Hong Kong Pineapple Bun

After fermentation, the liquid starter volume increases more than double, with many bubbles floating on the surface, you can look at the edges and bottom of the glass container, there are bubbles of various sizes.

This indicates the yeast is very active and the liquid starter is ready to use. (If it hasn't reached this state, it's not recommended to use, it will affect the dough's later expansion.)

Mix liquid starter with main dough ingredients except butter to form dough, then add pre-softened butter, knead into smooth fully developed dough (also called windowpane).

Check method: pinch a small piece of dough and stretch, should form a resilient film, the holes when stretched should have smooth edges not jagged, indicating the dough is fully developed.

Then put in a large bowl to start first fermentation.

Beginners note: because flour water absorption varies, when making main dough, water amount needs adjustment, if unsure don't pour all at once. If weather is hot, recommend using ice water for dough, eggs should also be refrigerated, if dough temperature is too high during mixing it's hard to develop gluten, you can tie ice packs to the mixing bowl.

Ferment until double in size, dip finger in flour and poke dough, if dough doesn't spring back it's fermented. If it springs back a little you can ferment a bit longer, if it deflates when poked it's over-fermented.

Note: If dough is over-fermented, the bread shape and texture will be lacking, if unsure about this step, rather be slightly under than over-fermented.

Take out the fermented dough, pat a few times to deflate then divide into 12-16 equal parts.

Roll into balls and place directly on a baking sheet lined with parchment paper or baking mat, leave space between dough balls. Start second fermentation, ferment until about 1.5 times size.

Beginners note: Don't worry about how long to ferment, fermentation depends on state not time. Too many factors affect fermentation time, such as liquid starter fermentation degree, dough temperature when removed from bowl, fermentation temperature, yeast activity, etc., all affect the time needed for fermentation, please judge and adjust according to actual situation. Remember: fermentation depends on state not time.

While waiting for fermentation, you can make pineapple skin. Mix softened butter and lard, add granulated sugar and mix well.

Because sugar amount is large, it will be a bit dry and won't mix very smoothly, this is normal.

If you don't have lard you can substitute with butter, but all-butter pastry won't be as flaky or fragrant. If you have lard, recommend using lard, not much, just 5g. If you like flakier texture, you can add a few more grams.

Add egg yolk and beat slightly to let them blend well together.

Then add flour, mix well with a spatula, wrap with plastic wrap and refrigerate for a while.

Refrigeration is to make it easier to work with later.

After taking out the dough, divide into 12-16 equal parts, make as many pineapple skins as buns.

If room temperature is high the skin might be soft and sticky, you can wear gloves to work.

Roll the pineapple skin dough into balls, wrap with two pieces of plastic wrap, roll into thin pastry.

Recommend not rolling the skin too thick, otherwise it won't crack as nicely when baking.

Place on the already fermented dough balls.

Brush each with egg wash (whole egg or egg yolk wash, egg yolk wash will be darker).

Put in preheated 180° oven and bake for about 15 minutes, please adjust according to your oven.

Freshly baked pineapple buns have very crispy skin, but after sitting for a while the moisture from the bread itself will make it soft, which is another texture and flavor. If you want it crispier, you can slightly increase baking time. For eating the next day, you can reheat in the oven, which will restore the crispy texture.