Hong Kong style pineapple buns

2024-09-11 02:59:32 1530

I love bread with puff pastry, and I have been eating pineapple buns for a long time. Due to procrastination, I have been unable to take action. Today, I finally took action. As soon as the bread comes out of the oven, start eating it first. It's so delicious.

Details of ingredients

High gluten flour200 grams
milk100 grams
yeast3 grams
Whole egg mixture25 grams
salt1 gram
Sugar20 grams
butter15 grams
Low gluten flour80 grams
Sugar powder30 grams
Whole egg mixture20 grams
salt1 gram
milk powder10 grams
butter35 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Hong Kong style pineapple buns

1. First, put the milk, egg, and yeast into the mixing bucket.
2. Add flour, salt, and sugar.
3. Start kneading for 10 minutes.
After 4.10 minutes, add butter that has softened at room temperature and continue kneading for 10 minutes.
5. Take out the kneaded dough, seal it and cover it to make the base for fermentation until it is 2.5 times larger than before.
6. While the dough is fermenting, make pineapple peels. Soften 35 grams of butter in the pineapple peels at room temperature and use an egg beater to beat until the butter expands.
7. Add powdered sugar and continue stirring until well mixed.
8. Add egg mixture in two portions and mix well.
9. Add low gluten flour.
10. Rub it into a smooth dough by hand to make pineapple peel, cover it with plastic wrap and set it aside.
The dough has already fermented to 2.5 times its size.
12. Take out the fermented dough and flatten it to release air. Divide it into 6 dough cubes and knead them into circles. (I doubled the ingredients, so there are more than 6 dough pieces)
13. Divide the pineapple peel into 6 equal parts.
14. Take a pineapple peel and roll it into thin slices with a rolling pin.
15. Wrap the bread into the dough and slowly push it upwards with your hands, covering two-thirds of the dough.
16. After wrapping, close the bag with the mouth facing down and gently press out the pineapple pattern with a scraper.
17. After all the shapes are completed, place them in separate baking trays, start the fermentation process in the oven, and let the dough embryos ferment for about 40 minutes to 1.5 times their size. (Place a cup of warm water at the bottom of the baking tray during fermentation to keep it moist and warm.).
18. Take out the dough embryo from the second batch and gently brush it with a layer of egg mixture. Preheat the oven to 180 degrees.
19. Put it into the middle layer of the oven and bake it at 180 degrees Celsius for about 15 minutes. (The temperature is adjusted according to personal oven temperament).
20. Finished products.