菠蘿麵包Pineapple Buns
Bōluó miànbāo
Hong Kong bakery buns with a roux-softened milk dough, a crackly sugar-butter topping and a custard center. Made more than once; the notes are from those bakes.
- Time
- 1 h 15 hands-on, 5 h total
- Makes
- buns
- Chapter
- 烘焙 Bakery
- Source
- Adapted from mimi 大頭 kitchen (YouTube)
配料 Ingredients
Bread dough
Pineapple topping
Custard filling
Finish
做法 Method
Bread dough
Whisk 125 ml water and 25 g bread flour over low heat until thick. Take off the heat and set aside.
Mix 275 g bread flour, ½ tsp salt, the roux, 72 ml whole milk, ½ beaten egg, 1½ tsp instant yeast and 40 g granulated sugar. Hand-knead until the dough turns sticky.
Fold in 25 g unsalted butter and keep kneading until the dough is sticky again, then smooth. Do not stop early; the butter must be fully worked in.
Rest in an oiled bowl.
Knead out the air bubbles and let it rise again.
Flour the board and dough. Cut into 6 large or 9 smaller pieces and shape into balls.
Cover with plastic wrap and let rise until doubled.
Pineapple topping
While the dough rises, mix ½ beaten egg, 75 g unsalted butter and 50 g powdered sugar in a bowl.
Add 144 g bread flour and ½ tsp baking powder and mix just until a dough forms.
Refrigerate.
Custard filling
Beat 45 g unsalted butter and 26 g powdered sugar with an electric mixer until smooth, then finish with a spatula.
Add 1 beaten egg a little at a time, mixing after each addition.
Mix in 50 g milk powder, then freeze.
Turn the custard onto a board and roll into small balls, one per bun.
Assemble
The dough should have doubled. Press out the air, then wrap each piece around a custard ball and pinch the bottom closed.
Roll the chilled topping into a log and cut one piece per bun. Roll each into a ball and press it flat between two sheets of plastic wrap.
Lay a topping disc over each bun. Flatten the bun slightly first so it rises less into a ball and cracks the topping less.
Bake
Brush the tops with egg wash.
Bake at 375°F (190°C).
笔记 Notes
From cooking it
- Knead the dough properly before the first proof. Mine was not smooth; make sure the butter is room temperature and fully worked in.
- The topping crumbled instead of forming a smooth dough. Follow the steps in order rather than mixing everything at once, and add a little more liquid (egg or melted butter) if needed. It was fine after chilling but still fell apart easily.
- The custard went loose after the egg. Use the mixer for the butter and sugar so there are no lumps, and add the egg slowly; you probably don't need a whole one.
- 15 minutes at 375°F gave lightly toasted tops. Leave them in longer for a deeper golden color.
- Brown eggs are preferred.
- For a flower top, lay the petals down first, then the center, without overlapping the two.
Tips
- For a batch of 2, scale the dough and custard but keep the full topping; it is easier to make in this amount and the extra keeps for next time.
- No fresh milk? About 7 ml milk powder in 22 ml water makes the 24 ml of milk a batch of 2 needs.
