.

15 grams, 65 grams of water, dough ingredients: (50 grams of dough 6 amounts), a: 100 grams of high-gluten flour (golden bread flour), all-purpose flour.

50 grams, 70 grams of soup, (60 grams of plain flour or 10 grams of water is reduced), b: 25 grams of caster sugar, 2 tablespoons of milk powder, 1 4 teaspoons of fine salt, yeast powder.

1 2 tsp + 1 4 tsp, 30 g water, d: 20 g butter, crispy pineapple peel Ingredients: (35 g of a dough) (the amount in parentheses is 6 pieces), a:

35g (48g) butter, 35g (48g) icing sugar, 16g (22g) whole egg, b: 1 tablespoon of milk powder 7g (10g), cake flour.

58 grams (81 grams).

Method. How to make the soup:

Mix the flour and water well, put it in the microwave oven on low heat for 1 minute to form a paste, stir well, and cover with plastic wrap.

Refrigerate for 1 hour.

Pineapple peel preparation:

1. Mix ingredient A butter with powdered sugar, and beat it by hand until it swells and turns white.

2. Add the whole egg mixture in 2 times and beat evenly.

3. Add material B powder and mix into a dough with a spatula.

4. Put the dough on plastic wrap, wrap it and move it to the refrigerator for about 1 hour (about 10 minutes) until it is somewhat firm.

How to make the dough:

Mix materials A and B into dough, beat and knead until a slightly thicker film can be pulled out and added to Material C, and continue to beat and knead until a slightly transparent film that is not easy to break.

Place the dough in a container coated with a thin layer of salad oil and cover with plastic wrap. Ferment at room temperature at 28 degrees for 40 minutes.

Bread making: 1. Divide the fermented dough into 6 parts (50 grams per piece), roll it round and cover it with plastic wrap and relax for 10 minutes.

2. Divide the refrigerated pineapple skin into 6 equal parts (35 grams per piece) and round it for later use.

3. Roll out the bread dough into a round cake shape and exhaust it.

4. Scrape the dough with a scraper, turn it over and pinch it tightly, and round it again.

5. Bottom pad plastic wrap, press the pineapple skin dough into a round cake shape, about 1 2 than bread dough

6. Wrap the surface of the bread dough with pineapple skin.

7. After turning over, use a spatula to press stripes horizontally and vertically on the pineapple skin.

8. Put it in a baking tray and ferment at room temperature at 28 degrees for about 20 minutes.

9. When the fermentation is twice as large, preheat the oven at 200 degrees, heat it at 180 degrees, and 15-18 minutes in the middle layer (I bake it for 18 minutes).

Tips. Production experience:

1. The bread is very sticky, it is best to use a bread machine and noodles, or use a beating method to avoid sticky.

2. The crust of the freshly baked bread will not be crispy if it has not cooled down, and it will be crispy after a while. But when the bread is cold, seal it with plastic as soon as possible.

3. When the weather is hot, the pineapple skin will be very soft and not easy to operate. Therefore, it is easier to handle with plastic wrap. When it's cold, the skin of pineapples is harder, so you don't need to use plastic wrap.

Preparation of pineapple skin: 250 grams of ghee, 200 grams of custard, 160 grams of low flour, 250 grams of powdered sugar;

Method: 1. Beat the ghee sugar powder first;

2. Add Custard low powder and stir evenly to make the dough

Raw materials: 3500 grams of high powder, 50 grams of yeast, 500 grams of eggs, 1000 grams of sugar, 25 grams of overweight improver, 50 grams of ultra-soft improver, 500 grams of margarine, 50 grams of salt, 1500 grams of high powder;

1. Stir the high powder, yeast and eggs evenly, leave for 3 hours, and set aside;

2. Stir the sugar, improver, salt and high powder for 3 minutes, 7 minutes fast, add Marqiline for 2 minutes slowly, 1 minute quickly, and stir the gluten to 9 percent;

3. Wrap the dough in pineapple peel and bake in the oven for 12 minutes at a temperature of 210-220 degrees;

Features: fragrant, soft tissue and crispy skin, unique style, if eaten hot, you can fully experience its crispy outside and soft inside. Some of the ingredients here are a bit troublesome to buy, I looked for a long time in the supermarket to get them, my husband is the head chef of Western food, told me a simple way to use the ingredients, and it is also very successful, you might as well try it.

