Popular Recipe HongKong Style Pineapple Buns Restaurant Style

This is how preparing recipe HongKong Style Pineapple Buns with 17 ingredients and 23 stages of easy cooking, which is most delicious.

Without fail recipe ultimate Hong-Kong Style Pineapple Buns (菠蘿包) easy, delicious, practical.

Hi all, at this time you get make recipe Hong-Kong Style Pineapple Buns (菠蘿包) with 17 ingredients and 23 steps. Next this is how to prepare, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 23 stages of easy cooking Hong-Kong Style Pineapple Buns (菠蘿包).

Ingredients all Hong-Kong Style Pineapple Buns (菠蘿包)

1. Prepare : Milk Bread Dough.

2. Needed 3 cup : bread flour.

3. Prepare 1/4 cup : sugar.

4. Prepare 1/4 tsp : salt.

5. Needed 1 tsp : instant yeast.

6. Needed 1 : egg.

7. Prepare 4 tbsp : unsalted butter (softened and cubed).

8. Prepare 3/4 cup : (soy) milk (warm).

9. Needed : Topping Dough.

10. Prepare 1 cup : all-purpose flour.

11. Prepare 2/3 cup : sugar.

12. Needed 1/2 tsp : baking soda.

13. Needed 1/4 tsp : baking powder.

14. Prepare 1/4 cup : milk powder.

15. Prepare 1 : egg yolk.

16. Needed 4 tbsp : unsalted butter (softened and cubed).

17. Needed 2 tbsp : water.

If all composition Hong-Kong Style Pineapple Buns (菠蘿包) it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Hong-Kong Style Pineapple Buns (菠蘿包)

1. Make the milk bread dough..

2. In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg..

3. Using the dough hook, mix the ingredients on stir/low speed. Slowly pour in the milk while stirring. Knead for 2 mins until a sticky dough forms..

4. Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins..

5. Check if the dough has become smooth. If not, may continue kneading for 3-5 mins..

6. Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours..

7. Make the topping dough..

8. In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk..

9. Add the softened butter and mix well. Add 2 tbsp water, one at a time..

10. Using your hand, gather and press the dough mixture. The dough starts out dry but your hand will help melt the butter and dough will smooth out until it no longer sticks much to your hand..

11. Roll the topping dough into a log. Wrap in plastic or put in covered container. Place in fridge to chill until bread dough finishes 1st proof..

12. Form the bread dough..

13. After the bread dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Press hard to squeeze the air out. Knead by hand a few times..

14. Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size..

15. Shape the dough into balls. Place on baking sheet and loosely covered. Let rise for 2nd time until doubled in size again, about 1 hour..

16. Shape the topping dough and assemble buns..

17. Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns..

18. Roll each piece into a ball. Gently press or roll into a flat round disc that is slightly smaller than the bun's surface. Gently score a grid onto the topping to make the "pineapple" net-like pattern..

19. Preheat oven to 350°F..

20. When buns have doubled in size again after 2nd proof, place one piece of topping dough onto each bun. Use a piece of plastic wrap or a flat dough scraper to help transfer onto bun..

21. [Optional] Mix 1 egg yolk with a bit of water and brush onto topping for extra shine and golden color. (I like to skip this to save an egg.).

22. Bake the buns for about 15 mins at 350°F or until lightly golden..

23. Enjoy fresh! Or toast in oven to make the top crunchy again on the following day..

That’s it method easy cook with set recipes Hong-Kong Style Pineapple Buns (菠蘿包), you also can look for more recipes culinary other interesting on site us, available thousands of various recipes world food and we will continue to add and develop. Starting from cuisine healthy fast, tasty, and nutritious to culinary fatty, difficult, spicy, sweet, salty acid is on our website. Thank you for reading the ultimate recipe Hong-Kong Style Pineapple Buns (菠蘿包).

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