by Heidi Che
1. Put all the ingredients in the pineapple skin in a bowl, the butter should be softened at room temperature, grab it into a ball with your hands, and put it in the refrigerator freezer for later use. (Of course, the correct way is to whip the butter slightly, add powdered sugar and mix well, then add the egg yolk liquid and mix well, then add the sifted powder and mix well to form a dough)
2. Put the ingredients of the soup seeds in a non-stick pan and make the soup seeds on low heat.
3. Put liquid and soup in the bucket of the bread machine.
4. Put the sieved powder on top of the liquid, and finally dig a small hole in the flour to put the yeast powder in to avoid direct contact of the yeast powder with sugar and salt.
5. When the first kneading process is over, add butter and continue another kneading process, kneading the flour to the extended stage. (The kneading process of the bread machine I use is twelve minutes. If your bread machine kneading process is relatively long, then add butter when the dough is kneaded to the expansion stage and the thicker film can be pulled out.)
6. The kneaded dough is placed in the bread machine barrel for basic fermentation. When the fermentation is twice as large as the original volume, the middle finger dipped in flour is used to poke the hole and does not retract, that is, the fermentation is complete.
7. Take out the fermented dough and divide it into six equal parts. Take out the puff pastry and divide it into six equal parts. Set aside.
8. Take a portion of the crispy dough, put it on top and bottom with plastic wrap to prevent sticking, use a rolling pin to roll it into a shape like a dumpling wrapper, and the size is suitable to be able to wrap the main dough.
9. After all the dough is wrapped, use a spatula to gently press the pattern of the pineapple bun on it, and put it in the oven for the second fermentation.
10. After the fermentation is over, put it in the middle of the oven and bake at 180 degrees for 15 minutes.
The baking time given here is only a reference value, and the actual state of the oven and bread will determine the length of the baking time.