It is a sweet bun cover with a topping that tastes like butter cookies. Flatten the topping by pressing it with a. If the dough gets tough and it’s hard to cut, simply place it at room temperature for 10 to 15 minutes so it looses up a bit. Well, you're in the right place! Combine the melted butter, milk, egg yolk, vanilla, and sugar. You can make it crispy and crumbly again by reheating it in the oven or a small toaster. Other than that, the taste and everything was buttery and perfect. Notify me of followup comments via e-mail. KP Kwan. (*Footnote 2). Make sure there is 2” (5 cm) of space between each ball. Once the topping is chilled, unwrap it. The dough recipe itself is just like the Hawaiian sweet rolls. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. 18g milk powder 170-180g low-gluten flour. NOTE: The topping dough is very crumbly and fragile (so it will crack naturally and taste very crispy). For pineapple bun skin 90g butter 75g sugar powder 40g whole egg liquid (The eggs must be whipped enough so that the egg whites and yolks are completely blended.) Combine the rest of the dough ingredients in a stand mixer and knead them into dough. It looks delicious. The recipe for the bread list the flours in g and cups. Hi Luke, I’m sorry to hear the recipe didn’t work out for you. My recipe starts with the topping. Add the egg and milk powder and combine well. I have buy President whipped cream and Pauls Pure Cream. Hi, is it possible to replace the heavy cream with full cream milk? Thanks for your recipe! Add the Tangzhong and mix well, slowly add in water and form a dough. Fortunately I had the required AP flour to balance. Hong Kong-style sausage roll is a dainty small roll with sausage wrapped within the bread dough. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. You don’t need to activate them in the warm water so you should skip that step and add the yeast with the dry ingredients directly. Replies to my comments Chill it in the fridge. Pinch the ends of a dough ball into its bottom and place the pinched side down. My family, including my picky Chinese son, ate them up. Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that you’d find at busy street stalls and bakeries lining the streets of Hong Kong. Hi Dian, heavy cream and heavy whipping cream are the same thing (same fat content). Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. My understanding according to KitchenAid is that the bread hook shouldn’t be used with a speed other than 2 to avoid over working the motor. Combine all the ingredients with a fork of a spatula to form a sticky dough. Also,may you suggest me,what brand of heavy cream that you recommended? Place the dough onto an unfloured working surface and knead it a few times. warm milk or water 70ml/0.3c milk/heavy cream 50g / 0.4c sugar 3g salt 30g / 2tbsp butter, softened… Transfer the dough onto a large piece of plastic wrap and wrap the dough. I will try again soon, thank you, Hi Elsa, Add the butter to the dough. How does an image in your mind of a pineapple bun look like? Thank you Maggie for this game changing recipe! Do you have any further tips? I only have AP flour. I’m out of active dry yeast, can I use instant yeast for this? I would definitely recommend not leaving the mixer on continuously for the full 14 minutes. They turned out great. However, I do find it worthwhile if you’re really craving this dish. milk, egg and tangzhong, then add into the well of the dry ingredients. Test the dough by pulling a piece of it using both of your hands. I’m wondering if making the topping the night before and chilling it overnight would be ok? The cup measurements are the same for both flours but the g is different. Cover with plastic wrap until you’re ready to assemble the buns. When all ingredients get together, knead in the softened butter. I finally followed another recipe which used a lot less sugar and it worked, as well, I added Tangzhong (湯種) to make the bread softer but other than that, followed you step by step. The dough is perfectly soft/buttery/fluffy. Thanks. Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned. I am originally from Beijing, and now cook from my New York kitchen. Made my day thanks. Makes: 10 buns. When I’m extra lazy, I microwave the buns until heated through. Pre-heat over 200 degree C … Add the sugar and yeast. 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