pineapple bun
By AlessiaHilll
Pineapple bun is a sweet bread originating in Hong Kong. The crispy crust on its outer surface is baked with sugar, eggs, flour and lard... The meringue skin should be made crispy and sweet, while the skin should be soft to taste delicious.
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for pineapple bun
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
Soften the butter at room temperature and add sugar until white.
7
Add egg mixture in portions and stir until butter and egg mixture are completely blended. (To avoid separating the oil and water and affecting the crispness of the pineapple peel)
8
Pour in sifted low-gluten flour.
9
Gently stir well.
10
Stir until smooth and non-sticky.
11
Take a portion of meringue and flatten it, then press the dough on top of the meringue.
12
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.
13
Place the pineapple peel face up and shape the shape.
14
Use a knife to cut the texture on the pineapple skin.
15
Place the shaped dough on a baking sheet and place it in the oven for final fermentation; take it out after fermentation and brush the surface with a layer of egg liquid.
16
Preheat the oven to 180 degrees, heat it up and down on the middle layer, for 15 minutes.