How to make Hong Kong-style pineapple buns

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  1. Pour high-gluten flour, low-gluten flour, milk, whole egg liquid, light cream, sugar, salt, yeast, and butter into a bowl in sequence , knead into dough

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  2. Wait until the fermentation reaches 1.5 times the size, then dip your fingers into flour and poke one hole, just don’t retract the hole

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  3. Deflate the fermented dough and divide it into 10 portions, about 65-70g each, roll into a ball and rest at room temperature for 15 minutes

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  4.Ready to do Pineapple peel: Pour butter, powdered sugar and salt into an iron basin, beat with a whisk until pale

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  5.Add egg liquid in three times.(Be sure to thoroughly mix the egg liquid and butter each time before adding the next time to prevent the water and oil from separating and affecting the crispness of the pineapple skin)

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  6.Stir until the butter and egg liquid are completely combined, pour in the low-gluten flour and milk powder, and mix gently with a silicone spatula

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  7. Mix until smooth and not sticky.Place the mixed pineapple skin on the counter and use a little dry powder to knead it into strips and cut into 10 pieces.Each portion is about 40g

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  8.Pick up a piece of pineapple skin in your left hand and a piece of dough in your right hand.Press the dough on the pineapple skin with a little force, flatten the pineapple skin, and use your right hand to knead the dough from the outside to the inside, so that the pineapple skin slowly "climbs" onto the dough

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  9.Use a cutting knife to gently score a plaid pattern on the pineapple skin

• 10.After the pattern is drawn, the final fermentation can be carried out until it is about 1.5-2 times the size
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  11. Brush the surface of the fermented bread with a thin layer of whole egg liquid

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  12.Put it into the preheated oven and bake at 180 degrees for about 15 minutes

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  13. After baking, take it out of the oven and let it cool before eating.The pineapple bun is finished!