Pineapple Jam Bun
1.
Weigh the medium dough materials
2.
Mix the medium dough materials evenly, knead it into a smooth dough, put it in a basin, cover with plastic wrap, and put it in the refrigerator to ferment for more than 10 hours
3.
Weigh the main dough material
4.
Tear the fermented medium dough into small pieces
5.
Put all the ingredients except butter in the main dough material and mix well
6.
Knead until smooth, elastic and not sticky, then add the softened butter
7.
Continue to knead until it can pull out a large piece of film, put it in a basin, cover with plastic wrap, and put it in a warm place to continue to ferment for about half an hour
8.
The fermented dough is ventilated and knead evenly, divide into 6 portions, knead round, cover with plastic wrap and relax for 15 minutes
9.
Take a loose dough and roll it into a rectangle
10.
Spread two-thirds of the jam
11.
Roll up
12.
Cut in half, leaving one end uncut
13.
Cross-tightening
14.
Fold it in half and put it in a mold, and put it in a warm and humid place to ferment to double
15.
Brush with a layer of whole egg liquid
16.
Put it in a preheated oven, middle level, upper and lower heat, 150 degrees, about 20 minutes until the surface is golden
17.
Isn't it tempting?
