ASIAN SWEET BUNS RECIPES

Steps:

• Knead the dough to the expansion stage, and ferment at about 28 degrees for about an hour; ferment to 5 times as large, poke a hole with your fingers in flour, and the hole will not shrink; vent, divide into 4 parts, roll round, and ferment for 15 minutes in the middle ; The pineapple skin can be prepared during the middle fermentation. Beat the softened butter with a whisk until it turns white, pour in powdered sugar, salt, and milk powder and mix well; add the egg liquid in three times. (Each time, fully mix the egg liquid and the butter before adding the next step, so as not to separate the oil and water and affect the crispness of the pineapple skin); stir until the butter and the egg liquid are completely integrated
• Pour in low-gluten flour and mix gently (do not use a whisk, just use a spoon to gently cut and mix. Do not use the kneading method to mix, so that the flour will become gluten and affect the crispness); mix until smooth Just stick to your hand, apply thin flour on the table, roll the pineapple skin into strips, and cut into 4 portions; pick up a piece of pineapple skin in your left hand and a piece of dough in your right hand; press the dough on the pineapple skin. 11. Squeeze the pineapple skin with a little force; use the right hand to knead the dough from the outside to the inside, and let the pineapple skin slowly "climb" onto the dough
• Continue to knead the dough from the outside to the inside, and see that the pineapple skin has been slowly wrapped on the dough; continue, don't stop. Until the pineapple skin wraps more than 3/4 of the dough; the mouth is down and the pineapple skin is wrapped; lightly brush the surface of the pineapple skin with egg liquid; use a knife to lightly mark the pineapple skin with a lattice pattern; after marking the pattern , You can proceed to the final fermentation. Ferment to about 2.5 times the size, put it in the preheated oven, and bake at 180 degrees for about 15 minutes

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.