The meringue is the soul of pineapple buns. The common pineapple buns on the market are divided into three major factions. The meringue of Hong Kong-style pineapple buns is crispy and soft, and the meringue of Japanese-style pineapple buns (melon buns) is baked with thick sweet biscuit dough. The table-top pineapple bun combines the characteristics of both Hong Kong style and Japanese style.In addition to being delicious, another major feature of pineapple buns is that they are friendly to novices. As long as you follow the steps below, you can reproduce this authentic tea restaurant delicacy in your own kitchen.

Ingredients:

🍞Main Dough

High-gluten/medium-gluten flour: 250g

White sugar: 28g

Salt: 3g

High sugar tolerance yeast: 2.5g

Whole egg liquid: 25g

Water: 110g

Milk: 45g

Butter: 18g

🍞The meringue part:

Butter: 45g

White sugar: 38g

Whole egg liquid: 20g

Low-gluten flour: 85g

Egg yolk for brushing pastry: 1

First make the puff pastry. Add granulated sugar to the softened butter, stir well with a spatula, add beaten egg liquid, sift in low-gluten flour, stir or fold by hand to mix well.

Wrap in plastic wrap and refrigerate for later use.

Except for the butter, mix the other ingredients of the main dough, pour it into the mixing bowl of the chef's machine, add the yeast that has been dissolved in warm water, and knead it into a dough without dry powder. (It is recommended to reserve about 10g of water, adjust according to the actual situation of the dough)

Turn to gear 4-5 and knead until a smooth and fine dough is formed, add softened butter and continue to knead until a transparent film can be pulled out.

Take out the dough and roll into a ball. Put it into a container and cover it, and carry out basic fermentation at a room temperature of 24-28 degrees Celsius. The dough has doubled in size, and the finger dipped in the flour lightly pokes without rebounding or shrinking, and the fermentation is complete.

Take out the fermented dough, press and knead to exhaust air, divide it into 6 small doughs of about 40g, roll them into balls, cover with plastic wrap and proof for 15 minutes.

Remove puff pastry dough from refrigerator and divide into 9 equal pieces. Use a rolling pin or the palm of your hand to gently roll the puff pastry dough into a skin of uniform thickness, cover the bread body, and push the dough in until the puff pastry covers about 3/4 of the dough.

Make the bread one by one, and ferment for the second time to 1.5 times in size at about 33 degrees Celsius and a humidity of about 75% (press the surface with your fingers to slowly rebound), and brush the surface of the puff pastry with egg wash.

Preheat the oven to 180 degrees Celsius and bake for about 15 minutes.

Take a bite, the meringue is crispy and soft, the bread is soft and delicate, and the milk is rich, you can't stop.

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