Pineapple Bun
1.
Mix the ingredients except for the butter and knead into a dough, knead until the gluten is extended and the surface is smooth;
2.
Cover with plastic wrap and ferment in a warm place;
3.
(Make pineapple peels while waiting for the dough to rise) Whip butter in the greenhouse;
4.
Add powdered sugar to hair;
5.
Hit until the color becomes lighter and the volume is enlarged;
6.
Add the egg liquid in batches, and stir evenly;
7.
Sift and add low-gluten flour;
8.
Mix it evenly with a spatula and keep it in the refrigerator for more than 30 minutes;
9.
Take out the fermented dough,
10.
Use your fingers to stick the bread into the middle to exhaust air (while observing the fermentation state of the dough);
11.
Divide dough of the same size (about 60 grams), cover with plastic wrap and let it stand for 15 minutes;
12.
Take 35 grams of pineapple peel, flatten it, and place the dough on the pineapple peel;
13.
Push up the pineapple skin;
14.
Print the pattern with a stamper and place it on a baking pan covered with greased paper;
15.
Put it in a warm place for secondary fermentation;
16.
Brush the fermented bread with egg mixture, preheat the oven at 180 degrees, and bake for 15 minutes.
Tips:
Although pineapple peel is not difficult to make, it is the most important in pineapple buns, so be careful to beat the butter and mix well with other ingredients.
