Ever curious each time you visit Chinese or Japanese market and look at the bakery section, and seeing all those soft and fluffy mouth watering display of bread/bun ? It happen to me all the time. Always tempted, but never had the courage to buy it, especially after I heard that the factory made buns are full of unfamiliar ingredients. Luckily, my curiosity ended, when I saw this post. Now, I can always make it in my own kitchen. Thank you Mister.
As the title suggested, this version of mine filled with delicious homemade pineapple jam. I was surprised to learn that the original pineapple bread was nothing to do with pineapple, nor that the filling contain pineapple. Although, in some cases, you might find pineapple bun filled with red bean paste. Regardless filled or not, pineapple or red bean, it was definitely scrumptious and glad that I made it.
Pineapple Buns With Homemade Pineapple Jam
make 16 buns
1 recipe for homemade pineapple jam, recipe follows
1 egg yolk
1 to 2 tsp milk
sesame seeds for topping, optional
Follow the recipe for basic Japanese style soft bun as directed through step #3.
Line 2 baking sheets with parchment papers. Set aside
After the dough has rested for 10 minutes, fill each dough with 1 teaspoon pineapple jam, enclose the filling, and shape into a round ball. Place the bun on a baking sheet. Repeat with the rest of the dough. Cover the baking sheets with clean kitchen towel. Let rest in a warm room temperature for an hour.
Preheat oven to 400 F.
Make egg wash by combining egg yolk and milk. Brush each bun with this egg wash, sprinkle sesame seeds if desire.
Bake for 12 to 15 minutes, or until golden brown. Cool on a wire rack.
For Pineapple Filling :
665 gr fresh, peeled, and cored pineapple
40 gr sugar
1 stick cinnamon (or, 1 tsp ground cinnamon)
2 whole cloves
Cut pineapple into a large chunks, puree in a food processor. Transfer the puree into a medium size pan. Place the pan over medium heat, cook until all liquid evaporated, about 30 minutes. If its splashing to much during cooking, you can lower the heat to medium low, and obviously you also need to adjust the cooking time as well. Once the liquid has evaporated, add sugar, lower the heat to low, cook and stir from time to time until you have the consistency of a thick jam, about 15 minutes. Take it out from the heat, let cool completely. Transfer to a bowl, cover with plastic, then refrigerate until ready to use. This recipe make enough to fill 16 buns.