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| Pineapple Bun. |
Bread Ingredients:
1/2 teaspoon salt
180 mL milk
1 1/2 teaspoons dry yeast
1/4 cup sugar
1/4 stick of unsalted butter
1 large egg
Topping Ingredients:
1 1/4 cup flour
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| Pineapple bun w. butter (菠蘿油) |
1/2 stick of butter (room temperature)
2 eggs
2 tablespoon milk
1/2 tablespoon of baking soda
2 teaspoon baking powder
Final Touch to Topping Ingredients
1 small egg
INSTRUCTIONS:
BUNS
1. In a medium bowl, combine the dry ingredients of flour and salt. 2. In a small cup, combine yeast, sugar, butter and salt with the milk and heat in microwave until warm (approx. 25 seconds).
3. Add the wet ingredients to the dry ingredients.
4. Knead all the ingredients together. Add the egg.
5. Continue kneading the dough until it is elastic-like and no longer sticky.
6. Once the dough is no longer sticky, place it back in the bowl and set aside with a damp towel over top for at least 30 minutes for the yeast to grow. The dough should be twice the size when done.
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CRUST
7. In a small mixing bowl, beat the butter with a hand mixer until smooth and fluffy.
8. Add in sugar slowly and continue to beat the mixture with hand mixer.
9. Add in eggs, milk, baking soda and baking powder. Mix until thoroughly mixed into the mixture.
10. Add flour and mix thoroughly with mixer.
11. Place the entire mixture in fridge for at least 30 minutes for the butter to solidify. If the mixture is not in a non-sticky solid state, leave in fridge for longer or add a bit of flour and knead it until it is no longer sticky.
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PINEAPPLE BUN ASSEMBLY
12. On a clean flat surface, knead the bun dough to rid of all the air. 13. Divide the bun dough into 12 equal portions and let rest for 10 minutes.
14. Remove the crust mixture from the fridge and divide it into 12 equal portions (same as the number of buns you want to create). The following is easier than it sounds. But let's prepare the oven.
15. Preheat oven to 375*F.
16. Cut two square pieces of parchment paper. Take one of the portions of the crust mixture, roll it into a ball and place on one of the squares of parchment paper. Now, place the other square of parchment paper on top of the ball and crush with your hand until it is flat but not too flat. Remove the top piece of parchment paper so one side of the dough is exposed, wet your finger and gently wipe the exposed surface and place on top of one of the buns. The water helps hold/stick the crust to the bun. Gently press the crust into the sides of the bun and then remove the parchment paper. 16. Using a thin sharp knife, slice some lines on the surface like steak grill marks.
17. Crack open the final egg, beat it gently and brush some of this egg on to the tops of the crust.
18. Bake in oven for 15-20 minutes. *If the crust isn't quite brown yet at the 10 minute mark, remove the tray and brush some more egg liquid on the crust and place back in the oven
19. Remove and let cool for 10 minutes.
Servings: 12 medium sized buns
Best Served: With a large square slice of butter in between the pineapple bun (a.k.a. 菠蘿油)
❤ ❤ Made with ingredients found in Tamarindo, Costa Rica ❤ ❤
*Bread Flour - Add 1.5 teaspoons baking powder + 1/4 teaspoon salt to every cup of all purpose flour to increase gluten content for rising.
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