Here’s the amended version of my HK Style Pineapple Buns. I have made slight adjustments mainly to make the crust look and taste better and adhere better to the bread so that the crust won’t come off after a few bits.
HK Style Pineapple Buns (Sponge Method) v. 2
For the Sponge
210 g bread flour
2.1 g instant yeast (I use SAF gold instant yeast)
125 g water
For the Final Dough
All of the sponge
90 g all purpose flour
0.9 g instant yeast (I use SAF gold instant yeast)
35 g beaten egg
30 g milk
12 g dry milk powder
30 g granulated sugar (I used Kirkland organic cane sugar)
4.5 g salt
42 g unsalted butter, softened
For the Crust
100 g all purpose flour
8 g dry milk powder
50 g granulated sugar (I used Kirkland organic cane sugar)
1.7 g baking powder
0.5 g baking soda
30 g unsalted butter, softened
25 g pure lard (I use Tenderflake)
17 g beaten egg
3 g pure vanilla extract
1 egg yolk
5 g beaten egg
For the Crust 酥皮
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, milk powder, baking powder and baking soda. Stir well. Add butter and lard and mix on the lowest speed until the mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub butter and lard into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
Add egg mixture and vanilla. Mix at lowest speed until several large clumps have formed. Gently press clumps together to form a dough. Divide into 10 equal portions and shape each into a ball. Cover with plastic wrap until ready to use.
For the Sponge 中種麵團
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for about 4 minutes until a dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 40 minutes then refrigerate for 12 to 18 hours.
For the Final Dough 主麵團
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix at low speed for about 3 minutes until the dough comes together. Raise speed to medium and knead for 3 to 4 minutes to form a smooth dough. Add in softened butter and continue kneading with low speed until all the butter is Incorporated, about 2 to 3 minutes. Raise speed to medium and knead until the dough is smooth and elastic, 2 to 3 minutes. When a piece of dough is stretched, it will form a translucent membrane that would tear with uneven edges (maintain the final dough temperature to no higher than 26℃/79℉ for best result). Shape dough into a ball and place on a silicon mat. Cover with plastic wrap and let rest in a warm environment (28℃/82℉) for 40 minutes.
*Start making the crust while the dough is resting
Gently deflate the dough then divide into 10 equal portions. Shape each into a ball. Arrange the dough balls on a parchment paper lined baking sheet, making sure to leave enough space between them. Let rise in a warm place for 40 minutes until slightly puffy. I place the tray in the oven with temperature set to 32℃/90℉ and place a pot of hot water inside for added humidity
Spray the dough with water (this helps the crust to adhere to the dough). Flatten a crust ball in between two pieces of plastic wrap into a thin disc while making it slightly thinner around the edges. Drape disc on top of the dough. Repeat with remaining crust and dough balls.
Mix together the egg yolk and egg mixture to make an egg wash. Brush a layer of egg wash on the crust. Let dry for 5 minutes and brush on another layer. Rest until the dough is almost doubled in size before baking.
Preheat the oven to 375℉/190℃ about 10 minutes prior to baking. Bake for 5 minutes then lower to 325℉/165℃ and continue to bake for another 15 to 20 minutes until the crust is golden brown. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
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