Make delicious pineapple buns easily at home

Overview

I have always loved pineapple buns. I don’t know if it’s because this was the first time I came into contact with Western pastry, or because I like the unique taste of pineapple buns. Before I started baking, I would occasionally go to a pastry shop to buy some pastries, and pineapple buns were one of my first choices. Since I started baking, I basically no longer visit Western pastry shops, but instead visit Western pastry ingredient stores. I bought the raw materials myself and started to learn how to DIY various pastries. Although the samples were mediocre, the taste was still very popular. I have always wanted to try this pineapple bun, but because I have read other people’s instructions for making it a long time ago, I felt that the making process was too complicated, so I have never tried it. One day when I had time to rest at home, I went into the kitchen to make something I liked. I tried this pineapple bun to practice my skills. After trying it, I found that the making process is not as complicated as I thought.

Tags

• baking
• children
• bread
• breakfast
• butter
• egg
• high gluten flour
• low gluten flour
• warm water
• yeast
• powdered sugar

Ingredients

Steps

1. 1 Put the raw materials for the bread body (5g yeast, 150g warm water, 250g high-gluten flour, 50g low-gluten flour, 30g icing sugar, 15g butter): warm water, icing sugar, high-gluten flour, low-gluten flour, and yeast in the bread barrel in order In the middle, start the dough mixing program of the bread machine. After the dough mixing program is completed, add butter and restart the bread machine mixing program. After the 2nd mixing program of the bread machine is completed, let the dough ferment at room temperature for about 1 hour (about 2 times in size).

   

2. 2 Knead and deflate the fermented dough. After the gas is released, divide it into 6 equal parts and let it stand for about 15 minutes (secondary fermentation)

   

3. 3 Pastry raw materials (merry: 50g butter, 50g powdered sugar, 2 eggs, 110g low-gluten flour) The butter required is softened at room temperature, beaten with a manual egg beater, then added with powdered sugar and beaten until pale

   

4. 4 Pour in the egg liquid and mix evenly, sift the low-gluten flour into it, mix evenly, and then knead it into a non-stick puff pastry dough with your hands

   

5. 5 Divide the puff pastry into 6 equal parts, take out 1 part, flatten it and wrap it around the dough

   

6. 6 Use a knife to make cross patterns on the surface of the puff pastry, then let it ferment for about 30 minutes. After fermentation, brush the surface with egg wash

   

7. 7 Preheat the oven to 180 degrees and bake the middle and upper layers for about 15 minutes