How to make pineapple buns in soup

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of making pineapple buns in soup. After reading this, you must try to make it yourself.

1. Stir 20g of tangzhong flour and 100g of water, then put on fire and heat over low heat while stirring until thick, leaving traces when an egg whisk is run across it. Remove from heat immediately, stir evenly, then cool to room temperature, cover with plastic wrap, and refrigerate for more than 1 hour, overnight is best. (Some recipes say that 65 degrees is best for the soup, but not everyone has to use a thermometer to measure it, and it is not necessary. As long as the batter is thick and can leave a mark when cut, be careful not to make it too dry - this is my experience).

2.1 After the dough is formed, stop the machine to check the hardness of the dough and add the remaining milk in appropriate amount. If it is still hard, you can add more milk;

3.2 Put all the dough materials except butter: 210g high-gluten flour, 56g low-gluten flour, 42g fine sugar, 1/2 teaspoon salt, 6g instant yeast powder, 30g egg, all soup seeds, and 60g milk into the mixing bowl of the chef machine. Do not add all the milk, leave 1/4 to adjust the hardness of the dough;

4.121 Continue to knead the dough until the surface is smooth;

5.212 Continue beating the dough until it can be pulled up without breaking, stop the machine and add butter softened to room temperature;

6. Stop the machine and check the dough strength. It is OK if it can be stretched into a thin film.

7. Roll the dough into a ball, cover with plastic wrap, and allow to ferment;

8.12 Ferment until it is twice to two and a half times larger. Dip your finger in dry powder and poke a small hole from the top of the dough. If the dough does not collapse and the hole does not shrink, the degree of fermentation is just right.

9.21 Take out the dough and divide it into 9 equal parts. Roll it into balls, cover with plastic wrap and let it rest for 15 minutes.

10. Prepare pineapple skin: 55g butter softened to room temperature, stir vigorously with an egg beater until very soft;

11. Add 55g of powdered sugar and continue stirring until the butter turns white;

12.1Finally add half of the flour (70g) and mix well;

13.2 Add 25g egg liquid in three times, stirring each time until the egg liquid is completely absorbed before adding the next time;

14. Place the dough on the chopping board and use the remaining 60g of flour to adjust the hardness until it is about the same hardness as the earlobe.

15. Divide the pineapple peel dough into 9 equal portions and set aside;

16. Roll the relaxed bread dough into a very round shape again;

17. Take a portion of the pineapple peel dough and knead it evenly. Press it on the top of the bread dough. Grab the bottom edge of the bread dough with your right hand and coordinate with your left hand to push the pineapple peel evenly on the bread dough.

18. Try to make the pineapple skin completely cover the bread dough;

19. Use a scraper to make three vertical and horizontal scratches on the pineapple skin to create pineapple marks. In fact, you don’t have to make any scratches, as the bread will also crack into natural patterns when it is baked.

20. When everything is done, place it in a baking tray for final fermentation: Place the baking tray in the oven with a bowl of hot water at the bottom;

21. Let the bread rise to two to two and a half times its original size. Push the baking tray and the bread will shake slightly. Brush lightly with egg yolk.

22. Put it into the oven preheated to 180 degrees and bake for 15 to 20 minutes until the surface is golden brown.

Maybe you have eaten many versions of Tangzhong pineapple buns, but you certainly can’t imagine what it would taste like if you made it yourself? To satisfy your curiosity, you can really try it yourself.