Recipe for a delicious journey of pineapple buns and pudding

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  1.Finished product picture

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  2.Finished product picture

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  3.1.Prepare the dough materials in advance and set aside.
  2.Except for salt and butter, knead the other dough ingredients until they are spread and not sticky.
  3.Add salt and butter and rub until a thin film can be pulled out.
  4.Wrap with plastic wrap and let rise at room temperature until doubled in size.

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  4.5.Divide the risen dough.Form into a small dough of 50g and rest for 5 minutes.
  6.Knead all the pineapple skin ingredients into dough and divide into small skins of 20 grams each.
  7.Press the dough onto the pineapple skin and use a little force to flatten the pineapple skin.
  8.Put it in the palm of your hand and slowly wrap it on the dough.

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  5.9.Close the mouth downwards and wrap the pineapple skin well Now, lightly brush the surface with egg wash.
  10.Use a knife to gently score a grid pattern on the pineapple skin.
  11.Carry out final fermentation for 40 minutes.
  12.Place in the preheated oven and bake at 180 degrees for 15 minutes.

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  6. 13.Separate the milk, sugar and cream Stir water until sugar dissolves.
  14.Soak the gelatine until soft, add and stir.
  15.Beat the mango into juice with a food processor, add and mix.
  16.Use scissors to cut a small opening in the bottom of the pineapple bun and hollow it out.

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  7. 17.Pour the mango pudding liquid in, Keep refrigerated until ready to use.
  18.After the pudding has solidified, put diced mango on top for decoration.