The Pineapple Bun with Chestnut Cream questions the mathematical principle of one plus one....

Does one plus one always add up to two? To most of us, we would not have the slightest doubt in answering yes, but in the minds of certain brilliant mathematicians, we can see the dawn to a hefty debate, and the same could be said in the world of gastronomy. Two perfectly lovable ingredients with their own individuality could cause a cosmic collusion when brought together, leaving a dark void on your sensory palate....I was fully aware of such consequence as I took a bite of my Japanese curry panini, drizzled with a sweet balsamic dressing....

Though the contrary can be said when this Chinese bread is under the spotlight. These two sinful treats are destined to meet, and unify into one bite-ful of love....the crusty sweetness Pineapple Bun filled with Chestnut Cream!


For those who have never savoured a Pineapple Bun, it is a signature icon that represents Hong Kong, both its history and character. It is believed that with the lack of resources during post-war periods, and the preference of locals for sweets, left over breads were topped with a pastry made of a dough similar to that used to make Chinese sugar cookies, which consists of sugar, eggs, flour and lard. The crusty sweetness complements the embraced bread that is soft and slightly sweetened. Lard is the key for the dimensions of texture; the sweet crust should be slightly crispy and flaky on the exterior, yet moist and tender at where it meets the bread component.


As if this soft pillow is not sinful enough on its own, the creamy yet aromatic chestnut filling heightens the body and the textural complexity of this bread. Although most Chinese bakery uses boiled chestnuts for their puree, as you take the initial bite, the nuttiness from the chestnut puree begins to invade your tongue, follows by the mesmerising aroma as it slides down your throat. It makes me wonder how much more intoxicating when this chestnut filling is made with the Sweet Roasted Chestnut!

For those who might be interested in making this lovable treat, please check out my recipe for the Pineapple Bun:

http://lafleuraucacao.blogspot.com/2008/09/recipe-pineapple-bun.html

The Marrons Glacés cream recipe, please check out the following page:

http://lafleuraucacao.blogspot.com/2009/11/recipe-tiramisu-aux-marrons-glaces.html

Let's get baking =)

Recipe: Pineapple Bun - 菠蘿包

Makes 30-35 buns


Ingredients:

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


Instructions:

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!