1. First prepare the ingredients for the main dough.
2. Except for the butter, all the ingredients of the main dough are put into the bread machine in the order of liquid first, then flour. Put the salt in the corner, put the yeast powder in the flour, dig a hole in the middle, and then cover it.
3. Start a kneading program and knead until the dough is smooth and a thicker film can be pulled out.
4. Then put in the softened butter, then start the kneading process to the expansion stage, and put it in a warm place for fermentation.
5. Prepare the pineapple skin material while waiting for the base to ferment.
6. The butter for the pineapple peel is softened and added with fine sugar, mix well and beat until the volume of the butter becomes larger and the color becomes lighter.
7. Whipped butter.
8. Then add the egg liquid several times and mix well until the egg oil is completely integrated.
9. Add the egg mixture for the second time and mix well.
10. Mix the baking powder and the low powder through a sieve.
11. Pour into the mixed butter and egg mixture, mix well and keep in the refrigerator for 40 minutes.
12. The dough that has been fermented is taken out and exhausted.
13. Divide the dough into equal parts. The larger one is used for the turtle's body, and the small one is used to make the head and limbs of the tortoise.
14. Take out the pineapple skin from the refrigerator, sprinkle some bread flour on the silicone mat, put the pineapple skin on the bottom, and put an appropriate amount of dough on top of the pineapple skin.
15. Put a ball of red bean paste filling on the top, then wrap it tightly, with the mouth facing down and the pineapple skin facing up.
16. Wrap the small tortoise, rub the limbs with dough to form a round with two pointed ends. Use a small scraper to draw a few lines that are not too deep, and then let it stand at room temperature for 30 minutes and wait for it to ferment again.
17. Make a few more ordinary round pineapple buns.
18. Let the oven stand for re-fermentation and preheat the oven. Brush a little egg liquid on the uncovered pineapple skin before putting it in the oven. The middle layer is 180 degrees, and the heat is up and down for 25 minutes.
19. Finished picture.
20. Finished picture.
21. Finished picture.
Tips:Because the water absorption of the flour of each brand is different, it is recommended to observe the softness and hardness of the dough when kneading the dough (before adding butter), and increase or decrease the material in an appropriate amount. The temperature difference of each oven is different, 180 degrees 20 minutes is for reference only. Homemade red bean paste can be replaced with bagged red bean paste.
