Makes 12 buns. The bread actually has no pineapple in it. It’s like magic! A couple of things: the recipe does not say to use the entire tangzhong. Japanese Milk Bread Dough Tangzhong starter (70ml water + 70ml milk + 25g bread flour) 12g instant yeast, activated in 50ml of warm water 450g bread flour 80g sugar 8g salt 120ml milk 1 egg 80g butter, softened at room temperature. 7.) While the buns are proofing, shape each piece of the topping dough into a round-edged 3″ disk. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. 1. 1. Aren’t these so cute! The classic asian-bakery bread, the pineapple bun. It’s definitely worth it to add in the tangzhong to the bun! Instead the English name comes from the appearance, which resembles that of a pineapple shell. To make the Tangzhong (a water roux made from heating 1/3 c. bread flour with 1 c. water), see my post on Japanese Milk bread. Check out adapted fluffy pineapple buns recipe below! It is basically a soft a fluffy bun topped with a cookie layer that provides a contrasting texture. Japanese milk bread– This is one of the softest bun recipes I have tried. I have been making cinnamon rolls for 55 years and have never found a recipe quite like this. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order).Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the … These take some time, but they’re easy to put together—especially if you can get char siu from your local Cantonese restaurant or Chinese grocery store’s hot bar. 2. Shape the Pineapple Topping. it says to use 120g or approx half of the amount made. These rolls stay soft a … Indulge a dessert craving with this sweet bun recipe complete with 3 delicious layers! Brush the top with whisked egg yolk and bake in a preheated 210°C for 5 minutes. The pineapple bun topping is going to leave an awesome crust on the top. Irene whatsapp me on last Fri afternoon informed me that Fion has invited us to join in the polo pineapple bun post-it-together event. Matcha Cinnamon Rolls recipe description is quite long, so without a long word, let’s get started! Ingredients. Usually the recipe request to use annomia powder to make the layer crack more, but since I am a bit scare of using annomia powder, so this recipe use just one teaspoon of baking powder instead. Make the tangzhong (a few minutes) For the first step, we make the tangzhong, which is essentially a cooked paste (or roux) of flour and water. From the looks of it, this might seem intimidating, but not to worry! Instructions. First, let’s make the tangzhong, which is actually super simple and gives the milk bread its signature fluffy texture. The topping should just cover the top of the bun with room to expand. You’ll need: Repeat this step with the rest. Check out the following Asian bread recipes if you like this pineapple bun recipe. Preheat the oven to 180 degrees Celsius. Turn the dough out again onto the floured table top and knead for 2 minutes. While decent at the time, the tops of the buns didn’t crackle the way they should. Crispy Crust Dough 120g all-purpose flour Just use your hands to shape them. This pastry has a doughy bread bun bottom, a crisp cookie layer on top, and a gooey-sweet matcha custard filling. This recipe yields approximately 12 pineapple buns. Almost a year later, after a lot of research, trial and error, and tears I’ve finally made a pineapple bun that I’m very happy with. The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. Also try our mash-up of char siu bao and bolo bao, or pineapple buns.It’s roast pork filling, with a crackly pineapple bun top! 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