Pineapple Bun
1.
First make the medium dough. Mix all the medium dough ingredients and knead into a smooth dough. Put the dough in a stainless steel basin, cover with plastic wrap, and put it in the refrigerator to ferment for 17 hours.
2.
Make pineapple peel: beat butter and sugar, add egg liquid, mix well, sieve flour and milk powder, mix until there is no dry powder, put it into a fresh-keeping bag, and send it to the refrigerator for refrigeration.
3.
Tear the middle seed into small pieces, add ingredients other than butter and knead until it forms a dough, add butter and stir until it is smooth and filmy. Continue fermentation for 30 minutes.
4.
Divide the pineapple skin into 6 equal parts, round and loosen.
5.
Divide the loose dough into 6 equal parts. Roll into rounds, cover with plastic wrap, and relax for 15 minutes.
6.
Take the loosened portion of the dough to vent and round it again.
7.
Take a portion of the pineapple peel and place it in the palm of your hand and squash it.
8.
Put on the rounded dough
9.
Rotate with the left hand and twist with the right hand to evenly wrap the dough on the dough, and slowly close the mouth.
10.
Finished product after closing
11.
Place the shaped dough in a baking tray lined with tin foil.
12.
Use a scraper to make a diamond grid on the surface. Put a bowl of hot water in the oven for the final fermentation. It will ferment for about 30 minutes.
13.
Finally, the fermentation is over, and the surface is brushed with egg liquid.
14.
Put it into the preheated 170℃ oven, middle level, up and down heat, about 24 minutes until the color.
