Hong Kong style Pineapple bun recipe (港式菠罗包) - Angie's recipe & review

Name: Hong Kong style Pineapple bun recipe (港式菠罗包) - Angie's recipe & review
Ingredients: 25 grams White bread flour (T65); 125 grams water; 60 grams unsalted butter (Kept at room temperature, otherwise it will be too hard to mix it with the other ingredients.); 60 grams granulated white sugar; 120 grams cake flour (T45)*; 1 gram baking soda; 3 grams baking powder; 10 grams Custard powder (Substitute: Cornstarch ); 30 grams egg (Save the remaining egg for the egg wash on top of the bun later.); 120 grams Tangzhong; 115 ml milk (See my picture under instructions. ); 1 medium egg; 350 grams White bread flour (T65); 4 grams Baking salt (or a little bit less than 1 tsp salt (1 full tsp = 5 grams salt)); 6 grams Instant dry yeast; 30 grams butter (If you knead by hand, keep it at room temperature for a while first. )

angiesrecipereview.com

Missing the fresh baked pineapple buns that can be bought at every bakery in Hong Kong? Follow this recipe to bring Hong Kong to your home.

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Ingredients

25 grams White bread flour (T65)
125 grams water
60 grams unsalted butter (Kept at room temperature, otherwise it will be too hard to mix it with the other ingredients.)
60 grams granulated white sugar
120 grams cake flour (T45)*
1 gram baking soda
3 grams baking powder
10 grams Custard powder (Substitute: Cornstarch )
30 grams egg (Save the remaining egg for the egg wash on top of the bun later.)
120 grams Tangzhong
115 ml milk (See my picture under instructions. )
1 medium egg
350 grams White bread flour (T65)
4 grams Baking salt (or a little bit less than 1 tsp salt (1 full tsp = 5 grams salt))
6 grams Instant dry yeast
30 grams butter (If you knead by hand, keep it at room temperature for a while first. )