Pineapple Bun---Soup Method

Overview

Sweet bread is very, very popular in our house. In order for my family to eat delicious bread, I tried every means to sign up for the bread course of Teacher Liberty. I am so lucky to get the true biography of the Statue of Liberty! When I came back from studying, I brought a large box of bread to share with my mother-in-law and mother. At that moment, I felt nothing could be happier than this. My son took bread to school to show off to his classmates: How much do you think this kind of bread cost? The classmate couldn't guess it, so the son said proudly: Let me tell you, my mother did it herself! The friends were shocked! I teased my son and asked: Do all the female classmates in your class really want to marry you because your mother is so good at cooking? Mom gave you a lot of points, right? My son looked at me and said: You are really putting money on your face! Brat, why are you talking to your mother? By the way, this pineapple bun is really delicious. Friends who like sweet bread should not miss it. The recipe is based on the little turtle pineapple buns made by my teacher Lady Liberty. Thank you!

Tags

• baking
• bread
• baking powder
• butter
• cake flour
• high powder
• milk powder
• red bean paste
• tangzhong
• whole egg liquid
• dry yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 How to make the soup: add 16 grams of high-gluten flour in ingredient B, add 80 grams of water, mix well, cook over high heat, stirring while cooking, turn off the heat when the temperature reaches 65°C until it becomes mushy. Let cool or refrigerate overnight before use.

   

2. 2 How to make pineapple peel: (Ingredients C) Soften the butter at room temperature, stir evenly with a hand-held egg beater, add fine sugar and beat until the color becomes lighter and the volume expands. Add the whole egg liquid in batches, and stir well after each addition before adding the next time. When the egg liquid is beaten, the resistance will become larger. If it is always soft and has no resistance, it proves that it is not beaten well. Sift in the low-gluten flour and baking powder, mix with a rubber spatula until there is no dry powder left, and refrigerate until ready.

   

3. 3 Add salt and fine sugar to the powder in part A of the ingredients and mix well to form a powder wall. Add soup stock and whole egg liquid in the middle, stir with a scraper to combine with part of the flour.

   

4. 4 Add the yeast in ingredient A to the milk and stir until it melts. Continue to add the milk yeast mixture into the flour wall and stir with a scraper. After the flour and liquid are combined, start kneading the dough with your hands.

   

5. 5 Knead the dough until it becomes chewy, add the softened butter at room temperature in ingredient A, and knead until it expands. Visually check that the surface of the dough is smooth and non-sticky, and there are only small bubbles. Cover it with plastic wrap and place it in a warm place for basic fermentation. (The dough of Tangzhong method will be sticky, so don’t add hand powder easily, just keep kneading for a while.)

   

6. 6 Dip your fingers into a little flour and gently poke a hole in the middle of the basically fermented dough. If the hole does not shrink or collapse, it means it is fermented.

   

7. 7 After the dough is deflated, divide it into 8 equal parts, roll it into a round shape, cover it with plastic wrap and let it rest for about 15 minutes. Take the pineapple skin out of the refrigerator and divide it into 8 equal parts and roll it into balls. 25g red bean paste each, 8 parts in total, roll it into balls.

   

8. 8 After the dough has relaxed enough, sprinkle a little flour on the cutting board, put the pineapple skin on it, put the relaxed dough on it, flatten it slightly, and put the red bean filling.

   

9. 9 Turn the dough inwards to cover the red bean filling, and at the same time gather the pineapple skin upwards. The pineapple skin does not need to cover the entire dough, leaving a portion of the dough at the bottom unwrapped.

   

10. 10 Dip the surface of the pineapple skin with granulated sugar.

    

11. 11 Use a spatula to make lines on the surface of the pineapple skin and place on a baking sheet. The surface of the bread is not covered with anything, and the final fermentation is carried out directly at room temperature. Preheat the oven to 180℃, middle layer, upper and lower heat for 20 minutes. After taking it out of the oven, move it to a wire rack to cool.