Bread ingredients: 2 tsp dried yeast, 170g warm water; 400 grams of flour, 60 grams of sugar, 1 teaspoon of salt, 1 egg; 40 g of softened cream; A pinch of egg mixture. Pineapple Peel Material:

45 grams of ghee, 35 grams of white oil, 65 grams of powdered sugar, 1 gram of salt, 5 grams of milk powder, 40 grams of eggs, and 136 grams of low flour. Method: 1. Mix material 1; 2. Put in the material 2 and stir it into a ball; 3. Pour it on the table, add cream and knead vigorously for 15 minutes until the gluten expands; 4. Basic fermentation for 40 minutes-1 hour; 5. Integer.

Rounded into a circle, with the mouth closed below; 6. Finally, ferment for about 40 minutes. Pineapple skin: 7. Mix ghee, white oil, salt and sugar and stir well; 8. Add eggs and stir well, then add low powder and milk powder, stir well; 9. Put an appropriate amount of pineapple skin in a plastic bag and roll it into a round shape, then spread it on the fermented bread, and press the lattice with a spatula.

10. Preheat the oven to 180 degrees, and bake the bread for 12-15 minutes.

Ingredients: 250 grams of high-gluten flour, 110 grams of milk, 3 grams of yeast, 40 grams of sugar, 1 egg, 25 grams of butter, 90 grams of butter, appropriate amount of egg liquid.

Method: Put the high-gluten flour in a basin, add milk, yeast, sugar, eggs and stir well, knead the dough for 10 minutes, add 25 grams of butter and stir and knead the dough for 15 minutes, cover with plastic wrap and let it ferment for 2 hours, put the fermented dough in the refrigerator for 20 minutes, take it out and set aside.

Roll out 90g of butter in a plastic bag and put it in the refrigerator for later use.

Take out the refrigerated dough, put a cross knife, roll it out into a cross shape, spread it with refrigerated butter, fold it and put it in the refrigerator for 20 minutes. Remove and roll out into rectangles, fold them and refrigerate for 20 minutes.

Cut the refrigerated dough from the middle, put it in a bread mold and let it rise twice as large, brush with a layer of egg wash, preheat the oven to 200 degrees, put it in the bread mold, and bake for 5 minutes. Bake in the oven to 160 degrees for 25 minutes, remove and serve.

Hong Kong-style pineapple buns.

Ingredients: 240 grams of high-gluten flour, 100 ml of milk, 3 grams of salt, 1 egg, 3 grams of yeast, 25 grams of butter, 35 grams of butter, 50 grams of sugar, 1 egg yolk, 85 grams of cake flour, 2 grams of baking powder.

Directions: Soften the butter in advance and set aside. Put the high-gluten flour in a basin, add milk, salt, eggs, yeast and stir well, knead into a ball, add 25 grams of butter and knead the dough for 10 minutes, cover with plastic wrap and let it ferment for later use.

Put 35 grams of butter in a basin, add sugar, stir well, pour in low-gluten flour, egg yolk, baking powder, stir well, knead into a ball and set aside. Divide the two types of dough into equal portions and roll them into small rounds, cover with plastic wrap and set aside.

Roll out the puff pastry into a round cake shape, put it on the dough, put it on a flower knife, brush the surface with egg yolk liquid and set aside. Preheat the oven to 160 g. Bake for 25 minutes, remove and serve.

Cream cupcakes.

Ingredients: 45 grams of cake flour, 3 eggs, 35 grams of milk, 20 grams of corn oil, 200 grams of whipping cream, 35 grams of sugar, 8 grams of powdered sugar.

Method: Separate the egg whites and yolks, add corn oil and milk to the egg yolks and stir well, sieve in low-gluten flour and stir evenly into a paste for later use. Add white vinegar and sugar to the egg white, stir and beat, pour into the egg yolk paste and stir well for later use.

