Hong Kong Style Pineapple Bun Recipe 港式菠蘿包 | Yi Reservation

Ingredients

• 310g / 2.4c bread flour
• 95g / .35c chilled water roux (TangZhong) from below recipe
• 1 large egg, about 60g
• 5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. warm milk or water
• 70ml/0.3c milk/heavy cream
• 50g / 0.4c sugar
• 3g salt
• 30g / 2tbsp butter, softened in room temperature
• 1tsp vanilla extract
• 20g / 2.8tbsp flour
• 80ml/0.33c milk
• 110g Cake flour
• 1 egg yolk
• 50g butter, soften in room temperature
• 45g sugar
• 2g salt
• 10g baker’s dry milk (optional)
• 10g milk
• 1/4tsp Baking powder
• 1/3tsp ammonium bicarbonate*
• 1 egg yolk and ½ egg white, beaten