Sweet pineapple buns - easier than you think

Overview

I like to eat pineapple buns. They have golden and crispy skin and soft and delicious bread. They were one of my favorite breads when I was a child. The freshly baked pineapple buns were warm. I stuffed them into my mouth in one bite, and the pastry fell all over the floor. I don’t know why I like pineapple buns so much. Is it because of its pastry or because of its interior? Without further ado, let’s learn how to make pineapple buns with Yingtai!

Tags

• baking
• bread flour
• butter
• egg
• egg liquid
• honey
• low-fat flour
• sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Soften 1.40 grams of butter at room temperature, add sugar, and beat with a whisk.

   

2. 2 Beat the butter and sugar until the sugar melts.

   

3. 3 Add egg liquid in batches and beat.

   

4. 4 Add the egg liquid each time and beat until absorbed, then add the next egg liquid.

   

5. 5 Add 100 grams of low-gluten flour and mix gently.

   

6. 6 Place the prepared puff pastry in the refrigerator for later use.

   

7. 7 Prepare the materials for making bread.

   

8. 8 Stir the ingredients except butter until smooth, add softened butter, and stir until a film-like dough forms.

   

9. 9 Let the dough ferment until it doubles in size.

   

10. 10 Divide the dough into 50g pieces, roll into balls and rest for 15 minutes. .

    

11. 11 Take out 20 grams of puff pastry and roll it into a round shape.

    

12. 12 Roll 50 grams of small dough into a ball again and cover with 20 grams of puff pastry.

    

13. 13 Place all the prepared puff pastry bread on a baking sheet lined with oil paper, and use a rubber spatula to score the surface of the dough.

    

14. 14 Leave it at room temperature for final fermentation, which will take about 40 minutes.

    

15. 15 Preheat the oven to 170°C, place in the middle rack of the oven, and bake for 15 minutes.

    

16. 16 The pineapple buns come out of the oven with crispy pastry. .

    

17. 17 A small bun with a big hat