#the 4th Baking Contest and is Love to Eat Festival#pineapple Bun
1.
In the bread dough, all the ingredients except butter are mixed and soaked for half an hour. It can be stored in the refrigerator in hot weather. The yeast version of the yeast is first soaked in warm water, and then soaked in the mixed ingredients.
2.
Beat and knead the dough by hand until the dough is smooth. Of course, it can also be kneaded with a bread machine, a cook machine, and a machine. After the oil method, add the butter cut into small pieces from the refrigerator to wrap, knead until the butter is completely absorbed.
3.
The dough is kneaded to the expansion stage and the film comes out.
4.
Cover the dough with plastic wrap and ferment at room temperature. Ferment at room temperature over 20 degrees for 6-8 hours. If it’s hot, choose to refrigerate overnight and ferment for 10-12 hours. Refrigeration does not ferment in place, but it can be sent at room temperature for a while until the first batch is completed. The yeast version is shorter.
5.
Dip some flour with your finger and insert a hole in the middle of the dough, and it will be done without shrinking or collapsing.
6.
After the dough is vented, divide it into six parts, roll it round, cover it with plastic wrap and relax it for twenty minutes, and then roll it round again.
7.
Puff pastry can be made at this time. Soften the butter and use an electric whisk to beat the butter until it is whitish and feathery.
8.
Put sugar, salt, and milk powder in the butter and stir evenly. Pour the egg liquid in three times, and then continue to add the egg liquid after stirring well each time to avoid separation of water and oil and affect the crispness of the meringue.
9.
Sift in the low flour and mix gently with a spatula. Don't use a whisk to avoid gluten in the dough.
10.
Mix the puff pastry dough until it is smooth and does not stick to your hands. Dip it with low flour and rub into a long strip. The hot dough is too soft when it touches your hands. You can put it in the refrigerator for a while before taking it out and cutting it into six equal parts.
11.
Hold the rounded and slightly flattened meringue in one hand, and press the dough slightly harder on the meringue.
12.
Squeeze the dough on the side toward the center to spread the puff pastry on the dough, wrap the dough, and wrap 3/4 of it.
13.
Use a knife to lightly mark a lattice pineapple pattern on the puff pastry.
14.
Brush the surface with egg wash. Leave it at room temperature for more than an hour, subject to the actual environment and the activity of the fermented seeds (do not use the oven to heat, the pastry will melt) Ferment to double the size. The second release of the yeast version may be half an hour, which is faster. Preheat the oven to 190 degrees.
15.
Put it in an oven adjusted to 180 degrees and bake for 25 minutes (the temperature of our oven is too low. The specific time depends on the temperament of our own oven).
16.
Out of the oven, let's eat! Can be eaten with refrigerated butter.
