Name: Honey Bean Pineapple Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6g Salt accessories; 6g yeast; 18g milk powder; 45g butter; 45g Egg liquid; 55g Sugar; 210g Shimizu; 450g High-gluten flour; 1g Table salt a; 6g Milk powder a; 30g Egg liquid a; 38g Powdered sugar a; 50g Butter a; 100g Low-gluten flour a; Some Honey bean; Some Whole egg liquid

Honey Bean Pineapple Bun

1. Prepare all ingredients

2. Put the main ingredients except butter into the bread machine to start the kneading process

3. Knead until smooth and add softened butter cubes to continue

4. After the end, check the expansion of the following group, and the film can be released

5. The pineapple skin can be made when the bread machine is kneading the noodles: cut the softened butter A into small pieces

6. Beat until smooth, add powdered sugar A, salt A and beat until fluffy and white

7. Add whole egg liquid A in batches and beat until fully integrated

8. Sift in milk powder A and low-gluten flour A

9. Stir with a spatula until there is no dry powder

10. Move to the kneading pad and use the plastic wrap to roll the dough into a long strip and put it in the refrigerator to freeze and shape

11. Remove the dough from the bread maker when it rises to 2.5 times its size

12. Exhaust weighing, divide into 18 parts, and rub the round cover film to relax for 15 minutes

13. Take a small dough and roll it into a circle and place the honey beans on it

14. After wrapping tightly around the sides, close the mouth downwards and serve as honey bean bun dough

15. Remove the pineapple peel from the refrigerator, weigh, and cut into 18 portions

16. Roll out into round slices with the help of plastic wrap

17. Put the smooth side of the honey bean bun dough on the pineapple skin

18. Lift the cling film and buckle it on the left palm, then tear off the cling film, and use a scraper to gently draw a grid pattern

19. After making them in order, put them in the baking tray, and send them to a humid place for fermentation

20. Take out when it is twice as big, and brush with whole egg liquid on the surface

21. Into the middle layer of the preheated oven: 175 degrees, upper and lower fire

22. Bake for about 18 minutes until the surface is golden brown and it is really sweet and crispy.

Tips:
1. Borrow Jun’s pineapple bun formula *3 times the amount, because honey beans are sweeter, so the pineapple skin is reduced: butter and powdered sugar are *2 times the amount
2. The original formula is a measuring spoon. For the convenience of my parents, I will first weigh the amount and then convert it to grams. There will be some differences, please understand
3. The humidity is increased because a little honey beans are wrapped. In order to ensure the best taste, the temperature is lowered during roasting and the time is prolonged.

Honey Bean Pineapple Bun

Ingredients

Honey Bean Pineapple Bun

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