Pineapple buns actually have nothing to do with pineapples, just like there is no wife in the wife cake. It is said that the surface of the pineapple bun is golden yellow after baking, and the texture of the puff pastry crack resembles that of a pineapple. The three characteristics of pineapple buns are delicious in three places: the bread itself, followed by the filling in the middle, and finally the crispy pineapple skin on the surface, which not only children love to eat, but also adults. Pineapple bun is a kind of sweet bread originated from Hong Kong, is the original sweet bread, also called pineapple oil in Hong Kong, pineapple bun outer surface crispy skin is generally made of sugar, eggs, flour and lard, baked, this is the soul of pineapple bun.
It is rumored that pineapple buns were made because in the early years hong kong people were not satisfied with the original bread and thought that the taste was insufficient, so they added sweet fillings such as sugar to the bread. Puff pastry is the soul of pineapple buns, adding texture to ordinary bread, preferably hot. Pineapple buns have been designated as "Top Ten Bad Snacks" by Hong Kong experts due to their high calorie, fat and cholesterol content.
Pineapple buns have always been a favorite of many people, and the key to deliciousness lies in the crispy pineapple skin. The preparation method is also very exquisite, the puff pastry is crisp and sweet, and the bread itself is soft to be delicious. For pineapple peel to be delicious, its recipe, the degree of dryness and wetness, the baking temperature and the way it is wrapped are very important. The crispy skin and soft heart, one bite down, the taste is really enjoyable, the simple value is the temptation on the tip of the tongue.
Today Xiaobei will teach everyone to make this crisp and sweet pineapple bun, you can make it at home, try it together, and learn to never have to buy it again.
【Preparation of ingredients】
Bread body: high gluten flour 300g, low gluten flour 60g, milk 140g, whole egg liquid 36g, light cream 50g, salt 3g, yeast 5g, butter 30g, pineapple peel: butter 90g, powdered sugar 90g, egg liquid 50g, salt 3g, low gluten flour 150g, milk powder 10g
【Start production】
Step 1: Pour high gluten flour, low gluten flour, milk, whole egg mixture, light cream, sugar, salt, yeast and butter into a bowl and knead into a dough. Be sure to add powdered materials first, and then add liquid materials.
Step 2: Wait until it has fermented to 1.5 times the size, dip your fingers in flour and poke a hole without retracting the hole. Making pineapple buns differs from other breads in that a single fermented dough can be made.
Step 3: Exhaust the fermented dough, divide evenly into 10 servings, about 65-70g each, roll the circle and cover with plastic wrap, relax at room temperature for 15 minutes.
Step 4: Next, make pineapple skins, mix the softened butter with powdered sugar, mix them well with a spatula or directly by hand, then add salt and beat with an egg beater until white.
Step 5: Add the egg mixture three times to mix evenly, each time to fully mix the egg liquid with butter and then add the next time, so as not to separate the water and oil and affect the crispness of the pineapple skin.
Step 6: Stir until the butter is completely fused with the egg mixture, add the low-gluten flour and milk powder and mix again, this step is not very convenient with a spatula, just knead it directly.
Step 7: Knead until smooth and non-stick hands, put the kneaded dough in the refrigerator and refrigerate it for easy shaping. After half an hour of refrigeration, put the mixed pineapple skin on the table to supplement a little dry powder into strips, cut into 10 parts and about 40g
Step 8: Pick up a piece of pineapple skin in your left hand, pick up a piece of dough in your right hand, press the dough on the pineapple skin a little harder, squash the pineapple skin with your right hand and pinch the dough from the outside to the inside, so that the pineapple skin slowly "climbs" onto the dough.
Step 9: Gently draw a lattice pattern on the pineapple skin with a dividing knife, or you can draw a pattern with a toothpick without a dividing knife.
Step 10: After drawing the pattern, you can carry out the final fermentation, fermenting to about 1.5-2 times the size
Step 11: Then brush a thin layer of whole egg mixture on the surface of the fermented bread
Step 12: Place in a preheated oven and bake at 180 degrees above and below for about 20 minutes. The time and temperature are flexibly adjusted according to the temper of the oven.
Step 13: After the baking is over, it is ready to be cooled and ready to eat, and the delicious pineapple bun is ready!
That's how you make pineapple buns at home. Have you learned it, like friends can try to do it. If you have a better pineapple bun method also welcome to leave a message to communicate, if you feel that it is helpful to you, please bookmark the forward, thank you.
XiaoBei has something to say:
1, when making pineapple peel, if it is still very sticky after mixing, you can add some low-gluten powder in moderation.
2, the butter used in the process does not need to be sent, but it needs to be softened in advance, put it at room temperature for a while, if it is too slow, it can also be put into the steam to soften.
3, butter can be replaced by lard, but I feel that the taste of butter is better, so it is recommended to use butter if you have butter.
4, with a scraper to cut the lattice pattern do not scratch too deep, so as not to crack the pineapple skin when baking.
5, when baking, if the color of the pineapple foreskin surface has been baked in place, you can turn off the heat until the end of time.
6, the "temper" of each oven is different, the baking time needs to be adjusted according to the actual situation, if you do it for the first time, you should pay attention to it when baking
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