[sweet Pineapple Bun]

[sweet Pineapple Bun]

1. First make the meringue and prepare the ingredients for the meringue. I put together low-gluten flour, milk powder, and salt. The butter does not need to be thawed, so I use it directly;

2. Just like making tart pastry, mix all the ingredients evenly, press to form a dough, then wrap it with plastic wrap and put it in the refrigerator for 30 minutes;

3. After refrigeration, take out the puff pastry dough and roll it into a cylindrical shape;

4. Wrap it with plastic wrap again and refrigerate for later use;

5. Put all the ingredients of the dough into the bread machine, select "Japanese bread", and wait until the fermentation is over;

6. After the fermentation is over, take out the dough, vent it, and divide it into 8 small doughs of uniform size, each dough is about 35g. After spheronization, cover with plastic wrap and relax for 10 minutes;

7. When the relaxation is about to end, take out the refrigerated puff pastry dough, divide it into 8 smaller portions, and knead them into rounds for later use;

8. Take a puff pastry dough and flatten it with plastic wrap;

9. Cover the pastry on the dough;

10. Tuck the edges of the dough toward the middle, and rotate the dough in your hands while tucking it in;

11. Until the pastry almost completely covers the dough, a basic dough is ready;

12. Process all the small doughs one by one, close them downwards, and place them on the baking tray with baking paper beforehand;

13. Brush the surface of the dough with a layer of liquid egg yolk (out of the amount). If you like the plaid pattern, you can mark the puff pastry at this step. I found it troublesome, and I prefer to look stupid, so I omitted the step of drawing the grid;

14. The dough is fermented at room temperature to 2~2.5 times the size;

15. Preheat the oven 190 degrees in advance. After preheating, put the baking tray into the oven, middle level, upper and lower fire, 180 degrees, bake for 12-15 minutes, or bake until the surface is colored to your liking;

16. After the baking is over, immediately take it out of the oven, put it on the drying net, and let it cool to luke warm before eating. If you like to add butter, you can make a knife in the middle while it is hot after it is out of the oven without cutting it, and then add frozen thick-sliced salted butter.

Tips:

1. When making the puff pastry, be careful not to soften the butter, directly mix it with dry powder, knead it into coarse corn grains, add the egg liquid, and then stack it into a dough. During this process, do not knead and over-operate the dough, otherwise it will definitely affect the degree of crispness. In addition, during the making process, if the puff pastry is really wet and sticky, you can add some dry powder several times in a small amount, but don't add more, as long as the puff pastry dough is not sticky, don't add it;

2. The puff pastry dough should be refrigerated in advance, and then used before wrapping the puff pastry. If you don’t use it right away, you can also freeze it;

3. The main dough can also be kneaded by hand and knead to the expanded state. The liquid in the dough should be added in stages and adjusted according to different situations. The final dough should be moist but not sticky;

4. After the bread embryo of the pineapple bun is finished, it should be fermented at room temperature. Do not use the fermentation function of the oven, otherwise the puff pastry will melt. In addition, if you like the lattice pattern on the surface, you can use a blade to mark the lines before the second fermentation. When placing the bread dough, the spacing can be larger, mine is smaller, and the swollen ones are stuck together after baking, unhappy;

5. The specific baking time is based on the temper of your own oven. If the color on the surface is too fast in the middle, a layer of tin foil can be added. I brushed the egg wash twice, so the color on the top was a little darker;

6. After baking, eat it while it is hot and make it delicious! Unfinished bread can be frozen and preserved. Next time you eat it, take it out without thawing, just bake it and heat it directly.