I made pineapple buns with crispy crust today. They smelled so good while baking! I tried one after they were done, and it was crispy on the outside and soft on the inside—delicious!
Materials
You can't buy this anymore! Extra-thick, flaky, cracked pineapple bun recipe – so crumbly it'll melt in your mouth!
Prepare the dough ingredients in advance.
Except for the butter, put all the dough ingredients into the stand mixer.
First, stir slowly, then knead at medium to high speed until a rough membrane forms, then proceed to the extended stage.
Add the butter and continue kneading until a smooth, translucent membrane forms.
Roll the dough into balls, wrap them in plastic wrap, and let them ferment at room temperature until they increase in size by 1.5 times.
Prepare the puff pastry ingredients in advance.
Mix butter and powdered sugar until smooth.
Add the egg mixture in batches, stirring until fully incorporated.
Add high-gluten flour and milk powder, and mix into a dough.
If you poke a small hole in the dough and it doesn't shrink back, it means the fermentation is complete.
Divide the dough into 8 equal portions, roll them into balls, and let them rest for 10 minutes.
Divide the puff pastry into 8 equal portions and roll them into balls.
Take a piece of puff pastry, flatten it into a thin sheet in your palm, and wrap it around the dough, pressing it firmly against the dough.
After making them one by one, arrange them on a baking tray.
Place in the oven, select the proofing mode, set the temperature to 38 degrees Celsius, and proof for 30 minutes.
Brush the surface of the fermented dough with egg wash.
Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit), then bake for 20 minutes.
Remove from the oven and let cool before enjoying.
