Cocoa pineapple bun
My son wanted to eat pineapple buns, so he learned to make them. As a result, my meringue flour was a little too short, so it collapsed. Although it looked inferior, the fragrance was still as fragrant as ever!
Recipe Recommendations
- high-gluten flour 250g
- butter 55g
- yeast 3g
- milk 120ml
- whole egg liquid 33g
- cocoa powder appropriate amount
- low powder 95g
- white granulated sugar 2 tsp
- salt 1/3 teaspoon
- powdered sugar 45g
- sweetening
- roast
- ten minutes
- ordinary
Steps for Cocoa pineapple bun
1
Put the bread ingredients into the bread machine, dough and ferment until twice the size, take out
2
Remove the dough and divide it into small dough pieces and let it sit for 15 minutes
3
Now for the meringue, first mix the softened butter with powdered sugar and cocoa powder and stir
4
Add egg mixture in portions and mix
5
Sieve in low-gluten flour
6
Knead the pastry into a ball
7
Take a portion of meringue and flatten it, 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
Use a knife to cut the texture on the pineapple skin.
10
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.
11
The fragrant bread is baked