Yang lagi viral! PINEAPPLE BUN!
Pineapple Bun ala Hongkong
Hong Kong Pineapple Buns
Bahan
Adonan roti:
Cookie topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer.
- Aduk 45 detik sampai 1 menit sampai raginya tercampur rata.
- Masukkan 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan 1 butir telur.
- Tuang 130 sampai 145 ml susu dingin perlahan sampai menjadi satu adonan.
- Masukkan 35 gr mentega tawar suhu ruang lalu aduk dengan speed rendah.
- Naikkan kecepatan ke medium dan uleni sampai adonan kalis.
- Keluarkan adonan lalu bulatkan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Untuk cookie topping, campur 50 gr mentega tawar dengan 2 cubit garam.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masukkan 45 gr gula kastor.
- Aduk sampai mentega dan gulanya menyatu, jangan sampai mengembang.
- Masukkan 1 kuning telur besar lalu aduk sampai rata.
- Ayak 85 gr tepung protein sedang, 1/4 sdt baking powder, dan 1/4 sdt baking soda ke dalam adonan.
- Aduk sampai menjadi satu adonan cookie.
- Pipihkan adonan cookie, bungkus, lalu simpan di kulkas sampai akan dipakai.
- Timbang adonan roti 65 sampai 70 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Pipihkan adonan untuk membuang anginnya.
- Bulatkan lagi sampai tidak ada angin yang tersisa.
- Susun di loyang anti lengket dengan jarak antar adonan.
- Tutup lalu proofing 50 sampai 60 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 185 derajat setelah adonan proofing 30 menit.
- Potong dan timbang cookie dough dingin 25 gr per buah lalu bulatkan.
- Pipihkan cookie dough dengan bantuan plastik sampai selebar permukaan roti.
- Taruh cookie dough di atas tiap roti yang sudah mengembang.
- Tekan motif kotak-kotak dengan scraper pelan-pelan supaya rotinya tidak kempes.
- Pecahkan 1 butir telur lalu kocok untuk polesan.
- Poles permukaan cookie tipis-tipis dengan telur.
- Panggang di oven yang sudah dipanaskan selama 20 sampai 22 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Belah roti lalu isi tengahnya dengan mentega asin sebelum dimakan.
Ingredients
Bread dough:
Cookie topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 g of high protein flour and 4 g of instant yeast in the mixer bowl.
- Mix for 45 seconds to 1 minute until the yeast is evenly distributed.
- Add 50 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 1 egg.
- Pour in 130 to 145 ml of cold milk slowly until it comes together into a dough.
- Add 35 g of room temperature unsalted butter and mix on low speed.
- Raise the speed to medium and knead until the dough is smooth and elastic.
- Take the dough out and round it so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- For the cookie topping, combine 50 g of unsalted butter with 2 pinches of salt.
- Add 1/2 tsp of vanilla extract.
- Add 45 g of caster sugar.
- Mix until the butter and sugar come together, without aerating it.
- Add 1 large egg yolk and mix until combined.
- Sift 85 g of all-purpose flour, 1/4 tsp of baking powder, and 1/4 tsp of baking soda into the bowl.
- Mix until it forms a cookie dough.
- Flatten the cookie dough, wrap it, and chill until you need it.
- Weigh out 65 to 70 g pieces of the bread dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Flatten each piece to press the air out.
- Round them again so no air is left inside.
- Arrange on a non-stick tray with space between them.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 185C once the dough has proofed for 30 minutes.
- Cut and weigh the chilled cookie dough into 25 g pieces and roll them into balls.
- Flatten the cookie dough between plastic sheets to the width of the bun tops.
- Lay a disc of cookie dough on each risen bun.
- Press a square pattern in with a scraper, gently so the buns do not deflate.
- Crack 1 egg and beat it for the wash.
- Brush the cookie topping thinly with the egg.
- Bake in the preheated oven for 20 to 22 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Split each bun and fill it with salted butter before eating.
Mode Masak
Yang lagi viral! PINEAPPLE BUN!
Yang lagi viral! PINEAPPLE BUN!
Bahan
Adonan roti:
Cookie topping:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 300 gr tepung protein tinggi dan 4 gr ragi instan ke mangkuk mixer.
- Aduk 45 detik sampai 1 menit sampai raginya tercampur rata.
- Masukkan 50 gr gula pasir, 1 sdm susu bubuk, dan 3 gr garam lalu aduk sebentar.
- Masukkan 1 butir telur.
