Wednesday, 3 December 2008


(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.

Bread ingredient A:
300g high protein flour/ bread flour
2 tbsp full cream milk powder
1 egg (Grade A)
A pinch of salt
60g caster sugar
1/2 tbsp instant yeast (see tips)
1/2 tsp bread improver - optional
140ml water

Ingredient B:
25g butter

Ingredients for bun surfaces:
150g plain flour
80g icing sugar
2 tbsp full cream milk powder
A few drops pineapple-flavoured essence
40g butter
40g shortening
1 egg

For glazing:
1 egg yolk (beaten)

1. Combine Ingredient A together. Turn mixer to medium speed and beat till well mixed.
2. Add in Ingredient B and beat till a smooth dough is formed. You can knead this manually if you do not have a mixer.
3. Turn dough out and place in a big mixing bowl. Cover with cloth or cling-film it. This is the first rising. Check after 50 minutes. ( A hot day is more ideal for a good rising)
4. Do a prick test to check if dough has risen properly. Press a finger into the dough, if a dent or impression forms and does not spring back, it is ready.
5. Scale dough at 50g each. Shape doughs into a ball each. Cover and let it rise a second time for 10 minutes.
6. Combine the ingredients for the bun surfaces in a mixer. Beat on low speed for a couple of minutes till a dough forms. Divide into eleven portions.
7. Wrap no.(5) with 1 tbsp of cooled, pineapple filling. Seal the edges, turn it face down. Place no.(6) on top as a surface.
8. Place above into a pineapple-shaped mould for shaping or snip the surface of dough to form pineapple patterns. Glaze with beaten egg, put on agreased tray and rest it for 30 minutes.
9. Bake in a preheated oven at 180 degrees Celsius for 15 minutes or at 150 degrees Celsius in a turbo broiler for 15 minutes till golden.

Pineapple filling:
2 pineapples (grated)
2 cloves/ bunga cengkih
180g castor sugar
1/2 lemon (extract juice)

1. Place half portion of sugar to caramel over a low heat till golden.
2. Add in the rest of the ingredients. Cook and stir over medium heat till quite dry. Keep aside to cool.

Instant yeast- check expiry dates. Dead yeast cannot aerate a dough.
Bread improver - an optional item. It helps to soften the bread texture.
Pineapple-shape mould is available at shops selling baking ingredients.

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