{"id":5238,"date":"2023-10-05T07:06:19","date_gmt":"2023-10-05T07:06:19","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5238"},"modified":"2023-10-05T07:06:20","modified_gmt":"2023-10-05T07:06:20","slug":"the-best-taiwanese-style-pineapple-bun","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/05\/the-best-taiwanese-style-pineapple-bun\/07\/06\/5238\/19\/appdev2098\/chinese-food-four\/desserts-chinese-food-four\/","title":{"rendered":"The Best Taiwanese Style Pineapple Bun"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Yudane (Tangzhong)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30\u00a0g\u00a0boiling water,\u00a02 tbsp<\/li>\n\n\n\n<li>25\u00a0g\u00a0bread flour,\u00a02\u00bd tbsp<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Cookie Top<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70\u00a0g\u00a0unsalted butter,\u00a05 tbsp, softened but not too soft<\/li>\n\n\n\n<li>60\u00a0g\u00a0powdered sugar,\u00a0\u00a0\u00bc cup + 2 tbsp<\/li>\n\n\n\n<li>25\u00a0g\u00a0beaten egg,\u00a0use the rest of the egg from making bread dough<\/li>\n\n\n\n<li>100\u00a0g\u00a0bread flour,\u00a0\u00be cup + 1 tbsp<\/li>\n\n\n\n<li>15\u00a0g\u00a0dry milk powder,\u00a02 tbsp, see note<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Milk Bun<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250\u00a0g\u00a0bread flour,\u00a02 cup<\/li>\n\n\n\n<li>30\u00a0g\u00a0cake flour\u00a0,\u00a0\u00bc cup, see note if you don&#8217;t have cake flour<\/li>\n\n\n\n<li>10\u00a0g\u00a0dry milk powder,\u00a01 tbsp, optional<\/li>\n\n\n\n<li>30\u00a0g\u00a0sugar,\u00a02 tbsp<\/li>\n\n\n\n<li>15\u00a0g\u00a0honey,\u00a0a little bit less than 1 tbsp<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0instant yeast,\u00a0preferably saf instant yeast<\/li>\n\n\n\n<li>25\u00a0g\u00a0beaten egg from a large egg,\u00a0\u00bd large egg, \u215b cup, save the rest for making cookie top<\/li>\n\n\n\n<li>80\u00a0g\u00a0cold whole milk<\/li>\n\n\n\n<li>60\u00a0g\u00a0cold water\u00a0,\u00a0cannot be replaced with milk<\/li>\n\n\n\n<li>all Yudane (tangzhong) paste<\/li>\n\n\n\n<li>4\u00a0g\u00a0sea salt\u00a0,\u00a0\u00bd tsp<\/li>\n\n\n\n<li>30\u00a0g\u00a0unsalted butter,\u00a0cut into 6 &#8211; 8 pieces<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS&nbsp;<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Make Yudane (Tangzhong) the Night Before<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Measure 25 grams of bread flour in a bowl. Set the kitchen scale to zero with the flour and bowl on it and pour in 30 grams of boiling water. Stir until combined to form a sticky dough.<\/li>\n\n\n\n<li>Let it cool down before storing in the fridge overnight or for 8 hours. Use it within 24 hours.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Cookie Top<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a bowl, mix butter and powdered sugar together with a spoon or spatula. Add the egg mixture in three batches into the mixture, incorporating one batch before adding the next. An egg beater is recommended for this process.<\/li>\n\n\n\n<li>Add bread flour and dry milk powder, fold a few times until the butter mixture is all coated with flour before pouring onto a working surface.<\/li>\n\n\n\n<li>Use a bench knife (dough cutter) to fold and press with your palm until the flour and the butter mixture are well combined. You can also do this in a big mixing bowl and use a spatula to press and fold until you can&#8217;t see any dry flour.<\/li>\n\n\n\n<li>Place the cookie top mixture on a piece of plastic wrap and roll it into a log. Twist the two ends to seal and store it in the fridge until ready to use.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Bun Dough<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add all the ingredients for the dough except for sea salt and butter into the stand mixer and knead on low speed until the dough is formed.<\/li>\n\n\n\n<li>Cover the mixing bowl and let it rest for 30 minutes.<\/li>\n\n\n\n<li>When it&#8217;s done resting, add salt and continue to knead the dough on low for 30 seconds<\/li>\n\n\n\n<li>Add butter cubes one at a time and knead until the dough is very smooth and passes the windowpane test. (This step usually takes me about 6-7 minutes, with 5 minutes on low speed and 1 -2 minute on medium speed. The actual time it takes you depends on your mixer.)<\/li>\n\n\n\n<li>Form the dough into a ball (it will be very sticky, but if it&#8217;s too sticky to handle, then add a little bread flour and knead for another 1~2 minutes) and put it in a lightly greased bowl. Cover, and let it rise for 1 hour to 1.5 hours in a warm place (about 82\u00b0F to 90\u00b0F) until it doubles in size.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Assemble<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Transfer the dough onto a working surface and cut it into 8 even pieces. Flatten the dough to deflate it before rolling each piece into a ball.<\/li>\n\n\n\n<li>Take the cookie dough out from the fridge and cut it into 8 even pieces.<\/li>\n\n\n\n<li>Take one piece and roll it into a ball, put it between the plastic wrap and press it down with the bench knife to form a disk. I prefer having the cookie top covering the entire surface of the bun, so I usually press the edges down with my fingers to make it bigger and thinner before cover it on the bun.<\/li>\n\n\n\n<li>Place the cookie dough on the bun and wrap it over the top side carefully. Make sure to let the cookie dough stick directly to the bun dough without any gaps. Repeat the same for the rest of the buns and place them on a lined baking tray with 2\u00bd&#8221; (6 cm) space between each. If you cannot work fast enough before the cookie dough begins to soften, store half in the fridge until you are ready to work on them.<\/li>\n\n\n\n<li>Use a bench knife to make the classic criss cross patterns on the top of the buns if you like. You can also just let it split naturally after proofing, depending on your preference.<\/li>\n\n\n\n<li>Cover with plastic wrap and let it rise in a warm place (around 80-85\u00b0F) for around 60 minutes or until the expanding dough causes cracks\/separation in the cookie top.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Baking<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 375\u00b0F (190\u00b0C) towards the end of the proofing process.<\/li>\n\n\n\n<li>Brush the top with egg wash or dust a layer of powdered sugar. Bake for 16 minutes or until the top is golden brown and crispy.<\/li>\n\n\n\n<li>Place the buns on a cooling rack and let it cool down for 5 minutes before enjoying.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Yudane (Tangzhong) Cookie Top Milk Bun INSTRUCTIONS&nbsp; Make Yudane (Tangzhong) the Night Before Cookie Top Bun Dough Assemble Baking<\/p>\n","protected":false},"author":1,"featured_media":5239,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[199],"tags":[],"class_list":["post-5238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-chinese-food-four"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/The-Best-Taiwanese-Style-Pineapple-Bun.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5238","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5238"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5238\/revisions"}],"predecessor-version":[{"id":5240,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5238\/revisions\/5240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5239"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}