The most authentic way to make a Cantonese pineapple bun, the most authentic way to make a pineapple

<> medium dough a high flour 88

Yeast water 52 main dough.

b High Pink 37

Sugar 24 improver.

Milk powder yeast. Egg ice cubes 12c butter.

salt process; 1.Mix all the ingredients of the medium dough well, the dough temperature is 26 degrees, put it in the refrigerator (5 degrees) and ferment overnight.

2.Stir the fermented medium dough and all the ingredients of the main dough (except butter) until the gluten expands, add the butter and stir until the gluten is completely expanded. The dough temperature is 26-28 degrees.

3.Ferment for 30 minutes, divide 60g into rounds, relax for 20 minutes, and knead again on a plate.

4.Proofing. Temperature 35 degrees, humidity 85%, 85 minutes.

5.Roast. Cover with pineapple peel (25 grams each), brush with egg yolk liquid, and scratch the lines. Bake, 195 degrees on the top and 160 degrees on the bottom, turn the baking tray after 9 minutes, continue to bake for 2-3 minutes, and then bake.

Making of dough:

Raw materials: 3500 grams of high powder, 50 grams of yeast, 500 grams of eggs, 1000 grams of sugar, 25 grams of overweight improver, 50 grams of ultra-soft improver, 500 grams of margarine, 50 grams of salt, 1500 grams of high powder;

1. Stir the high powder, yeast and eggs evenly, leave for 3 hours, and set aside;

2. Stir the sugar, improver, salt and high powder for 3 minutes, 7 minutes fast, add Marqiline for 2 minutes slowly, 1 minute quickly, and stir the gluten to 9 percent;

3. Wrap the dough in pineapple peel and bake in the oven for 12 minutes at a temperature of 210-220 degrees;

Features: fragrant, soft tissue and crispy skin, unique style, if eaten hot, you can fully experience its crispy outside and soft inside. Some of the ingredients here are a bit troublesome to buy, I looked for a long time in the supermarket to get them, my husband is the head chef of Western food, told me a simple way to use the ingredients, and it is also very successful, you might as well try it.

Bread ingredients: 2 tsp dried yeast, 170g warm water; 400 grams of flour, 60 grams of sugar, 1 teaspoon of salt, 1 egg; 40 g of softened cream; A pinch of egg mixture. Pineapple Peel Material:

45 grams of ghee, 35 grams of white oil, 65 grams of powdered sugar, 1 gram of salt, 5 grams of milk powder, 40 grams of eggs, and 136 grams of low flour. Method: 1. Mix material 1; 2. Put in the material 2 and stir it into a ball; 3. Pour it on the table, add cream and knead vigorously for 15 minutes until the gluten expands; 4. Basic fermentation for 40 minutes-1 hour; 5. Integer.

Rounded into a circle, with the mouth closed below; 6. Finally, ferment for about 40 minutes. Pineapple skin: 7. Mix ghee, white oil, salt and sugar and stir well; 8. Add eggs and stir well, then add low powder and milk powder, stir well; 9. Put an appropriate amount of pineapple skin in a plastic bag and roll it into a round shape, then spread it on the fermented bread, and press the lattice with a spatula.

10. Preheat the oven to 180 degrees, and bake the bread for 12-15 minutes.

Preface. Among the many breads, pineapple buns are my favorite bread, pineapple buns actually do not have pineapple ingredients, and there is no filling in the middle of the bread; It is made of two parts, one is fermented flour with dough, and the other is baked with eggs, flour and butter to create a crispy surface.

Material. Ingredients: 250g of high-gluten flour, 100g of low-gluten flour;

Excipients: appropriate amount of oil, 3g of yeast powder, 50g of pure milk, 80g of sugar, 2 eggs, 2g of salt, 60g of butter

Cantonese pineapple buns.

Add 50ml of milk, 1 egg, 30g of sugar, 2g of salt, 250g of high-gluten flour, 100g of low-gluten flour and 3g of yeast powder to the bread machine bucket, knead the dough according to the custom for 25 minutes, add butter and knead the dough for another 10 minutes.

Soften 40g of butter, add 60g of sugar and stir well.

Add one egg and mix well.

Sift in cake flour.

Mix well, knead into a dough and refrigerate for later use.

The kneaded dough is fermented to double its original size.

After the dough is fermented, take out the air and divide it into 50g small dough, and the pineapple skin into 35g small dough.

The pineapple skin dough is flattened and wraps around the bread dough.

Rub round. The surface is scraped out with a knife and placed in a baking tray for secondary fermentation.

Preheat at 200 degrees for 3 minutes, 180 degrees.

Medium, bake for 20-25 minutes.

Tips: Not.

The most authentic way to make pineapple buns is as follows:Ingredients: 20 grams of Anchor butter, 20 grams of cake flour, 5 grams of powdered sugar, 1 gram of salt, 2 slices of toast, a little egg mixture.

