Almond pineapple buns

Overview

I made pineapple buns the way I am used to. You can make your pineapple buns without adding almond flour. You can also make your little meal buns without adding pineapple skin. Baking is so magical. You can do whatever you want

Tags

• baking
• afternoon tea
• autumn recipes
• students
• almond flour
• butter
• egg
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• sliced almonds
• sugar
• white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 First weigh all the dough ingredients except butter into the bread machine and start the dough mixing program for 20 minutes

   

2. 2 When the time is up, add butter and knead the dough again for 15 minutes, then let it sit for 20 minutes

   

3. 3 During the dough kneading time, let’s make the pineapple skin part (I forgot to take a photo). After the butter has been softened at room temperature in advance, mix and knead all the ingredients for the pineapple skin part evenly, and knead it into a dough

   

4. 4 Divide the pineapple skin into 20g pieces and roll into balls for later use. Divide the dough into 50g pieces and roll into balls

   

5. 5 Hold the pineapple skin in one hand and flatten it with the other hand, then put the dough on top and wrap it up

   

6. 6 (If you don’t know how, you can cut the pineapple peel into thin slices and cover it on the dough, covering it all the way to the bottom~ In short, choose the method you know how to wrap)

   

7. 7 Preheat the oven to 200 degrees with upper and lower heat. After the dough has risen to double in size, brush with egg wash, sprinkle with some almond flakes, and bake in the oven for 15 minutes

   

8. 8 Finished product pictures

   

9. 9 Finished product pictures