Crispy pineapple buns without butter
Overview
There is no butter at home, and the baby wants to eat pineapple buns temporarily, so I have to make a version without butter. I personally don’t like the taste of butter, but it is quite delicious. I personally think the pineapple skin is a bit thick, but the baby loves to eat that layer of skin. It feels like a copycat, but eating by myself is about my own taste, and baking by myself is about my mood. I like a casual life, and when I cook, I don’t stick to rules and regulations, and I don’t insist on necessary proportions. I master it by feeling. Every time I cook something I love to eat, my family loves to eat it, and my friends love to come over to eat it. Life is so casual, and happiness is so simple.
Tags
Ingredients
Steps
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In the picture of the raw materials, the pot on the left is pineapple bun powder, and the pot on the right is pineapple peel powder
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Knead high-gluten flour, yeast, milk powder, rock sugar powder, and salt into a dough, and knead repeatedly for ten minutes to make the main dough of pineapple buns
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Knead low-gluten flour, yeast, milk powder, rock sugar powder, salt, chocolate hazelnut spread, and eggs into a dough (there is no butter to beat, so add yeast) to make a pineapple skin dough
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Wrap the pineapple skin dough in plastic wrap and put it in the refrigerator. Wrap it loosely in the plastic wrap and let it ferment and expand a little
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The pineapple bun dough is fermented until it is 2.5 times in size (I knead the dough before going to bed and bake it early in the morning. It took a bit long and it rose a bit too much)
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Knead the dough to make air bubbles and make dough
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Place the pineapple skin and make a shape
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Use a knife to cut out the shape and brush the surface with egg wash
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When it has doubled in size again, preheat the oven and bake for 15 minutes
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It’s out
