1. Dough ingredients: 160g high flour, 40g low flour, 35g sugar, 1 egg, 1 spoon of yeast, 90ml warm milk, 20g butter (softened at room temperature), 1 spoon of salt.
2. Put all the dough raw materials into the bread bucket, select function 8, ferment the dough, and carry out the basic fermentation.
3. Pastry ingredients: 60g butter (softened at room temperature), 50g whole egg liquid, 5g milk powder, 125g low powder, 1g salt.
4. Use the fermentation time to make meringue: Whip the softened butter.
5. Add the whole egg liquid (reserve a little for brushing the surface of the bread when baking), milk powder, salt, and low-powder, respectively, and stir with a knife.
6. Put the well-stirred pastry material in a fresh-keeping bag and put it in the refrigerator for sorting and forming.
7. After 1:30, the dough has finished fermentation. Press it with your finger, the face does not rebound.
8. Divide the fully fermented dough equally into 6 points, each dough is about 60g. Make it into a circle.
9. After finishing forming, cover with plastic wrap and relax for 20 minutes.
10. Take out the meringue ingredients from the refrigerator and divide them into 6 equal parts, about 50g each. Use a rolling pin to flatten the meringue ingredients.
11. Wrap the loose dough in the meringue, about 3/4 of the dough.
12. A pineapple pattern is carved on the surface of the meringue. Place it on a baking tray and coat the surface with egg wash.
13. Put in the oven, put a pot of hot water underneath, for the final fermentation. Fermentation is carried out for another 40 minutes.
14. After the fermentation is completed, heat up and down at 180°C for 20 minutes. (Pay attention to the degree of coloring of the bread when there are 5 minutes to bake, it can be determined according to personal preference)
15. Onlookers, come on and watch, the fragrant, soft and sweet pineapple buns are out! Can’t wait, try it now!
