Pineapple soft buns containing pineapple

There is no wife in the wife cake, but this pineapple bun does have pineapple! It is the sincerity of the bread industry, and it uses real ingredients to make people shine. The filling is made of fresh pineapple, and the rich fruity aroma is hidden in the soft bread; freshly squeezed pineapple juice is added when kneading the dough, and when it is baked, the whole house is filled with the charming aroma of pineapple and wheat. Follow these steps, the crust is crispy and the inside is soft. Take a bite, and the pineapple aroma mixed with the fibrous filling explodes in your mouth, which is directly fragrant! The sincerity and deliciousness of home-made handmade products are several blocks away from those bought outside. It is so enjoyable to eat~

Ingredients

Steps

pineapple juice,
Add sugar to pineapple juice and cook slowly over low heat until it thickens. High temperature can destroy the "bromelain" in pineapple, reduce irritation to the mouth and stomach, and make it safer to use. If you are afraid of acid, you can add 10 grams of sugar (or sugar substitute) when cooking pineapple juice, which will be more soluble after it is melted.
Put all the ingredients except butter, salt and pineapple filling into a bowl and knead until it becomes 80% filmy.
add salt and melt butter, then knead! The goal is to create a "glove film" and the dough should be able to be pulled into a thin, transparent film.
continue to quickly reach the glove membrane
28℃ environment + moisturizing (cover with a wet towel/put in a sealed box), wait for the dough to expand to twice its size.
Divide the risen dough into 70g pieces, roll them into balls, cover with plastic wrap and relax for 15 minutes (to allow the gluten to rest and facilitate subsequent operations).
Stuffing and shaping: Take the dough and wrap the pineapple filling like making dumplings, with the seam facing down, and shape into small round balls.
30 - 35℃ environment + a bowl of water to keep it moist, wait for the dough to rise to twice its size and become fluffy.
Mix all the pastry ingredients evenly (when I took the dim sum chef exam, I was tested on pineapple buns! This is my second time making it because I was discouraged by the additives, but I wanted to make a crumbly pastry. It took me a long time to come up with this recipe. Attached are 2 pictures of my work for your reference)
Cover with puff pastry: Roll 20g puff pastry into small balls, flatten and place on the dough, be gentle.
Egg yolk liquid decoration: brush a layer of egg yolk liquid, golden and super appetizing
Use a bamboo stick to lightly score diamond-shaped grids (authentic Hong Kong-style pineapple buns don’t actually have scoring, it depends on your personal preference)
Bake in the bottom layer of the oven at 165°C for 18 minutes. After coloring, remember to cover with tin foil to prevent the surface from being burnt.