Hong Kong-style pineapple bun

Put 20g of high-gluten flour, 30g of milk powder, 50g of sugar, 130g of beaten eggs, and cold milk into the stand mixer (wrap the outside of the stand mixer with ice packs, as the outdoor temperature is high in summer).

Knead the dough until it forms a coarse thin film, then add 30 grams of butter and 3 grams of salt (salt will inhibit gluten formation, so the salt is added later), and then add the yeast (since the weather is hot and the temperature is high, the yeast is also added later to prevent premature fermentation).

Continue beating until it forms a glove-like membrane (the entire process of beating the dough should not exceed 15 minutes to avoid the dough becoming too warm).

Kneaded dough (with a dough temperature not exceeding 26°C) is shaped into a round, placed in a container, covered with a lid, and allowed to undergo primary fermentation at room temperature for one and a half hours.

While the dough is fermenting, let's make the pineapple puff pastry: 60g of butter and 30g of powdered sugar.

Beat with a whisk.

Beat the butter until fluffy and pale.

Add 15 grams of beaten egg and mix well.

Add 75 grams of low-gluten flour and 15 grams of milk powder.

Mix evenly by folding, and the pineapple puff pastry is ready. Cover with plastic wrap to prevent drying out, and set aside for use.

Now let's make the milk butter filling: 60g butter, 30g powdered sugar, 1g salt, 35g egg liquid, 75g milk powder.

Stir evenly, and the cream filling will be ready, set aside for later use.

The dough has also fermented.

Press to release air.

Divide into six equal parts.

Roll them into balls separately, cover with plastic wrap, and let them rest at room temperature for 20 minutes.

Take out a piece of dough.

Wrap with butter pastry filling.

Gather together.

Take out 30 grams of pineapple pastry crust.

Place it in plastic wrap and roll it out.

Pineapple pastry crust is covered on the bread.

Press out a diamond pattern using a mold.

The bread just needs to be baked in its raw form.

Complete them all in order, place them on a baking tray, put them into an oven that is turned off for a second fermentation, place a bowl of hot water underneath to help with the fermentation, maintain the temperature at 38 degrees, keep the humidity around 80%, for 40 minutes, until the bread has doubled in size.

Brush a thin layer of egg wash on the fermented bread dough.

Place it in a preheated oven, middle rack, 150 degrees, bake for 18 minutes (adjust the temperature and time appropriately according to your own oven's characteristics).

The rich milky aroma and super crispy Hong Kong-style pineapple bun are ready, and it's quite authentic~

Finished product image.

Finished product image.

Finished product image.

Finished product image.