1. Making soup: water: 130g➕ high-gluten flour 30g, stir until there are no particles, turn on low heat and stir until yogurt-like
2. This is the finished soup, let cool and set aside
3. After making the soup, let's make the meringue: first cut the butter, add the soft white sugar after the heat insulation water is slightly softened, stir until there are no particles, then add the egg yolk and stir evenly, add the milk powder and low-gluten powder, and keep it fresh after stirring. Cover the film and put it aside for later use (it’s too hot in summer to keep it fresh in the refrigerator for 30 minutes)
4. Add the eggs and continue to stir
5. After stirring, knead it with your hands to form a dough
6. Put all the bread-making materials into the bread machine and press the fermentation function (no bread machine can be kneaded by hand, like washing clothes)
7. —-
8. Rubbing the glove film
9. I cut the jackfruit into strips for good taste
10. —-
11. Squeeze half a bowl of water into about one-third of the tube of condensed milk to boil and then pour the jackfruit in
12. —-
13. Add cheese until boiling
14. After the juice becomes sticky, you can turn off the heat and let cool for later use
15. When the materials are ready
16. Take out the noodles and knead to exhaust. Divide into 8 pieces, and divide the pastry into eight. After filling the bread, roll out the pastry and cover it with egg yolk liquid, and put it in the oven to ferment for 20 minutes.
17. Fire up and down at 180 degrees, bake for 20 minutes
18. After baking
Tips:The pineapple buns with pineapple are really delicious, but the puff pastry must be thinner