1. Prepare the ingredients, soften the butter at room temperature, and stir well.

2. Add powdered sugar and salt and stir well.

3. Sift in the low-gluten flour and stir well.

4. Evenly spread on the toast, and use a spatula to draw a diamond-shaped pattern.

5. Brush the surface with a layer of egg wash and bake it at 170 degrees for 8 minutes, which is very similar to pineapple.

How to make pineapple buns:

1. Knead the bread ingredients into an expansion stage, ferment at low temperature for about an hour, exhaust the fermented dough, divide it into 8 parts, and let it rise for 15 minutes.

2. Peel the pineapple at the time of proofing dough, soften the butter, beat to whitt, add powdered sugar, milk powder and salt and stir well. Add the egg mixture three times, stir the butter and the egg mixture each time to fully absorb it, and then add the next egg mixture, sieve in the low powder, press and mix the low powder and butter to fuse.

3. Divide the puff pastry into 8 parts, put the puff pastry in the palm of your hand and flatten it, take a piece of dough and stick it to the puff pastry, knead the dough from the outside to the inside, so that the puff pastry slowly wraps the dough. The puff pastry only needs to be wrapped to three-quarters of the dough.

5. Wrap the dough and use a spatula to cut out the pineapple flowers. After arranging the dough, brush with egg wash and let it ferment twice for about 40 minutes.

6. Put the fermented dough in the oven at 175 degrees for 13 minutes.

Pineapple bun is a kind of sweet bread originated from Hong Kong, it is said that the pineapple bun is named after the surface is golden brown after baking, and the crispy skin is uneven and convex, so it is named after the pineapple bun, and there are many divisions, Taiwanese, Hong Kong, Cantonese and so on.

As follows:

Ingredients: 65 grams of unsalted butter, 105 grams of low-gluten flour, 160 grams of high-gluten flour.

Excipients: 2 grams of salt, 35 grams of sugar, 3 grams of yeast, 35 grams of whole egg liquid, 110 grams of drinking water, 1 egg yolk on the surface, 40 grams of powdered sugar, 14 grams of milk powder.

Steps: 1. Pour egg liquid and water into the bread machine barrel, then pour in high-gluten flour and low-gluten flour, then add milk powder, yeast, sugar and salt into the corner of the bread machine respectively, avoid yeast to put in, so as not to affect the fermentation, and the bread machine turns on the kneading mode and waits for 15 minutes.

2. Knead the dough until the part that can be pulled apart appears rough jagged, add butter, and then choose to continue kneading.

3. Wait until the dough is kneaded out of the glove film, then cover with a layer of plastic wrap and let rise until it doubles in size.

4. Make pineapple skin. Add powdered sugar to the softened butter and beat until well combined, then add the egg mixture in small amounts several times, and wait until the first time is completely mixed before adding the next time.

5. Sift in the low-gluten flour and milk powder, then mix well with a spatula, then knead into a ball, cover with a layer of plastic wrap, and put it in the refrigerator for later use.

6. After the dough has risen to twice the size, take it out and put it on the cutting board, gently pat it with your hands to expel the air inside, and then divide it into six equal parts.

7. Set the dough slightly by hand, then roll it round, cover it with a layer of plastic wrap and let it stand for 15 minutes, then take out the dough and roll it again to expel the air inside.

8. Take out the pineapple skin from the refrigerator, wrap it in plastic wrap, rub it a little longer, then divide it into six equal parts, then round it, and cover it with a layer of plastic wrap for later use.

9. Put a layer of safety bag under the pineapple skin, take a fresh-keeping bag and cover it on it, then put the scraper on the pineapple skin, and press it into a round cake shape with your hand.

10. Put the deflated dough on top of the pineapple skin, gently push it up, and then buckle it upside down to the scraper, and then gently turn it to set the shape will look better.

11. Transfer the shaped dough to the baking tray, use a spatula to draw a small square on the surface, a few times horizontally, a few times vertically, or you can use a stick to assist in shaping, so that the mark is more obvious, and then cover with a layer of plastic wrap and ferment until it is twice as large.

12. After fermentation, use a wool brush to brush a layer of egg yolk liquid on the surface, pay attention not to brush it on the gaps, and the pineapple bun that comes out of this way is particularly beautiful and golden, and finally put it in the preheated oven in advance, and bake at 175 degrees for 18 minutes. The pineapple bun is finished.

There are many ways to make pineapple, and although it may feel dark to make a dish with fruit, those who have tasted it will definitely refute it. Just like pineapple grunt pork, which is loved by Cantonese people, or pineapple fried rice, sweet and sour is not the so-called dark cuisine.

by Qianqian's small dining table.

What I want to introduce to you today is the pineapple bun, the traditional pineapple bun does not have pineapple flesh, but it is named pineapple bun because it looks like a pineapple. But in fact, the pineapple bun with pineapple meat also has a unique flavor, and the crispy skin is wrapped in sweet and slightly sour pineapple meat, which is also delicious. When you bite into the crispy skin and then feel the pineapple flesh, it's delicious!

