How to make pineapple buns

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  1. The dough ingredients are liquid first and then solid.Sugar and salt are diagonally placed.Yeast is placed in the middle.Water is added slowly.The inaccurate grams are because they are added after drying.I have kneaded it several times, not too much each time.
  Start the kneading program of the bread machine for an hour.Add softened butter particles during the middle 30 minutes and knead until the expansion stage.The dough will become softer and easier to form a dough
  then warm and moist.Let it ferment for an hour.I was a little shocked by the result.You don’t need to make it like this.It was almost overdone

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  2. During the fermentation process, make the filling.Soften the cream cheese, mix thoroughly with the egg liquid, add soaked chopped raisins, milk powder, and sugar

• 3. Then make the pineapple skin.Not all the ingredients are shown.Soften the butter and mix the egg liquid thoroughly until it changes color slightly.Finally, the dough should be non-sticky, but soft and dry.The flour must be added slowly.After the butter and egg liquid are quantified, there is no need to stick to the grams of dry flour
  Take out the dough to deflate it, cut the dough, knead the cakes and stuff them, and you can leave the mold or not
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  4.Pinch the pineapple skin so thin that it can cover most of the surface of the bread dough.Use a knife to cut out the dough and bake in the oven at 30 degrees Let it rise for the second time for 40 minutes, with a basin of warm water in it

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  5.Some noodles left I made an olive-shaped bread and looked at the internal structure of the finished product.It was better than the bakery and was softer

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  6.Then take out the egg wash, adjust the temperature to 180 degrees and 150 degrees for 20 minutes