Pineapple bun recipe

Pineapple Bun is a dish that many people enjoy making, with different variations bringing out diverse flavors.Cooking Network shares the pineapple bun recipe for everyone to try; it's simple, tasty, and makes a great meal accompaniment. This method will yield pineapples buns with a mix of sweet, sour, salty, and fresh tastes, similar recipes can also be made using this method.

Pineapple Bun Ingredients Introduction

Main ingredients:

Natural yeast starter (100% water to flour ratio) (73 grams)Bread dough(73 grams)Milk powder(bread dough) (10 grams)Butter(bread dough) (30 grams) High-gluten flour (bread dough) (117 grams) Whole egg liquid (bread dough) (11 milliliters) Salt (bread dough) (1/4 teaspoon) Fine sugar (bread dough) (25 grams) Water (bread dough) (41 milliliters)

Auxiliary ingredients:

Butter (flaky pastry) (30 grams) Salt (flaky pastry) (a pinch) Milk powder (flaky pastry) (1/2 teaspoon) Powdered sugar (flaky pastry) (25 grams) Salt (flaky pastry) (a pinch) Whole egg liquid (flaky pastry) (15 milliliters)Low-gluten flour (flaky pastry) (50 grams) Pineapple Bun preparation steps:

1. Mix all ingredients for the bread dough except butter, including yeast if using it in a liquid form, and soak for half an hour; refrigerate if it's hot.

Yeast can be activated by mixing with warm water before combining.2. Manually knead and stretch until dough becomes smooth.

Alternatively, use a bread maker or mixer to knead. Use the latter method for butter incorporation after refrigeration.3. Knead the dough to an extensible phase with a thin film.

4. Cover the dough with plastic wrap and let it rise at room temperature.

At 20 degrees Celsius, allow to rise for 6-8 hours; choose refrigerator chilling overnight if it's hot, allowing up to 10-12 hours of fermentation. Rerise at room temperature if not fully fermented in the fridge. Faster yeast versions require shorter rising times.5. Test the dough by poking a finger into the center; no shrinking or collapse indicates proper rise.

6. Deflate the dough and divide it into six portions, roll them into balls, cover with plastic wrap for 20 minutes, then re-roll.

7. Prepare the flaky pastry now.

Soften the butter using an electric mixer to create a white, feather-like texture.8. Mix sugar and salt into the softened butter; add egg liquid in three parts, ensuring thorough mixing each time to avoid separation.

9. Sift in low-gluten flour and gently mix with a spatula without overworking.10. Once smooth and non-sticky, shape the dough into long strips. If it's too soft at room temperature, chill in the fridge briefly before cutting into six equal parts.

11. Place one ball of dough on a flattened flaky pastry, pressing gently to adhere.

12. Pinch the edges towards the center to extend and wrap around the dough; cover 3/4 of it.13. Use a knife to cut the flaky pastry into pineapple-like patterns.

14. Brush with egg wash.

Rise for over an hour at room temperature, depending on environment and yeast activity (do not use oven).

Yeast versions may require only half the time.

15. Preheat the oven to 190 degrees Celsius; reduce to 180 degrees during baking (temperature varies by home oven).16. Bake for about 25 minutes, or until golden-brown according to your oven's characteristics.17. Cool and enjoy! Store with chilled butter if desired. Tips:1. Adjust the water content in flour based on its absorption; do not add all at once.2. Use ice packs while kneading during hot weather, or leave the mixer lid open to avoid premature fermentation before full dough development.

3. If the flaky pastry is too sticky and wet, add a little more low-gluten flour to shape, then refrigerate until firm enough to handle.

4. In warm conditions, use fridge chilling for first rise or delayed rise after it; this allows better texture and flavor development in the dough.2. Do not bake, as the pastry will melt.

13. Adjust baking temperature and time according to your oven's characteristics; 180 degrees Celsius for about 25 minutes is a guide.

4. This recipe makes six small buns (approximately 8 cm in diameter).

5. The yeast dough version ingredients are provided as an alternative, with identical pastry part proportions. High-gluten flour 150g Milk powder 10g Salt 1/4 teaspoon Fine sugar 30g Egg liquid 15 milliliters Yeast 2.5 grams Water 70 milliliters Butter 15 grams.

If the flaky pastry dough is sticky and wet, add a little low flour to knead it until smooth, then refrigerate until slightly firmer before proceeding.

In hot weather, prefer cold fermentation or cold fermentation followed by room temperature fermentation. This slow fermentation results in better bread structure and more flavorful texture.

Do not use the oven for second proofing; the pastry will melt.

Adjust the baking temperature and time according to your oven's characteristics and the desired browning of the bread. 180 degrees Celsius for 25 minutes is a reference only.

This recipe makes enough dough for about 6 small loaves (approximately 8 cm in diameter).

Here is an additional yeast-raised dough recipe, with the same flaky pastry part as the natural starter version.150g high flour, 10g milk powder, 1/4 teaspoon salt, 30g granulated sugar, 15ml egg yolk liquid, 2.5 grams yeast, 70ml water, and 15g butter.