Pineapple Bun Hong Kong Style Classic Flavor
1.
Add all the ingredients for the dough except butter and salt to the mixing bowl.
2.
Start mixing in the cook machine at 2-3 levels and knead until the surface of the dough is smooth.
3.
Then add the softened butter and salt, and continue kneading at 2-3 levels.
4.
Continue to knead the dough until the dough can pull out a thin, light-transmitting film. When the film is pierced, the edge of the breach shows an irregular shape, and this time has reached the expansion stage we need (sweet bread usually only needs to be kneaded to the expansion stage. If you continue to knead, the film will be stronger and not easy to break, even if After being pierced, the breach will also take on a regular round shape. This stage is called the complete stage. To make toast bread needs to be kneaded to the complete stage).
5.
Put the rounded dough into a large bowl, then put it into the French steam oven, select the fermentation mode, 40 degrees / 30 minutes. Ferment to double the size and then take it out.
6.
While the dough is fermenting, the puff pastry can be prepared first. Mix the softened butter and caster sugar.
7.
After kneading, add the whole egg liquid in 3 times, stir evenly with a whisk, and add the egg liquid after fully fusion.
8.
Sift in low-gluten flour and milk powder. Stir evenly, cover with plastic wrap, put it in the refrigerator for later use, make it a little harder and easier to handle.
9.
After the dough has been fermented to twice its size, you can use your fingers to stick the flour and poke it without shrinking or rebounding, and the fermentation is complete.
10.
Knead the air, knead into long strips, cut into 8 equal parts, and knead them into round balls.
11.
Cover with plastic wrap to prevent moisture loss and let it relax for about 15 minutes at room temperature.
12.
Take out the refrigerated meringue, knead it into long strips, cut into 7 equal parts, poke round and flatten, take a portion of the dough, and cover the meringue on the surface.
13.
After making them in order, put them in a baking tray with the mouth down. Brush a layer of egg yolk liquid on the surface of the puff pastry. Use a toothpick to mark out a grid like the skin of a pineapple.
14.
Put the dough on a baking tray covered with greased paper, and then carry out the final fermentation. The fermentation temperature is 35 degrees/45 minutes, and the volume becomes 2-2.5 times larger.
15.
Preheat at 180 degrees, put it in the middle of the French steam oven, bake for about 20 minutes (please adjust the baking temperature and time according to the actual situation of the oven), and the pineapple buns are ready.
Tips:
1. If the dough does not have a cooking machine, more patience is required for kneading;
2. The butter must be softened at room temperature before use;
3. Fermentation can be stopped when the volume becomes larger. Over-fermented dough will become sour and affect the taste;
4. The puff pastry on the surface should not be too thin and the scratches should not be too deep, otherwise it will crack and affect the appearance.
