If you’ve been to Hong Kong, I’m sure that you would be familiar with these sweet buns, as it would be impossible not to notice them in the bakeries that fill almost every Hong Kong street corner.
Funnily enough, pineapple bread, despite the name, has no traces of pineapple in it, nor any other kind of fruit, for that matter. This popular Hong kong pastry gets its name from the sugary crust baked on top of it, usually checkered to resemble a pineapple.
While very good and tasty enough to eat on its own, tradition dictates that these buns be served with a very literal slab of butter in the middle. Of course, this way of eating it has transitioned into a once in a while treat, though, not many will deny that it is the tastiest way of having it. As a staple food in Hong Kong, it is enjoyed for breakfast, and as an afternoon snack. Tasty Cooking Studio is here to show you how to make them, so that your mornings will also be filled by Hong Kong’s favourite bun.
Water Roux Dough.
50 g Bread Flour
250 ml Water
Bread Dough.
550 grams bread flour
8 grams salt
184 grams Water Roux dough
60 ml milk
90 ml heavy whipping cream
86 grams whisked egg
12 grams (3 tsp) instant dry yeast
80 grams white granulated sugar
50 grams unsalted butter, softened
Pineapple Topping.
1 large egg
5 grams (1 tsp) vanilla extract
145 grams unsalted butter, melted
100 grams powdered sugar
220 grams bread flour
3 grams baking soda
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