If there is any Chinese bread that my mother and I love the most, then the red bean pineapple bun must be a good thing. This scene most often happens in our house, and when it is too late to make breakfast, we have to go to the bakery to solve it. Ask my mother what she wants to eat, it must be a red bean pineapple bun. Who wouldn't like the crispy pineapple skin and the sweet red bean paste?
Here's what you need to make a red bean pineapple bun:
Main dough
300 grams of high gluten flour, 4 grams of dry yeast, 45 grams of white sugar, 3 grams of salt, 14 grams of whole egg mixture, 190 grams of ice milk, 25 grams of butter
Pineapple puff pastry
78 g of butter, 60 g of sugar, 100 g of low gluten flour, 15 g of egg mixture
Retraction
Red bean paste to taste
The ingredients were ready and not missed, and we started making our own red bean pineapple buns
The main dough requires 300 grams of high gluten flour
Dry yeast 4 g white sugar 45 g salt 3 g
Stir and mix together
Add another 14 g of whole egg mixture
Iced milk 190 g
Stir to form dough
Knead into a ball
Add 25 g of butter after dough
Continue kneading dough to smooth non-stick hands
And the film can be pulled out
Set aside to ferment
Come make pineapple wrapped top layer super delicious that puff pastry
I made a milk-free version
Butter 78 g softened
Add 60 g of sugar and mix well
No need to send off
Add 15 g of egg mixture
Add 100 g of low gluten flour and mix well
Then wrap in plastic wrap
The whole rectangle is rectangular
Refrigerate for about 1 hour
Freeze the puff pastry to a hard time
The main dough was sent to twice as large as it was originally
Do not over-ferment
After exhaustion, it is divided into 12 balls
Each small group is 50 grams up and down
Roll out after waking up for 10 minutes
Add two tablespoons of red bean paste
Red bean paste can be boiled by itself in advance
Or just buy ready-made ones
The dough is folded in half at both ends
Pinch tightly in the middle
The hollowed out places at both ends are then retracted into the bottom
This is the basic bean paste
First make all the basic bean paste
Take 2 rounds for half an hour
It is best to have a paper tray
No big problem
Just oiled paper
Take the top puff pastry
Also cut into 12 pieces
The size is about the same
Place inside plastic wrap
Roll it out to turn into a cow's tongue
If you think it's too soft, put it back in the refrigerator and freeze it a little harder
Tear off half of the plastic wrap
Cover the fat buns of hair
Wrap the little fat man completely
Peel off the plastic wrap
Brush the surface layer with egg yolk liquid
Then use a toothpick to draw the pattern
If you draw the pattern first and then brush the egg liquid
The pattern is not clear
You can draw these stripes along the line
Pineapple patterns can also be drawn
You like it yourself
Preheat oven to 180 degrees
Bake the middle layer for 20 minutes
The top puff pastry is slightly cracked and caramel-colored
Fresh red bean pineapple buns are ready to bake
With this square you can also make taro paste filling
Durian stuffed
All delicious
One bowl of flour yields 12 pineapple buns
True Favor
The filling you make yourself is plentiful
You can't eat these red bean pineapple buns at once, and you can put them in the refrigerator and freeze them. When you need to eat, defrost and heat it up, and you can eat soft bread. You can eat it once for a week. If you have a large family, you can try to double it.
Video tutorial click here Oh, learning is more intuitive!
Have you learned how to make red bean pineapple buns? In the production process, if you encounter problems that you do not understand, you should give me feedback in time, oh, I will see it and will answer it for you in time.
Trouble you to move your fingers, help me to like and watch, this is the motivation of my creation!
Follow me and see novel, simple, practical and delicious recipes every day.