Friday, September 26, 2008

Recipe: Pineapple Bun - 菠蘿包

Makes 30-35 buns


Sweet Crust -
500g Pastry Flour
100g Sweet Butter - room temperature
125g Lard - room temperature
400g Caster Sugar
8g Baking Soda
8g Baking Powder
50g Evapourated milk
50g Eggs - lightly beaten
1 small pinch Ammonia Bicarbonate -
needed to generate the signature checkered top that resembles the epicarp of a pineapple

Chinese Style Bread Dough -
1000g Bread Flour
240g Caster Sugar
150g Eggs - lightly beaten
80g Butter - room temperature
40g Evapourated Milk
10g Salt
18g Active Dry Yeast
350g Water
50g Lukewarm Water - 37 oC

Egg Wash - 1 egg + equal amount of water


Sweet Crust -
1. Using an electric mixer, slowly incorporate sugar, butter, lard and evapourated milk
2. Mix the baking powder, soda, Ammonia Bicarbonate
and eggs into the butter mixture
3. Gently fold the pastry flour into the butter mixture
4. Allow the mixture to sit in the refrigerator overnight prior use

Bread -
1. Dissolve 1 tsp of sugar and yeast with 50g of water at 37 oC, allow it to stand for 5 minutes
2. Dissolve the remaining sugar in 350g water
3. Add eggs, evapourated milk, yeast mixture, flour and salt and into 2, knead with hand until all ingredients come together to form a rough dough
4. Gradually add butter into the dough, one tbs at a time, knead until incorporated before adding the next tbs of butter
5. When all the butter has been added, continue kneading the dough until it becomes a soft and shiny spherical mass, about 10 minutes
6. Transfer dough into a buttered mixing bowl that is at least double the size of your dough, cover with damp cloth and allow the dough to raise in a warm area for 1 hour or until doubled in size
7. After the first proof, use your fist to punch the dough to release the carbon dioxide produced by the yeast
8. Knead the dough briefly to reform a rough spherical shape. Divide dough into 30-35 pieces
9. On a floured surface, form each of the pieces into balls by pressing the dough with the palm of the hand and roll in a circular motion
10. Transfer dough balls onto baking sheets, allow at least 2" gaps between doughs. Cover with damp cloth and allow the allow the doughs to proof for an hour or until doubled in size

Assembly and Baking -
1. Preheat your oven to 190 oC
2. Remove the sweet crust mixture from the refrigerator and divide the mixture into 30-35 pieces
3. Roll each of the pieces into circular discs
4. After the bread doughs have completed the second proof, press down each dough gently and lightly brush top surfaces with egg wash
5. Cover each dough with a disc of sweet crust. Brush the surface of discs with egg wash and allow them to stand for 5 minutes. Apply the second layer of egg wash
6. Bake at 190 oC for 10 minutes

Bon Appetit!


judyfoodie said...

Nice! I would never have the guts to attempt to make these. Yours turned out very nice :) I think I am going to head down to chinatown and get some for breakfast.

We Are Never Full said...

these look so delicious! I am going to have to keep my eye out for one of these in the future.

Anonymous said...

I just tried this recipe at home. It works out perfectly!! Thanks!!

Millou said...

I want to try out this recipe. But how many eggs is 50g/150g? I'm also not sure how much liter 350g water is. Is it possible to convert these amounts for me?

Anonymous said...

Where did you get Ammonia Bicarbonate?


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