Red bean and pineapple buns

Put all the ingredients except butter into the bread machine, start the dough program, and wait for 20 minutes;

Add the softened butter at room temperature and continue to select the dough mixing program;

Knead the dough until it can be pulled out of the glove film, put it into a basin, cover it and refrigerate for fermentation;

Soak the red beans one night in advance; 5. Add the same amount of water to the soaked red beans and put them into the pressure cooker. After the high heat is turned on, reduce the heat to low for 25 minutes; 6. After the red beans are cooked, add an appropriate amount of sugar and oil and stir evenly; 7. Make the pineapple skin, beat the softened butter until it becomes light yellow; 8. Add the white sugar and continue to beat until the volume becomes larger;

Add the same amount of water to the soaked red beans and put them into the pressure cooker. After high heat, reduce to low heat for 25 minutes;

After the red beans are cooked, add appropriate amount of sugar and oil while hot and stir evenly;

To make pineapple skin, beat softened butter until soft and light yellow;

Add sugar and continue beating until the volume becomes larger;

Add the egg liquid in portions, beating well each time before adding the next;

Add sifted cake flour and baking powder;

Stir evenly and put it in the refrigerator for 30 minutes before use;

Let the dough rise to 2.5 times in size. Dip your fingers in flour and poke a hole. The hole will not shrink;

Take out the fermented dough and deflate it. After deflating, divide it into even dough and let it sit for 20 minutes;

At the same time, weigh the refrigerated pineapple skin ingredients in the same way and divide them into equal portions;

Roll the dough into a round piece and put the prepared red bean filling in the middle;

Place the wrapped bread balls into the paper mold;

Press the divided pineapple skin dough into discs larger than the bread balls;

Completely cover the bread ball with the round slices of pineapple peel;

Use a breadboard to score pineapple prints on the surface of the pineapple skin;

Place the prepared pineapple buns in the oven and continue to ferment until the mold is about 70-80% full;

Take it out and brush a layer of egg wash on the surface;

Place in a preheated 170-degree oven, middle and lower racks, for 20 minutes;

Fresh and delicious red bean and pineapple buns are ready.

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