Arkensen and Nanzaro love Pineapple Bun, particularly from Lido Restaurant. I got this Pineapple Bun recipe from Helen. Helen has not attempt to make it because the recipe is in grams and cc which is a bit tedious to measure. Morever, Helen said it involves quite a bit of steps which seem quite complicated to her. Anyway, this is my first attempt making it and it turned out quite ok.
The Pineapple Bun (or Polo Bun) turned out quite soft and I think the dough recipe is good for any other bun. The bun remains soft even after two days.
Now, I know why it’s called Pineapple Bun. The name came from the look of the topping which resembles the pineapple skin.
It took me quite long to make it as I was trying to convert the measuring into cups and spoons as far as possible so that it’s easier for me to make it again.
- 240g bread flour (2 cups less 3 tablespoons), I used all-purpose flour
- 60g cake flour (8 tablespoons)
- 45g sugar (3 tablespoons plus 1 teaspoon)
- 5g yeast (1 1/2 teaspoons)
- 30cc or 30ml egg (1 medium egg)
- 135g water (125ml)
- 3g salt (1/2 teaspoon)
- 9g milk powder (2 tablespoons)
- 30cc or 30ml warm water
- 45g butter (3 tablespoons)
- 80g butter (6 tablespoons)
- 50cc or 50ml egg
- 1 g salt (a pinch)
- 1 teaspoon vanilla extract
- 50g icing sugar (1/2 cup)
- 5g milk powder (1 tablespoon)
- 150g cake flour (1 1/4 cups)
- another egg for egg wash
Click on the link below for the instructions.