Pineapple BunsMakes 12 buns, each about 62 grams
Ingredients of bread:
- 350 gm bread flour
- 70 gm caster sugar
- 4 gm salt
- 56 gm whisked egg
- 10 gm milk powder
- 6 gm instant dry yeast
- 120 gm tangzhong (See making tangzhong file)
- 125 ml milk
- 30 gm butter, softened at room temperature
Ingredients of topping (makes 12, each about 20grams)
- 125 gm cake flour
- 55 gm caster sugar
- 40 gm butter, softened at room temperature
- 7 gm milk power
- 1 egg yolk
- 1 Tbsp evaporated milk
- 1 tsp condensed milk
- a bit less than 1/4 tsp edible ammonia powder, available at Asian stores
- 1/4 tsp baking powder
To make buns:
- Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it’s doubled in size, about 40 minutes.
- Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
- Meanwhile, make the topping, refer to the directions below.
- Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
- Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.
To make topping:
- Cream softened butter with an electric mixer over medium speed until smooth. Add sugar and continue to beat until fluffy.
- Add milk powder, egg yolk, evaporated milk, condensed milk, baking powder, combine well. Sift in flour and ammonia powder and incorporate well. The mixture is quite moist and sticky. Use a piece of film wrap to roll into a log. Chill for 30 to 40 minutes. When it becomes harder, it’s ready to use and shape it.
Note:
- As for the amount of ammonia powder, don’t go over 1/4 teaspoon of it when using 125 grams of cake flour to make the topping. If you use less or more flour, please adjust the amount of ammonia powder accordingly.
– See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.JBajl1JB.dpuf