Mom's homemade pineapple buns (菠萝包)

140 mins
Serves 1
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Directions

  1. 1Activate yeast by mixing it with warm water and sugar and let it sit.
  2. 2Activate yeast by mixing it with warm water and sugar and let it sit.
  3. 3Activate yeast by mixing it with warm water and sugar and let it sit.
  4. 4In a stand mixer, combine milk, heavy cream, egg, sugar, salt, butter, bread flour, and activated yeast.
  5. 5In a stand mixer, combine milk, heavy cream, egg, sugar, salt, butter, bread flour, and activated yeast.
  6. 6In a stand mixer, combine milk, heavy cream, egg, sugar, salt, butter, bread flour, and activated yeast.
  7. 7Knead on low for 20 minutes, gradually adding vegetable oil.
  8. 8Knead on low for 20 minutes, gradually adding vegetable oil.
  9. 9Knead on low for 20 minutes, gradually adding vegetable oil.
  10. 10Transfer the dough to a greased bowl to proof for an hour and a half.
  11. 11Transfer the dough to a greased bowl to proof for an hour and a half.
  12. 12Transfer the dough to a greased bowl to proof for an hour and a half.
  13. 13Once double in size, divide it into small buns and rest for 20 minutes.
  14. 14Once double in size, divide it into small buns and rest for 20 minutes.
  15. 15Once double in size, divide it into small buns and rest for 20 minutes.
  16. 16For the cookie-like topping, whip butter.
  17. 17For the cookie-like topping, whip butter.
  18. 18For the cookie-like topping, whip butter.
  19. 19Mix in vegetable oil, cake flour, egg, baking soda, and baking powder.
  20. 20Mix in vegetable oil, cake flour, egg, baking soda, and baking powder.
  21. 21Mix in vegetable oil, cake flour, egg, baking soda, and baking powder.
  22. 22Add sugar and knead slightly before wrapping it in plastic wrap to chill for 30 minutes.
  23. 23Add sugar and knead slightly before wrapping it in plastic wrap to chill for 30 minutes.
  24. 24Add sugar and knead slightly before wrapping it in plastic wrap to chill for 30 minutes.
  25. 25To assemble, flatten the topping into thin circles and lay it over each bun.
  26. 26To assemble, flatten the topping into thin circles and lay it over each bun.
  27. 27To assemble, flatten the topping into thin circles and lay it over each bun.
  28. 28Brush with egg wash.
  29. 29Brush with egg wash.
  30. 30Brush with egg wash.
  31. 31Score the signature pineapple pattern with a knife.
  32. 32Score the signature pineapple pattern with a knife.
  33. 33Score the signature pineapple pattern with a knife.
  34. 34Bake at 350°F for 15 minutes.
  35. 35Bake at 350°F for 15 minutes.
  36. 36Bake at 350°F for 15 minutes.

Ingredients

  • 345 g bread flour
  • 345 g bread flour
  • 345 g bread flour
  • 80 g whole milk
  • 80 g whole milk
  • 80 g whole milk
  • 100 g heavy cream
  • 100 g heavy cream
  • 100 g heavy cream
  • 1 egg
  • 1 egg
  • 1 egg
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 20 g butter
  • 20 g butter
  • 20 g butter
  • 5 g vegetable oil
  • 5 g vegetable oil
  • 5 g vegetable oil
  • 3 g instant yeast
  • 3 g instant yeast
  • 3 g instant yeast
  • 6 g salt
  • 6 g salt
  • 6 g salt
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 200 g cake flour
  • 200 g cake flour
  • 200 g cake flour
  • 3 g baking soda
  • 3 g baking soda
  • 3 g baking soda
  • 3 g baking powder
  • 3 g baking powder
  • 3 g baking powder
  • 50 g vegetable oil
  • 50 g vegetable oil
  • 50 g vegetable oil
  • 120 g sugar
  • 120 g sugar
  • 120 g sugar
  • 1 egg
  • 1 egg
  • 1 egg

Equipment

stand mixergreased bowlovenplastic wrapknife

Tips

  • My mom speeds up proofing by placing the dough in the oven with a bowl of hot water.