Pineapple bun

After peeling the pineapple, soak it in salt water for an hour, then separate the core from the flesh.

Puree the core of the pineapple.

Mash the pineapple along with the pulp, put it in a non-stick pan, add 100g of white sugar, heat over high heat, then reduce to medium-low heat to thicken the juice, and then add another 50g of white sugar.

Simmer until most of the juice is reduced. Because I cooked a larger amount of the filling, part of it will be used to make pineapple cakes, and part will be used to make pineapple buns; making pineapple buns doesn't require that much filling. At this point, take out 200g. Add 50g of maltose to the remaining filling and reduce it to make pineapple cake filling.

Continue to fry the pineapple cake to dry out the moisture.

Plate and refrigerate for later use. The filling for pineapple buns is not put in large amounts, and I want to preserve more of the pineapple's color, so no maltose is added. In contrast, for pineapple cakes, because the crust is thin, the filling needs to be firmer for easy wrapping, so it’s better to add maltose.

Next, make the dough and put the ingredients, except for the butter, into the stand mixer.

Use the food processor to knead the dough on speed 1, then after it forms, continue on speed 2.

Knead until the dough forms a thick film.

Add the butter, mix the butter evenly at low speed, then whip at high speed for 5 to 6 minutes.

A thin glove-like membrane appears.

Shape the dough, cover it with plastic wrap, and let it rest for 40 minutes to 1 hour. If the room temperature is above 30°C, let it rest for 40 minutes; if it is below 20°C, extend the resting time until it reaches 30 minutes, with a maximum of 1 hour. In winter, if the temperature is too low, it is best to use an oven with a fermentation function or a bread machine for resting.

After the dough has risen, punch it down, then divide it into pieces of 40g each. If you prefer larger ones, you can also divide them into 60g each.

After rolling into a ball, cover with plastic wrap and let rest for 20 minutes.

In these 20 minutes, we make the puff pastry by first softening the butter, then adding the powdered sugar.

Use a spatula to press and mix the powdered sugar with the butter.

Mix with the blender on low speed, then switch to high speed.

Beat the butter until it turns pale.

Add the beaten eggs and mix.

Whipped butter.

Sift in the low-gluten flour and milk powder, and use a spatula to press and mix thoroughly until there is no dry flour.

Wrap about 10g of filling in the well-rested dough.

After wrapping, set it aside.

Roll the puff pastry into balls, dividing them into portions of 18g each.

Place low-gluten flour on the cutting board and press the puff pastry into shape.

Brush the wrapped dough with egg wash.

Wrap in puff pastry.

Use cuts to carve out patterns.

The wrapped pineapple buns are proofed for the second time until they double in size.

Brush the baked pineapple buns with egg wash.

Middle layer, top and bottom heat at 190 degrees, bake for 15 minutes.

Take it out immediately after baking to prevent it from browning too much.