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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A pineapple bun, as known as Rocky Bun, is a kind of pastry that is popular in Hong Kong, and some other areas in southern China. It is known in Cantonese Chinese as bo lo baau , in which baau refers to a kind of bun-like item in Chinese cuisine. bo lo means pineapple , however the traditional version of this pastry contains no pineapple. The name pineapple bun actually originated from the fact that the checkered top of the pastry looks like the epicarp of a pineapple. Ingredients:
7 g bread flour (for water roux starter ) |
35 ml water (for water roux starter ) |
142 g bread flour (for dough) |
20 g sugar (for dough) |
1/4 tsp salt (for dough) |
3 g active dry yeast (for dough) |
15 g egg (for dough) |
43 ml water, warmed (for dough) |
11 g butter (for dough) |
23 g unsalted butter (for topping) |
23 g icing sugar (for topping) |
13 g egg (for topping) |
1 tbsp dried milk (for topping) |
65 g bread flour (for topping) |
1 egg yolk (for brushing) |
Directions:
1. To make the water roux starter , mix the water and the flour until well blended and lump free in a bowl. Place it on the gas stove and warm it up over the medium heat to reach 65C/150F for 2-3 minutes. Cover loosely with plastic wrap and store in the refrigerator. Let it stand at room temperature before using it.
2. To make the dough, add dough ingredients a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough forms.
3. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
4. Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
5. Punch the dough down to release gases produced in the fermenting process. Divide dough into 5 portions and round up. Let them rest for 15 minutes at the room temperature.
6. To make the topping, whip the butter until soft and sift in the icing sugar and mix well. Add in the egg in 3 portions and stir until combined after each addition. Fold in the dried milk and half of bread flour. Mix with a plastic spatula. Gradually add in the rest of bread flour until the topping mixture has reach the softness like an eardrop. Divide the mixture into 5 portions.
7. Place the divided topping on the lightly floured working surface. Flatten the dough and put it on top of the topping, seal tightly.
8. Score topping lightly in a checked pattern with a knife and let rest for 35-40 minutes. Brush on egg yolk and bake in a preheated 180C/350F oven for about 15 minutes.
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