Pineapple buns are a sweet bread originating from Hong Kong, with a crispy outer surface made of granulated sugar, eggs, flour baked with lard... The crunchy skin should be made crispy and sweet, while the body of the bun is soft to be tasty.

Hong Kong Style Pineapple Buns

Ingredients: high-gluten flour, low-gluten flour, unsalted butter, egg wash, yeast, sugar, water.

1. Weigh all the ingredients and pour them into the inner tube of the bread machine except the butter.

2. Select the dough working speed and mix the dough.

3. After 20 minutes, add the butter and continue to finish kneading.

4. For the first fermentation, gently squeeze the dough with your hands to eliminate air bubbles.

5. Take out the dough and divide it into the desired number of portions, knead it into a round shape and let it rise for 15 minutes in the center.

6. Soften the butter at room temperature, then add sugar and beat until white.

7. Stir in the egg mixture in batches until the butter and egg mixture are completely blended. (so as not to separate the oil and water, affecting the crispiness of the pineapple skin)

8. Pour in the sifted low gluten flour.

9. Stir gently to combine.

10. Mix until smooth and not sticky.

11. Take a portion of puff pastry and flatten it, then press the dough on top of the pastry.

12. Lift the dough with your left hand, and with your right hand, squeeze the dough from the outside in until the pineapple skin covers about 2/3 of the dough.

13. Turn the pineapple skin side up and shape.

14. Using a knife, cut out the netting on the skin side of the pineapple.

15. Place the shaped dough on a baking sheet and put it in the oven for final fermentation; when it's done, take it out of the oven and brush the top with egg.

16. Preheat the oven to 180 degrees Celsius and cook in the center, upper and lower heat, for 15 minutes.