Crispy Pineapple Bun

Fill the mixer with the dough ingredients, start with speed 2, then add the butter and mix on speed 3 until it forms a coarse film, and finally mix on speed 4 until it forms a thin film.

Take it out of the blender, place it in a small bowl, cover with plastic wrap, and put it in the oven to let the dough rise.

Well-fermented dough.

Use the resting time of the leavened dough to make the pineapple crust. Mix all ingredients except the egg liquid, then add the egg liquid in two portions and knead into a dough.

Divide the pineapple peel into 8 equal portions and roll them into balls.

Divide the dough into 8 equal portions as well (split into two plates).

Take a piece of pineapple rind and place it on wax paper.

Fold the other side of the oiled paper over the dough, first flatten the dough with your hands, then use a rolling pin to roll it to the desired size.

Prepare the egg yolks and beat them.

Place the pineapple peel on the proofed bread dough, then brush it with egg yolk mixture twice.

Score the pineapple skin in a diamond pattern with a bamboo skewer, preheat the oven for 5 to 10 minutes, place the baking tray in the middle-lower rack, set the top heat to 180°C and the bottom heat to 150°C, and bake for 15 minutes.

The baked pineapple bun is golden in color.

First time trying it, the effect is pretty good.

The crust of the pineapple bun is crispy and fragrant, and the bread is soft and sweet.