Char Siu Pull-apart Pineapple Bun.
Dough:
2 cups (242 grams) all-purpose flour
1/2 cup (60 grams) white rice flour
1 1/2 tsp yeast
1/4 tsp salt
1/2 cup (120 grams) whole milk
1/3 cup (100 grams) sweetened condensed milk
1/4 cup (60 grams) water
2 1/2 tbsp (37 grams) unsalted butter, softened
“Pineapple” crust:
4 1/2 tbsp (60 grams) unsalted butter, soften
1 large egg yolk (reserve the white for egg wash)
1 tbsp coconut cream
1/2/ cup + 2 tbsp (90 grams) powdered sugar
3/4 cup (93 grams) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Make the buns:
In a stand-mixer with hook-attachment, combine all-purpose flour, white rice flour, yeast, salt, whole milk, sweetened condensed milk and water.
Knead on medium speed until a soft dough as formed.
Add the unsalted butter, 1 tbsp at a time, and knead until fully incorporated.
Turn to high speed and knead for another 5 min until the dough is very elastic and smooth.
The dough should be sticky but pulls away cleanly from the bowl when the machine is running.
If the dough is not sticky at all, add 2 tsp more water, or if too wet, add a bit more flour.
Cover with plastic wrap and let rise at room temperature until fully doubled, approx 2~4 hours depending.
Scrape the dough onto a lightly floured surface, and divide into 12 equal portions.
Shape each into small balls, then stuff each ball with about 1 heaping tbsp of filling and pinch to close.
Repeat with the rest, then arrange them inside a 8 x 11 inch retangle pan (or 9" square pan, or any other container you'd like to serve them in), then cover tightly with plastic wrap.
You can now freeze them until needed (you can do this a few days ahead).
A Few hours before baking (at least 4 hours to be safe), leave the pan in a warm place and let thaw and proof until fully doubled again.
Meanwhile, make the crust.
In a stand-mixer or food-processor, cream unsalted butter and yolk together until creamy and pale.
Add coconut cream and powdered sugar, and cream again until fluffy, approx 5 min.
Add flour, salt, baking powder and soda, and mix until just combined. Transfer in between 2 pieces of parchment, then shape into a square.
Refrigerate until cold, then roll them out into a sheet slightly larger than your pan.
Brush the proofed buns with egg white, then drape the crust over the top (don't worry about tearing).
Trim off any excess on the edges, then brush the crust with egg white.
Bake in a preheated oven at 400F/200C for 18~20 min, until the crust is golden browned.
Serve immediately.
Related recipe:
cranberry-orange breakfast buns – smitten kitchen:
Dough:
2 cups (242 grams) all-purpose flour
1/2 cup (60 grams) white rice flour
1 1/2 tsp yeast
1/4 tsp salt
1/2 cup (120 grams) whole milk
1/3 cup (100 grams) sweetened condensed milk
1/4 cup (60 grams) water
2 1/2 tbsp (37 grams) unsalted butter, softened
“Pineapple” crust:
4 1/2 tbsp (60 grams) unsalted butter, soften
1 large egg yolk (reserve the white for egg wash)
1 tbsp coconut cream
1/2/ cup + 2 tbsp (90 grams) powdered sugar
3/4 cup (93 grams) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Make the buns:
In a stand-mixer with hook-attachment, combine all-purpose flour, white rice flour, yeast, salt, whole milk, sweetened condensed milk and water.
Knead on medium speed until a soft dough as formed.
Add the unsalted butter, 1 tbsp at a time, and knead until fully incorporated.
Turn to high speed and knead for another 5 min until the dough is very elastic and smooth.
The dough should be sticky but pulls away cleanly from the bowl when the machine is running.
If the dough is not sticky at all, add 2 tsp more water, or if too wet, add a bit more flour.
Cover with plastic wrap and let rise at room temperature until fully doubled, approx 2~4 hours depending.
Scrape the dough onto a lightly floured surface, and divide into 12 equal portions.
Shape each into small balls, then stuff each ball with about 1 heaping tbsp of filling and pinch to close.
Repeat with the rest, then arrange them inside a 8 x 11 inch retangle pan (or 9" square pan, or any other container you'd like to serve them in), then cover tightly with plastic wrap.
You can now freeze them until needed (you can do this a few days ahead).
A Few hours before baking (at least 4 hours to be safe), leave the pan in a warm place and let thaw and proof until fully doubled again.
Meanwhile, make the crust.
In a stand-mixer or food-processor, cream unsalted butter and yolk together until creamy and pale.
Add coconut cream and powdered sugar, and cream again until fluffy, approx 5 min.
Add flour, salt, baking powder and soda, and mix until just combined. Transfer in between 2 pieces of parchment, then shape into a square.
Refrigerate until cold, then roll them out into a sheet slightly larger than your pan.
Brush the proofed buns with egg white, then drape the crust over the top (don't worry about tearing).
Trim off any excess on the edges, then brush the crust with egg white.
Bake in a preheated oven at 400F/200C for 18~20 min, until the crust is golden browned.
Serve immediately.
Related recipe:
cranberry-orange breakfast buns – smitten kitchen:
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