Crispy Pineapple Bun
1.
After the oil method, knead the ingredients in the bread embryo to the expansion stage, cover with plastic wrap, and ferment to 2 times the fermentation time to prepare the ghee crust. The butter is softened at room temperature, and powdered sugar is added and whipped until the volume is enlarged and the color becomes lighter. Add 30g in three times Egg liquid, after stirring until it is completely combined, sift such as milk powder and low powder, mix into a dough, set aside
2.
The fermented dough is taken out and vented, divided into eight equal parts, rounded, covered with plastic wrap, and awake for 15 minutes
3.
Divide the finished ghee crust into eight parts and set aside
4.
After the dough wakes up, take a portion of the ghee crust and a portion of the dough, and cover the ghee crust on the top of the dough
5.
Place the ghee crust against your palm, gently press the dough into the ghee crust, change the pressure to gather the dough, so that the ghee crust can cover the dough, more than 3/4 of the dough
6.
Use a plastic scraper to mark the pineapple pattern on the ghee crust. Be careful not to cut the ghee crust. Put it in the oven for secondary fermentation. During fermentation, you can put a bowl of hot water at the bottom of the oven to keep the dough moisture.
ps: Many people ask me how many degrees should be set when the oven is fermented. What I want to say is that as long as your oven has the function of "fermentation", you turn the knob to the "fermentation" position, and the temperature setting does not matter how much you set
7.
After fermenting the dough to twice its size, take it out, lightly brush a layer of egg liquid on the surface, and preheat the oven
170℃, 20min
ps: The specific temperature and time depends on the oven you are using. For example, an oven with a smaller capacity will usually have a much higher temperature. At this time, you can set the temperature to a lower level.
8.
It's done
Tips:
When making ghee crust, the egg liquid must be added in batches, and each time the egg liquid is added, the egg liquid and butter must be fully mixed before adding the next time, otherwise it will cause oil and water separation~
