HONG KONG PINEAPPLE BUN RECIPE 港式菠蘿包

• порції: Yield: 8-10 buns
• активний час: 180

Інгредієнти

MILK BREAD DOUGH

310g / 2.4c bread flour

95g / .35c chilled water roux (TangZhong) from below recipe

1 large egg, about 60g

5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. warm milk or water

70ml/0.3c milk/heavy cream

50g / 0.4c sugar

3g salt

30g / 2tbsp butter, softened in room temperature

1tsp vanilla extract

WATER ROUX (TANGZHONG) FOR BREAD DOUGH

20g / 2.8tbsp flour

80ml/0.33c milk

PINEAPPLE CRUST

110g Cake flour

1 egg yolk

50g butter, soften in room temperature

45g sugar

2g salt

10g baker’s dry milk (optional)

10g milk

1/4tsp Baking powder

1/3tsp ammonium bicarbonate*

EGG WASH

1 egg yolk and ½ egg white, beaten

Напрямки

To make the bread dough and water roux, please follow my Soft Asian Milk Bread recipe. The water roux can be made ahead of the time and left in the fridge. The dough takes roughly 1-1.5 hours to prepare and finish the first rise (up to step 7).

Once the dough is ready, divide the dough into 10 portions for regular size buns or 8 portions for extra-large buns.

Use your palm and roll each portion of the dough into a ball. Place the dough balls on lined baking sheet. Let the dough sit for 15 minutes.

In the meantime, divide the chilled pineapple crust dough (see instructions below) into 8 or 10 pieces.

Roll each piece of crust dough into a ball.

Place a crust dough ball in between two pieces of plastic wrap. Flatten the dough with your palm and then roll out into a 4”-5” wrapper.

Remove the top layer of plastic wrap and place the crust dough wrapper right on top of a bread dough ball to cover most of the bread dough. Repeat until every bread dough is covered.

(optional step) To create a more distinctive checkerboard pineapple pattern, lightly run a knife over the pineapple crust without cutting through.

Pre-heat the over to 380F/193C. Let the dough sit for another 30-45minutes or double in size. Brush the crust and any exposing bread dough with egg wash.

Bake at 380F for 8 minutes. Turn down the heat to 350F/176C and continue to bake for another 10 minutes. Cool on a cooling rack and serve while the crust is still crunchy!

PINEAPPLE CRUST DOUGH INSTRUCTIONS

In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth.

Slowly add milk while mixing with a hand mixer/whisk.

Continue to mix until milk is fully incorporated and the mixture is fluffy.

Combine the cake flour, dry milk, baking powder, and ammonia bicarbonate in a separate bowl. Sift all the dry ingredients and transfer to wet mixture.

Mix the dry ingredients with the wet mixture until fully incorporated. The final mixture is of cookie dough consistency.

Transfer the pineapple crust dough onto a plastic wrap. Wrap the dough and shape it into a log. Chill in a fridge for at least 1 hour and only take out when ready to use. You can make this pineapple dough 1 day in advance.