pineapple bun

make hand knead dough with poolish
from Lisa's kitchen

from Amanda Tastes


make pineapple bun


make cranberry filling



14g/tbsp
226/8 per tbsp cream cheese

用料  

pineapple bun的做法  

1. --- poolish -----
   mix all ingredients and rest for 1h at room temp, then fridge overnight (10h+)
   
   or room temp for 2-3 h

2. prep
   1. soften butter for both dough and pineapple tops (3 tbsp in total)
   2. soften cream cheese for dough (0.44 oz)
   3. soften cream cheese for filling (2.65 oz)

3. --- dough ------
   1. mix everything w/ poolish; knead till a ball (no need to be smooth)
   
   2. rest for 20 mins
   
   3. knead (stretch and fold) for 3-5 mins till not sticky anymore; if you can roughly stretch a window pane-ish looking membrane, proceed to next step
   
   4. add in softened butter in thirds till fully absorbed and smooth
   
   5. throw to knead for 5-8 mins till windowpane test is passed

4. around 1-2 h --------
   rest dough under cover in a lightly greased bowl in 80-85 F till double-sized
   
   till poke a hole in the center and it doesn't collapse

5. --- pineapple top -----
   sift powdered sugar into softened butter and mix till smooth
   
   sift in cake flour and baking powder and mix into a coarse flour
   
   pour in vanilla extract and egg mixture
   
   * It should be a soft sticky dough. If not, I added some heavy cream into the dough
   
   roll into a dough and shape into a log
   
   wrap in cling wrap and freeze for 1h

6. ---- filling ----
   mix sugar till dissolve in softened cream cheese
   
   add in cranberries and mix well
   
   chill in fridge for 30 mins

7. ----- divide dough + 15mins ----
   part into 5 balls and rest with cover for 15 mins

8. --- divide filling ----
   divide into 5 balls then chill in fridge

9. --- shape ----
   degas 1 ball, knead into a wrap, then add in filling and shape into a ball

10. --- final proof 1h----
    prove in the humid oven at 95F,75% humidity for 1h

11. preheat oven to 355F

12. make pineapple tops, place on top of the bread

13. bake at 355F for 22 mins
    - rise and crack around 6 mins

小貼士

1. condensed milk sub: cream cheese; heavy cream; or just omit

2. milk powder sub: condensed milk; but don't use milk to sub (would be too wet); or use milk instead of water, 90% volume of milk is water [110g milk = 100g water + 20g milk powder]

3. original pineapple topping for the full recipe had 1/2 egg worth of mixture

4. 1g baking soda = 4g baking powder

5. after making the dough (after window pane test), could store in fridge overnight then bake the next day

6. usually yeast is 1-1.5% of the flour weight

7. the kneading should take about 25 mins

8. water, sugar, cream, butter helps the bread to store better longer