Pour the beaten egg batter into a paper cup and set aside. Preheat the oven to 150 degrees, add cupcake batter and bake for 30 minutes, remove the buckle upside down on the cutting board and let it cool. Add whipping cream to sugar, beat it out, put it in a piping bag, squeeze it in a paper cup and serve.

Bursting Madeleine.

Ingredients: 150 grams of dark chocolate, 130 grams of butter, 2 eggs, 2 egg yolks, 60 grams of sugar, 1 gram of salt, 65 grams of cake flour.

Method: Put the butter and chocolate in a basin, stir and melt in hot water, beat with a whisk until smooth and cool for later use. Put the eggs and egg yolks in a bowl, add salt and sugar and stir well until the sugar melts, pour into the chocolate paste and stir well.

Sift in the cake flour and stir well and pour into madeleine. The residual heat of the oven is 200 degrees, put it in a mold and bake for 7 minutes, take it out and put it on a plate and serve.

Ingredients: 1 egg.

1 g cake flour.

The preparation of Danish pineapple buns.

Danish dough, recipe, don't do it if you don't open the crisp, the oil dough ratio is 1 to 5 with three folds and three folds, please click to enter **Description.

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The pineapple skin must be freshly packed, otherwise it will not be wrapped.

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Ingredients: 300 grams of flour, 40 grams of sugar, 30 grams of butter, 10 grams of milk powder, 1 egg, 5 grams of yeast, 4 grams of salt, 150 grams of water.

Puff pastry: 30 grams of powdered sugar, 30 grams of butter, 30 grams of egg mixture, 1 gram of salt, 5 grams of milk powder, 50 grams of cake flour.

Method 1: After kneading all the ingredients except butter into a ball, add 30 grams of butter, knead out the film, and put it in a basin to ferment at room temperature to twice the size.

2. Take out the fermented dough, vent it, divide it into 8 small doughs, and let it rise for 15 minutes.

3. The process of resting the dough to make puff pastry: add 30 grams of butter to sugar, salt, and milk powder, then add 30 grams of egg liquid in batches and whip evenly, and finally add 50 grams of low flour, mix into a soft dough, and divide it into 8 parts.

4. Wrap the finished puff pastry on the dough, brush the egg wash, and use a knife to make a small grid.

5. Ferment for about 50 minutes to twice the size, 165 degrees, 25 minutes.

Ingredients: breadcrumbs.

400g milk 240g

30g of butter and 4g of salt

80g caster sugar

20 g of eggs, 6 g of yeast

Trimmings: puff pastry material.

The following cake mix.

120g butter 72g

30g of eggs, 60g of frosting

Whole milk powder. 15g Add all the ingredients except the butter to the dough to a blender and mix slowly until powder-free.

Then quickly whip into a dough, beat until the dough does not stick to the bowl, then add butter and continue to stir, first on medium speed and then quickly.

Beat until the dough can be pulled out in a fine, thin layer.

Take out the dough and roll it into a circle, place it on a silicone mat and cover with plastic wrap.

Next, make the pineapple skin. Once the butter is softened, sift in the powdered sugar, stir well and beat with an electric whisk.

Add the egg mixture and beat thoroughly.

Sift in the cake mix and stir well with a silicone spatula.

After the pineapple skin is ready, cover with plastic wrap and put it in the refrigerator for later use.

At this time, the dough also rises, and the proofed dough is divided into small dough and rolled into rounds.

Place the small round dough on a baking sheet with a slight distance. Divide the pineapple peel into 60g pieces, press flat and roll out with a rolling pin, and cover the small dough in a baking sheet.

Preheat the oven to 180 degrees, put the pineapple bun semi-finished product in the middle layer and bake for about 12 minutes. 

Selling pineapple bread is actually the same as normal bread, except that the pineapple needs to be chopped and mixed with some al-acid honey, and the bread must be filled.

Step 1: Prepare the ingredients.

Step 2: Peel the pumpkin, cut it into thin slices, steam it, and press it into a puree.

Step 3: Soften the butter and stir in the sugar.

Step 4: Pour in the egg mixture in batches and stir well.

