Chocolate Meringue Pineapple Buns
1.
Knead the dough to the expansion stage, and ferment at about 28 degrees for about an hour; ferment to 5 times as large, poke a hole with your fingers in flour, and the hole will not shrink; exhaust, divide into 4 parts, roll into a circle, and ferment for 15 minutes in the middle ; During the intermediate fermentation, prepare the pineapple skin. Mix the softened butter and lard, add sugar and beat until smooth
2.
Add egg liquid three times. (Each time, fully mix the egg liquid and the butter and add the next step, so as not to separate the oil and water and affect the crispness of the pineapple skin); add low-gluten flour and chopped dark chocolate; knead into a dough and divide into 4 portions; divide the pineapple Wrap the skin on the fermented dough in the middle (please refer to here for the method of wrapping pineapple skin), and then put it into the baking tray for final fermentation. Ferment to 2 times the size, put it in the preheated oven and bake, 180 degrees, 15 minutes
Tips:
1. Add 15 grams of lard to the pineapple skin to make the pineapple skin feel more crispy, and it is easier to form irregular patterns when roasting. If there is no lard, you can use the same amount of butter instead;
2. When making pineapple peel, if the pineapple peel is still sticky after mixing, you can add some low-gluten flour. The pineapple skin should not stick to your hands;
3. It is strongly recommended to use the method of wrapping pineapple skin in the link. The pineapple buns made in this way have regular shapes and beautiful patterns;
4. Before putting this pineapple bun into the oven, there is no need to brush the egg liquid on the surface.
