Pineapple of chocolate crisp skin is wrapped
Trailing plants of *** chocolate crisp Pi Bo wraps ***
Graph / article author: Sit see the cloud rise 00
** is permitted without the author, must not be reprinted or extract and compile ** cate kitchen
This month does not have mood hair post very much, probably a month did not have hair post? Nevertheless I am really very admire
The person that takes those timing to update, be to have will too simply. I am no good, from morning till night always feels to do not have time,
Also do not know what to do, also did not work what variety ah? With very busy come him evade sluggish action,
Actually busy what? Who knows? 
This biscuit is too delicious really, because the fragrance of thick chocolate is full of oral cavity, add Bo
Of trailing plants skin sweet crisp, the softness of biscuit, I liked really too. Be in what this must thank this prescription to go out
Place: [Jun Zhi] carbonado by hand earth up lane
Do not pass law of the oil after I did not use the bread that makes this, however the liquid all dissolve is together of rejoin flour
The method does, result, very good. Of course, in knead dough when or very stick a hand, need is patient, when
You throw dough knead to patulous phase not sticky hand. Stealthily say, I do not know what is patulous level what
Complete phase, in me the person of this manual biscuit that make looks, can arrive patulous level is very right.
Biscuit: Tall muscle flour 150 grams, saline 1/4 small spoon, fine saccharic 30 grams, egg fluid 1 big spoon, yeasty 1 small
Spoon, water 70 grams, butter 15 grams
Chocolate pineapple skin: Low muscle flour 55 grams, fine saccharic 25 grams, saline a handful, egg fluid one big spoon,
Small spoon of milk powder 1/2, butter 15 grams, lardy 15 grams, chocolate is broken 15 grams
1. Wait for butter, candy, egg material first mix is even, rejoin water, salt, agitate.
2. joins flour and yeast.
3. dough is kneaded to patulous phase,
4. park is controlled 28 degrees ferment a hour is controlled.
5. ferments 2.5 times big, touch flour jab with finger a hole, mouth of a cave won’t shrink can.
6. exhaust, break up 4, rounded, ferment among 15 minutes. 
7. prepares pineapple skin. The butter bate and lardy mix.
8. joins candy.
9. is hit to suitable slippery.
10. is divided second add egg juice. (every time should mix egg fluid and butter adequately to be added again next, with
The water that avoid oil is detached, the crisp sex that affects pineapple skin)
11. is hit to suitable slippery.
12. joins low muscle flour and mincing chocolate to break. 
13. agitate becomes dough.
14. rub is become thick.
15. divides 4.
On the dough that 16. laps pineapple skin the inter has fermented.
17. is put bake dish undertake fermenting finally.
18. ferments 2 times big, enter oven, 180 degrees, 15 minutes.
This picture is really much still. Tired the dead. The feeling is more laborious than panification. 
Visit in-house organization, very soft biscuit. 
Break look, very delicious really, true. 
Tags: , chocolate, crisp, pineapple, skin, wrapped
