Tuesday, January 31, 2023
HomeBakingPineapple Buns - Bake from Scratch

Pineapple Buns – Bake from Scratch





Pineapple buns recipe

No pineapples have been harmed to make these pillowy Pineapple Buns (bolo bao), which acquired their title resulting from their bodily resemblance to the tropical fruit. Candy, golden, and extremely addictive, these tender buns have a Milk Roux base and crispy cookie-like cowl. Make sure to make the Milk Roux and the topping earlier than beginning on the buns.

Pineapple Buns

  • ⅔ cup (160 grams) heat complete milk (100°F/38°C to 110°F/43°C)
  • 5½ tablespoons (66 grams) granulated sugar, divided
  • 2¼ teaspoons (7 grams) lively dry yeast
  • Milk Roux (recipe follows), room temperature
  • 3 cups (381 grams) bread flour
  • ¼ cup (57 grams) unsalted butter, melted and cooled for 10 minutes
  • 2 giant eggs (100 grams), divided
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (4 grams) vanilla extract
  • Pineapple Buns Topping (recipe follows)
  • 1 tablespoon (15 grams) complete milk, room temperature
  1. Within the bowl of a stand mixer fitted with the paddle attachment, whisk collectively heat milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand till combination is foamy, about 10 minutes.
  2. Add Milk Roux, flour, melted butter, 1 egg (50 grams), salt, vanilla, and remaining 4½ tablespoons (54 grams) sugar to yeast combination; beat at low pace simply till mixed, stopping to scrape sides of bowl. Swap to the dough hook attachment; beat at low pace for 3 minutes. Enhance mixer pace to medium-low, and beat till a gentle, clean dough types, 6 to eight minutes, stopping to scrape sides of bowl. (Dough ought to cross the windowpane check; see Word.) Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about 1 hour.
  3. Line 2 baking sheets with parchment paper.
  4. Punch down dough; let stand for five minutes. Divide dough into 10 equal parts (about 77 grams every). Roll every portion right into a ball, and place on ready pans.
  5. Divide Pineapple Buns Topping into 10 parts (about 27 grams every); roll into balls. Place 1 ball between 2 sheets of plastic wrap; roll or pat right into a 4-inch circle. Gently wrap circle over prime of 1 bun, overlaying as a lot dough as doable. Repeat with remaining Pineapple Buns Topping and buns. Utilizing a pointy knife, gently minimize a crosshatch sample into prime of every bun by means of topping. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 40 minutes to 1 hour.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk collectively room temperature milk and remaining 1 egg (50 grams). Totally brush prime of buns with egg wash, being positive to get between rows of topping.
  8. Bake till golden brown and an instant-read thermometer inserted in middle registers at the least 190°F (88°C), about quarter-hour. Let cool on pans for 10 minutes earlier than serving.

Take a look at the dough for correct gluten growth utilizing the windowpane check. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute extra, and check once more.

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Milk Roux

  • ⅓ cup (80 grams) complete milk
  • 2 tablespoons (16 grams) bread flour
  1. In a small saucepan, whisk collectively milk and flour. Prepare dinner over medium-low warmth, whisking always, till thickened, an instant-read thermometer registers 149°F (65°C), and whisk leaves strains on backside of pan. Switch to a small bowl and let cool to room temperature earlier than utilizing.

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Pineapple Buns Topping

  • ¼ cup (57 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 giant egg yolk (19 grams)
  • 1 tablespoon (15 grams) complete milk, room temperature
  • ¼ teaspoon (1 gram) vanilla extract
  • 1 cup (125 grams) unbleached cake flour
  • 2 tablespoons (10 grams) nonfat dry milk powder
  • ½ teaspoon (2.5 grams) baking powder
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and salt on medium pace till creamy, 2 to three minutes, stopping to scrape sides of bowl. Beat in egg yolk, milk, and vanilla till properly mixed.
  2. In a medium bowl, whisk collectively flour, milk powder, and baking powder. With mixer on low pace, step by step add flour combination to butter combination, beating simply till mixed. End up onto a sheet of plastic wrap, and form into a ten×1½-inch log. Wrap in plastic wrap and refrigerate for at the least 1 hour.

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