Custard Pineapple Bun

Name: Custard Pineapple Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 15g Sugar; 4g yeast; 120g Water or milk; 3g salt; 9g milk powder; 36g yolk; 15g Light cream; 45g butter; 100g Yellow leather; 80g Powdered sugar or sugar; 30g Whole egg liquid; 140g Low-gluten flour

by elmonte

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There were some fillings left in the custard bun, and the custard pineapple bun that my daughter liked. The recipe used the Japanese milk roll recipe. Since making Japanese milk rolls once, my husband has designated this recipe for bread making. This recipe is really good, the bread is very soft after 3 days, the taste is the same as the bakery bought, I really recommend it to everyone. "

Custard Pineapple Bun

1. Put the middle kind of ingredients into the bread machine to start the kneading process, and ferment to 2 times the size. (You can also take it out after the kneading process, put it in a fresh-keeping bag, refrigerate and ferment for 1 night).

2. Put all the ingredients of the main dough, except butter, into the bread machine, cut the medium dough into small pieces and put them into the bread machine, knead the dough for 15 minutes, and press the stop button.

3. Add softened butter and restart the kneading process to the end. (My bread machine kneads the dough for 30 minutes, so the whole kneading time is 45 minutes), open the lid of the bread machine in the middle to prevent the dough from overheating.

4. Look, the legendary film is perfect. (The oil content of this formula is relatively high, and the film is easy to be formed).

5. Ferment for 1 hour to 2 times the size.

6. Take advantage of the fermentation time, prepare the puff pastry. The butter is softened, all the ingredients are kneaded into a ball with your hands, wrapped in plastic wrap, and chilled for 20 minutes.

7. The custard is divided into 30 grams and rolled into a ball.

8. The fermented dough is taken out, pressed and exhausted, divided into 10 portions, about 60 grams per piece. Cover with fresh film and relax for 10 minutes.

9. Take a piece of dough, roll it out, and wrap it with custard filling.

10. Pack the whole package and put it on the baking tray.

11. Puff pastry 28-30 grams/piece, divided into 10 portions. Put plastic wrap on the top and bottom and pour it into thin round pieces.

12. Open the top plastic wrap, hold the bread in one hand, and cover the pastry on the bread with the other hand, gently lift the other side of the plastic wrap, the pastry should cover 3/4 of the bread, and use the back of a knife to press out the pineapple pattern. The second fermentation is about 1.5 times the size for 40 minutes and brushed with egg yolk liquid.