pineapple bun

作者： Bonkers

make hand knead dough with poolish from Lisa's kitchen https://www.youtube.com/watch?v=TqVO1h0H4iE from Amanda Tastes https://www.youtube.com/watch?v=5ZciSQavEfY&list=PLXpt3FUcUvXpmCoCKYCfy6bH8-NNb8mus&index=31 make pineapple bun https://www.youtube.com/watch?v=O7Afh4nbf8E make cranberry filling https://www.youtube.com/watch?v=TqmGXsW8x-o 14g/tbsp 226/8 per tbsp cream cheese

用料

• # poolish
• flour (25g) 2.94 tbsp
• water (25 ml) 25 ml
• yeast (0.5g) 0.16 tsp
• # dough
• flour (100g) 3/4 cup – 0.71 tsp
• sugar (17.5g) 4.375 tsp (4+1/4tsp+)
• yeast (1.5g) 0.48 tsp (1/2 tsp)
• salt (1.5g) 1/4 tsp
• egg (22.5g) 3/4
• water (25~27.5 ml) –
• milk powder(10g) –
• milk (27.78~30.56g) 28 ml
• condensed milk (12.5g) cream cheese 0.44 oz
• butter, soften (12.5 g) 0.89 tbsp
• # pineapple top
• butter, softened (30g) 2.14 tbsp
• powder sugar (25g), sifted 10 tsp
• sifted cake flour (55g) –
• flour 1/4 cup
• cornstarch 13/16 (= 2.4375) tbsp
• baking soda (0.5g) 2g baking powder
• baking powder (2g) 0.83 tsp in total
• egg 1/4
• vanilla extract (0.75g) 1/4 tsp
• # cranberry cream cheese filling
• cranberry (25g) 2.5 tbsp
• cream cheese (75g) 2.65 oz
• sugar (12.5g) 3+1/8 tsp

pineapple bun的做法步骤

步骤 1

--- poolish ----- mix all ingredients and rest for 1h at room temp, then fridge overnight (10h+) or room temp for 2-3 h

步骤 2

prep 1. soften butter for both dough and pineapple tops (3 tbsp in total) 2. soften cream cheese for dough (0.44 oz) 3. soften cream cheese for filling (2.65 oz)

步骤 3

--- dough ------ 1. mix everything w/ poolish; knead till a ball (no need to be smooth) 2. rest for 20 mins 3. knead (stretch and fold) for 3-5 mins till not sticky anymore; if you can roughly stretch a window pane-ish looking membrane, proceed to next step 4. add in softened butter in thirds till fully absorbed and smooth 5. throw to knead for 5-8 mins till windowpane test is passed

步骤 4

around 1-2 h -------- rest dough under cover in a lightly greased bowl in 80-85 F till double-sized till poke a hole in the center and it doesn't collapse

步骤 5

--- pineapple top ----- sift powdered sugar into softened butter and mix till smooth sift in cake flour and baking powder and mix into a coarse flour pour in vanilla extract and egg mixture * It should be a soft sticky dough. If not, I added some heavy cream into the dough roll into a dough and shape into a log wrap in cling wrap and freeze for 1h

步骤 6

---- filling ---- mix sugar till dissolve in softened cream cheese add in cranberries and mix well chill in fridge for 30 mins

步骤 7

----- divide dough + 15mins ---- part into 5 balls and rest with cover for 15 mins

步骤 8

--- divide filling ---- divide into 5 balls then chill in fridge

步骤 9

--- shape ---- degas 1 ball, knead into a wrap, then add in filling and shape into a ball

步骤 10

--- final proof 1h---- prove in the humid oven at 95F,75% humidity for 1h

步骤 11

preheat oven to 355F

步骤 12

make pineapple tops, place on top of the bread

步骤 13

bake at 355F for 22 mins - rise and crack around 6 mins

pineapple bun的小贴士

1. condensed milk sub: cream cheese; heavy cream; or just omit 2. milk powder sub: condensed milk; but don't use milk to sub (would be too wet); or use milk instead of water, 90% volume of milk is water [110g milk = 100g water + 20g milk powder] 3. original pineapple topping for the full recipe had 1/2 egg worth of mixture 4. 1g baking soda = 4g baking powder 5. after making the dough (after window pane test), could store in fridge overnight then bake the next day 6. usually yeast is 1-1.5% of the flour weight 7. the kneading should take about 25 mins 8. water, sugar, cream, butter helps the bread to store better longer

菜谱创建时间：2021-03-08 06:10:59