Meringue Pineapple Bun
1.
Make the soup first: 15g flour, 65g water
2.
Pour directly into the pot and cook on medium-low heat until the flour and water are completely mixed and there are no particles
3.
Turn to low heat and stir until it becomes a paste. Transfer the soup to a bowl, seal it and freeze it in the refrigerator for 1 hour, then you can use it!
4.
The following is meringue making, so the ingredients are ready, I used brown sugar powder, which is more fragrant than white sugar powder! The color is darker
5.
Use a mixing spoon to mix the butter and powdered sugar softened at room temperature
6.
Pour the egg yolk in two times and mix with a manual whisk
7.
Then use a manual whisk until the color becomes lighter and whitish
8.
Sift in the milk powder and stir in low
9.
The puff pastry material with the powder and grain completely mixed into the wood, covered with plastic wrap, such as the refrigerator freeze hard (about 1 hour)
10.
The part to start making bread:
①Mix the low and medium grades first, leave 60g to obtain the powder, add milk powder and white sugar ②Mix with water and yeast and let stand for 5 minutes ③The butter is softened at room temperature for use ④The separated medium and low powder mixture (150g) is added with 2g of salt for use
11.
Soup seed + whole egg liquid + yeast water + 60g part of powdered sugar mixture (①), stir well
12.
Then sift in the remaining 150g of low-medium powder mixture (④). For this part, if there is a bread machine, it will be the bread machine, and if there is no bread machine, knead it yourself!
13.
If it still feels too dirty, sprinkle a little more powder until it's not too dirty. Knead out the film on the table
14.
Pull it apart to form a slightly rough film that is not easy to break, add softened butter, and transfer to the plate just before kneading and mixing
15.
Put it in your pocket and let it ferment for 1-2 hours in such a way that it is a little sticky but not too sticky
16.
Twice as big as a package guarantee
17.
Put on the table and poke the length into 7 parts (50-60g a part), cover with plastic wrap and proof for 10 minutes
18.
Take out the meringue from the refrigerator, divide about 30g into 6 pieces (the picture is divided into 7 pieces, it feels too few), and lightly poke round them
19.
Squash on the cling film
20.
After proofing the dough, squeeze it out on the table. Put the stuffing on the dough. If there is no stuffing, just re-round it again (I’m chestnut chopped haha)
21.
After shaping and rounding, buckle upside down on the meringue (I made a mistake in the picture in this step, you must not put the closing side on the meringue, otherwise the fermentation will cause the meringue to crack)
22.
Conversely, lightly press the puff pastry (don’t need to be too firm, the bread needs two shots), and use the back of a knife to gently press out the lines.
23.
Spread tin foil or grease paper on the baking tray, and put the pineapple buns at intervals. If the oven has fermentation function, enter the oven to 28 degrees fermentation mode, 20-30 minutes
24.
It is marked by double fermentation (as I said before, folding the meringue in half will cause cracking, and the meringue is too thin, everyone learns from experience and corrects it)
Take it out, turn the oven up and down to 200 degrees to preheat for 5 minutes
25.
Then put in the baking tray and buns, turn 180 degrees for 15-18 minutes! By the way, here is an explanation. Brown sugar is easier to agglomerate. You can see that the red dots on the puff pastry are the small agglomerates, which does not affect the effect and it is quite beautiful.
26.
Alright! It's so fragrant and awesome... Remember to let it cool before eating it! And remember to seal it after eating, otherwise the puff pastry will be soft the next day
27.
Yun'er~Go on Dabao!
28.
Pineapple caterpillar
Tips:
The original recipe for this pineapple bun is 70g soup with 100g high powder and 60g low powder (50g less than in this recipe). In the process of hand kneading, I really felt that it was too sticky and too runny, so I added about 50g of flour to the kneading process, so that 7 pieces of bread and 6 pieces of meringue were divided. I suggest you try the original formula if you can, it will taste good!
