Add the bread ingredients: full cream, milk, eggs, sugar, low-gluten flour, high-gluten flour, yeast and salt. Turn on the dough mixer and stir for 15 minutes until dough is formed. You can pause the stirring in the middle and manually scrape the batter around the barrel together. If your environment is humid and the dough is too soft, you can add about 15g flour at a time until the dough is formed. If you want to mix dough by hand, you need to extend the mixing time by 5- 10 minutes.

Step 2

After the dough is mixed, the state is as shown in the following figure. Cover the mouth of the flour barrel with a wet towel that has been wrung out of water, and put it in a warm place to 1 hour, so that the size of the dough increases to 1.5 times the original size.

Step 3

Start making stuffing.

Step 4

Heat 2 tablespoons oil in a wok over medium heat. Add chopped onion, stir-fry for 2 minutes, then add sugar, soy sauce, oyster sauce, sesame oil and soy sauce. Stir-fry until the pot bubbles. Then add water and flour. Turn to low heat and stir-fry for a few minutes until the ingredients in the pot become thick. Turn off the heat, add the barbecued pork and stir well, and set aside to cool.

Step 5

Make a pineapple top layer. Sift the skimmed milk powder and pour it into a large bowl, then add the medium gluten flour, baking powder, baking powder and superfine sugar powder. Stir until the mixture is uniform. Add vegetable shortening, milk, egg yolk and vanilla extract. Knead all the ingredients into dough by hand. If the dough is too dry, add one teaspoon of milk at a time, and then knead the dough thoroughly until it is evenly mixed. Cover the bowl with a plate and set aside at room temperature.

Step 6

Put the bread dough with 1 hour back into the dough mixer and stir for 5 minutes, in order to remove air bubbles from the dough. You can also rub it by hand. After kneading, put it on the workbench sprinkled with a little flour and cut it into 18 equal parts. Then press each portion into a round dough by hand.

Step 7

Divide the top layer of pineapple dough into 18 portions, and knead each portion into balls.

Step 8

Then roll each portion into a round cake with a rolling pin.

Step 9

Start making barbecued pork buns. Put 1 tablespoon of cooled barbecued pork stuffing in the middle of the round dough pressed by hand.

Step 10

Wrap it in dough, pinch the top, and roll it into a smooth spherical bun between your hands.

Step 1 1

Put it on a baking tray with non-stick paper, with the dough kneaded side down.

Step 12

Gently scoop up the pineapple top layer cake pressed with a rolling pin with a thin spatula.

Step 13

Cover the top of the bun. Continue this operation and finish all the buns. Then cover them with a clean, damp towel (to prevent the bread from drying out) and let them stand for 1 hour.

Step 14

After standing for 1 hour, put a grill in the middle layer of the oven and preheat the oven to 170℃. Brush egg yolk on the top of the bun and egg white on the side of the bun.

Step 15

Bake in the middle layer of the oven for 18-20 minutes until the bread is golden yellow. During baking, if the color of the top of the bread becomes too dark, it can be gently covered with tin foil.

Step 16

Here comes the freshly baked barbecued pork pineapple bag! It tastes best when it's hot.