Crispy pineapple buns

Overview

Sweet and crispy skin, soft noodles, this is Mom and I’s favorite. We just took it out of the oven and can’t wait to eat it~ What about you? Hurry up and take action (this recipe is enough for 8 puff pastry buns)

Tags

• baking
• butter
• cake flour
• egg
• high gluten flour
• milk powder
• sugar
• whole egg liquid
• yeast
• salt
• water

Ingredients

Steps

1. 1 Weigh the ingredients needed for the dough

   

2. 2 Except butter, put all the ingredients for the dough into the bread machine (liquid first, then solid, then dig a hole in the flour to bury the yeast), start the kneading process, and when the dough is kneaded to a smooth surface, add butter and continue kneading

   

3. 3 Knead until you can pull out a large film (my dough is a little wet)

   

4. 4 Roll the dough into a ball, put it into a large bowl, cover it with plastic wrap, and put it in the oven (make a bowl of water next to it) to start the fermentation function for the first fermentation

   

5. 5 Let the dough ferment until it is 205 times in size. Use chopsticks to poke it in until it does not rebound or shrink

   

6. 6 Take it out and place it on the platform, flatten it and release the air

   

7. 7 Divide the dough into 8 even portions, cover with plastic wrap (to prevent water evaporation) and let rise for 15 minutes

   

8. 8 During the rising process, you can prepare the puff pastry

   

9. 9 Add salt and sugar to softened butter

   

10. 10 Whip until the volume increases and the color becomes lighter

    

11. 11 Add 2 tablespoons of egg liquid in 3 batches and stir until completely combined

    

12. 12 Sift in cake flour and milk powder

    

13. 13 Copy until even

    

14. 14 Mix until smooth and not sticky

    

15. 15 Roll the puff pastry into strips and cut into 8 even portions

    

16. 16 Take out a piece of pastry, flatten it in the palm of your left hand, and pick up a piece of dough with your right hand

    

17. 17 Press the dough onto the puff pastry, use a little force to flatten the puff pastry, pinch the dough from outside to in with your right hand, and let the puff pastry slowly wrap around the dough until the puff pastry covers more than 3/4 of the dough

    

18. 18 With the seam facing down, use a spatula to lightly score the pineapple skin

    

19. 19 Put it in the oven, start the fermentation function, perform 2 rises, and let a bowl of water rise at the bottom

    

20. 20 Send to 2 times the size (due to desertion, mine has been sent)

    

21. 21 Take out the egg wash and preheat the oven

    

22. 22 Place in the preheated oven at 180 degrees for about 15 minutes

    

23. 23 The surface is golden yellow, take it out and eat immediately