Hong Kong Pineapple buns into Pineapple loaf bread
It’s has been a while since I last made bread of new recipe. I went through the fridge and noticed I still had some left over homemade yogurt made last week. With that, it crossed my mind that I could try out making Yogurt Bread. The following recipe was adopted from the Taiwan famous bakery Master Meng 100 bread recipes (孟老师的100道面包) which had yogurt as one of the main ingredients. As for the yogurt recipe, just click on the word and it will direct you to my old post on how to make homemade yogurt.
The direct translation of the Chinese name 优格菠萝土司 of this bread is Yogurt Pineapple loaf bread, originated from Hong Kong signature Pineapple buns (菠萝包) with a layer of sweet butter dough on top as bread topping. However there is no pineapple in the ingredients. Pineapple was used in the name because the layer of sweet butter dough cooked to golden brown resembled the pineapple skin.
The top crispy golden brown butter layer made the cutting of the bread a bit difficult but the sweetness of the buttery top balances the mild sour yogurt flavor of the bread.
|Yogurt Pineapple Bread 优格菠萝土司|
Emm… my words to describe were “Sweet on top and soft fluffy inside.”Sharing below is a visual tutorial on the Yogurt bread making, happy watching.
High Protein Flour 250g,
salt 1/4 tsp.
Plain yogurt 80g (I used my homemade yogurt)
Unsalted butter 20g (melted)
1. Pour high protein flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast.
2. Using mixer to mix or hand kneads the flour until form smooth dough and adds in melted butter B.
3. Continue to knead till it can stretch into thin sheet.
4. Place knead dough in a grease container covered with plastic wrap and proof until double in size, about 80 minutes.
5. Punch down the dough and remove it and divide into three equal portions, shape them into balls cover and leave them to rest for 15 minutes.
6. Using rolling pin gently flatten and shape into 3 oval shapes and roll up dough like making Swiss roll and place in a well-greased loaf tin, cover with plastic for second proofing about 60 minutes.
7. Upon completion of the final proofing, remove butter dough from refrigerator; shape into rectangle size match with the width and length of the loaf thin.
8. Gently remove butter dough from plastic wrap and layer to cover the bread dough at top.
9. Brush with egg mixture and place into the preheated oven, bake at 180 degrees for 30 minutes.