pineapple bun
By VicentaLakin
Recipe Recommendations
- high-gluten flour 320 grams
- low-gluten flour 200 grams
- dry yeast 5 grams
- fine sugar 60 grams
- salt 3.5 grams
- eggs 40 grams
- milk 220 grams
- butter 15 grams
- egg 80 grams
- baking powder 2 grams
- diced pork with pineapple 250 grams
- corn starch 25 grams
- water 120 grams
- white sugar 160 grams
- sweetening
- baking
- several hours
- ordinary
Steps for pineapple bun
1
Practice for pineapple stuffing:1. Peel the pineapple, chop it up, and place it in a pan, add fine sugar, butter and water.
2
Practice for pineapple filling:2. Bring to a boil and cook over low heat for 10 minutes.
3
How to practice pineapple filling:3. Add sifted low-gluten flour and baking powder.
4
How to practice pineapple filling:4. Continue to cook until it is mushy.
5
How to practice pineapple wrapping: 1. Put the softened butter in a container and beat it up, add fine sugar and beat until the color turns white.
6
Practice for pineapple wrapping: 2. Add egg liquid in three times, stir well each time before adding again.
7
Practice for pineapple wrapping: 3. Add the sifted low-gluten flour and baking powder.
8
Practice for pineapple wrapping: 4. Stir well, place it in the refrigerator for half an hour before use.
9
How to practice the bread blank: 1. Weigh the high-gluten flour, low-gluten flour, fine sugar, salt, eggs, and yeast separately and place them in the mixer mixing basin to mix well. (Be careful not to put yeast with sugar or salt to avoid dehydration and failure)
10
How to practice the bread base: 2. Add warm milk and stir slowly for 2 minutes, stirring quickly until gluten is formed.
11
How to make the bread blank: 3. Add the softened butter, stir slowly to disperse the butter, and stir quickly until the dough is smooth and has a film.
12
How to make the bread blank: 4. Put the dough into a container, cover it with plastic wrap, and wake until the dough is twice as big.
13
Practice of bread blank: 5. Waked dough, refrigerated pineapple peel, cooked pineapple filling.
14
How to practice the bread blank: 6. Sprinkle high-gluten flour on the chopping board, take out the dough, and divide it into 15 portions. Each 50-gram dough is rounded, covered with plastic wrap, and relaxed for 15 minutes. Divide the pineapple skins into 15 portions, each serving about 28 grams. Divide the pineapple filling into 15 portions, each serving about 25 grams.
15
How to make the bread blank: 7. Take a 50-gram dough and flatten it by hand, add the pineapple filling and wrap it.
16
How to make the bread blank: 8. Take a portion of pineapple peel and flatten it, pressing the dough upside up on the pineapple peel.
17
How to practice the bread blank: 9. Gently push with your hand to cover most of the dough surface, leaving a piece at the bottom without wrapping.
18
How to practice the bread base: 10. Dip the surface of the pineapple skin with fine sugar.
19
How to make the bread blank: 11. Use pineapple buns to mold into pineapple patterns.
20
How to practice the bread base: 12. Gently shape it with your hands.
21
How to practice the bread base: 13. Place the pineapple base on a baking sheet for final fermentation. (The surface does not need to be covered with plastic wrap)
22
How to practice the bread blank: 14. Place it in a preheated 180-degree oven and bake for 15 minutes.pineapple bun Make Tips
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