Main Ingredients:
High-gluten flour: 250g; Butter: 30g; Fine sugar: 50g; Milk: 105g; Dry yeast: 5g; Improver: 2g; Egg: 1.
Additional Ingredients:
Low-gluten flour: 170g; Butter: 100g; Powdered sugar: 64g; Milk powder: 15g; Salt: a pinch; Egg liquid: 20g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Step-by-step Cooking Instructions for Pineapple Bun
Add main bread ingredients and mix (except salt and butter)
Knead the dough and add salt
Add butter
First fermentation for 1 hour
After fermentation, divide into 9 portions
Round and let it relax for 15 minutes
During dough fermentation, prepare the pineapple bun skin, soften and beat the butter
Add powdered sugar
Add eggs gradually
Add salt and sifted flour, gently mix until the dough doesn’t stick to hands
Divide into 9 portions
Wrap the dough in the skin two-thirds of the way
Brush the outer layer with egg wash
Cut into pineapple shapes, for the first time, mine might not be perfect, then second fermentation for 40 minutes
Preheat the oven for 5 minutes, bake at 180 degrees Celsius on top and 190 degrees Celsius on the bottom, for about 20 minutes
