Steps to make pineapple buns

Pineapple Bun

Pineapple buns have always been a favorite of many people, and the most important thing about them is the crispy pineapple skin. To make the pineapple skin delicious, its formula, dryness, baking temperature and wrapping method are very important.

How to make pineapple buns

1. Knead the dough until it expands, and let it ferment at about 28 degrees for about an hour

2. When the dough is 2.5 times larger, use your finger to dip in flour and poke a hole. The hole should not shrink.

3. Exhaust, divide into 4 parts, roll into balls, and ferment for 15 minutes in the middle

4. While the dough is fermenting, you can prepare the pineapple peel. Beat the softened butter with a whisk until it turns white, then add the powdered sugar, salt, and milk powder and mix well.

5. Add the egg liquid three times. (Each time, fully mix the egg liquid and butter before adding the next step to avoid oil and water separation, which will affect the crispness of the pineapple skin)

6. Stir until the butter and egg liquid are completely blended

7. Pour in the low-gluten flour and mix gently. (Do not use a whisk, just use a spoon to gently cut and mix. Do not use the kneading method to stir, so as to avoid the flour from forming gluten and affecting the crispness)

8. Mix until smooth and not sticky. Apply a thin layer of flour on the board, roll the pineapple skin into strips and cut into 4 pieces.

9. Pay attention to the following steps of wrapping the pineapple skin. This is the key point.) Pick up a piece of pineapple skin with your left hand and a piece of dough with your right hand.

10. Press the dough onto the pineapple skin

11. Use a little force to flatten the pineapple skin

12. Use your right hand to knead the dough from the outside to the inside, allowing the pineapple skin to slowly "climb" onto the dough.

13. Continue kneading the dough from the outside to the inside. Look, the pineapple skin has slowly wrapped around the dough.

14. Continue until the pineapple skin covers more than 3/4 of the dough.

15. Close the mouth downwards and the pineapple skin is wrapped

16. Lightly brush the surface of the pineapple skin with egg wash.

17. Use a knife to gently make a grid pattern on the pineapple skin

18. After the patterns are made, you can proceed to the final fermentation. When it is about 2.5 times larger, put it in the preheated oven and bake at 180 degrees for about 15 minutes

Tips

1. When grilling, if the surface color of the pineapple skin has been grilled to the right color, you can turn off the heat and wait until the time is up.

2. When making pineapple skin, if it is still very sticky after mixing, you can add some low-gluten flour. It is best to make the pineapple skin just not sticky.

3. When wrapping the pineapple skin, in addition to following the method I mentioned above, you can also roll the pineapple skin into a sheet on the chopping board and cover the dough. But in this way, the pineapple skin will easily stick to the chopping board and break. Unless you sprinkle a lot of dry powder on the chopping board, this will affect the crispness of the pineapple skin.

4. Traditional pineapple buns do not have any fillings, but you can also put various fillings in them when making them, such as red bean paste, custard paste, pineapple paste, etc.

5. If you have never made this bread, I strongly recommend you to try it. The pineapple buns made in this way are very delicious, especially when eaten hot!