Pineapple Bun
by Ah woo coffee
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. 250G high-powder, 5G yeast, 50G sugar, 10G milk powder, 15G egg liquid, 123G water (water temperature is subject to the fingers can not feel the temperature) ~ start kneading ~ produce gluten-free sugar particles, add 3G salt, 20G butter and continue to knead the dough Until the glove film comes out ~ put it in the wake room ~ basic proofing ~ send to three times the size of the dough
2. Exhaust and rounding~ Proof for 15 minutes~ Continue to round and relax for 15 minutes~ Enter the waking room for secondary fermentation~ Put hot water in the waking room~
3. Take the finger to poke the surface of the dough without collapsing~Preheat the oven~
4. Take 50G butter and rub loose~
5. Put in 50G powdered sugar and continue to rub loose~
6. Finally, add 50G low-powder and 10G milk powder and mix into a dough~
7. Roll into a meringue~Shaping flowers~ Then cover the dough~
8. Brush the egg mixture~ Heat 210 and lower heat 190~ Bake for 13-15 minutes~
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