~~Cranberry Pineapple Buns

Overview

This is my first time making pineapple buns. The crispy skin is wrapped in soft bread and it is very enjoyable to eat.

Put flour, milk, sugar, salt, whole egg liquid, yeast, and corn oil into the mixing bowl.
Knead until expanded.
Add dried cranberries and mix well.
Place in a warm and humid place to ferment.
Ferment until doubled in size.
During the fermentation period, you can make pineapple skin: add softened butter and powdered sugar and beat evenly with a whisk.
Add egg mixture in portions.
Beat until fluffy, sift in the flour, and knead into a dough.
Divide the dough into two equal portions, add purple sweet potato starch to one portion and matcha powder to the other portion.
Then divide the two colors into two equal parts, and the pineapple skin is ready.
Take out the dough and deflate it, divide it into 4 equal portions and roll into balls.
Roll the pineapple skin into a round shape with plastic wrap on top and bottom, and roll out the pineapple skin in the middle.
Lift the plastic wrap on top and place the small dough on the pineapple skin with the seam facing up.
Invert the entire pineapple skin and dough with the plastic wrap attached to the other hand.
Tear off the plastic wrap, arrange the pineapple skin, and hold 2/3 of the dough with the pineapple skin.
Dip a layer of coarse sugar on the surface and press out marks. The second round takes about half an hour.
The second floor from the bottom of the oven, hot air at 180 degrees, about 20 minutes.