Main ingredients:
High-gluten flour: 250g; Eggs: 30g; Fresh milk: 140g; Low-gluten flour: 100g; Egg liquid: 40g.
Auxiliary materials:
Yeast: 4g; Fine granulated sugar: 30g; Butter: 40g (for pastry); Granulated sugar: 40g; Salt: appropriate amount.
Flavor: Sweet; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Pineapple Bun Cooking Steps
Prepare the ingredients.
Put all the ingredients except butter into the bread machine, turn on the kneading mode and knead.
Knead until the dough reaches the expansion stage, then add butter and continue kneading until it reaches the complete stage.
Ferment until it doubles in size, then use your finger to poke a small hole in the dough. The hole should not bounce back or collapse.
Take 40g of butter, add 40g of sugar and a little salt.
Stir the butter until smooth.
Add 40g of egg liquid in batches and stir evenly.
Sift in low-gluten flour.
Knead the dough and put it in the refrigerator to chill.
Take out the fermented dough, deflate it, and divide it into equal portions.
Then take out the pastry dough from the refrigerator and divide it into equal portions.
Roll the bread dough into a ball.
Press the pastry dough into a sheet.
Wrap the bread dough with the flattened pastry dough.
Put it in the oven, add a bowl of water, and let it ferment again until it is about 1.5 times larger.
Take it out, scratch the surface with a knife, and brush with egg liquid.
Bake in the oven at 180 degrees for 20 minutes.
The baked Pineapple Bun.
