Hong Kong pineapple bun
Souped Up Recipes · ♥ 869 likes · 22K views · 9 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Combine bread flour, sugar, yeast, milk powder, egg and salt and mix one minute on low with the paddle.
Mixing the bun dough
- 10 oz bread flour
- 1½ oz sugar
- ½ tbsp yeast
- 1 tbsp milk powder
- 1 whole egg
- 0.375 tsp salt
- 4½ oz milk
Pour the slightly warm milk down the side of the bowl and run on low a few minutes.
- 1 oz butter
Scrape the dough off the paddle, add the room temperature butter, switch to the hook and run about 10 minutes on medium, scraping the bowl down as needed.
The dough is ready when it does not stick to the hands and pulls out very stretchy. By hand this takes 13 to 15 minutes.
Round the dough, cover with a damp towel and prove 50 minutes at 85 degrees Fahrenheit.
The dough is proved when a floured finger poked into it leaves a hole that does not bounce back.
Push out most of the air, fold the dough back together, divide into 8 even pieces and roll each into a bun.
- 2.2 oz butter
- 1.8 oz sugar powder
For the pineapple skin, beat butter and sugar powder together, under 2 minutes.
- 1 oz egg
- 4.3 oz cake flour
- 1½ tbsp milk powder
- 3.8 tsp salt
Mix in the egg, then sift in the cake flour, milk powder and salt and mix roughly for 2 to 3 minutes. Over-mixing makes the mixture fluid and hard to handle.
Shape the skin mixture into a square, divide into 8, and flatten each into a thin round.
To store, space them out, freeze, then bag; they keep a month. Thaw overnight in the fridge under a damp towel and bake the next day.
Freezing buns for later
For the second proof, cover with a light damp towel and rise 40 minutes at 95 degrees Fahrenheit, until half again as big and fluffy to the touch.