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Pineapple Bun 
Pineapple Buns 2
Print Recipe
5 from 8 votes

Pineapple Bun 

Pineapple Bun is a kind of sweet bread from Hong Kong. Its surface is golden yellow and has a bumpy appearance. Because it looks like a pineapple and gets its name. 
Prep Time2 hrs
Cook Time18 mins
Total Time2 hrs 18 mins
Course: Dessert, Snack
Cuisine: Chinese
Keyword: Pineapple Bun 
Servings: 5
Calories: 336kcal


  • 350g High-gluten flour
  • 15g fine sugar
  • 210g water
  • 9g yeast

For dough:

  • 150g High-gluten flour
  • 6.5g salt
  • 55g sugar
  • 15g milk powder
  • 6g yeast
  • 50g whole egg liquid
  • 88g milk
  • 35g butter

For pineapple bun skin

  • 90g butter
  • 75g sugar powder
  • 40g whole egg liquid The eggs must be whipped enough so that the egg whites and yolks are completely blended.
  • 18g milk powder
  • 170-180g low-gluten flour



  • Mix the 90g softens butter and 75g sugar powder in a bowl. Slowly add the egg liquid while stirring.
  • Add the 170g Low-gluten flour and 18g milk powder in the bowl and mix well. Put the dough in a fresh-keeping bag and store it in a refrigerator.


  • Add 9g yeast and 210g water in a bowl. Add 350g High-gluten flour and 15g fine sugar in the bowl and mix well. Then, put it in the refrigerator and fermented it until the dough expands to the center of the highest point and falls slightly, and the interior is honeycombed.
  • Add the dough, 150g High-gluten flour, 6.5g salt, 55g sugar, 15g milk powder, 6g yeast, 50g whole egg liquid and 88g milk in a blender. Stir it under high speed until the dough becomes smooth.
  • Add 35g soften butter into the dough and continue to stir it under middle speed until the butter mixes well with the dough. Turn the speed level up and stir the dough under high speed until you can pull the dough out of the transparent film. Transfer the dough on a workbench and roll it.
  • The dough was placed in a container and wrapped in plastic wrap and allowed to continue to ferment for half an hour in an environment of 25-28 degrees.


  • Divide the dough into 14-16 equal-sized pieces. Roll the small doughs round. Cover the plastic wrap and wait for about 15 minutes.
  • Transfer the pineapple skin dough on the workbench and divided it into about 20 grams/piece. Flatten the small doughs and round them again.
  • Flatten the pineapple skin doughs and cover them on small doughs. (it can cover 2/3 small dough)
  • It is fermented to twice as large in an environment with a temperature of about 33 degrees and a humidity of 75%. Brush the whole egg liquid on the dough surface.
  • Preheat your oven to 180°C /350°Bake the buns for 15-18 minutes. Serve.