Preparing Ingredients

High gluten flour, low gluten flour, milk powder, milk, egg, powdered sugar, butter, yeast, salt

Methods

1) 240g of high-gluten flour, 15g of powdered milk, 1 egg, 100g of milk, knead into a dough, and then knead 25g of butter, 2g of salt to create a film. Divide the dough into small doses, roll into balls, put into molds and ferment until double in size.

②20g butter soften at room temperature, add 15g powdered sugar, add 10g egg wash, add 10g egg wash, add 30g low gluten flour and 15g milk powder to form a dough, put it into the refrigerator to chill.

3 refrigerated puff pastry dough, covered with plastic wrap rolling pin rolled out the dough, using a mold to press out a round, covered to the hair of the dough, brush the egg yolk liquid, with a toothpick to mark out the pattern.

3 Preheat oven to 180 degrees Celsius, baking tray into the upper middle layer, bake 8 to 10 minutes, the surface color can be.

Tips

①The bread kneading requirements are not high, slightly out of the film can be, and then a hair to wake up on the good, remember to put a cup of hot water in the oven when fermentation humidification.

②Bread fermentation at the same time to do the puff pastry, puff pastry slightly refrigerated can be rolled out round, and then wait for the bread fermentation can be directly wrapped pressed.

③The length of the buns baked to control the 10 minutes, pineapple buns remember to put in the middle of the upper layer, focusing on baking puff pastry.

4 a **** use 2 eggs, kneading 1, puff pastry with egg wash, brush puff pastry with egg yolk liquid.