How to Make Pineapple Bun Crispy and Sweet Enough to Soften Legs
Pineapple The pineapple buns actually do not contain the ingredients of pineapples, and they are a sweet Hong Kong variant.Bread It is said that it got its name because the golden yellow surface with crispy and uneven skin resembles a pineapple. My first taste of pineapple buns was when I worked in Fuzhou; every time I passed by a bakery owned by Taiwanese people on my way home from work, I would feel weak just smelling freshly baked bread.
This store is most famous for its pineapple buns. The main part of the pineapple bun is the crispy exterior layer.Eggs Flour flour Butter butter with sugar, eggs, flour, and butter to make this crispy exterior. This crispy exterior adds texture to an ordinary bread. The bread should be soft and flaky, the pastry crisp and sweet for it to taste good.
Ingredients:250g high-gluten flour, 4g yeast, 30g sugar, 30g eggs, 140g milk, 30g butter (for bread), 40g white sugar, 40g butter (for pastry), 100g low-flour, 40g egg liquid, a little salt Pineapple bun preparation:
1. Prepare the ingredients.
2. Put all except the butter into the bread maker and start kneading mode.
3. Knead until the extensible stage, then add the butter and continue kneading until completely developed.
4. Allow to ferment until doubled in size; poke with a finger leaving a small hole that does not bounce back or collapse.
5. Melt 40g of butter with 40g sugar and a little salt.
6. Mix the butter until smooth.
7. Gradually add 40g of egg liquid and mix well.
8. Sift in the low-flour.
9. Form into dough, then refrigerate.
10. Remove fermented dough, deflate, and divide equally.
11. Take out pastry dough from refrigerator and divide equally.
12. Roll bread dough into a ball.
Pastry sheet
Press the pastry into a sheet.
13. Wrap the rolled-out pastry around the divided bread dough balls.
Oven oven Let it rise twice in the oven with a bowl of water, then increase to about 1.5 times its size.
14. Make small cuts on the surface and brush with egg wash.
15. Bake at 180°C for 20 minutes.
16. Finished pineapple buns.
Pineapple bun tips:
1. When making the pastry, it can be sticky; I added a bit more low-flour to prevent sticking.
2. Traditional pineapple buns do not contain filling; you may add if desired.
3. Handle the pastry by hand as using a rolling pin might stick on the board.
4. Temperature and time for baking are just references.
Pineapple bun Ingredients Food pairing tips:
Eggs and sweet potato cannot be eaten together: eating eggs with sweet potatoes can produce substances that may harm health, potentially causing stomach pain.Eggs and orange cannot be eaten together: oranges are rich in citric acid; if consumed along with the abundant proteins in eggs, it could cause protein solidification, affecting digestion and absorption of proteins and even leading to adverse symptoms. Eggs and sweet potatoes should not be eaten together: they can produce substances that are detrimental to health, easily causing abdominal pain.
eggs and marmalade Eggs contain abundant proteins; if consumed with fruits rich in citric acid such as oranges simultaneously, the citric acid will cause protein coagulation, affecting their digestion and absorption, potentially leading to adverse symptoms.
