meringue pineapple bun
Ingredients: milk,butter,eggs,sugar,yeast,high powder
Recipe Recommendations
- slightly spicy
- roast
- several hours
- ordinary
Steps for meringue pineapple bun
1
The bread body materials except butter are put into the bread machine and kneaded into a smooth dough. Add butter, continue kneading until the film can be pulled out, and carry out basic fermentation directly in the bread machine. Fermentation to 2.5 times the size
2
To make pineapple skins, soften 60 grams of butter at room temperature, and beat with an egg beater until white
3
Pour in the powdered sugar, salt, and milk powder and stir well. Pour in the egg liquid several times, stir until the egg liquid and butter are completely blended. Pour in the low powder and gently cut and mix evenly with a soft spatula to make pineapple skin.
4
Make pineapple peel, mix well, wrap it with plastic wrap, place in the refrigerator for refrigeration, and use after refrigeration
5
Divide the dough into small doses of about 70 grams, round and shape, cover with plastic wrap and relax for about 15 minutes
6
Remove the meringue from the refrigerator and divide it evenly into small doses
7
Press the meringue flat, wrap the relaxed bread dough into the meringue, and wrap it with pushing and wiping
8
Mark pineapple patterns on the surface and place on a baking sheet
9
Engraving pineapple patterns on the surface
10
Finally ferment for 30-40 minutes, and brush the egg liquid after fermentation is completed
11
Heat the heat at 180° for about 15 minutes
12
smells good