Chinese Pineapple Buns 菠蘿包
Hi there, you lovely people! :)
Another recipe for you to try - again, another Hong Kong bakery staple, the delicious and fluffy Pineapple Bun or 菠蘿包.
Ingredients are:
TANGZHONG (to add to main dough)
24g bread flour
60ml milk
60ml water
(Tangzhong can be made 1-2 days beforehand and refrigerated; simply bring to room temperature before use)
DOUGH
325g bread flour
30g sugar
3g salt
1 medium egg
120m milk (room temperature)
55g unsalted butter diced and warmed slightly
Tangzhong (from earlier)
7g instant yeast
CRUSTY COOKIE TOPPING
160g bread flour
30g dried milk powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
150g caster sugar (superfine sugar)
40g unsalted butter
2 tablespoons milk
1 medium egg yolk
Small drop of vanilla essence
1 medium egg yolk to brush tops of buns
Bake at 180°C for 15 minutes or until crust is slightly browned (adjust according to your oven)
I'm using the Morphy Richards Fast Bake bread maker in this recipe but you can use any bread machine to make lighter work of mixing, kneading and proving the dough all in one. The Fast Bake does it all within 1 hour 30 minutes (or there abouts depending on the make and model of machine you're using) and you don't need to lift a finger after the ingredients have gone in up until it's time to shape the dough into buns.
You could alternatively not use a bread maker at all and tip the ingredients into a stand mixer. After the dough has been formed, you would have to just prove the dough yourself separately in a warm place until doubled in size. Depending on room temperature and humidity, this could take anywhere between 30 minutes to 2 hours.
You can also use this recipe if you prefer to form and knead the dough by hand. Knead until the dough is of the consistency where you poke a finger into it and the hole stays there.
Hope you enjoy this video. Please subscribe for more future videos!
Kiji :)
Music credit:
Better Day Instrumental, composed by Bumsool Kang
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