Wednesday, July 8, 2020

Pineapple Jam Buns

A little overbaked 🤦‍♀️ luckily it's still soft and enjoyed by my family 😅

Okay dun laugh, it was supposed to shape something like curry puff, but look at this LOL

Recipe: HERE
Easy dough to handle, nice soft and yummy

What you need:

500g bread flour
85g sugar
85g butter
30g milk powder
2 eggs
1tsp salt
12g instant yeast
19-ml fresh milk
beaten egg, to brush before baking
butter to brush the buns after done baking

  1. In a breadmaker pan, add in eggs and fresh milk, followed by salt, sugar, milk powder, flour and yeast. Start the machine on dough function. After 5mins kneading, add in butter. Let it continue doing the job of kneading plus the first proofing
  2. Remove dough from the pan and transfer to a lightly floured surface
  3. Knead for a few times to release air bubbles. Make into 50g balls
  4. Flatten each ball with a rolling pin and put filling at the centre. Shape as you like
  5. Proof again until doubled in size about 30 to 45mins depending on the surrounding temperature, covered with damp kitchen towel
  6. Preheat oven at 180degC for 20mins (do it during the last 20mins of the second proofing), brush buns with beaten egg and bake for 25 to 30mins until the tops are golden brown and sound hollow when tapped
  7. Remove from oven, transfer into a cooling rack and brush the tops with butter

Can be made as plain buns and/or with filling of choice
This time I made mainly with pineapple jam and custard filling

Recipe for pineapple jam: HERE, and for custard HERE

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