1. First come up with a beautiful picture of the finished product. Paired with my bonsai is super beautiful!
2. First, put the two ingredients of the soup into the milk pot, heat it over a low heat and stir constantly until it becomes a paste, and set aside!
3. Take out the bread maker, add the soup seeds and dough materials except butter to the bread maker to start the kneading program and stir, about 15 minutes.
4. Add butter to continue the kneading process.
5. Start the kneading program again, and it will take 5 minutes to make the dough stretchy well, and you can pull out a thin film.
6. Put the dough in a bowl and ferment the dough in warm water in winter.
7. Fermentation to double the size, 45 minutes in winter, about half an hour in summer!
8. Pineapple bun meringue ingredients are ready.
9. Put the pineapple bun pastry material into the bread machine, start the kneading process to knead the dough, and refrigerate for half an hour.
10. Next, we divide the frozen pineapple meringue into 15 portions. The fermented dough is taken out and vented properly, divided into 15 equal parts, kneaded and covered together and let stand for 20 minutes.
11. We flatten the pineapple meringue with the palm of the hand, and take the loosened dough. One hand holds the meringue part, while the other hand only needs to gently press the dough to make the dough and meringue more closely and gradually covered. Wrap it and round it appropriately.
12. We can do it one by one.
13. Then put it in the oven for the second fermentation to double the size, which takes about 30 minutes. Then brush a layer of egg liquid on the surface. Finally, go to the oven, fire up and down 180 degrees, bake for 20 minutes. Each oven brand is different in size. The set temperature and time are also different.
14. Take out, the perfect finished picture!
15. I have a breakfast and I am very satisfied.
16. Finished picture.
