In my stubborn head, all the spongy looking cakes and breads should be western stuff. Chinese pastries are in a totally different category as they are made in a much hotter oven. But, after I visited Hong Kong, I found myself wrong. As one of the places mostly influenced by western cultures, Hong Kong people has invented quite a few pastries which look no difference as cakes and breads you are familiar with.
But they did give them funny names though. Like this pineapple bun, I had been wondered at least two years why there was no pineapple in it. And one day, when I looked them again in the bakery, I suddenly realised it might look like a pineapple as it has golden flaking toppings! I believe this is the final answer.
So, with no pineapple, this sweet pastry has become the Hong Kong people’s favourite breakfast bun since it was invented. It usually served hot as most Chinese like. In the smell of freshly baked butter bread, have a bite of the soft doughy bun with sweet creamy skin on top, you can’t beat it!
Ingrediants (Makes 8 buns about 15cm diameter each):
For bun bun: Bread flour 400g;
Instant yeast 2 teaspoon;
Egg (large): 1;
Caster suger 50g;
For topping: Butter 50g;
Egg yolk (large) 1;
Suger (either caster or normal) 45g;
Plain flour 100g.
Unit 1: Making the buns
1) Slightly warm the milk and stir in the instant yeast.
2) Then put in the melted butter, 1 whole egg and caster sugar, roughly stir the mixture.
3) Weight half of the bread flour (200g) into the mixture and stir until all the ingredients has combined together into a wet dough.
4) Now wash your hands and get on the hard work! Put the rest of the bread flour (200g) on a clean working top, slowly combine the flour into the dough made earlier by hands. Keeping on kneading and banging the dough until it is smooth and elastic, just like any bread dough should be.
5) Divided the bread dough evenly into 8 buns, put them in a non-stick tray (or lay some baking paper underneath). Then cover the buns by cling film and place them in a warm place to raise (about 1 hour). Tip: drop tiny bit oil on the cling film and spread it across before you stick them on the buns, it’s much easier to peel the film off later.
Unit 2: Topping and baking
1) For the topping mixture, just simply combine all the ingredients in one bowl and mix them well into an oily dough. Please use cold butter this time as we want a crunchy texture for the topping.
2) Get the raised buns ready beside, they should be as twice as big now.
3) Divide the topping into 8, use a rolling pin to roll them into individual sheets which can roughly cover the surface of the buns.
4) Gently put the topping on the buns, be careful as the sheets are quite thin and easy to break. You don’t want them too heavy as they might collapse the buns in the oven. Apply some egg wash on the toppings if you want them to be prettier.
5) Preheat the oven at 200C and bake the buns for 10 minutes until golden with appetising smell. Enjoy!