Crispy and Sweet 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; vent, divide into 4 parts, roll round, and ferment for 15 minutes in the middle ; The pineapple skin can be prepared during the middle fermentation. Beat the softened butter with a whisk until it turns white, pour in powdered sugar, salt, and milk powder and mix well; add the egg liquid in three times. (Each time, fully mix the egg liquid and the butter before adding the next step, so as not to separate the oil and water and affect the crispness of the pineapple skin); stir until the butter and the egg liquid are completely integrated
2.
Pour in low-gluten flour and mix gently (do not use a whisk, just use a spoon to gently cut and mix. Do not use the kneading method to mix, so that the flour will become gluten and affect the crispness); mix until smooth Just stick to your hand, apply thin flour on the table, roll the pineapple skin into strips, and cut into 4 portions; pick up a piece of pineapple skin in your left hand and a piece of dough in your right hand; press the dough on the pineapple skin. 11. Squeeze the pineapple skin with a little force; use the right hand to knead the dough from the outside to the inside, and let the pineapple skin slowly "climb" onto the dough
3.
Continue to knead the dough from the outside to the inside, and see that the pineapple skin has been slowly wrapped on the dough; continue, don't stop. Until the pineapple skin wraps more than 3/4 of the dough; the mouth is down and the pineapple skin is wrapped; lightly brush the surface of the pineapple skin with egg liquid; use a knife to lightly mark the pineapple skin with a lattice pattern; after marking the pattern , You can proceed to the final fermentation. Ferment to about 2.5 times the size, put it in the preheated oven, and bake at 180 degrees for about 15 minutes
Tips:
1. When baking, if the surface color of the pineapple skin has been baked in place, you can turn off the heat until the time is over;
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. When wrapping the pineapple skin, in addition to the method I mentioned above, you can also roll the pineapple skin into a sheet on the chopping board and cover it on the dough. But in this way, the pineapple skin is easy to stick to the chopping board, and it is also easy to break. Unless you sprinkle a lot of dry powder on the cutting board, this will affect the crispness of the pineapple skin;
4. Traditional pineapple buns do not have fillings, but you can also put various fillings in the bread when making them, such as red bean paste filling, custard filling and pineapple filling, etc.;
5. If you have not made this bread, I strongly recommend you to try it. The pineapple buns made in this way are very delicious, especially when it is hot.
