Hi all,
i have posted a recipe up here last week, but unfortunately, my post
doesn't show up. Now, i'm trying again, coz i want to share this GREAT
traditional recipe with everyone! if u're bored with plain dinner rolls
or sweet buns, u gotta try this "pineapple" buns, actually a variation
to your sweet bun recipe!
Hong Kong "Pineapple" sweet buns
*********************************
"Pineapple" buns, a Chinesenized verison of western dinner rolls, is a
famous speciality in bakeries in Hong Kong. They're actually sweet
breads with exotic fillings or variations.
Here's a recipe for "pineapple" buns. It's so-called not because it's
made from pineapple, instead they LOOK LIKE the surface of pineapple!
NOTE: you can use your own sweet breads recipe which makes 12 buns [i
have just posted my own recipe as follows just in case]. After 2 rises
and punch downs, shape them into round buns of 2 oz each.
ENJOY,
carol
----------------
Sweet bread
***********
---Sponge:---
70 g bread flour
40 g water
1/2 tsp active dry yeast
make a sponge by mixing the ingredients and let stand, covered for 4-15
hours.
---Dough:---
Fermented Sponge
7 oz flour (reserve 1 oz for kneading)
1/2 tsp active dry yeast
2 tbsp sugar
1 egg, lightly beaten (reserve 1 tbsp for egg wash)
2 tbsp milk (or 1/2 tbsp milk powder + 2 tbsp water)
2 tbsp water
1 oz butter, softened
1. In a large bowl, dissolve sugar, yeast in milk and water. Mix in
sponge, egg and flour.
2. Turn onto a large work surface, smear dough on softened butter,
knead in more flour (about 1 oz) if neccessary if too sticky. knead for
a few times until butter is evenly incorporated. Cover with a clean wet
towel, let stand on work surface for 20 mins.
3. Knead for further 5-10 mins until dough is smooth and elastic (but
not sticky).
4. let 1st rise in a covered bowl over warm water, about 1 1/2 hour.
Punch down.
5. let 2nd rise covered over warm water again, until doubled or
tripled, about 1-2 hours. Punch down, rest for 5 mins.
6. Shape 2 oz each, put seams down on lightly greased pan. Let rise
covered in a warm place until doubled. Put on prepared "pineapple
cover" [as follows] and then egg wash.
Recipe for "pineapple" topping:
********************************
PINEAPPLE TOPPING use ¾ - 1 oz per 1 - 1 1/2 oz bun
(can be kept for long time in refrigerator/freezer)
3 oz sugar
2 oz butter
1 pc egg yolk
1/2 tsp soda
2 tbsp milk
5 oz flour
2 tsp baking powder
1. beat butter and sugar until creamy and fluffly.
2. add in egg yolk, soda, milk, mix well.
3. sift flour and baking powder, add to butter, and mix with slow speed
or by hand until smooth and not sticky. Beware not to form gluten.
4. Chill, wrapped in pastic film, in refrigerator for use [about 1
hour].
5. take out and knead as little as possible, if too dry, put in some
oil, if too runny, put in some flour.
6. take 1 oz of topping and roll out but don't roll too big, or too
thin, [about 3mm] slightly smaller than the bun top.
7. brush the bun with egg/water and put the topping on rised bun right
before baking, score with knife LIGHTLY to make checked pineapple
surface effect, brush on egg wash and bake at 180*C [375*F] for 10-15
mins on middle rack.
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