Name: Learn to Bake with Shuai [taiwan Pineapple Bun]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 40g White sugar; 10g egg; 120g milk; 15g butter; 2g salt; 3g yeast; 80g Low-gluten flour; 60g Powdered sugar; 15g milk powder

Learn to Bake with Shuai [taiwan Pineapple Bun]

by Handsome chef

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The pineapple bun is well-known, and it is also a kind of bread suitable for novices in the baking circle.

How can the handsome bread control miss it. Pineapple buns are divided into three types: Hong Kong style, Cantonese style, and Taiwanese style.

Today, Shuai will have a desktop one. In fact, the three production methods are roughly the same.

The Cantonese style is just an extra step of brushing the egg yolk, while the Hong Kong style pineapple peel has a different taste with sugar. The peel is not wrapped but rolled and covered.

These are also sold by Shuai Xianxue. Please advise if they are not in place. If you have the opportunity, you will slowly submit them.

Shuai has increased the amount of pineapple peel on the basis of the original recipe, and it will taste more delicious, especially if you have just a bite of the pineapple bun that has just been baked, you can think about the taste haha

Shuai used to shoot relatively little baking and was shot in groping, so the first few films were so-so, and I believe they will be better in the future. In the future, I will bake more, and gradually I will try the shooting style of baking works later. "

Learn to Bake with Shuai [taiwan Pineapple Bun]

1. First make the pineapple bag body, put the ingredients except butter into the bread machine and knead well, then add the butter, and then knead the dough in two kneading procedures to the fully expanded stage, and then proof to double the size

Learn to Bake with Shuai [taiwan Pineapple Bun] recipe

2. At this time, make the pineapple peel, add butter and powdered sugar to beat until the color becomes lighter

3. At this time, slowly add 20g of egg liquid in batches and stir evenly

4. Sift in 80g of low powder, mix well with a rubber spatula, then put it in the refrigerator for 30 minutes (to facilitate shaping)

5. Divide into 35g of doses

6. Exhaust the dough at this time

7. Divide into six parts and relax for 20 minutes in the middle after rounding

8. Knead the dough again, press the pineapple skin into a round cake, and wrap the pineapple skin

9. Slowly push upwards, like making mooncakes, and close the mouth to three-quarters.

10. Use a knife to slowly press out the pattern, horizontally and vertically

11. Proof to double size

12. Preheat the oven at 180 degrees for 12-15 minutes in the middle layer, pay attention to the coloring and cover with tin foil

Tips:
Tips: 1. Note that my baking pan is small and can only hold three, so I found a problem is uneven heating, resulting in some small flaws in the finished product. But it doesn't taste like that.

2. When wrapping the pineapple skin, try to make the pineapple skin evenly. Some of my products are not evenly packaged, which will cause the finished product to crack and affect the appearance.