Pineapple Bun (菠萝包) Step by Step

The characteristic and soul of the pineapple bun is its layer of pineapple skin.

Super satisfied and super happy.

Makes you want to eat again and again.

What is Pineapple Bun

Pineapple Bun is a sweet bread originated in Hong Kong.

Golden yellow appearance, soft and creamy taste.

The freshly baked pineapple skin is very crispy and the bread is fluffy and soft.

Pineapple Bun Recipe

Ingredients:

4 Tips for pineapple bun

1. This is a sweet bread. It is not as strict as toast, so don’t have a psychological burden. Follow the steps boldly

2. I use a kneading machine for kneading the dough. It can also be kneaded by hand. It can be folded and kneaded back and forth like rubbing clothes. By the way, you can practice your arm muscles.

3. Excess pineapple buns can be stored in the freezer.
How to store bread: cool to hand warm, seal tightly, do not refrigerate. If you can’t eat it in two or three days, freeze it. Thaw back to warm before eating next time, don’t bake. Or use the oven at about 130 degrees and bake for three to five minutes.

4. The temperature and time are for reference and can be adjusted according to your own oven.

How to make pineapple bun

1. Mix all the raw materials of the dough, except salt and butter. Usually, I add flour first, then add liquid, and knead until smooth.

2. Add softened butter and salt to the smooth dough, knead to the expansion stage, you can pull out the membrane.

3. The kneaded dough is rounded and the basic fermentation begins.

4. The dough is fermented to double in size, and the holes will not bounce back.

5. Divide the fermented dough into 15 equal parts to round, rest for 15 minutes.

6. Relax dough time to make puff pastry and prepare raw materials.

7. Knead the softened butter into the caster sugar.

8. Knead the butter, add the whole egg mixture and mix.

9. Sift in low-gluten flour and milk powder.

10. Knead the dry powder in the folding method, knead the meringue part, and put it in the refrigerator if the temperature is high and sticky.

11. Knead the puff pastry into long strips of uniform thickness.

12. Divide into 15 equal portions, roll into rounds and cover with plastic wrap.

13. The relaxed dough is rounded again.

14. Put it all away and cover it with plastic wrap.

15. Take out a small ball of puff pastry, put plastic wrap under it, cover it with plastic wrap, flatten it, and roll it out with a rolling pin.

16. Cover the puff pastry on the rounded dough.

17. Knead the bottom of the dough and the edges of the puff pastry so that the puff pastry and the dough are integrated.

18. Brush an appropriate amount of egg yolk on the surface of the meringue.

19. Use a toothpick to gently draw lines on the surface of the meringue, just as you like, be careful not to draw too deep, so as not to hurt the dough.

20. All the dough is well textured, and the second fermentation is carried out.

The fermentation box is 37 degrees and the humidity is 75%.

Fermentation to 1.5 times the big sweet bread fermentation. I usually put a bowl of warm water in the oven.

It is so simple, the lazy heart is always restless Divide ^_^

21. Put the fermented bread into a preheated oven of 180 degrees, bake for 20 minutes, watch the pineapple bun grow up a little, it is super cured.

22. Take a picture, get ready to eat, really throw a few streets away from the bakery.

Tips
1. This is a sweet bread. It is not as strict as toast, so don’t have a psychological burden and follow the steps boldly.
I also mentioned this issue of film production in the tips of “One-time Fermented Milk Breadsticks”, you can take a look when you have time, don’t be entangled

2. I use a chef machine to knead the dough. You can also knead it by hand. It is folded and kneaded back and forth like clothes. By the way, you can retract the unicorn arm.

3, you can do some more frozen preservation. Regarding the storage method of bread, cool to hand temperature, seal well, do not refrigerate, if you can’t eat it in two or three days, freeze it, thaw it back to temperature before eating it next time, don’t bake it or about 130 degrees, and bake it back for three to five minutes.

4. The temperature and time are for reference, adjust according to your own oven.

Pineapple Bun

Pineapple Bun is a sweet bread originated in Hong Kong. It is golden yellow appearance, soft and creamy taste.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine Chinese

Servings 4

Calories 320 kcal

Ingredients

  

Dough part:

• 500 grams High-gluten flour
• 60 grams Caster sugar
• 25 grams Milk powder
• 5 grams Yeast
• 100 grams Milk
• 50 grams Whole egg liquid
• 170 grams Water
• 5 grams Salt
• 30 grams Butter

Puff pastry

• 100 grams Butter
• 80 grams Caster sugar
• 35 grams Whole egg liquid
• 140 grams Low-gluten flour
• 30 grams Milk powder
• 1 Yolk

Instructions

 

• Mix all the raw materials of the dough, except salt and butter. Usually, I add flour first, then add liquid, and knead until smooth.
• Add softened butter and salt to the smooth dough, knead to the expansion stage, you can pull out the membrane.
• The kneaded dough is rounded and the basic fermentation begins.
• The dough is fermented to double in size, and the holes will not bounce back.
• Divide the fermented dough into 15 equal parts to round, rest for 15 minutes.
• Relax dough time to make puff pastry and prepare raw materials.
• Knead the softened butter into the caster sugar.
• Knead the butter, add the whole egg mixture and mix.
• Sift in low-gluten flour and milk powder.
• Knead the dry powder in the folding method, knead the meringue part, and put it in the refrigerator if the temperature is high and sticky.
• Knead the puff pastry into long strips of uniform thickness.
• Divide into 15 equal portions, roll into rounds and cover with plastic wrap.
• The relaxed dough is rounded again.
• Put it all away and cover it with plastic wrap.
• Take out a small ball of puff pastry, put plastic wrap under it, cover it with plastic wrap, flatten it, and roll it out with a rolling pin.
• Cover the puff pastry on the rounded dough.
• Knead the bottom of the dough and the edges of the puff pastry so that the puff pastry and the dough are integrated.
• Brush an appropriate amount of egg yolk on the surface of the meringue.
• Use a toothpick to gently draw lines on the surface of the meringue, just as you like, be careful not to draw too deep, so as not to hurt the dough.
• All the dough is well textured, and the second fermentation is carried out.
• The fermentation box is 37 degrees and the humidity is 75%.
• Fermentation to 1.5 times the big sweet bread fermentation. I usually put a bowl of warm water in the oven.
• It is so simple, the lazy heart is always restless Divide ^_^
• Put the fermented bread into a preheated oven of 180 degrees, bake for 20 minutes, watch the pineapple bun grow up a little, it is super cured.
• Take a picture, get ready to eat, really throw a few streets away from the bakery.