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Pineapple Bun (Boroh Bun/菠蘿包)
Makes 15 buns
For the Bun:
500g bread flour
2TBSP milk powder
60g fine sugar
1/2 tsp salt
1 large egg
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour
1 egg (lightly beaten and sieve)
1 Tbsp water
Mix flour, sugar, salt, milk powder and yeast till combine.
Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)
Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).
Leave dough to proof for about 40 minutes or double in size.
While dough is proofing, prepare the pastry topping.
Beat butter, vanilla essence and sieved powdered sugar till light.
Add in egg.
Fold in flour.
Refrigerate the dough in the fridge for 15-20 mins for easier handling.
To make the bun:
Scale the bread dough into 50g each and mold into a ball.
Leave to proof for about 45minutes or double in size. Glaze it with egg wash.
Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.
Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.