菠蘿包 (Pinapple Buns)

Ingredients:

Method:

1. In a small saucepan, over medium heat add 375g of milk and 1 tablespoon sugar, and dissolve the sugar whilst bringing the milk to a simmer.

2. Then turn the heat down to low and allow to gently simmer (carful of it boiling over) stirring occasionally to avoid burning.

3. Continue to simmer for 30-40 minutes or until you reach nappe (can coat the back of a spoon and draw a line through it)

4. Remove from the heat and allow to cool slightly before straining through a fine mesh sieve, set aside and allow to cool.

1.  In a medium saucepan combine 20g of flour and 75g of water.

2. Place the saucepan over medium heat and mix constantly until it is a light paste similar to wallpaper paste.

3. Remove from heat and transfer to a bowl to cool.

1.  In a mug with 145g of milk microwave it for around 30 seconds, use a thermometer to make sure your milk is roughly 45c-50c 

2. Stir in 18g of sugar and the 2 1/4 teaspoon of yeast to the milk and set aside and allow to bloom should be roughly 5-10 minutes. In that time melt 55g of butter.

3. In a large bowl combine with a wooden spoon 490g bread flour, 1 teaspoon of salt, 80g homemade condensed milk, 20g Crack'd egg replacer, 30g aquafaba, the melted butter, tangzhong and the milk/yeast mixture. 

4. Once a rough dough is formed tip out onto a clean surface and knead for 10-15 minutes try to work quickly and don't allow the dough to rest on the surface too long this is what leads to sticking. 

5. Once you can poke it and it springs back but leaves a light indentation and it is no longer sticky then form your dough into a ball and oil the bowl then placing the dough back in, cover with a tea towel or clingfilm and let it prove until double in size, timing may vary but it is roughly 1-2 hours at room temperature.

1. In a large bowl add 55g of the softened baking block and using the back of a wooden spoon cream the block until smooth. 

2. Add 135g of caster sugar in two batches whilst constantly creaming together.

3. Once creamed together then add 20g Crack'd egg replacer, 1 tablespoon non-dairy milk, 1 teaspoon vanilla and mix until just combined.

4. In a small bowl mix 120g plain flour, 1/4 teaspoon of baking powder and 1/8 teaspoon of turmeric (optional, this is just for the colour)

5. Combine half of the dry flour mix into the wet mixture once fully incorporated add the next half until a rough dough forms.

6.  Wrap what you have in clingfilm and chill it in the fridge for at least 10 minutes. If you think your dough is too wet place it in the freezer for 20 minutes so it will be easier to work with later.

1.  Line two large baking sheets with baking paper

2. Once the dough is double in size, deflate it with a little punch to remove the excess air and tip onto a clean work surface and weigh the dough. Using the weight of the dough, half it and place half of the dough back in the bowl covered and into the fridge whilst you shape the first half.

3.  Divide the first half of the dough into 6 equal pieces by weight. Then form each piece into a ball, there are many ways you can do this I recommend cupping your hand over the dough ball move your fingertips inward and moving in small circular motions until a smooth dough ball forms. 

5. Place each dough ball on the prepared sheet with space in-between them to allow them to grow. Cover them with a clean tea towel or clingfilm and let them proof for a second time. Until roughly double in size timing may vary but roughly 1-2 hours

6. Preheat the oven to 190c - 200c with a rack in the centre of the oven.

7.  Now remove the other half of the dough from the fridge and let it come up to room temperature. Repeat this section once your first batch are in the oven.

1.  Whilst the buns are proofing you can work on the cookie topping. Remove them from the fridge or freezer and divide them into 12 pieces by weight and roll each into a small ball. 

2. Keep one out but return the other 11 to the fridge or freezer you will be working with each one separately to make sure they're easy to work with.

3. You can use whatever you have either clingfilm or baking paper cut 24 large squares and place a ball into the centre of a square and top with another square, using your hand flatten the ball into a circle shape then carefully roll out the dough to form a large flat circle transfer this back into the fridge or freezer and work on the other 11.

1. In a small bowl make the egg wash, combine 50g Crack'd egg replacer and 1 tablespoon of non-dairy milk. (This step is optional you could replace the egg wash with just a brush of milk.)

2. Once the dough balls have proofed, take out the circular sheets of cookie from the fridge or freezer and work quickly. Take off one side of the sheet and place the cookie onto of the dough ball making sure you wrap around the sides and then carefully peel off the second sheet.

3. Allow for the cookie tops to come up to temperature before lightly brushing the tops with either the egg wash or some non-dairy milk.

4. Bake! Place in the oven middle rack for about 14-15 minutes or until golden brown and the internal temperature should be roughly 94c-95c or higher

5. Once baked, transfer to a cooling rack and allow to cool slightly before biting into one to allow any excess moisture escape.

6. Enjoy it. They are best served warm, but you can always microwave it the next day with a cup of water.

Don't forget you have another batch to shape and bake!