Pineapple Bun

Overview

Pineapple is sour and sweet, appetizing and promoting appetite. The smell of pineapple will make your mouth water. This is my first time using pineapple as bread filling, it’s really delicious!

Tags

• bread
• clear water
• egg
• high gluten flour
• milk powder
• pineapple meat
• water starch
• white sugar
• dry yeast
• ketchup
• salt

Ingredients

Steps

1. 1 Use an electronic scale to weigh the dough ingredients

   

2. 2 First pour the sugar, milk powder and dry yeast into the flour basin

   

3. 3 Crack the eggs into the flour bowl

   

4. 4 Mix well

   

5. 5 Pour in water, don’t pour it all at once, reserve 10 grams of water

   

6. 6 Stir into a dough and add oil

   

7. 7 Stir again into a smooth dough

   

8. 8 Place in a plastic bag and refrigerate for a few hours before use. I usually refrigerate it overnight and use it the next day. The reason for keeping it fresh in the refrigerator is to increase the strength of the dough, allowing the dough to fully absorb water and become softer. This saves time and effort and allows the dough to be kneaded into a glove film faster

   

9. 9 Take the dough out of the refrigerator and put it into the bread machine to knead the dough,

   

10. 10 Knead the dough for 10 minutes to form a primary glove,

    

11. 11 Continue kneading the whole process

    

12. 12 After kneading, check the glove film again to see that the dough has fully expanded.

    

13. 13 Take the dough out of the bread machine bucket and put it into a round shape. Cover it with a plastic bag and wait for it to ferment. We will use the fermentation time of the dough to make the pineapple filling

    

14. 14 Two pieces of peeled pineapple 400g

    

15. 15 Cut the pineapple into bites

    

16. 16 Put it in a pot and stir-fry to dry up the water

    

17. 17 Add sugar and continue to stir-fry, stirring constantly to avoid burning the pan

    

18. 18 Fry until the sugar melts and the water dries up

    

19. 19 Add water to cornstarch to make that watery starch

    

20. 20 Add tomato paste and continue frying,

    

21. 21 Add water starch and stir-fry again

    

22. 22 Fry until the filling dries and becomes sticky

    

23. 23 Let cool and pour into a bowl. The sweet and sour pineapple filling tastes great!

    

24. 24 Let the dough ferment until it more than doubles in size

    

25. 25 Check if the dough is fermented. Use your fingers to stick flour on the dough and poke it. Pull your fingers out to leave a perfect belly button. The dough will not shrink back, which means the dough has fermented.

    

26. 26 Pour the dough onto the chopping board to deflate,

    

27. 27 Divide into 9 equal portions

    

28. 28 Round one by one,

    

29. 29 Cover with plastic wrap and let rest for 15 minutes

    

30. 30 Take a piece of dough and flatten it

    

31. 31 Scoop two spoons of pineapple filling and wrap it like a bun,

    

32. 32 Place in a bread tray and wait for secondary fermentation. I use the second oven,

    

33. 33 Once it's done, take it out and brush it with egg wash

    

34. 34 Brush with egg wash

    

35. 35 Sprinkle with cooked sesame seeds

    

36. 36 Bake in the oven at 160 degrees and 150 degrees for 20 minutes. After the bread is colored, cover it with tin foil before baking.

    

37. 37 Finished product