Pineapple Bread
Overview
Pineapple buns are named after the pineapple buns are baked and have a golden, uneven surface that resembles a pineapple. The pineapple buns actually do not contain pineapple, and there is no filling in the middle of the buns. It is said that pineapple buns were created because in early Hong Kong people were dissatisfied with the original bread and thought it was not tasty enough, so they added sweet fillings such as sugar to the bread. The crispy outer surface of the pineapple bun is the soul of the pineapple bun, adding texture to the ordinary bread.
Tags
Ingredients
Steps
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Put all the ingredients for the pineapple peel in a large bowl. The butter needs to be softened at room temperature. Use your hands to smooth it into a ball (wear gloves) and keep it in the refrigerator for later use. Of course, the correct method is: beat the butter slightly, add the powdered sugar and mix evenly, then add the egg liquid and mix evenly, then add the sifted flour and mix well to form a dough.
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Put the ingredients for the soup into a non-stick pan and make the soup over high heat.
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In the bread machine barrel, first put the liquid and soup.
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Add the sifted flour on top of the liquid, and finally dig a small hole in the flour and add the yeast powder to avoid direct contact between the yeast powder and salt and sugar.
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After the first kneading program is completed, add butter and continue with another kneading program. The dough will be kneaded. The bread machine I use takes about 12 minutes for one kneading program. If the kneading program takes longer, knead the dough until a large thick film can be pulled out and then add butter.
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The kneaded dough is placed in the bread machine barrel for basic fermentation. When the dough ferments to twice the original volume, it is fermented when a hole is poked in the middle and does not shrink back.
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Divide the fermented dough into six parts, take out the puff pastry dough and divide it equally into six small parts for later use.
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Take a puff pastry dough, put plastic wrap on top and bottom to prevent sticking, use a rolling pin to roll it into a shape like dumpling wrapper, the size can be suitable to wrap the bread ball.
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After all the dough is wrapped, use a spatula to lightly press out the pattern of the pineapple buns, and place it in the oven for the second fermentation.
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After fermentation is completed, place in the middle rack of the oven, bake at 180 degrees for 15 minutes.
