Bread body: high-gluten flour 300g, low-gluten flour 60g, milk 140g, whole egg liquid 36g, whipped cream 50g, salt 3g, yeast 5g, butter 30g, pineapple peel: butter 90g, sugar powder 90g, egg liquid 50g, salt 3g, low-gluten flour 10g, milk powder/kloc-0.

Start making

Step 1: Pour high-gluten flour, low-gluten flour, milk, whole egg liquid, light cream, sugar, salt, yeast and butter into a bowl in turn and knead into dough. Be sure to add the powder material first, and then add the liquid material.

Step 2: When the fermentation reaches the size of 1.5 times, poke a hole with your finger dipped in flour, and the hole will not shrink. Making pineapple buns is different from other breads, and the dough can be made by one fermentation.

Step 3: ventilate the fermented dough, evenly divide it into 10 portions, each portion is about 65-70g, roll it round, cover it with plastic wrap, and relax at room temperature for 15 minutes.

Step 4: Next, make pineapple peel, mix softened butter and powdered sugar, stir evenly with a scraper or directly by hand, then add salt and beat with an egg beater until white.

Step 5: Add the egg liquid in three times and stir well. Mix the egg mixture with butter every time before adding it next time to avoid the separation of water and oil, which will affect the crispness of pineapple peel.

Step 6: Stir until the butter and egg mixture are completely blended, add low-gluten flour and milk powder and stir well again. It is inconvenient to use a scraper in this step, just wipe it by hand.

Step 7: Knead until smooth and not sticky. Put the kneaded dough in the refrigerator for easy setting. After half an hour of cold storage, put the mixed pineapple peel on the table and knead it into strips with a little dry powder, and cut it into 10 portions, each of which is about 40g.

Step 8: Pick up a pineapple peel in your left hand and a piece of dough in your right hand. Press the dough on the pineapple skin with a little force. Squeeze the pineapple skin from the outside to the inside with your right hand and let the pineapple peel slowly? Climb? Come on to the dough.

Step 9: Gently draw a square pattern on the pineapple skin with a dividing knife, or draw a pattern with a toothpick without a dividing knife.

Step 10: After the pattern is drawn, the final fermentation can be carried out, which is about 1.5-2 times.

Step 1 1: Then brush a thin layer of whole egg liquid on the surface of the fermented bread.

Step 12: Bake in a preheated oven at 180℃ for about 20 minutes. The time and temperature can be flexibly adjusted according to the temper of your oven.

Step 13: After baking, take it out of the oven in time and let it cool. The delicious pineapple bag is ready!