Sweet bean and pineapple buns

Overview

Pineapple bun: A sweet bread originating from Hong Kong; it is said that it got its name because the baked pineapple bun has a golden brown surface and a concave and convex crispy skin that looks like a pineapple. Pineapple Bun: Actually there is no pineapple. It is said that in the past, Hong Kong people were not satisfied with the existing bread, so they added sweet fillings such as sugar to the surface of the bread. The crispy outer surface of pineapple buns is usually baked with sugar, eggs, flour and lard. It is the soul of pineapple buns and adds a better texture to ordinary bread. It tastes best when eaten hot. Pineapple buns are particularly delicious, but due to their high calorie, fat and cholesterol content, they were once classified as one of the top ten bad snacks by Hong Kong experts. So when I made this honey bean pineapple bun, I thought about my own health and deliberately reduced the amount of butter and powdered sugar. This not only satisfies cravings but is also more nutritious, haha: It’s also considered a self-improvement~~~

Tags

• baking
• afternoon tea
• butter
• clear water
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• white sugar
• whole egg liquid
• yeast
• honey beans
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Put the main ingredients except butter into the bread machine and start the kneading process

   

3. 3 Knead until smooth and add softened butter and continue

   

4. 4 When the dough comes out well, roll the dough into a ball and put it back into the bread machine to ferment at room temperature

   

5. 5 You can make pineapple skin when kneading dough in a bread machine: cut the softened butter A into small pieces

   

6. 6 Beat until smooth, then add powdered sugar A and salt A and beat until fluffy and white

   

7. 7 Add whole egg liquid A in portions and beat until completely combined

   

8. 8 Sift in milk powder A and low-gluten flour A

   

9. 9 Use a spatula to stir until there is no dry powder

   

10. 10 Transfer to the kneading mat and with the help of plastic wrap, roll the dough into a long strip and place it in the refrigerator to refrigerate

    

11. 11 When the dough from the bread machine has risen to 2.5 times in size, take it out

    

12. 12 Weigh the air, divide it into 18 portions, roll the lid into a round shape and let it rest for 15 minutes

    

13. 13 Take a small piece of dough and roll it into a round shape and put on the honey beans

    

14. 14 Wrap tightly on all sides and seal with the edge facing down to form honey bean bun dough

    

15. 15 Take the pineapple peel out of the refrigerator, weigh it, and cut it into 18 pieces

    

16. 16 Use plastic wrap to roll into a round sheet

    

17. 17 Place the smooth side of the bean bun dough onto the pineapple skin

    

18. 18 Lift the plastic wrap and place it on the palm of your left hand, then tear off the plastic wrap and gently draw a grid pattern with a scraper

    

19. 19 Once done, place on a baking sheet and place in a warm and humid place for fermentation

    

20. 20 When it doubles in size, take it out and brush the surface with egg wash

    

21. 21 Place in the middle rack of the preheated oven: 175 degrees, upper and lower heat

    

22. 22 Bake for about 18 minutes until the surface is golden brown

    

23. 23 The honey bean and pineapple buns are crispy on the outside and sweet on the inside.

    

24. 24 Sweet and crispy, really delicious