[Tomato recipe] Hong Kong-style pineapple buns - homemade Hong Kong-style tea restaurant’s signature dish

Overview

Speaking of Chinese people’s favorite bread, it’s not French baguettes, bagels, or European-style breads like country bread. It must be soft Asian breads such as honey bean bread, red bean paste dinner buns, and pineapple buns. Among them, the pineapple bun must be second to none. But do you know? There are many types of pineapple buns, including Hong Kong style, Taiwanese style and Cantonese style. Among them, the famous ice-fire pineapple oil in Hong Kong tea restaurants is Hong Kong-style pineapple buns served with butter. Hot freshly grilled pineapple buns paired with cold butter, I can’t think of a second place to enjoy this taste apart from home and authentic tea restaurants. Today I will teach you how to make the signature dish of a Hong Kong-style tea restaurant at home - Ice Fire Pineapple Oil

Tags

• baking
• bread
• hong kong food
• beginning of autumn
• butter
• egg
• egg liquid
• high gluten flour
• low gluten flour
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Post-oiling method, knead the dough by hand or using a bread machine to the fully expanded stage, then roll it into a round shape and then ferment for the first time (reference recipe: hand kneading)

   

2. 2 During the fermentation period, we will make the pineapple skin. Put 60g of softened butter in a mixing bowl and beat until smooth

   

3. 3 Pour in 72g of fine sugar and stir evenly

   

4. 4 Then beat in 25g of egg liquid in two batches

   

5. 5 Whip it evenly

   

6. 6 Pour in 102g of low-gluten flour. You don’t need to sift it. The requirement for pineapple skin is not so strict

   

7. 7 Use a rubber spatula to mix well without any lumps. At this time, the pineapple skin dough is a little sticky. If it is not easy to shape, just put it in the refrigerator for a while

   

8. 8 Take out the dough that has finished fermentation and deflate it

   

9. 9 Divide into 8 equal parts and roll into rounds. About 57g each

   

10. 10 Divide the pineapple skin into 8 equal parts, each about 34g

    

11. 11 Take a pineapple peel and flatten it in the palm of your hand

    

12. 12 Take a piece of dough and put it on top, with the edge of the dough facing up

    

13. 13 As shown with your left hand, slowly rotate the bag with your right hand until about a quarter of the dough remains

    

14. 14 In turn, as shown in the figure

    

15. 15 Brush with egg wash and use a pineapple bun mold to press into the pineapple pattern (if you don’t have one, use a knife instead)

    

16. 16 Let it rise at room temperature until it is about to double in size. Preheat the oven to 180 degrees for about 18 minutes

    

17. 17 You can also not carve patterns, brush egg wash directly after fermentation and bake in the oven (many Hong Kong-style tea restaurants do not carve patterns)