面粉别蒸馒头了，加一个菠萝，不烤不油炸，柔软拉丝，孩子抢着吃

Quick Overview

The video demonstrates how to make extremely soft, fluffy, and stretchable pineapple-filled steamed buns (baozi) using a slow, cold fermentation method for the dough, resulting in a product comparable to store-bought bread without needing to knead the dough until the windowpane stage.

Key Points: The recipe yields soft, fluffy, and stretchable steamed buns filled with homemade pineapple jam. The dough preparation involves mixing ingredients (eggs, yeast, sugar, milk, flour, salt, oil) and kneading until a smooth dough forms (0:37-0:40). The dough undergoes a long, cold fermentation: 17 hours in the refrigerator, followed by 30 minutes at room temperature (2:03-2:08). The pineapple filling is made by chopping pineapple, processing it into a pulp (1:22-1:34), cooking it with 60g of rock sugar or white sugar over low heat for about five minutes until dry (1:45-1:51), and then setting it aside. After fermentation, the dough is divided into 9 equal portions (2:26-2:29), shaped into balls (2:32-2:37), flattened into wrappers, filled with the pineapple jam (3:03-3:08), and sealed tightly. The formed buns are placed in an oiled bowl, covered, and proofed a second time until doubled in size (3:22-3:26), then brushed with egg yolk and sprinkled with sesame seeds (3:38-3:46). The buns are steamed in a covered pot with cold water, steamed on high heat for 45 minutes after the water boils, and rested for five minutes after turning off the heat (3:53-4:02).

Context: This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), details the process of making sweet buns using pineapple jam as the filling, contrasting traditional dough making with a time-saving cold fermentation method. The video emphasizes achieving a superior texture—extremely soft and stretchable dough—by utilizing long, slow fermentation, which eliminates the need for intense kneading.

Detailed Analysis

The video guides the viewer through making soft, pull-apart pineapple buns. First, the dough is mixed using 2 eggs, 3g yeast, 20g sugar, 120ml milk, 350g high-gluten flour, 3g salt, and 20g cooking oil, mixed until shaggy, then kneaded until smooth (0:06-0:40). The dough is then cold-fermented in the refrigerator for 17 hours, followed by 30 minutes at room temperature (2:03-2:08). Simultaneously, the pineapple filling is prepared by cutting one pineapple, crushing the pieces in a food processor (1:25-1:34), and cooking the pulp with 60g of rock sugar (or white sugar) over low heat for about five minutes until the moisture evaporates (1:38-1:51). After fermentation, the dough is degassed, shaped into a log (2:21-2:24), divided into 9 equal portions (2:26-2:29), rounded (2:32-2:37), flattened, filled with the pineapple jam, and sealed (3:03-3:12). These 9 buns are placed in an oiled bowl, covered, and proofed again until doubled (3:22-3:26). Finally, the risen buns are brushed with egg yolk, sprinkled with black and white sesame seeds (3:38-3:46), and steamed starting with cold water, then steaming on high heat for 45 minutes after the water boils, followed by a 5-minute rest with the heat off (3:53-4:02). The final product is praised for being extremely soft, stretchable, and having a rich pineapple flavor, comparable to store-bought bread (4:17-4:45).