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Wednesday, 24 February 2016

Aloha Sweet Butter Bun 夏威夷奶油甜面包


Although there is 100% pineapple juice present in the ingredient, the sweet bread does not have a strong noticeable scent of pineapple. However, the pineapple juice really did magic in producing a super-soft texture bread effortlessly. The softness of the bread did not deteriorate much even after 3 days (^ ^)


Yield: 9 mini buns in a 20cm square pan
Appliances
Whirlpool BM1000 breadmaker 面包机


Bread weight: forgot to weigh (~_~;)
Raw dough weight: 504 g

Ingredients
80g cold pineapple juice  黄梨汁
60g cold water
1/4 tsp vanilla extract

40g raw sugar 黄砂糖
1/4 tsp salt 盐
25g beaten egg 
蛋液
30g cold unsalted butter 冷无盐奶油

225g bread  flour 高筋面粉
25g superfine wholegrain flour 超细全麦面粉*
10g full cream milk powder 全脂奶粉
3/4 tsp instant dry yeast 即发酵母粉

* superfine wholegrain flour can be replaced by all purpose flour.

Egg-Milk Glazing 表层涂液
10g whipping cream/milk 动物性鲜奶油
10g beaten egg 蛋液
5g golden syrup/honey 糖浆/蜂蜜


Directions:
1. Line a 20cm square pan with parchment paper. Set aside.


2. Pour cold pineapple juice, cold water and vanilla extract, into the bread pan.



3. Add in beaten egg.


4. Add in sugar, salt and cold butter.




5. Mix bread flour, superfine wholegrain flour, milk powder in a bowl. Pour the flour mixture to the bread pan.



6. Dig a hole and pour in the instant dry yeast.


7. Place the bread pan into the bread machine.


8. Select "8" Dough Kneading function; and press "Start".

9. When the program stops, let the dough continue to sit in the pan for another 30 minutes.

30 minutes later, the dough is ready.


10. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.




11. Divide the dough into 9 equal portions, about 55g each.


12. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. 


Wrap your palm around the dough and let it roll within your palm, to shape it.



13. Place the dough into the lined square pan. Spray some water and let the doughs proof for about 40 minutes in a warm oven.




14. Preheat the oven to 170 degree Celsius. Apply a few coats of egg-milk glaze over the dough surface. 



15. Bake at 170 degree Celsius, at lower rack of the oven for about 17 to 20 minutes, or till the top turns golden.



16. Transfer the hot bread to cool on a wire rack. Enjoy ^^



Enjoy with egg pudding omellete (eggs + whipping cream + golden syrup + salt + bread flour mixed with potato starch + whole milk = omellete with a soft centre).


Recipe adapted from


with appreciation :)


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