# 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

Source: https://www.youtube.com/watch?v=x6pIbgd-6eg
Recap page: https://rapidrecap.app/video/x6pIbgd-6eg
Generated: 2026-02-10T00:04:27.424+00:00

---
## 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).

![Screenshot at 0:37: The fully kneaded dough is shown being pressed with a finger, demonstrating the smooth, elastic texture achieved before the initial proofing stage.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-00-37.jpg)

**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).

### Dough Preparation

- Mix 2 eggs, 3g yeast, 20g sugar, 120ml milk, 350g flour, 3g salt, 20g oil
- Knead until smooth
- Initial rest (0:06-0:40)

### Fermentation Process

- Cold ferment in the refrigerator for 17 hours
- Final proof at room temperature for 30 minutes (2:03-2:08)

### Pineapple Filling

- Chop pineapple and process into pulp (1:22-1:34)
- Cook pulp with 60g rock sugar on low heat for 5 minutes until dry (1:45-1:51)

### Shaping and Second Proof

- Degas dough, roll into a log, divide into 9 pieces (2:16-2:29)
- Shape each piece, fill with pineapple jam, and seal (3:03-3:12)
- Place in oiled bowl, cover, and proof until doubled (3:22-3:26)

### Baking and Finishing

- Brush with egg wash and sprinkle sesame seeds (3:38-3:46)
- Steam starting with cold water, then high heat for 45 min after boiling, rest 5 min with heat off (3:53-4:02)

### Final Result

- Extremely soft, stretchable bread with rich pineapple flavor, comparable to commercial bread (4:17-4:45)

![Screenshot at 0:00: Initial ingredients displayed: one whole pineapple and three eggs in a woven basket.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-00-00.jpg)
![Screenshot at 0:06: Mixing initial wet ingredients: two eggs cracked into a blue and white patterned bowl, followed by yeast, sugar, and milk.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-00-06.jpg)
![Screenshot at 0:20: Adding 350g of high-gluten flour to the wet mixture, mixing until a shaggy dough forms.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-00-20.jpg)
![Screenshot at 0:50: The technique for preparing the pineapple by slicing off the ends and then cutting the rind off in strips.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-00-50.jpg)
![Screenshot at 1:38: The pineapple pulp being cooked in a wok with 60g of rock sugar added to reduce moisture.](https://ss.rapidrecap.app/screens/x6pIbgd-6eg/00-01-38.jpg)