Pineapple Bun

Overview

This recipe can be collected. The finished product is very soft and the pineapple skin is very crispy. Although when kneading the dough in the bread machine, there was a lot of water and I almost added flour to it, but now I’m glad I didn’t. There are 4 finished products. The actual size of my baking pan is 27✖️24 and can only hold 4 pieces.

Tags

• baking
• breakfast
• students
• butter
• clear water
• egg
• egg liquid
• high gluten flour
• low gluten flour
• milk powder
• white sugar
• yeast powder
• salt

Ingredients

Steps

1. 1 Put all the ingredients in the main ingredients, except butter, into the inner barrel of the bread machine, run a "dough kneading" program for 20 minutes, then add butter, and run another "dough kneading" program. Let the dough rise in the bucket of the bread machine for 1 hour.

   

2. 2 Start making the pineapple skin and soften the butter in advance. (Cut into small pieces and soften quickly)

   

3. 3 Beat the butter with a whisk until pale in color.

   

4. 4 Add sugar.

   

5. 5 Beat until butter and sugar are combined.

   

6. 6 Add egg mixture in two batches.

   

7. 7 After whisking until completely combined, add another batch.

   

8. 8 Add the flour and take out the whisk.

   

9. 9 Use a spatula to mix the pastry ingredients evenly. Do not over mix to avoid gluten formation. Refrigerate for 10 minutes.

   

10. 10 After 1 hour, the dough has risen to double in size.

    

11. 11 Dip your hands in oil to prevent sticking, take out the dough, divide it into four equal portions, reunite them separately, and let them rise for 15 minutes.

    

12. 12 During the 15 minutes of rising, cover with plastic wrap to prevent it from drying out.

    

13. 13 Divide the puff pastry into 4 equal portions.

    

14. 14 Grease your hands, take a piece of pastry material, put it into your hands, and press it flat.

    

15. 15 Cover the dough.

    

16. 16 Hold the dough with your left hand, grab the fingers of your right hand from the periphery of the dough to the center, and pull off the puff pastry covering the dough.

    

17. 17 Just cover 3/4 of it.

    

18. 18 Use the back of a knife to press out the pattern.

    

19. 19 After everything is done, place it on the baking sheet and put it in the oven to rise again until the bread dough doubles in size.

    

20. 20 Take out the proofed bread dough, brush with a layer of egg wash, preheat the oven to 180 degrees, and turn the heat up and down.

    

21. 21 Bake for about 20 minutes and take out the oven. Observe the burning color at 15 minutes and cover with tin foil in time to avoid blackening.