pineapple bun
I have been making this bag for a long time. Because the weather is cold, I have been too lazy to move it. I just sorted out the photos and posted them today.
Recipe Recommendations
- high-gluten flour 150 grams
- milk powder 1 tablespoon
- salt 1/4 teaspoon
- fine sugar 30 grams
- egg liquid 1 tablespoon
- yeast 1 teaspoon
- water 70 grams
- butter 15 grams
- low-gluten flour 50 grams
- powdered sugar 25 grams
- sweetening
- roast
- several hours
- simple
Steps for pineapple bun
1
Knead the dough until it expands, leave it to about 28 degrees and ferment for about an hour. Fermentation until 2.5 times the size, dip your fingers with flour and poke a hole so that the hole will not shrink. Exhaust, divide into 9 portions, round, and ferment for 15 minutes in the middle.
2
Pineapple skins can be prepared during the middle fermentation. Beat the softened butter with an egg beater until it turns white, add powdered sugar, salt, and milk powder, and stir well.
3
Add egg mixture in three times. (Every time, fully mix the egg liquid with butter and add the next step to avoid separating the oil and water and affecting the crispy nature of the pineapple skin)
4
Stir until butter and egg mixture are completely blended.
5
Pour in low-gluten flour and gently mix well. (Don't use an egg beater, use a spoon to gently cut and mix. Don't use kneading to stir, so as not to cause the flour to become gluten and affect the crispness)
6
Stir until smooth and non-sticky, apply thin powder on the table, rub the pineapple peel into strips, and cut into 9 portions.
7
Pick up a piece of pineapple peel with your left hand and a piece of dough with your right hand. Press the dough onto the pineapple peel. Squish the pineapple peel with a little force.
8
Pinch the dough with your right hand from the outside in, allowing the pineapple peel to slowly "climb" onto the dough.
9
Continue to knead the dough from the outside in. Look, the pineapple peel is slowly wrapping around the dough.
10
Keep going, don't stop. Until the pineapple skin wraps more than 3/4 of the dough, close it down, and the pineapple skin is ready.
11
Gently brush the egg liquid on the surface of the pineapple skin, and gently draw a plaid pattern on the pineapple skin with a knife.
12
After the pattern is drawn, the final fermentation can be carried out. Fermentation to about 2.5 times the size.
13
Put in the preheated oven and bake at 180 degrees for about 15 minutes.