Pineapple buns are traditional pastries found in Hong Kong bakeries. The bun is soft and slightly sweet, with a golden crispy, crumbly crust on top. The ingredients for this pineap...more
STEP 1.1. Take (flour, sugar, milk powder, dry yeast, salt, etc.) that make the bread are first mixed together.
step 2
STEP 2.Then add egg and water, and start the dough.
step 3
STEP 3.2. At first the dough will be very sticky, but as you continue to knead, it will start to take shape.
step 4
STEP 4.3. As you continue to knead the dough, it will become more fortified, but still elastic, then you can add butter.
step 5
STEP 5.4. Add the softened butter to the dough and continue to knead it until the butter is completely blended with the dough.
step 6
STEP 6.5. Sweet bread usually only needs to be kneaded to the proofing stage. If we continue to knead, the dough will be tougher and harder to work with. So only knead until it is elastic and smooth.
step 7
STEP 7.6. The dough is then rolled into a ball.
step 8
STEP 8.The kneaded dough is placed in a large bowl, covered with plastic wrap, and the first proofing is performed.
step 9
STEP 9.7. Place the buns on a baking tray that has a sheet of baking paper on it, and then we will begin the final proofing. after the final proof (the volume becomes 2-2.5 times larger), remove the hotplate and hot water from the oven. Preheat the oven to 170 °c upper and lower heat sources, after preheating, put the pan into the middle and your pineapple buns are done and ready.
Nutrition value
254
calories per serving
12 g Fat7 g Protein29 g Carbs4 g FiberOther
Current Totals
Fat
12g
Protein
7g
Carbs
29g
Fiber
4g
MacroNutrients
Carbs
29g
Protein
7g
Fiber
4g
Fats
Fat
12g
Vitamins & Minerals
Calcium
52mg
Iron
2mg
Vitamin A
6mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
1mg
Vitamin B6
< 1mg
Vitamin B9
36mcg
Vitamin B12
< 1mcg
Vitamin C
4mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
23mg
Manganese
< 1mg
Phosphorus
108mg
Selenium
17mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment