Pineapple Bun (Single Fermentation)

Make the dough. Mix 300g of high-gluten flour, 30g of sugar, 1 egg, and 130g of milk, knead until there is no dry flour, seal and refrigerate the dough overnight (or leave at room temperature for more than 30 minutes).

Make the pineapple crust. Mix 100 grams of low-gluten flour, 57 grams of white sugar, 60 grams of lard (or butter), and 1 tablespoon of whole egg liquid evenly, knead into a smooth dough, wrap it with plastic wrap, and refrigerate until it becomes somewhat firm.

Take out the dough, first add the yeast, knead until the yeast is dissolved and there are no granules, then add the salt and knead until the salt is dissolved. Finally, add the corn oil and knead until the dough develops a relatively resilient and smooth thick film (no need to form a 'glove film'). After the dough has been refrigerated overnight and rested, it naturally develops gluten. The next day, take it out of the fridge, and you can pull out a slightly thick, very elastic large film just by hand.

The dough does not need to ferment, just divide it into 4 equal parts and roll them into balls. Take out the refrigerated pineapple crust dough, divide it into 4 equal parts, and roll them into balls. According to personal preference, if you want to make smaller ones, divide into more portions.

Spread a sheet of plastic wrap on the cutting board, place a piece of pineapple peel on it, press it into a round cake shape, place a piece of dough on top, wrap the dough with the pineapple peel about 3/4 of the way, with the seam facing down, and shape it into a round form.

Place into paper molds, completing all the dough in order. You can gently use a spatula to press a grid pattern on the pineapple crust. I didn't press a pattern this time, and the finished product has a naturally cracked appearance, which is also quite beautiful.

Cover with plastic wrap and let it ferment until it doubles in size, then brush the surface with a layer of egg wash. Place it in a preheated oven, middle rack, with top and bottom heat, bake at 130°C for about 25 minutes (if the coloring is satisfactory, cover with aluminum foil; adjust baking time and temperature according to your own oven).

Golden in color, fragrant, sweet, and crispy.

Fluffy and soft, nutritious and delicious.