pineapple bun
By AdellaKihn
Ingredients: salt,high-gluten flour,butter,milk powder,fine sugar,qingshui,egg liquid,dry yeast,Lao Mian
Recipe Recommendations
- high-gluten flour 170 grams
- Lao Mian 100 grams
- milk powder 1 tablespoon
- qingshui 70 grams
- egg liquid 15 grams
- dry yeast 1 teaspoon
- fine sugar 30 grams
- salt 3 grams
- butter 15 grams.
- milk fragrance
- baking
- several hours
- ordinary
Steps for pineapple bun
1
Remove the old noodles from the refrigerator, tear them into small pieces, and put them into the bread maker with all the ingredients except butter. Select the dough blending function 8 and stir for 20 minutes.
2
Add the softened butter and continue to stir for 20 minutes.
3
After taking out the dough and kneading it round, place it in a container, cover it with plastic wrap and ferment it to twice its size at room temperature.
4
After the basic fermentation of the dough is completed, remove and exhaust, divide it into small dough of 45 grams per piece, knead it separately, cover it with plastic wrap and let sit and relax for 15 minutes.
5
Prepare 9 egg tart molds, spread butter evenly in each egg tart mold, sprinkle evenly with a thin layer of high-gluten flour, and pour out the excess flour for use.
6
Divide the pineapple peel into 19 grams of dough, knead it to round each, and set aside.
7
After relaxing the dough, pat a thin layer of flour on the palm of your hand, flatten a portion of meringue and place it on the palm of your hand, and then press the dough on top of the meringue.
8
Hold the dough with your left hand, squeeze the dough from the outside to the inside with your right hand until the pineapple peel covers about 2/3 of the dough.
9
Place the pineapple skin face up and use a knife to cut the texture on the pineapple skin.
10
After shaping the pineapple embryo, place it into the egg tarts prepared in advance, and place it into the baking sheet one by one.
11
Put a bowl of boiling water on the bottom of the oven, close the door and allow secondary fermentation for about 50 minutes.
12
After the secondary fermentation, remove the pineapple wrap, preheat the oven to 190 degrees, re-feed the pineapple wrap into the middle layer of the oven, and bake for 20 minutes until the surface is golden yellow.
13
Remove the roasted pineapple buns, immediately remove them and place them on a rack to cool.