Cocoa Pineapple Bun

Overview

Pineapple bun is a sweet bread originating from Hong Kong. It is named after its golden brown surface and uneven crispy skin that resembles a pineapple after baking. But I don’t like the same thing, so I changed it to chocolate flavor, which feels good~~ Ingredients: Main dough: 250g high-gluten flour, 55g egg liquid, 50g fine sugar, 3g salt, 3g yeast, 120g milk, 25g butter. Cocoa pineapple skin dough: 40g butter, 40g fine sugar, 40g egg liquid, 90g low-gluten flour, 10g cocoa powder. Filling: appropriate amount of bean paste filling

Tags

• baking
• children
• breakfast
• fast food
• bean paste filling
• butter
• cocoa powder
• egg liquid
• high gluten flour
• low gluten flour
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 First make the cocoa pineapple dough: soften the butter at room temperature and add fine sugar

   

2. 2 Mix manually until roughly uniform, then turn on the electric egg beater and beat until the color becomes lighter and the volume increases

   

3. 3 Add egg liquid in portions

   

4. 4 Beat evenly; be sure to wait until the egg liquid is completely blended into the butter each time before adding the next time

   

5. 5 Sift in cake flour and cocoa powder

   

6. 6 Mix well

   

7. 7 Then bag the dough and put it in the refrigerator for later use

   

8. 8 Then start making the main dough: put the main dough ingredients except butter into the bread barrel

   

9. 9 Turn on the program and knead it into a smooth dough. After the gluten is released, add softened butter

   

10. 10 Continue to knead the dough to the expansion stage, then cover the surface of the bucket with a damp cloth to continue basic fermentation

    

11. 11 Fermentation completed

    

12. 12 Take out the dough and knead it evenly to deflate

    

13. 13 Then divide the dough into 12 portions

    

14. 14 Roll into balls and let rest for 15 minutes

    

15. 15 While the dough is resting, knead the previously prepared cocoa pineapple skin dough and divide it into 12 portions. Shape into balls and set aside

    

16. 16 Take a piece of pineapple skin dough and flatten it, then put the bread dough on top

    

17. 17 After gently pressing, roll it into a round shape with a rolling pin

    

18. 18 Put an appropriate amount of bean paste filling in the center

    

19. 19 Wrap and seal tightly, then place with the seam facing down

    

20. 20 Use a spatula to make staggered diamond-shaped patterns on the surface of the pineapple skin

    

21. 21 Then place the shaped dough into the baking pan one by one

    

22. 22 Cover the surface with a layer of plastic wrap and leave it at room temperature for final fermentation until it doubles in size

    

23. 23 Then put the baking sheet into the third level of the oven preheated at 170 degrees for about 20 minutes

    

24. 24 Leave to cool and then store in a sealed container