Hello everyone, I'm Lisa
today I am going to make pineapple buns
There are so many pineapple buns recipes
a delicious pineapple buns
is not only the soft texture
but also the crispy surface
the natural pineapple pattern
is really cripsy
Let's make the dough first
Add flour, milk powder
sugar, salt, yeast in a mixing bowl
then add condensed milk, eggs and water
Mix on low speed for 2 minutes
due to the different regions, different brands of flour, its water absorption are not the same
it is highly recommended to have appropriate adjustment in water according to the flour you use
the dough is relatively soft and sticky
Change to medium speed and keep mixing
In order to faciliate the gluten forming
scrape the dough at the bottom time to time
to make the dough get mixed sufficiently
general sweet dough mixing time will take longer than normal dough
Mix for about 9 mins
the dough has formed a thick film
gluten has been formed
Stretch it and easy to break
Add the softened butter and mix on medium speed
butter and dough are easy to stick at the bottom and the side
scrape down
and keep mixing
the dough becomes very smooth and elastic after 9-min mixing
take a small piece for windowpace test
stretch the dough to form a thin layer
not easily pull broken
poke with finger and the edge of the hole are also smooth
a nicely-kneaded dough, the mixing bowl must be clean
the dough is not sticky to hand and the surface of the dough is very smooth
fold the dough towards to the bottom
Spray with oil to prevent sticking
covered with plastic wrap, ferment in a warm condtion until the size is doubled
Let's make the crispy pineapple pastry
use the softened butter
feel very soft by pressing the butter
scrape evenly
pour the sifted icing sugar
Icing sugar is eaiser to get mixed with butter compared to the caster sugar
mix them completely
until it becomes very smooth
and no icing sugar is visible
Theare are some many different recipes for pineapple pastry
I tried many and find this recipe is the easiest and most delicious
pour sifted cake flour , baking soda and baking powder
and mix well with a spatula
if the room temperature is not high, so you can rub evenly by hand
or wear gloves to rub
add vanilla extract and egg
mix gently
mix into a relatively soft dough
If the room temperature is high, try not to touch the dough by hand
or wear gloves or turn on the air conditioning
roll into a cylinder shape and cover with plastic wrap, freeze for one hour
The fermentation is done
Poke a hole in the middle
If the indentation remains, it means the dough is well risen
no need to knead, divide into 10 pieces, 50g each
squeeze out the bubble in the dough by folding and rounding
Round to a ball with smooth surface
cover and rest for 15 minutes
the dough for pineapple pastry becomes harden after 1 hour freezing
It needs to storn in the fridge
to prevent softening at the room temperature
take a dough and place the smooth side down
do not forget to spray oil to prevent sticking, if you use a wooden board
use your knuckles to keep tapping
fold and fold again
seal and round
pinch tight
the surface must be smooth
or the surface will crack after final proof
place the doughs on the baking tray lined with baking paper
The baking tray is 30cm x 45cm
Leave enough space amongst the doughs
Put the tray in the oven
I set 35C/95F and put a bowl of hot water
spray water , allowing the humidity to reach between 75-85%
during the proof, you need to spray the water to ensure the humidity
the fermentation takes about 60 minutes
the proved dough is getting larger and light
gently press the surface of the dough
it will bounce back, which means the final proof is done
Preheat the oven to 180C/355F
It is easy to cut while the pineapple dough is hard
cut into 10 pieces, 25 g each
sandwiched a piece of dough with the two cling film and roll into a round shape
a bit larger than a palm
you can watch the video carefully
place the pineapple pastry dough ontop of the dough
Let's do another one
please be aware of the following hints
if the room temperature exceeds 20 degrees
you are encouraged to store the rest of dough in the fridge
take the dough one by one
otherwise the dough becomes soft and difficult to roll
a moderate size can cover most of dough
which creates a beautiful pineapple pattern
pineapple pastry dough can not be rolled too thick
otherwise it will affect the appearance
all done, brush it with egg wash
if you prefer a darker crust , you can brush with egg yolk
Place the tray at the lower rack of the oven, bake at 180C/355F for 22 mins
the pastry on the surface starts to crack after 6 mins
expand more
take the bread out of the tray immediately and cool at the cooling rack
It is tasting time
very crispy
bread itself is soft and chewy
Place in the oven and bake a few mins at 150C if eating on the next day
the surface will be crispy again
if you like this recipe, why not have a try and post your work to my facebook
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or you can leave a comment if you have any questions
please go to my channel "Lisa's Kitchen" for more videos
See you next time