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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 50g bread flour and 250g water in a pot, turn on low heat and stir slowly until cooked into a thick paste like baby food at around 85 degrees, then turn off heat.
local_fire_departmentLow heatWatch out
Must keep stirring constantly while cooking Tangzhong, otherwise it will easily stick to the bottom and burn.
Wrap the Tangzhong tightly with plastic wrap adhering to the surface to prevent surface from drying out, cool down for further use (only need 120g Tangzhong).
Watch out
Plastic wrap must adhere completely to the Tangzhong surface, otherwise air drying will form a skin and affect texture.
Softened 60g butter to room temperature, mix with 60g sugar, then add sifted 120g cake flour, 1g baking soda, 3g baking powder and 10g custard powder, mix well by hand into sandy texture.
Watch out
Butter must be thoroughly softened to room temperature, otherwise it cannot mix evenly with sugar.
Add 30g egg liquid in 2-3 batches into the mixture, knead by hand into a dough, wrap with plastic wrap and chill in fridge for 1-2 hours for later use.
Watch out
Egg liquid must be added gradually in 2-3 times, pouring it all at once will make the dough too wet and hard to form.
Put 60g sugar, 6g yeast, 4g salt into 350g bread flour and mix well, remember to keep salt and yeast separated to avoid contact.
Watch out
Salt and yeast must never directly touch, salt will kill the yeast and cause the dough to fail to rise.
Add 56g egg liquid, 120g Tangzhong and 125ml milk, mix well into a rough dough.
Add 30g butter after the dough forms, knead until smooth and elastic.
Watch out
Butter must be added after the dough initially forms, adding it too early will coat the gluten and prevent elasticity development.
Round the smooth dough into a ball, cover with plastic wrap and conduct the first fermentation for 45 minutes.
Watch out
Must place in a warm and draft-free spot during fermentation, otherwise it will affect the rising speed.
Take out the dough doubled in size onto the work surface, divide into desired portions, round them up and cover with a damp cloth to rest and relax for 15 minutes.
Watch out
Must cover the dough with a damp cloth or plastic wrap, otherwise surface drying will cause cracking during shaping.
After resting, gently pat the dough to release air, round it up again to complete final shaping, and arrange on a baking sheet for second fermentation.
Take out the chilled pineapple crust dough and cut into desired portions, brush egg wash on the second-proofed dough surface, flatten the pineapple crust between two sheets of plastic wrap, place it on the dough, and finally brush another layer of egg wash on the crust surface.
Watch out
Pineapple crust must be flattened between plastic wraps, otherwise it is extremely sticky and impossible to pick up intact.
Must wear thick insulated gloves when taking the baking tray out of the high temperature oven to avoid severe burns.
Put into an oven preheated to 180 degrees and bake for 13 minutes, take out when done.
local_fire_department180 degreesWatch out
Oven must be thoroughly preheated to 180 degrees beforehand, insufficient temperature will prevent the pineapple crust from cracking and crisping normally.
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