Learn baking with Shuai [Taiwanese Pineapple Bun]

1. First, make a pineapple bun body. Put all the ingredients except butter into the bread machine and knead them evenly. Then add butter and knead them in two kneading steps until they are fully expanded. Finally, let them rise to twice their size

At this point, make pineapple peels, add butter and powdered sugar, and beat until the color becomes lighter

At this point, slowly add 20g of egg mixture in batches and stir evenly

4. Sift in 80g of low powder, mix well with a rubber scraper, and then refrigerate for 30 minutes (for shaping purposes)

5. Divide the dose into 35g pieces

At this point, exhaust the dough that has been prepared

7. Divide into six parts, roll round and relax in the middle for 20 minutes

8. Knead the dough again, press the pineapple peel into a round cake shape, and wrap it with pineapple peel

9. Slowly push upwards, using a technique similar to making mooncakes, and close your mouth to three-quarters out

10. Slowly press out the pattern with a knife, making four horizontal and vertical lines

11. Wake up to twice the size

Preheat the oven to 180 degrees for 12-15 minutes on the middle layer, pay attention to the coloring situation and cover with tin foil