Despite their name, they don’t contain pineapple, but are named after the chequerboard pattern of the crust that visually resembles the skin of a pineapple. IngredientsFor the Tangzhong (Water Roux) 25g Bread Flour 100g Water For the Milk Bun (or your favourite Milk Bun recipe) 350g Bread Flour 125ml milk (Lukewarm) 1 egg 2 Teaspoon Yeast 2 Tablespoon Milk Powder 70g Sugar 1 Teaspoon Salt 40g Butter (Room Temperature) Pineapple Topping 220g Plain Flour 100g Icing Sugar 1 T See more ideas about recipes, bread, bread recipes. Crispy Crust Dough 120g all-purpose flour Divide pineapple bun topping into equal pieces for each bun. Instructions. 6.) While the buns are proofing, shape each piece of the topping dough into a round-edged 3″ disk. This recipe seems like there’s a lot of steps, but it uses a traditional tangzhong to keep the bun soooo nice an fluffy, even when it’s not fresh from the oven! When the buns have doubled in puffiness, place one topping dough disk over each proofed bun, carefully placing it so that the bun doesn’t deflate. A soft and fluffy milk bun made from the tangzhong method, topped with a sweet cookie crust, all in the shape of a cute pineapple! This is the same method to make buns in China and the Hokkaido Milk Buns. One of our current recipes using tangzhong is Soft Cinnamon Rolls. 2. Take topping out from the fridge and weigh. 7.) It is basically a soft a fluffy bun topped with a cookie layer that provides a contrasting texture. Recipe for Pineapple Buns made available through The Splendid Table's partnership with America's Test Kitchen. second, if you don’t have a thermometer, your tangzhong might also not be right. Roll out dough into rounds between 2 sheets of baking paper. Pineapple Buns (Bolo Bao) boast moist, fluffy interiors, thanks to a cooked flour and water paste called tangzhong added to an enriched bread dough, and crisp, crunchy tops. An important part of Hong Kong’s cultural heritage, they are made with only four […] An Easy Recipe, Especially If You Have Char Siu Ready Made. Pineapple buns are a staple in any asian bakery, a soft and fluffy bun topped with a sweet cookie crust. Crunchy, buttery, sweet and sooo yummy. 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. Matcha Cinnamon Rolls recipe description is quite long, so without a long word, let’s get started! What is a Pineapple bun. Makes 12 buns. Mix the 6 tablespoons of flour and water together. Both Melon Pan and Pineapple Bun are made from a soft milk bread dough, and are covered with a crunchy cookie like crust. This keeps the bun base moist and fluffy. Aren’t these so cute! 11. This recipe yields approximately 12 pineapple buns. First, we are going to make Tangzhong, Chinese ancient baking secret. It is also the most finicky to make. Aug 1, 2018 - Explore Regina Petzold's board "Tangzhong Bread Recipes", followed by 387 people on Pinterest. The topping should just cover the top of the bun with room to expand. This pineapple bun recipe uses ingredients that you can find in any grocery store. Brush the top with whisked egg yolk and bake in a preheated 210°C for 5 minutes. It’s definitely worth it to add in the tangzhong to the bun! First, let’s make the tangzhong, which is actually super simple and gives the milk bread its signature fluffy texture. 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. Remove from the heat and tip onto a plate, covering with clingfilm to cool completely. Cover each bun with the topping and brush with egg wash. it says to use 120g or approx half of the amount made. In this recipe that Makes the bread soft, tender and has a close crumb texture a bun! 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