Ingredients?

Dough part

High-gluten flour (Jinxiang brand) 500g

55g sugar

Milk powder 25g

High sugar resistant yeast 5g

Whole egg liquid 50g

Milk 100g

Water 150g

5g salt

30g butter

Puff pastry

100g butter

80g powdered sugar (or fine sugar)

30g whole egg liquid

140g low-gluten flour

30g milk powder

Brush 1 egg yolk on the surface of the pastry

Diameter 14 eight-centimeter paper trays

How to make the burstingly delicious Hong Kong-style pineapple buns (with a short video of making puff pastry)?

Except for butter and salt, all the dough Knead the ingredients until smooth, then add salt and butter that has been softened at room temperature in advance, and knead until it is fully expanded and the film can be pulled out.

Put the kneaded dough in a container and cover it with plastic wrap for basic fermentation. When the dough has doubled in size, dip your finger in flour and lightly poke it. If it does not spring back or shrink, the fermentation is complete.

Take out the fermented dough, place it on the kneading mat, and knead it a few times to release the gas. Weigh the dough, divide it evenly into 14 equal portions of 65g, and roll them into balls. Cover with plastic wrap and let rest for 15 minutes.

While the dough is resting, let’s make the pastry part of the pineapple bun.

Note: We don’t need to beat butter for this recipe, just wear disposable gloves to complete it.

The butter must be softened at room temperature in advance. Students who do not have powdered sugar can also replace it with fine granulated sugar to have a more layered texture

First, mix the butter and powdered sugar with your hands

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After mixing the butter and powdered sugar, add the whole egg liquid at one time and mix well. Yes, it is added at one time! ! ! No need to divide it three times! See clearly!

Mix the egg liquid and dough well

Sift in the low-gluten flour and milk powder

Use the folding technique to mix evenly

Just The prepared puff pastry dough is a little sticky, so cover it with plastic wrap and refrigerate it for later use (refrigerated, not frozen)

Press the relaxed dough flat and roll it out lightly. Tap out any small air bubbles from the edges of the dough. Roll it into a round shape. Of course, you can also wrap it with your favorite fillings (for example, pineapple filling, bean paste filling, red bean filling...) I didn't add any, and just shape it into a round shape.

After everything is done, seal it downwards, and don’t forget to cover it with plastic wrap

Take out the puff pastry dough from the refrigerator, roll it into strips, and roll it as evenly as possible. You can sprinkle a thin layer of powder on the table to prevent sticking. Then divide it into 26g and 14 equal parts

Shape the puff pastry dough into a round shape, lay a layer of plastic wrap on the bottom, put the puff pastry dough on top, and cover it with a layer of plastic wrap.

Use a rolling pin to gently roll the outside of the plastic wrap into a dough of even thickness

Gently peel off the upper layer of plastic wrap, place the pastry on top of the bread, and slowly roll it out. Slowly press the pastry down and compact it

Remove the plastic wrap and continue to gently stuff the bread body into the pastry. Remember, don’t use too much force to avoid cracking the puff pastry.

Shape it well and then gently roll it into a round shape.

Wrap all the puff pastry, with the seam facing down

Prepare an egg yolk, yes, it is an egg yolk! No egg white! ! !

(If you use whole egg liquid to coat the pineapple buns, the egg liquid will flow down and affect the appearance, and the color will not be nice enough)

Use a brush to evenly spread a layer of egg yolk liquid on the surface of the puff pastry.

Why not draw the pattern first and then apply egg wash? The reason is that if you brush with egg wash first, the pattern will look more three-dimensional!

Use a toothpick or scraper to lightly score the puff pastry.

Note: When scratching the pattern, be gentle and avoid scratching too deeply too roughly to prevent the pattern from breaking due to secondary swelling

After all the patterns have been scratched, you can proceed to the final step. of fermentation.

The secondary fermentation temperature is about 37°C and the humidity is 75°C until it is fermented to 1.5 times the size (I usually ferment it in the oven, then put a thermometer and a bowl of hot water)

Put it into the preheated oven at 180 degrees for 20 minutes and bake until the surface is golden brown.

Of course, after you are satisfied with the coloring, you can cover it with tin foil in time to avoid over-coloring~~

The golden and crispy pastry of the freshly baked pineapple buns is wrapped around the soft bread body. There’s no better way to describe it than to say it’s so delicious!