1. Prepared ingredients.
2. Add all the ingredients except the butter in the main ingredient and knead the dough in a bread machine for 30 minutes.
3. Add butter and continue kneading for 30 minutes.
4. The butter in the meringue softens at room temperature.
5. Add butter to beat, the volume becomes larger and the color becomes whitish.
6. Add the egg yolk in three portions.
7. Until completely mixed well.
8. Add low-gluten flour
9. Mix well, and the flour will have no particles.
10. Divide the dough and pastry into equal portions.
11. Flatten the dough and wrap in pineapple sauce.
12. Cover the puff pastry dough with plastic wrap, roll it out thinly, and scoop it up with the tip of a knife.
13. Then wrap it on the bread dough.
14. Put it into the baking tray with the mouth down.
15. Preheat the oven at 180 degrees, and bake the middle layer for 20 minutes.
16. The pineapple bun with crispy outside and soft inside is ready.
Tips:1. The puff pastry is sticky. It is easy to put on a plastic wrap, roll the skin and not stick to the rolling pin, and then shovel it with a knife.
2. Put greased paper on the baking tray to prevent sticking.
