Homemade Hong Kong style pineapple buns

Overview

Delicious Hong Kong-style pineapple buns are made at home. Taking advantage of the last day of May Day, I made this bread at home. It’s great for afternoon tea snacks or breakfast! ~! ~ The weather now is really suitable for making bread,

Tags

• baking
• children
• bread
• breakfast
• dinner with friends
• butter
• cake flour
• egg liquid
• high gluten flour
• milk powder
• whole egg liquid
• yeast
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Put the liquid first and then put it into the bread bucket. One half kneading program and one dough kneading program last 15 minutes

   

2. 2 Add butter and continue the half-kneading process until the dough reaches the expansion stage and then ferment in a warm place

   

3. 3 When fermentation is done

   

4. 4 Deflate the dough and divide into 70g small pieces, roll into balls and rest for 15 minutes

   

5. 5 During the resting time, make the pineapple skin, soften the butter, add powdered sugar and beat until smooth

   

6. 6 Add the whole egg mixture in portions, allowing the butter to be completely absorbed after each addition

   

7. 7 This is the state after all the egg liquid has been added

   

8. 8 Add all powder

   

9. 9 What it looks like after the copy is evenly distributed

   

10. 10 Flatten the relaxed dough and wrap it in pork floss

    

11. 11 Wrap and round

    

12. 12 Divide the prepared pineapple skin into 8 even portions, flatten them, and put them on the bread. Be sure to cover two-thirds of the bread, otherwise it will open up after the second fermentation and it will not look good. Put the bread wrapped in pineapple skin into a warm place for secondary fermentation, and put it in a 180-degree oven for about 25 minutes

    

13. 13 Finished product