Turtle Pineapple Bean Paste Bun

Overview

The pineapple buns are cute in appearance, soft in texture, and filled with homemade soft red bean paste. They are a great choice for afternoon tea or breakfast.

Tags

• baking
• baking powder
• butter
• cake flour
• egg liquid
• high powder
• homemade red bean paste
• yeast powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the main dough ingredients first.

   

2. 2 Except for butter, put all the main dough ingredients into the bread machine in the order of liquid first and then powder. Put salt in the corners, put yeast powder in the flour, make a hole in the middle and then cover it.

   

3. 3 Start a dough kneading program and knead until the dough is smooth and a thick film can be pulled out.

   

4. 4 Then add softened butter, start the dough kneading process to the expansion stage, and place it in a warm place for fermentation.

   

5. 5 While waiting for basic fermentation, prepare the pineapple skin ingredients.

   

6. 6 After softening the butter for the pineapple skin, add the fine sugar, mix well and beat until the butter becomes larger in volume and lighter in color.

   

7. 7 Whipped butter.

   

8. 8 Then add the egg liquid several times and mix thoroughly until the egg oil is completely combined.

   

9. 9 Add the egg liquid for the second time and mix well.

   

10. 10 Sift together baking powder and flour.

    

11. 11 Pour into the mixed butter and egg mixture, mix well and refrigerate for 40 minutes.

    

12. 12 Take out the fermented dough and let it deflate.

    

13. 13 Divide the dough into several equal parts, use the larger ones to make the turtle's body, and use the smaller ones to make the turtle's head and limbs.

    

14. 14 Take the pineapple peel out of the refrigerator, sprinkle some bread flour on the silicone mat, place the pineapple peel on the bottom, and place an appropriate amount of dough on top of the pineapple peel.

    

15. 15 Place a dollop of red bean paste filling on top, then wrap tightly with the seam facing down and the pineapple skin facing up.

    

16. 16 For the wrapped little turtle, roll the limbs with dough into a round shape at both ends. Use a small scraper to score a few not too deep lines vertically and horizontally, then let it sit at room temperature for 30 minutes until it ferments again.

    

17. 17 Make a few more regular round pineapple buns.

    

18. 18 Leave to ferment again and then preheat the oven. Brush a little egg wash on the areas not covered with pineapple skin before putting it in the oven. Set the middle layer at 180 degrees and heat up and down for 25 minutes.

    

19. 19 Finished product picture.

    

20. 20 Finished product picture.

    

21. 21 Finished product picture.