- 1 recipe hokkaido milk bread that has proofed the first time until doubled in size
20 X mini pineapple buns cookie topping:
- 4 tbsp salted butter, room temperature, 57g
- 1 egg yolk
- 1/2 cup sugar, 100g
- 3/4 cup flour, 94g
- 2 1/2 tbsp custard powder
- 1/4 tsp baking powder
- 1 egg white
- 1 tbsp water
**** The ingredients will be listed again @ below ****
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1. Divide the hokkaido milk bread to 20 pieces.
2. Shape them into small buns.
3. Preheat the oven to 375F.
3. Preheat the oven to 375F.
- 4 tbsp salted butter, room temperature, 57g
- 1 egg yolk
- 1/2 cup sugar, 100g
- 3/4 cup flour, 94g
- 2 1/2 tbsp custard powder
- 1/4 tsp baking powder
1. Mix the ingredients together and gather dough and press all into a log.
2. Separate it to 20 ball shape pieces and roll it flat about 1/8" thick.
3. Chill for 30 to 1 hr.
4. Wait until the mini buns were double size again, transfer the pineapple cookie top on the top.
- 1 egg white (for final brushing on the top)
- 1 tbsp water
5. Whisk egg white with water together and brush over the crust and dough.
Reheat the buns from freezer:
1. Preheat the oven in 350F. Microwave it briefly 20-30 sec. then bake it for 5-7 mins.
ref: https://hot-thai-kitchen.com/?cat=&s=mexican+coffee+buns
and http://www.thehongkongcookery.com/2017/12/pineapple-bun.html
and http://www.thehongkongcookery.com/2017/12/pineapple-bun.html