- Tuang 130 sampai 145 ml susu dingin perlahan sampai menjadi satu adonan.
- Masukkan 35 gr mentega tawar suhu ruang lalu aduk dengan speed rendah.
- Naikkan kecepatan ke medium dan uleni sampai adonan kalis.
- Keluarkan adonan lalu bulatkan supaya gasnya terperangkap.
- Taruh di mangkuk yang sudah dioles mentega, tutup, lalu istirahatkan 30 menit.
- Untuk cookie topping, campur 50 gr mentega tawar dengan 2 cubit garam.
- Tambahkan 1/2 sdt vanilla ekstrak.
- Masukkan 45 gr gula kastor.
- Aduk sampai mentega dan gulanya menyatu, jangan sampai mengembang.
- Masukkan 1 kuning telur besar lalu aduk sampai rata.
- Ayak 85 gr tepung protein sedang, 1/4 sdt baking powder, dan 1/4 sdt baking soda ke dalam adonan.
- Aduk sampai menjadi satu adonan cookie.
- Pipihkan adonan cookie, bungkus, lalu simpan di kulkas sampai akan dipakai.
- Timbang adonan roti 65 sampai 70 gr per buah.
- Bulatkan tiap potongan adonan.
- Tutup lalu istirahatkan lagi 15 menit.
- Pipihkan adonan untuk membuang anginnya.
- Bulatkan lagi sampai tidak ada angin yang tersisa.
- Susun di loyang anti lengket dengan jarak antar adonan.
- Tutup lalu proofing 50 sampai 60 menit sampai mengembang dua kali lipat.
- Panaskan oven di suhu 185 derajat setelah adonan proofing 30 menit.
- Potong dan timbang cookie dough dingin 25 gr per buah lalu bulatkan.
- Pipihkan cookie dough dengan bantuan plastik sampai selebar permukaan roti.
- Taruh cookie dough di atas tiap roti yang sudah mengembang.
- Tekan motif kotak-kotak dengan scraper pelan-pelan supaya rotinya tidak kempes.
- Pecahkan 1 butir telur lalu kocok untuk polesan.
- Poles permukaan cookie tipis-tipis dengan telur.
- Panggang di oven yang sudah dipanaskan selama 20 sampai 22 menit.
- Keluarkan lalu hentakkan loyang supaya rotinya tidak kempes.
- Belah roti lalu isi tengahnya dengan mentega asin sebelum dimakan.
Ingredients
Bread dough:
Cookie topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 300 g of high protein flour and 4 g of instant yeast in the mixer bowl.
- Mix for 45 seconds to 1 minute until the yeast is evenly distributed.
- Add 50 g of sugar, 1 tbsp of milk powder, and 3 g of salt, then mix briefly.
- Add 1 egg.
- Pour in 130 to 145 ml of cold milk slowly until it comes together into a dough.
- Add 35 g of room temperature unsalted butter and mix on low speed.
- Raise the speed to medium and knead until the dough is smooth and elastic.
- Take the dough out and round it so the gas is trapped inside.
- Put it in a buttered bowl, cover, and rest for 30 minutes.
- For the cookie topping, combine 50 g of unsalted butter with 2 pinches of salt.
- Add 1/2 tsp of vanilla extract.
- Add 45 g of caster sugar.
- Mix until the butter and sugar come together, without aerating it.
- Add 1 large egg yolk and mix until combined.
- Sift 85 g of all-purpose flour, 1/4 tsp of baking powder, and 1/4 tsp of baking soda into the bowl.
- Mix until it forms a cookie dough.
- Flatten the cookie dough, wrap it, and chill until you need it.
- Weigh out 65 to 70 g pieces of the bread dough.
- Round each piece.
- Cover and rest for another 15 minutes.
- Flatten each piece to press the air out.
- Round them again so no air is left inside.
- Arrange on a non-stick tray with space between them.
- Cover and proof for 50 to 60 minutes until doubled in size.
- Preheat the oven to 185C once the dough has proofed for 30 minutes.
- Cut and weigh the chilled cookie dough into 25 g pieces and roll them into balls.
- Flatten the cookie dough between plastic sheets to the width of the bun tops.
- Lay a disc of cookie dough on each risen bun.
- Press a square pattern in with a scraper, gently so the buns do not deflate.
- Crack 1 egg and beat it for the wash.
- Brush the cookie topping thinly with the egg.
- Bake in the preheated oven for 20 to 22 minutes.
- Take them out and tap the tray so the buns do not collapse.
- Split each bun and fill it with salted butter before eating.
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