The dough is the leftover dough from the last time I made cocktail buns.
You can watch the previous video:
   • 【港式鷄尾包】港式麵包師傅教你在家做正宗鷄尾包│Hong Kong Sty...  

Pineapple peel material:
Sugar 100G
Butter 30G
Lard 50G
Egg 10G
Evaporated milk 15G
Edible smelly powder 1G
Soda powder 1G
Milk powder 6G
Low flour 150G



Tips
1. If you don’t like lard, you can use butter instead, but the finished product will be less loose.
2. Stinky powder can make the pineapple buns crispy and cause random cracks. If not added, the taste and appearance will be affected.
3.1/3 teaspoon is 1 gram
4. Leftover pineapple skin can be stored in the freezer and thawed in the refrigerator the day before use.
5. Wait 15 minutes for the moisture to dissipate from the pineapple skin before sweeping the egg liquid into it.
6. Apply two thin layers of egg liquid to make the color more uniform and beautiful. After the first layer of egg liquid is dry, apply the second layer of egg liquid.

Wind stove:
Bake at 170 degrees for 10 minutes
Adjust the furnace before and after the 7th minute

Open hearth:
Bake at 170 degrees Celsius and 160 degrees Celsius for 10 minutes
Adjust the furnace once before and after the 7th minute

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Subtitles in other languages ​​are translated using GOOGLE :D
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