A. ‘Pineapple crust’:
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg yolk
- 1 tbsp coconut cream
- 3/4 cup cake (low protein) flour
- 1/2 cup powdered sugar
- 2 tbsp custard powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
B. For the dough:
- 1/3 cup water
- 1 large egg white
- 1/3 cup whole milk
- 1/3 cup sweetened condensed milk
- 2 tbsp coconut cream
- 1/8 tsp of salt
- 2 tbsp granulated sugar
- 331g bread (high protein) flour
- 1 1/2 tsp yeast
- 2 1/2 tbsp unsalted butter, softened
C. For the char siu filling:
- 300g char siu pork
- 2 tsp oil
- 1 tbsp sugar
- 1 pinch salt
- 1 pinch white pepper
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp cornstarch dissolved in 2 tbsp water
- First, make the pineapple crust.
- In a large bowl, cream the unsalted butter until pale and creamy. Add the egg yolk and coconut cream, and beat the mixture until thick and smooth. Add the low protein flour, icing sugar, custard powder, baking soda and baking powder, and mix until everything comes together into a dough.
- When well combined, the dough is bit sticky. Cover with plastic wrap and refrigerate until firm, at least 1 hour.
- Next, make the dough.
- Using SKG bread maker, choose function 10. Dough.
- Put all ingredients B (follow sequence above) into bread pan (except butter) and press start.
- Put in butter when machine stop for the first rest and wait till the process completed.
- Prepare the filling. Finely dice the pork, then heat oil in a saucepan over medium-high heat. Add the pork, along with the rest of the ingredients except the cornstarch and water (sugar, salt, white pepper, soy sauce, hoisin sauce, oyster sauce, and rice wine) and cook briefly, until ingredients combine. Turn the heat to medium-low, then add the cornstarch mixture and continue to stir until the pork mixture thickens and can be mounded. Let cool.
- Take out the dough from bread maker and punch the air out, and divide into about 16 pieces.
- Roll one piece out (keeping the others covered with a damp towel or plastic wrap) and place about a tablespoon of filling in the center. Pleat however you like, just make sure it’s sealed, then place it seam down on a cupcake paper.
- Place all on baking tray and let it sit in oven for second rise. (1 hr, electricity off, place one bowl of hot water in oven).
- Prepare the crust dough. You can either roll out the dough and cut out circles, or pinch off small balls of dough and roll them into circles.
- Place a circle of dough over each bun, pressing down gently to contour the crust around the dough. The circle does not need to cover the entire bun.
- When they’re all capped with their crust hats, bake for 16-18 min, or until golden-brown and puffed. Enjoy warm.