Wang Xiaoyu has made Hawaiian bread many times. This is only one of them. It is not the most successful, of course, it is not a failure, but a meaningful attempt. This time, the dough was added to make the bread warmer and moist, and the aging of the bread was delayed. The secret of tropical bread is to add pineapple and tropical.
Food Material List
3yeast10g (a bag and a half)
4Canned crushed pineapple with juice110g
1Flour can be made from high-gluten flour. I used half a box for crushed pineapple. Medium dough is taken out of the refrigerator and put at room temperature. Medium-sized dough is the last bread made with yeast, but there is no even dough with butter.
2Medium-sized old dough is torn into small pieces. Put the crushed pineapple with juice into the microwave oven and heat it for 30 seconds. Beat in the eggs and mix well.
3Put in yeast, sugar and stir.
4This is the state of homogeneous mixing.
5Mix the liquid into the bread machine and put in small pieces of medium-aged dough at the same time.
6Open the bread machine and gradually add 527g flour and milk powder three times. I stirred it manually before I started the bread machine, so that I could determine how much flour was needed to mix into the dough. Because of my past experience. If the bread machine starts with too little flour and too much sugar in the liquid, the heating of the juice by the bread machine will hinder the formation of gluten, but it will form another state, and adding flour will not help.
7The bread machine kneaded the dough for 30 minutes to form even dough and gluten. I repeatedly started the kneading process three times.
8At this time, take out a small piece (this is 110g), sealed and put in the refrigerator for more than one day, this is the so-called medium-sized dough, old dough.
9Cut butter into small dices and mix with dough. Re-open the kneading procedure and knead the dough for 25 minutes so that the dough absorbs the butter completely. During dough kneading, the butter melts and the inner liner of the bread maker looks muddy. But dont worry, the dough kneading process will make the bread even touch the butter.
10The dough with butter is lighter. If the dough can be pulled into a large piece, break a uniform hole. You can stop kneading noodles.
11Then ferment in a warm environment for one and a half hours.
12Take out the fermented dough, knead it hard and exhaust it. Cut it into small pieces of 55g each.
13Twist into small balls, a total of 18 balls.
14So they were divided into two plates, padded with oil paper, put a little oil on them, and wiped well. Make a fancy bread pendulum, a plate of 9.
15Then there are the key two fermentations. I adjusted the oven temperature to 50 degrees Celsius and put in a glass of boiling water to control humidity. Then put the woven dough in the oven and ferment for 40 minutes until it is twice as big. This step can also be achieved by microwave oven, that is, put a glass of boiling water in the microwave oven.
16Egg juice brushed on top of bread is prepared during secondary fermentation. The weight ratio of eggs, milk and honey is 2:2:1. I used a small egg, that is, 50g:50g:25g. But actually 25:25:12 is enough.
17Brush the eggs on the bread after second fermentation. Note that the dough is particularly soft at this time, and be careful not to deform it. Egg brushing liquid can be repeated brushing, brushing once and then absorbed and brushed the second time. Be careful not to let the egg juice flow under the bread. Its easy to bake.
18Bake the two plates of bread twice. Preheat the oven at 180 degrees Celsius. Bake bread for 15 minutes until the skin is colored. Bake at 170 degrees for 5 minutes. If you dont think its cooked, you can bake it for another 2 or 3 minutes. The bread was extremely soft and fragrant. The fibers are good and can be drawn when separated.
19Then cool it and keep it sealed. Or divide it into buns and seal them and freeze them in the refrigerator. Microwave oven for 20 seconds while eating. One way is to cover the tin paper and bake for 20 minutes, then remove the tin paper for 5 minutes. I experimented with a plate of bread, which was not well coloured and had air holes, so this ingredient was not recommended for baking.
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