Cherry & Dennis Helper Habitat

Hong Kong Pineapple Bun with Butter

港式菠蘿油

Hong Kong Pineapple Bun with Butter — finished dish

Total time: 128 min
Difficulty: Advanced
Servings: 8 servings

Recipe overview

A soft enriched bun is topped with a crackled cookie crust, baked warm and split around a thick slice of cold butter.

01

Ingredients

Main ingredients

500 g bread flour
250 ml milk
1 piece egg
8 g instant yeast
180 g unsalted butter

Pineapple crust

180 g cake flour
100 g sugar
2 pieces egg yolk
1 tsp baking powder

Filling

160 g salted butter

Hong Kong Pineapple Bun with Butter — ingredients

02

Tools

large bowl
electric mixer
dough scraper
baking tray
oven
kitchen scale

Hong Kong Pineapple Bun with Butter — tools

03

Steps

Hong Kong Pineapple Bun with Butter — Mix milk, yeast and a little sugar and rest five minutes

Step 1

Mix milk, yeast and a little sugar and rest five minutes

Mix milk, yeast and a little sugar and rest five minutes.

Hong Kong Pineapple Bun with Butter — Add bread flour, remaining sugar and egg to the yeast milk

Step 2

Add bread flour, remaining sugar and egg to the yeast milk

Add bread flour, remaining sugar and egg to the yeast milk.

Hong Kong Pineapple Bun with Butter — Knead into a dough, then add 80 g unsalted butter

Step 3

Knead into a dough, then add 80 g unsalted butter

Knead into a dough, then add 80 g unsalted butter.

Hong Kong Pineapple Bun with Butter — Knead until the dough stretches into a thin membrane

Step 4

Knead until the dough stretches into a thin membrane

Knead until the dough stretches into a thin membrane.

Hong Kong Pineapple Bun with Butter — Cover and proof for sixty minutes until doubled

Step 5

Cover and proof for sixty minutes until doubled

Cover and proof for sixty minutes until doubled.

Hong Kong Pineapple Bun with Butter — Mix cake flour, 100 g butter, sugar, yolks and baking powder into crust dough

Step 6

Mix cake flour, 100 g butter, sugar, yolks and baking powder into crust dough

Mix cake flour, 100 g butter, sugar, yolks and baking powder into crust dough.

Hong Kong Pineapple Bun with Butter — Deflate the bread dough and shape eight balls

Step 7

Deflate the bread dough and shape eight balls

Deflate the bread dough and shape eight balls.

Hong Kong Pineapple Bun with Butter — Divide and flatten the crust over each bun

Step 8

Divide and flatten the crust over each bun

Divide and flatten the crust over each bun.

Hong Kong Pineapple Bun with Butter — Proof twenty-five minutes and preheat the oven to 180°C

Step 9

Proof twenty-five minutes and preheat the oven to 180°C

Proof twenty-five minutes and preheat the oven to 180°C.

Hong Kong Pineapple Bun with Butter — Brush the crust lightly with egg and score a diamond pattern

Step 10

Brush the crust lightly with egg and score a diamond pattern

Brush the crust lightly with egg and score a diamond pattern.

Hong Kong Pineapple Bun with Butter — Bake sixteen to eighteen minutes until golden and crackled

Step 11

Bake sixteen to eighteen minutes until golden and crackled

Bake sixteen to eighteen minutes until golden and crackled.

Hong Kong Pineapple Bun with Butter — Split each warm bun and insert 20 g cold salted butter

Step 12

Split each warm bun and insert 20 g cold salted butter

Split each warm bun and insert 20 g cold salted butter.

Common mistakes

Over-proofing makes the cookie crust slide off the bun.

Tips

Keep the filling butter cold for the classic hot-and-cold contrast.