Hong Kong-style “Pineapple” Buns with Butter

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“Pineapple” buns (pineapple just refers to their appearance) are a sweet bread roll from Hong Kong.

  • In Chinese they are also called “fire and ice” pineapple buns, which refers to how they’re made: The fresh piping hot buns are taken straight from the oven then wrapped in a thick layer of cold sugared butter, the butter melts and the mix of sweet and savoury flavours is irresistible.
  • Many tea houses and restaurants in Hong Kong serve the buns with coffee, tea, kopi teh as an afternoon snack or for breakfast, beloved by everyone, I also have a soft spot for these because I love the “Pineapple Bun Prince” McDull cartoon.

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Pineapple bun butter layer ingredients:


Butter 100g
Sugar 50g
Egg yolks 2
Low-gluten flower 150g
Baking powder 14 tsp

Pineapple bun pastry ingredients:


High-gluten flour 500g
Milk 200ml
Luke-warm water 100ml
Eggs 2
Powdered sugar 2 tbsp
Salt 1/2 tsp
Dry yeast 1 tsp
Butter 50g

Pineapple bun “fire and ice” butter layer recipe

Glaze ingredients:

Egg white 20g

Pineapple Bun Butter Layer method:

1. Cut the butter into small chunks and place in a large bowl, when warmed to room temperature add the sugar.
2. Use an egg whisk to mix into a paste.

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3. Whisk the egg yolks in a separate bowl and put to one side.
4. Bit by bit stir the egg yolks into the butter paste, making sure that the yolk is thoroughly mixed in at each stage.
5. Sieve the flour and baking powder and mix thoroughly, then mix into the butter paste.
6. Using a rubber spatula, form the paste into a ball, wrap in clingfilm then place in the fridge for at least 30 minutes.

Pineapple Bun Pastry method:

1. Place all the ingredients into a Bread Machine, set to “leaven dough”, after an hour and a half the dough should have doubled in size.
2. If you are making the dough manually, after you have kneaded all the ingredients together wrap in clingfilm and place in the oven in a bowl of water. Set to the “leaven” setting for 60 minutes, after the first time the dough has risen, flatten to remove the air, then place back in the oven until the dough has doubled in size.
3. Divide the dough into 20, and roll each into a ball, wrap in clingfilm or a damp cloth and leave for 20 minutes.
4. Take the butter paste from the fridge and divide into 20, roll each into a ball, and place between two plastic food bags, use a rolling pin to gently flatten into a flat shape roughly twice the size of the dough balls.
5. Open the plastic food bags, place a dough ball in the centre of the butter paste, lightly clasp together wrapping the butter around the dough in a ball.

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6. Leave to rise at room temperature for 40 minutes, it should grow to half as big again, the butter outer layer should naturally split into the “pineapple” appearance. Brush the egg white onto the surface.
7. In an oven preheated to 180 C bake for approx. 15 minutes.
8. After baking, while still hot, cut the bun in half and place a large chunk of cold salted butter. That’s it, enjoy!

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方子:港式冰火菠萝油

菠萝包是发源于香港的一种甜味面包,菠萝包从头到脚没有菠萝,只是表面的酥皮形似菠萝。

  • 港式菠萝油是从传统菠萝包派生出的香港独有的一种吃法。
  • 冰火菠萝油是指新鲜出炉热腾腾的菠萝包夹上一厚片冰冷的黄油,冰黄油就被热菠萝包熔化、菠萝包的甜和冰黄油的咸香相得益彰,令人欲罢不能。
  • 香港很多茶餐厅有,搭配咖啡、奶茶或鸳鸯奶茶作为下午茶餐或早餐,是普通大众的至爱,我自己非常喜欢麦兜系列的动画电影《菠萝油王子》,也因此对菠萝油更添喜爱。

菠萝酥皮原料:

黄油100克
糖粉50克
鸡蛋黄2个
低筋面粉150克
泡打粉1/4茶匙

菠萝包面团:

高筋面粉500克
牛奶200毫升
温水100毫升
鸡蛋2个
细砂糖2汤匙
盐1/2茶匙
干酵母1茶匙
黄油50克

表面刷液:

鸡蛋液20克

菠萝酥皮的做法:

1、黄油切小置于一个大碗中,室温软化后加入糖粉
2、用打蛋器打至发白糊状
3、蛋黄打散在另外一个小碗里面备用
4、分几次把蛋黄加入到黄油糊中,每一次都要充分搅打均匀后再加蛋黄液
5、将黄油糊和蛋黄液充分搅打均匀
6、把低筋面粉和泡打粉混合均匀后过筛,筛入黄油蛋糊中
7、将所有材料用硅胶刮刀混合成一个面团,用保鲜膜包好放入冰箱里冷藏最少30分钟

菠萝包面团的做法:
1、把所有材料放进面包机,设置为“发面团”的程序,1个半小时后,面团发至2倍大的时候取出备用
2、如果是用手和面,把面团整圆后加上保鲜膜,可以放在加了一碗温水的烤箱里,用“发酵”功能发酵60分钟,第一次发酵后,按扁排气,再次整圆后继续发酵到面团发至2倍大的时候取出备用
3、把面团分割成20等份,逐一滚圆,收口朝下,盖上保鲜膜或者湿布醒20分钟
4、把冷藏好的菠萝酥皮面团也分割成20等份,逐一搓成圆球,放在两个保鲜袋中间,用擀面杖随便轻轻擀开成面包面团约2倍大
5、掀开一层保鲜袋,取一个面包面团放入中心,轻轻捏紧包好,面团收口朝上
6、在室温发酵40分钟左右,面团发至1.5倍大,此时菠萝酥皮已经自然开裂出均匀的裂纹,在酥皮表面均匀地刷上一层全蛋液
7、烤箱预热至180度,烤15分钟左右
8、烤好后趁热在菠萝包上横切一个小口,塞入一小片冷藏过的有盐黄油,享用!~

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