Hong Kong Style Pineapple Bun

Overview

I like watching the delicious pineapple buns in Hong Kong dramas

Cover the bread dough and pineapple skin dough with plastic wrap and ferment for 20 minutes
Cover the bread dough and pineapple skin dough with plastic wrap and ferment for 20 minutes
Add 20 grams of butter to the formed dough and stir until smooth and not sticky
I forgot to take a photo of the egg liquid required for the pineapple skin
Beat 60 grams of butter
Add milk powder, sugar and egg liquid and beat well
Then add the sifted starch and sifted flour
Live into pineapple skin dough
Cover the bread dough and pineapple skin dough with plastic wrap and ferment for 20 minutes
Let the bread dough rise until it does not bounce back when poked with your finger
Divide the bread dough and pineapple skin dough into 8 small portions
Take a piece of glass skin and flatten it
Wrap the bread dough into glass dough
Back rendering
Front rendering
Then use a spatula to press into the pineapple skin
Nicely pressed bread! You can do something else in the spare space
If there is room in the baking pan, make a few butterfly pastries. Brush the pastry with egg wash and sprinkle with sugar. Overlap two pieces
Roll the overlapping sides
Cut into small pieces
Place in the oven for secondary fermentation. After fermentation, except the butterfly pastry, brush with egg wash and bake at 180 degrees for 20 minutes
Ready in 20 minutes!
Very delicious