Recipes tagged "Powdered sugar (B)"
2 recipes found
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![[Milk Golden Bread Rolls]: Different ways to make bread](/cda97e7e-dac5-4d42-8627-5aa3152c359b.jpg)
[Milk Golden Bread Rolls]: Different ways to make bread
(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~
Baking bread -
【Pineapple Cake with Whole Pineapple Filling】
(Dosage and reference are for reference. Please read the Tips before making. A is the filling ingredients and B is the puff pastry ingredients.) Pineapple cake is a famous Taiwanese specialty. Traditional pineapple cakes are filled with winter melon, which actually has little to do with pineapple. The filling of the local pineapple cake is made from 100% fresh pineapple pulp. It not only tastes moderately sweet and sour, mellow and rich, but also adds a grainy texture to the taste. At the same time, in terms of nutritional value, it is also more in line with modern people's dietary concepts. When I made it myself, I went over the wall to search for the recipe from Taiwanese compatriots~ This time I made the local pineapple cake, and the filling was not pineapple, but pineapple. Personally, I feel that as long as the ingredients are fresh enough, the difference between the two is not that big. The finished product has a crispy outer skin, a rich milky aroma, and melts in your mouth. The filling is sweet and sour and very delicious. I made a lot of them during the long holiday and gave them to relatives and friends as souvenirs. Friends who received it were full of praise~~ and strongly requested me to make more!
Baking Taiwanese snacks