Today, I will teach you to add pineapple meat to the pineapple bun, which is super detailed, and I am sure you can learn it

Pineapple buns. <>

by Three Thousand Kitchens.

A list of ingredients. Pineapple filling: 1 pineapple, 2 tablespoons maltose, a pinch of cooking oil.

Soup: 20 grams of high flour and 100 ml of milk.

Main dough: high flour 200 g low flour 60 g milk powder 20 g caster sugar 30g milk 80 ml egg 1 salt 2 g yeast 6 g butter 30 g.

Puff pastry: 100 grams of flour, 80 grams of butter, 40 grams of sugar.

Cooking steps: Step 1

Add 100ml of milk to 20g of high powder and stir well.

Step 2<>

Step 3 I use a small pineapple that will be sweeter, 1 3 cut into small pieces, 2 3 beaten into puree.

Step 4 Stir-fry the pineapple and maltose in a non-stick pan over medium heat, fry for about 10 minutes, the water is much less, add a little cooking oil, fry for about 15 minutes to form a ball, let it cool and set aside.

Step 5: Put the ingredients of the puff pastry together and form a dough, roll out and divide into round slices and refrigerate for later use.

Step 6 The ingredients of the main dough, except for the butter, are all put into the bread maker, add the soup seeds, knead for 20 minutes, add the butter and continue to knead (see the tutorial below if there is no bread maker).

Step 7 The bread maker strikes can only be used by hand, and it begins to stick to make you doubt life, don't be afraid, coil it, knead it for a few minutes and scrape it with a spatula, keep rubbing it like washing clothes, beat, knead it for about 20 minutes and start to be smooth.

Step 8: Add the softened butter and continue to stir and rub until smooth enough to come out of the glove film.

Step 9: Ferment in a warm place in a pot until it is twice as large.

Step 10: Divide the filling into 12 portions, use more, and make some pumpkin filling.

Step 11: Divide the dough into 12 pieces, roll it round and flatten it by hand, wrap it in the filling, and roll it round.

Step 12: Pull the puff pastry a few times, or don't scratch it.

Step 13: Pull the puff pastry a few times, or if you don't scratch it, cover it with the bread.

Step 14 oven at 180 degrees, bake for 20 minutes, pay attention to observe the coloring situation, each oven has a different temper, the color is too fast to cover with a layer of tin foil.

Step 15 is complete

Step 16 The bread with the soup is very fluffy, and the self-fried pineapple filling is sweet and slightly sour, which is really delicious, so you must try it

<> "The practice of pineapple buns.

Dosage: Soup: 100 grams of purified water, 20 grams of high powder.

Bread layer: 70 grams of soup, 80 grams of purified water, 45 grams of whole eggs, 30 grams of sugar, 2 grams of salt, 260 grams of high flour, 20 grams of milk powder, 5 grams of yeast, 20 grams of butter.

Filling: 40 grams of butter, 20 grams of powdered sugar, 30 grams of whole eggs, grams of salt, 65 grams of milk powder, 50 grams of desiccated coconut.

Puff pastry: 40 grams of butter, 30 grams of powdered sugar, 25 grams of whole eggs, 15 grams of milk powder, 100 grams of low flour.

The process is as follows:1First, make the soup, mix 100 grams of water and 20 grams of high flour well, and cook over low heat until paste;

2.Knead! In addition to the butter, all the dough ingredients are added to the bread machine bucket, kneaded until the film that is not too strong can be stretched, add butter to continue kneading, and knead until the strong film can be pulled out;

3.Ferment! The kneaded dough is reunited, placed in a large stainless steel basin, covered with plastic wrap for the first fermentation;

4.Make the filling! Melt the butter in insulated water, add powdered sugar, egg mixture, low powder, and milk powder and mix well;

5.Make puff pastry! After the butter is softened, add powdered sugar in three times, beat it with an electric whisk, stir evenly and add the egg liquid in three times and beat again, then add milk powder and low powder and mix evenly;

6.The dough is well risen, take it out and press to exhaust. Divide the dough, filling and puff pastry into 9 portions. Roll out the dough and wrap the filling, pinch and tighten the mouth;

7.Roll out the puff pastry on plastic wrap, then put the stuffed bread dough on the puff pastry, cover the surface of the dough with puff pastry, and wrap it tightly. Then use the scraper to press out the texture;

8.Put the wrapped pineapple bun in a baking tray, put it in the oven at 35 degrees for a second shot, and put a cup of hot water in the oven;

9.Roast. Bake at 150 degrees for 22 minutes! Ding dong! When the roasting is over, the whole room is filled with a strong aroma!

1.The flour is different, the water absorption is different, and when kneading the dough, reserve 1 gram of water to see the dough state and then increase.

2.When making puff pastry, the butter must be softened and the egg mixture must be added several times.

3.Adjust the time and temperature according to your own oven.