pineapple bun
By DionEbert
I made a cream toast last weekend. I successfully made decent bread for the first time. I wanted to post it early for everyone to have a look. However, at the end of the month, there was a sudden increase in work, and the toast diary had to be delayed again and again. Today, I realized that I no longer had the same worries as at the beginning. Anyway, I just made another pineapple bun today. It was stylish and more delicious. I quickly put it on it while it was hot so that all the children's shoes could have a taste. How to put this bread? Woo, it's so fragrant. (Please read it in the tone of Xiao Shenyang)
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 1 tablespoon
- salt appropriate amount
- fine sugar 1/4 teaspoon
- egg liquid appropriate amount
- yeast 30 grams
- water appropriate amount
- butter 1 tablespoon
- low-gluten flour 50 grams
- powdered sugar 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for pineapple bun
1
Mix together the main ingredients except butter and knead into a smooth dough.
2
When the dough is kneaded to a state where the film can be stretched out but is easy to break, knead in the butter. The dough is weak at first. Don't lose heart, knead slowly until the butter is kneaded into the dough and mixed evenly.
3
Knead the dough until it is complete (it can be stretched into a thin film that will not break easily).
4
Place the dough in a warm, moist place and start to ferment until 2-2.5 times in size.
5
Remove and exhaust the dough, divide it into equal quarters, cover it with plastic wrap and wake for 15 minutes.
6
When the dough is waxing, you can make pineapple skins. Mix sugar, salt, softened butter, and milk powder together and beat. Add the whole egg liquid to the butter in three times, and stir evenly each time to avoid any separation.
7
Add the low-gluten flour to the butter and cut and mix well (to ensure crispy properties). The mixed pineapple skin is sticky and makes it very troublesome.
8
Sprinkle starch on the chopping board, roll the pineapple skin into long strips, and divide into four parts.
9
Just like making mooncakes, let the pineapple skin slowly climb onto the bread to three-quarters. (The baker must put his mouth down properly. If he puts it up, the pineapple peel will be spread open during the second fermentation.)
10
Brush a layer of whole egg liquid on the wrapped bread.
11
Use a small knife to draw diamond patterns on the skin.
12
Place the bread in a warm and moist place for a second fermentation until 2-2.5 times in size, preheat the oven to 180 degrees, and bake the middle layer for 20 minutes.
13
The baked product is crispy on the outside, but the inside structure is soft and moist.