Pineapple bun

1

All the materials were measured and, with the exception of butter, were poured into the inside of the bread machine。

2

Select the face sheet and face。

3

In 20 minutes, the butter will be put in and the flour will continue。

4

Check if the noodles have reached full expansion。

5

For the first time, the fermentation was twice as large, with light pressure of the face by hand to remove the bubble。

6

It is divided into eight equals, fermented in circular form for 15 minutes。

7

The butter room is softened。

8

Add sugar to white。

9

Add egg fluids to the full integration of butter and egg fluids。

10

It's pouring into a sifted low-banded flour。

11

It's eight equals to dry powder and smooth hands。

12

Take one of these。

13

The skin is flattened, then the face is pressed over the skin and squeezed from the outside to the pineapple covered by about two thirds。

14

Put the pineapple face up, and then the pineapple face with a knife。

15

The plastic face is placed in the oven and in the oven for a final fermentation of 15-20 minutes。

16

When the fermentation is completed, it is removed and an egg fluid is painted on the surface。

17

The oven is preheated, 180 degrees, mid-level, upper-fire, 15 minutes。

1. If the pineapple pastry skin is still very sticky after mixing, you can add an appropriate amount of low-gluten flour. The goal is for the skin to be just barely non-sticky to the hands. 2. The hardest part of making pineapple buns is the task of wrapping the bread dough with the pastry skin. Be patient. Do not place the skin on the work surface to roll it out, as it will stick. Unless you use a lot of dry flour, but adding too much dry flour will affect the crispiness of the pastry skin. 3. Never use a kneading method to mix the pastry skin, to avoid developing gluten which would affect the flaky texture. 4. Since the dough is topped with the pineapple skin, for the second fermentation, reaching about 1.5 times its original size is sufficient.