How to make pineapple buns

Ingredients

Bread ingredients: Soup ingredients: 15 grams of high-gluten flour, 65 grams of water,

Dough ingredients: (6 pieces of 50g dough),

A: 100g high-gluten flour (Jinxiang bread flour), 50g all-purpose flour, 70g tangzhong, (60g ordinary flour is recommended Or reduce the amount of water by 10 grams),

B: 25 grams of fine sugar, 2 tablespoons of milk powder, 1/4 teaspoon of fine salt, 1/2 teaspoon + 1/4 teaspoon of yeast powder, water 30 grams,

D: 20 grams of butter, crispy pineapple skin Ingredients: (35 grams per dough) (the amount in brackets is 6 quantities),

A: 35 grams of butter (48g), 35g powdered sugar (48g), 16g whole egg (22g),

B: 1 tablespoon milk powder, 7g (10g), 58g low-gluten flour (81 Gram)

Method:

Tangzhong method:

Mix the flour and water evenly, put it in the microwave on low heat for 1 minute to form a paste, stir evenly, Cover with plastic wrap and refrigerate for 1 hour.

How to make pineapple peel:

1. Mix Ingredients A, butter and powdered sugar, and beat with hands until puffy and white.

2. Add the whole egg liquid in 2 batches and beat evenly.

3. Add ingredient B powder and mix into a dough with a spatula.

4. Place the dough into a ball on plastic wrap, wrap it and move it to the refrigerator for about 1 hour (freeze for about 10 minutes) until it becomes somewhat hard.

Dough making method:

Mix ingredients A and B into dough, beat and knead until a slightly thick film can be pulled out. Add ingredient C, continue beating and kneading until it can be pulled out. Slightly transparent film that is not easy to break.

Put the dough into a container lightly coated with salad oil and cover with plastic wrap. Ferment at room temperature 28 degrees for 40 minutes.

Bread making:

1. Divide the fermented dough into 6 portions (50g portion), roll into balls, cover with plastic wrap and rest for 10 minutes.

2. Divide the refrigerated pineapple peel into 6 equal portions (35g portion), roll into balls and set aside.

3. Roll the bread dough into a round cake shape and deflate it.

4. Use a scraper to scrape up the dough, turn it over and pinch it tightly, and roll it into a round shape again.

5. Place plastic wrap on the bottom and press the pineapple skin dough into a round cake shape, about 1/2 larger than the bread dough. 6. Wrap the surface of the bread dough with the pineapple skin.

7. After turning it over, use a spatula to make horizontal and vertical stripes on the pineapple skin.

8. Place in a baking pan and ferment at room temperature of 28 degrees for about 20 minutes.

9. When fermentation has doubled in size, preheat the oven to 200 degrees, heat up and down to 180 degrees, and bake the middle layer for 15-18 minutes (I baked it for 18 minutes)