Pineapple Buns

Taste: Sweet; Cooking Method: Baking; Time: Several hours; Difficulty: Easy.

Pineapple Buns Cooking Steps

Mix 125g flour and 125g milk together, cook over low heat until it becomes a paste, and let it cool.

Add the main ingredients (liquid first, then solid) into the bread machine, and knead until the basic fermentation stage is completed.

The dough after basic fermentation is completed.

Divide the fermented dough into 16 equal portions, deflate and roll into balls, cover with plastic wrap and let it rest for 15 minutes.

While waiting for the dough to rest, make the pineapple topping: 45g unsalted butter, 40g granulated sugar, 1 egg yolk, and 70g low-gluten flour.

Soften the unsalted butter at room temperature, add granulated sugar and egg yolk separately, and beat until fluffy.

Add low-gluten flour and mix into a dough with a rubber spatula.

The pineapple topping dough is ready. (In summer, if the dough is too soft after making, it can be put in the freezer for 3-5 minutes before use.)

Roll the rested dough into balls again, take a small piece of pineapple topping dough and roll it into a ball.

Place the rolled dough directly on an oiled baking sheet, and then press the pineapple ball into a round slice and place it on top of the dough.

Put the pineapple buns into the oven for final fermentation (16 buns were made in total, 12 were placed in the baking sheet, and the other four were placed in small molds).

After fermentation, brush the surface of the dough with a uniform egg yolk mixture (I didn’t want to waste another egg, so I used egg white directly).

Bake in the middle of the oven at 180 degrees Celsius for about 18 minutes.