Pineapple Bun

Overview

I rarely make bread because the waiting time of several hours for fermentation is really difficult for an impatient person like me. But I really want to eat bread today! Just do it, calm down the child, I'll start now! The finished product is still very good, it has a nice appearance and a relatively soft texture. You just have to be patient~

Tags

• baking
• breakfast
• butter
• cake flour
• egg liquid
• egg yolk
• high gluten flour
• yeast
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix high-gluten flour, sugar and yeast evenly

   

2. 2 Add milk and egg liquid

   

3. 3 Use chopsticks to stir into floc

   

4. 4 Knead into a smooth dough

   

5. 5 Knead until the film comes out

   

6. 6 Add softened butter

   

7. 7 Knead slowly into a smooth dough, cover with a damp cloth and leave in a warm place to ferment

   

8. 8 While the dough is rising, make the pineapple skin. Soften butter and add powdered sugar

   

9. 9 Add an egg yolk and sift in low-gluten flour

   

10. 10 Form into a ball and refrigerate

    

11. 11 Divide the risen dough into 4 parts and roll into a ball. Divide the pineapple skin into 4 parts accordingly and flatten it on the dough

    

12. 12 Use a scraper or something like a scraper to press out a grid pattern on the pineapple skin

    

13. 13 Put the finished pineapple buns into the oven for 40 minutes at 30 degrees to ferment again

    

14. 14 Heat at 170 degrees for 25 minutes

    

15. 15 When you break it apart, you can see that the organization is good and relatively soft! Consider it a success!