As follows:
Main ingredients: 65g unsalted butter, 105g low gluten flour, 160g high gluten flour.
Accessories: 2g salt, 35g sugar, 3g yeast, 35g whole egg, 110g drinking water, 1 top egg yolk, 40g powdered sugar, 14g milk powder.
Steps:
1, the bread machine barrel pour into the egg mixture, water, then pour into the high gluten flour and low gluten flour, then add milk powder, yeast, sugar and salt were poured into the corners of the bread machine, to avoid the yeast into it, so as not to affect the fermentation of the bread machine to open the kneading mode and wait 15 minutes.
2. Knead the dough until the part that can be pulled apart appears rough and jagged when adding butter, and then choose to continue kneading.
3: Knead the dough until it forms a glove film, then cover with plastic wrap and let rise until doubled in size.
4. Make the pineapple crust. Add the softened butter to the powdered sugar and beat until well blended, then add the egg mixture in small amounts, waiting for the first mixture to be completely blended before adding the next, until completely blended.
5. Sift in the low-gluten flour and milk powder, then mix well with a spatula, then knead into a ball, cover with a layer of plastic wrap, and place in the refrigerator to chill.
6: After the dough has doubled in size, remove it from the oven and place it on a cutting board, gently pat it down with your hands to expel the air, then divide it into six equal parts.
7: Use your hands to shape the dough a little, then roll it out, cover with a layer of plastic wrap and let it rest for 15 minutes, then take it out and roll it out again to get rid of the air inside.
8: Remove the pineapple skin from the refrigerator, wrap it in plastic wrap, roll it out a little, then divide it into six equal parts, roll it out again, and cover it with plastic wrap.
9, the pineapple skin under the pad on a layer of insurance bags, and then take a plastic bag to cover the top, and then put the scraper to the top of the pineapple skin, and press hard with your hands to form a round cake.
10: Place the dough on top of the pineapple skin and gently push it upward, then invert it onto the spatula and gently rotate it to shape.
11, transfer the shaped dough to a baking sheet, use a spatula to mark the surface with small squares, cross a few times horizontally and vertically, or you can use a bit of a stick to assist in shaping the marks to make them more visible, then cover with a layer of plastic wrap and ferment until doubled in size.
12, after fermentation, the use of wool brush on the surface of a layer of egg yolk liquid, pay attention to the crevices inside do not brush up, so that the pineapple buns are made out of golden golden especially good-looking, and finally put into the preheated oven, 175 degrees bake 18 minutes. Pineapple buns on the production is complete.