Hong Kong Style Pineapple Buns

Salt 2

Egg wash 25

Butter 22

Pineapple bun crust

Yeast 4

Milk powder 12

High flour 230g

Milk 110 ph

Powdered sugar 35g

Sugar 45 ph

Low Flour 75g

Pineapple Buns Directions

1. First, knead the bread ingredients to the extended stage and ferment at low temperature for about an hour.

2. Exhaust the fermented dough, divide it into 8 parts and let it rise for 15 minutes.

3. Proofing dough time to make pineapple peeling, softened butter, whipped white, add powdered sugar, milk powder, salt and mix well.

4. Add the egg mixture in three batches, each stirring butter and egg mixture fully absorbed before adding the next egg mixture.

5. Sift in the low-flour, and press to mix in the low-flour and butter to incorporate.

6. Divide the puff pastry into 8 equal portions.

7. Flatten the pastry in the palm of your hand, take a piece of dough and fit it on the pastry, pinch the dough from the outside to the inside so that the pastry slowly wraps around the dough.

Puff pastry can be wrapped around three-quarters of the dough

8. Wrap the dough, and use a spatula to cut out pineapple flowers.

9. Organize the dough and brush it with egg wash for 2 fermentations for about 40 minutes.

10. fermented dough into the oven at 175 degrees, 13 minutes