A successful and authentic Hong Kong-style pineapple bun tutorial, crispy on the outside and soft on the inside, super delicious

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  1.Soften butter at room temperature, add powdered sugar and mix well

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  2.Add whole egg liquid and stir evenly

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  3.Add milk powder and high-gluten flour, stir well

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  4. Wrap the mixed dough in oil paper, roll it out to 0.5 cm thick, freeze and set aside (pineapple skin)

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  5.Pour the ingredients except butter and salt into the basin , knead into dough

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  6. Knead the dough until it is smooth, add butter and salt when you can pull out a thick film, and continue kneading the dough until it forms a glove film (you can use a chef machine)

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  7. Let the dough rest for 15 minutes, divide it evenly into doughs of about 50g each, knead them into balls and let them rise until they are doubled in size., roll the dough into a ball again

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  8.Use a round mold to cut off a piece of pineapple skin, wrap it gently on the dough, cut out the lines, and continue to ferment until it is 2.5 times larger

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  9. Brush a layer of egg liquid on the surface of the fermented dough, preheat the oven to 170℃, and bake for 18 minutes