Pineapple buns are a sweet bread originating from Hong Kong. The crispy outer surface is baked with sugar, eggs, flour and lard...The crispy crust should be made crispy and sweet. The wrapper is delicious only if it is soft.

Hong Kong-style pineapple buns

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

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

2. Select the dough work file and mix the dough.

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

4. After fermenting for the first time until it doubles in size, gently squeeze the dough with your hands to remove air bubbles.

5. Take out the dough and divide it into the required portions, roll it into a round shape and let it ferment for 15 minutes.

6. After softening the butter at room temperature, add sugar and beat until pale.

7. Add the egg liquid in batches and stir until the butter and egg liquid are completely combined. (To prevent oil and water from separating and affecting the crispness of the pineapple skin)

8. Pour in the sifted low-gluten flour.

9. Gently stir evenly.

10. Mix until smooth and not sticky.

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

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

13. Turn the pineapple skin side up and shape it.

14. Use a knife to cut out the mesh on the pineapple skin.

15. Place the shaped dough into a baking pan and put it into the oven for final fermentation; after fermentation is complete, take it out and brush a layer of egg on the surface.

16. Preheat the oven to 180 degrees, middle layer, top and bottom, for 15 minutes.