How to make Hong Kong-style pineapple buns

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  1.Preparation And weigh all the ingredients

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  2.All bread ingredients except butter, milk, sugar , put the egg liquid, milk powder, and high-gluten flour into the bread machine in order, and place the salt and yeast diagonally.

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  3. Turn on the dough mixing program of the bread machine and knead the dough for 20 minutes for the first time.

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  4. After kneading into a smooth dough, add softened and diced butter and knead again for 20 minutes.

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  5. Knead the dough until it reaches the expansion stage.

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  6. Start fermentation at room temperature for about 1 hour in summer.

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  7. The dough is fermented until it doubles in size.Use your fingers to poke a hole in the dough.Just don't retract.

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  8. Divide into 6 parts.

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  9. Deflate each dough separately and roll it into a round shape.

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  10. After the dough is rounded, cover it with plastic wrap and let it rise for 15 minutes.

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  11. When kneading the dough in the bread machine, you can prepare pineapple skin and beat the softened butter with eggs Whisk until white, pour in sugar powder, salt, sugar and milk powder, mix well, add egg liquid in three times, mix with butter respectively, stir until butter and egg liquid are completely combined, pour in low powder, stir gently evenly Finally, knead into dough and refrigerate briefly for later use.

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  12. The pineapple skin dough is also divided into 6 parts, each one is slightly smaller than the bread dough.big.

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  13. Use the palm of your hand to flatten the divided pineapple skin dough.

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  14. Wrap more than 3/4 of the dough with pineapple skin.

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  15. After brushing with egg liquid, use a knife to gently draw a grid on the pineapple skin pattern.

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  16.After marking the pattern, carry out final fermentation until it is about twice as big.Put it in a preheated oven at 200 degrees, turn the heat up and down to 180 degrees, and bake for about 20 minutes until the surface of the pineapple skin is colored.