Pineapple Bun
by True flower
Favorite
Difficulty
Easy
Time
30m
Serving
3
Fang Zi from @君之
1. Put high powder, egg liquid, sugar, milk powder, salt, yeast, and water in a basin and mix well for 15 minutes
2. Combine and knead until the noodles are stretched and elastic. When the edge of the hole is not smooth, add butter and continue to knead until the expansion stage. Ferment at 28°C for 1 hour, or refrigerate overnight.
3. Make meringue, soften the butter in advance, add sugar and beat until the butter is white
4. Add the egg liquid in batches and stir evenly, and then add the next time after all is absorbed
5. Sift in low powder, mix well until there are no particles
6. Knead the long strips, wrap them in plastic wrap, and put them in the refrigerator for half an hour
7. After the dough is fermented, exhaust with the palm of your hand, round again, divide into 6 portions, round and wake up for 15 minutes
8. Take out the puff pastry, if it is sticky, sprinkle some high powder to prevent sticking, divide into six parts
9. Hold the meringue in one hand and the dough in the other. Place the meringue on the dough and slowly wrap the meringue on the dough
10. After making them in turn, ferment them twice on the baking sheet.
11. After the dough has doubled in size, use a blade or a scraper to press the pattern on the pastry, and bake it in a preheated 180 degree oven for 15 minutes.
12. Finished product
Tips:Can be moved to the upper layer in the last two minutes to bake the pastry and color