Step 5: Add the flour.

Step 6: Dough into a puff pastry, cover with plastic wrap, put in the refrigerator and refrigerateStep 7: Take out the inside of the bread maker, add eggs, pumpkin puree, rice oil, milk, and add salt, sugar, flour, and yeast powder.

Step 9: After 2 times and the dough is left to rise in the bread machine.

Step 10: Fermentation is done.

Step 11: Move to the panel, knead well, vent, Divide into 70g aliquots, Step 12: Puff pastry, divide into 40g aliquots.

Step 13: Roll out the puff pastry into flakes.

Step 14: Put the bread dough on top.

Step 15: Pinch the edges of the puff pastry with the bottom edge of the bread and turn it over, the puff pastry is smooth side up, and Step 16: Draw a diamond-shaped grid with a spatula board.

Step 17: Put everything on a baking tray and put it in the oven to ferment again. After the second fermentation, bake at 170°C for 20 minutes and put it in the middle of the oven.

Ingredients for Danish pineapple buns.

1 egg, 1 cake flour.

Steps to prepare the Danish pineapple bun.

Step 1 Danish dough, recipe, don't do it if you don't make a crisp, and use three folds and three steps 2 for the oil dough ratio of 1:5

Step 4: The pineapple peel must be freshly packed, otherwise it will not be packed.

Ingredients for Danish pineapple bread.

Steps to make Danish pineapple bread.

1.Ingredients breakdown: 72 grams of butter, 15 grams of milk powder, 60 grams of powdered sugar, 120 grams of low-gluten flour, 30 grams of egg yolk.

2."Ingredient Breakdown" soup noodle ingredients: 23 grams of high-gluten flour, 98 grams of water.

3."Ingredient Breakdown".

Ingredients for pineapple buns: 150 grams of high-gluten flour, 5 grams of yeast, 90 grams of low-gluten flour, 60 grams of water, 100 grams of soup seed noodles, 45 grams of eggs, 38 grams of caster sugar, 30 grams of butter, 15 grams of milk powder, appropriate amount of raisins, 2 grams of salt.

4.Mix the naturally softened butter with powdered sugar and rubber spatula.

5.Add the egg yolk and stir well.

6.Then add milk powder and low-gluten flour and mix with a spatula to form a ball.

7.Wrap the dough in plastic wrap and leave in the refrigerator for 1 hour.

8.Pour the powder into the pot together with the water.

9.Turn on low heat and cook while stirring until paste-like.

10.Cover the cooked soup noodles with plastic wrap to prevent water loss, and put them in the refrigerator for 1 hour and set aside.

11.Mix the high and low flour together, weigh out 160 grams and set aside with the salt, and put the other dough ingredients together.

12.Mix the soup noodles and mix well with a spatula to form a paste.

13.Add another 160g of powder and salt together and mix with a blender.

14.Stir the dough until it can be pulled out into a fine film.

15.The stirred dough is taken out and kneaded into a dough, covered with plastic wrap for the first fermentation.

16.The dough rises until it is swollen and fluffy.

17.Divide the leavened dough into 50g pieces and roll them round.

18.Divide the refrigerated pineapple puff pastry into 25 grams and knead into rounds for later use.

19.Take a small dough and flatten it with your hands, and add some stuffing you like to eat in the middle (raisins added in the picture).

20.Then wrap it and pinch it tightly to close it and round it again.

21.Spread plastic wrap on the table, flatten the pineapple dough and place the wrapped dough on top of the pineapple puff pastry with the bottom facing up.

22.Lift the plastic wrap and put the dough in your hand, peel off the plastic wrap, wrap the pineapple puff pastry around the dough, and use a spatula to press stripes vertically and horizontally on the pineapple skin.

23.Put all the hot water under the baking tray at a distance, put it in the oven (do not turn on the temperature), close the oven door and ferment for the second time for 1 hour.

24.After fermentation, take it out, preheat the oven to 180 degrees, bake the middle layer for about 16 minutes (the time is for reference only), and bake until the surface is golden brown and can be baked (the egg wash brush can be brushed or not brushed before baking).