Pineapple Bun
1.
Put all the ingredients except butter in the main ingredient into the bread machine, select the dough-making program for 30 minutes, and start dough-making
2.
The coarse film can be pulled out after the 30-minute kneading process is over
3.
Put in small pieces of softened unsalted butter
4.
Set up the dough program (the first 10 minutes of this program of my bread machine is to knead the dough, and then ferment for a total of about one and a half hours) after 10 minutes, a large piece of film can be pulled out, and the dough will rise to twice its size.
5.
The butter in the accessories is softened at room temperature and stirred smoothly. Add sugar and continue to mix well
6.
Add the egg mixture and stir well.
7.
Sift in low powder and stir evenly
8.
Take it out and put it in the refrigerator to make it harder
9.
The fermented dough is taken out and exhausted
10.
Divide into 9 pieces and round
11.
Take out the puff pastry dough, divide into 9 parts and round
12.
Take a puff pastry and squash it into a round shape
13.
Then press the dough on top of the meringue, hold the dough with your left hand, and squeeze the dough from the outside to the inside with your right hand, until the pineapple skin covers about 2/3 of the dough.
14.
Round the pineapple with the skin side up.
15.
Put the shaped dough into the baking tray, and carry out the second fermentation to 1.5 times the size of the dough
16.
Take it out after the fermentation is complete, and cut the netting on the pineapple skin with a knife. Brush a layer of egg liquid on the surface
17.
Preheat the oven, 180 degrees, middle, upper and lower fire, 15-20 minutes
Tips:
1: The temperature of the oven should be flexibly controlled according to the temperament performance of your own oven.
2: The water absorption of flour is different, so when adding milk, be sure to reserve about 10 grams of liquid to add as appropriate.
