Pineapple Bun
Overview
This is my baby daughter's favorite, and it is also because it made the child who was originally malnourished and anemic, and everyone said that her parents didn't give her food to eat, the child that her parents were most worried about could adjust her appetite in a few years, and her physical condition is getting better and better. Why is it so godly? That’s because you won’t be rewarded until you finish eating!
Tags
Ingredients
Steps
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Dough ingredients
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First heat the milk, add the yeast to dissolve, then put the high-gluten flour, eggs, salt, and fine sugar into a mixing bowl and knead the dough manually for 15 minutes.
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The dough will look like this after 1 minute. At this time, add softened butter and knead the dough for about 10 minutes. Cover with plastic wrap and ferment until 2.5 times in size.
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Divide the fermented dough into 11 equal portions, then cover with plastic wrap and rest for 20 minutes.
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Prepare pineapple skin ingredients
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Beat the softened butter until it becomes fluffy, add milk powder, sugar powder, and salt and beat until combined. Add the egg liquid in three batches and beat until the oil and water are combined.
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Add low-gluten flour and mix with a silicon spatula to form a picture.
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Spread a thin layer of cornstarch on the silicone sheet, divide the prepared pineapple skin into 11 equal parts, round it and flatten it.
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Wrap half of the pineapple skin on the dough and place it, seam side down, on a baking pan lined with tin foil.
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After pressing the lines, brush with whole egg liquid, preferably egg yolk liquid, so that the surface of the baked bread will be more golden.
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Before baking, put the finished product in the refrigerator for 5 to 10 minutes before taking it out and baking it so that the pineapple skin will not deform. Preheat it at 180 degrees for 1 minute and put it in the oven at 180 degrees for 25 minutes.
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The fragrant, crispy and soft pineapple buns are out of the oven. Healthy and delicious, it’s worth a try!
