Pineapple Bun

Prepare all ingredients

Mix the bread ingredients into a dough and knead until it reaches the gluten stage

Ferment the dough until it doubles in size. Then divide the dough into 8 portions, deflate, roll them into balls, cover with plastic wrap, and let rest for 20 minutes

While letting the dough rest, prepare the crust. Soften the butter at room temperature, add sugar, and beat until fluffy, white, and smooth

Gradually add the egg liquid several times, mixing until well combined each time

Add the low-gluten flour

Mix into a dough

Divide the crust dough into 8 portions for later use

Flatten one portion of the crust

Wrap it around one ball of dough

Slowly rotate it in your hand, allowing the crust to expand over the surface of the dough ball

Appearance after all are wrapped

Let rise in a warm and humid place for 40 minutes to 1 hour. Brush the top of the pineapple buns with egg liquid

Score a diamond pattern with a blade, or leave plain. Preheat the oven to 180°C and bake for 20 minutes