Pineapple Milk Buns
1.
Peel and dice the pineapple into a small pot; add an appropriate amount of sugar; stir the diced pineapple and sugar to marinate evenly
2.
The pineapple is marinated and the juice is boiled over heat; boil the pineapple juice until it is about to thicken; add 1 teaspoon of maltose and cook together until the soup is thick
3.
Put the bread ingredients except butter in the bread machine and mix for 15 minutes; add the softened butter and continue to mix for 30 minutes; take out the dough and beat it several times on the chopping board, put it in a container and leave it to ferment in a warm place
4.
Make the dough 2.5 times the end; divide into 9 equal parts, round and relax for 10 minutes; take a small dough and roll it into the pineapple filling, close the mouth tightly and face down
5.
Place the filled breads one by one in a buttered mold and finally ferment; the dough can grow to eighth full; the surface is brushed with egg liquid and sprinkled with white sesame seeds, the oven temperature is 180 degrees, the middle and lower layers are baked for 20 minutes
