Exclusive Puff Pastry Bun

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Finally, add the butter and continue to mix for five minutes, then mix until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Put all the pineapple peel ingredients together and mix well, then store in the refrigerator for later use.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let relax for 20 minutes.

Cut the pineapple peel into 20-gram pieces, then wrap them in the surface of the sweet dough.

Beat an egg and set it aside.

Place in the oven at a temperature of 30 degrees and ferment until it doubles in size.

Brush a layer of beaten egg on the surface.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

Take it out, arrange it, finished product picture.