Sure I'm on holiday, but I just can't decline XuanHom Mama's invitation for a Pinapple Bun festival!
For me, the Pineapple Bun is another choice of a classic bread besides the Cinnamon roll.
It's sad really, how I never thought of baking this bun myself even though it's such a classic Hong Kong bun. The situation is kinda similar to the Cinnamon roll I made awhile ago, actually. So I thought, why not give it a try? It's thanks to Fion's invitation, really!
高筋面粉160克 低筋面粉40克 即发干酵母2.5克 细砂糖32克 盐2.5克 蛋20克 牛奶108克 黄油20克
黄油40克 细砂糖40克 蛋40克 低筋面粉100克 泡打粉1克
菠萝皮的制作(Steps to make the pineapple skin).
Recipe adapted from ：快乐手做面包
160g bread flour
40g cake flour
2.5g instant yeast
32g caster sugar
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and knead until it is pliable, then store in a warm place to rest.
3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.
4. Divide the dough for the pineapple skin into portions of 30g each.
5. Punch-down the bun dough again and roll them back into balls. Take a pineapple skin dough and flatten it. Cover the ball of bun dough where it's sealed with the pineapple skin dough.
6. Using your hands, slowly "massage" the pineapple skin dough downwards so that it will cover most of the surface of the bun dough, but don't cover it completely.
7. Coat the pineapple skin with caster sugar, then use a pineapple mould to carefully press pineapple patterns onto the skin. Arrange the buns on a baking tray and leave aside in a warm place to rest.
8. Bake in a preheated oven at 180°C for 15 minutes.
Recipi adapted from : 快乐手做面包
（yield 7 buns)
40g caster sugar
100g cake flour
1g baking powder
1. Soften the butter at room temperature. In the meantime, sieve the cake flour and baking powder.
2. Beat the softened butter and caster sugar together until it turns white and fluffy.
3. Add in the egg at a few intervals, making sure to beat the mixture thoroughly after each addition.
4. Mix in the sieved powder from (1) evenly.
5. Refrigerate for half an hour before using.
The last proofing for the pineapple bun dough requires a less humid environment compared to most other breads, so if your indoor environment isn't too dry, you can just leave it to rest in the open without needing to wrap a layer of cling wrap to keep in the moisture.
The bun itself is soft and fluffy while the pineapple layer is sweet and crumbly. Even when it's just fresh out of the oven, you can tell it's a delicious bun!
I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).