Classic Pineapple Bun [Fasui Steam Oven Style]

Add all the ingredients for the dough, except for the butter and salt, into the mixing bowl.

Start mixing with the stand mixer at speed 2-3, kneading until the dough surface is smooth.

At this point, add the softened butter and salt, and continue kneading the dough at speed 2-3.

Continue kneading the dough until it can be stretched into a thin, translucent sheet. When you poke through the thin membrane, the edges of the tear are irregularly shaped. At this point, you have reached the development stage we need (sweet bread usually only needs to be kneaded to the development stage. If you continue kneading, the membrane will become tougher and harder to tear, and even when poked, the tear will appear as a regular circle. This stage is called the full stage. Making sandwich bread requires kneading to the full stage).

Place the kneaded dough into a large bowl, then put it into the FESCHAI steam oven, select the fermentation mode, 40°C/30 minutes. Remove it once it has doubled in size.

While the dough is fermenting, you can start preparing the puff pastry. Mix the softened butter with the granulated sugar.

After kneading evenly, add the whole egg mixture in three parts, stirring well with a whisk. Fully combine before adding the next portion of egg mixture.

Sift in the low-gluten flour and milk powder. Mix well, cover with plastic wrap, and refrigerate for later use, allowing it to firm up a bit for easier handling.

Let it sit still until the dough has fermented to double its size.

After the dough has risen to twice its size, you can use a finger dipped in flour to poke it. If it doesn't shrink or bounce back, the fermentation is complete.

Knead the dough to release air, roll it into a long strip, cut it into 8 equally sized pieces, and roll each piece into a round ball.

Cover with plastic wrap to prevent moisture loss and let it rest at room temperature for about 15 minutes.

Take the chilled puff pastry out, roll it into long strips, then cut them into 8 equal small portions, poke and flatten them into rounds. Take one portion of dough and cover it with the puff pastry on the surface.

After completing them one by one, place them in the baking tray with the seam side down, brush another layer of egg yolk on the surface of the puff pastry, and use a toothpick to create a pineapple-like grid pattern.

Place the dough on a baking tray lined with parchment paper, then carry out the final fermentation. Ferment at 35 degrees for 45 minutes until the volume increases to 2-2.5 times.

Preheat, place in the middle layer of the oven, convection mode at 180 degrees / bake for about 20 minutes (please adjust the baking temperature and time according to your oven), and the pineapple bun is ready.