make hand knead dough with poolish
from Lisa's kitchen
from Amanda Tastes
make pineapple bun
make cranberry filling
14g/tbsp
226/8 per tbsp cream cheese
用料
poolish | |
flour (25g) | 2.94 tbsp |
water (25 ml) | 25 ml |
yeast (0.5g) | 0.16 tsp |
dough | |
flour (100g) | 3/4 cup – 0.71 tsp |
sugar (17.5g) | 4.375 tsp (4+1/4tsp+) |
yeast (1.5g) | 0.48 tsp (1/2 tsp) |
salt (1.5g) | 1/4 tsp |
egg (22.5g) | 3/4 |
water (25~27.5 ml) | – |
milk powder(10g) | – |
milk (27.78~30.56g) | 28 ml |
condensed milk (12.5g) | cream cheese 0.44 oz |
butter, soften (12.5 g) | 0.89 tbsp |
pineapple top | |
butter, softened (30g) | 2.14 tbsp |
powder sugar (25g), sifted | 10 tsp |
sifted cake flour (55g) | – |
flour | 1/4 cup |
cornstarch | 13/16 (= 2.4375) tbsp |
baking soda (0.5g) | 2g baking powder |
baking powder (2g) | 0.83 tsp in total |
egg | 1/4 |
vanilla extract (0.75g) | 1/4 tsp |
cranberry cream cheese filling | |
cranberry (25g) | 2.5 tbsp |
cream cheese (75g) | 2.65 oz |
sugar (12.5g) | 3+1/8 tsp |
pineapple bun的做法
--- poolish -----
mix all ingredients and rest for 1h at room temp, then fridge overnight (10h+)
or room temp for 2-3 hprep
1. soften butter for both dough and pineapple tops (3 tbsp in total)
2. soften cream cheese for dough (0.44 oz)
3. soften cream cheese for filling (2.65 oz)--- dough ------
1. mix everything w/ poolish; knead till a ball (no need to be smooth)
2. rest for 20 mins
3. knead (stretch and fold) for 3-5 mins till not sticky anymore; if you can roughly stretch a window pane-ish looking membrane, proceed to next step
4. add in softened butter in thirds till fully absorbed and smooth
5. throw to knead for 5-8 mins till windowpane test is passedaround 1-2 h --------
rest dough under cover in a lightly greased bowl in 80-85 F till double-sized
till poke a hole in the center and it doesn't collapse--- pineapple top -----
sift powdered sugar into softened butter and mix till smooth
sift in cake flour and baking powder and mix into a coarse flour
pour in vanilla extract and egg mixture
* It should be a soft sticky dough. If not, I added some heavy cream into the dough
roll into a dough and shape into a log
wrap in cling wrap and freeze for 1h---- filling ----
mix sugar till dissolve in softened cream cheese
add in cranberries and mix well
chill in fridge for 30 mins----- divide dough + 15mins ----
part into 5 balls and rest with cover for 15 mins--- divide filling ----
divide into 5 balls then chill in fridge--- shape ----
degas 1 ball, knead into a wrap, then add in filling and shape into a ball--- final proof 1h----
prove in the humid oven at 95F,75% humidity for 1hpreheat oven to 355F
make pineapple tops, place on top of the bread
bake at 355F for 22 mins
- rise and crack around 6 mins
小貼士
1. condensed milk sub: cream cheese; heavy cream; or just omit
2. milk powder sub: condensed milk; but don't use milk to sub (would be too wet); or use milk instead of water, 90% volume of milk is water [110g milk = 100g water + 20g milk powder]
3. original pineapple topping for the full recipe had 1/2 egg worth of mixture
4. 1g baking soda = 4g baking powder
5. after making the dough (after window pane test), could store in fridge overnight then bake the next day
6. usually yeast is 1-1.5% of the flour weight
7. the kneading should take about 25 mins
8. water, sugar, cream, butter helps the bread to store better longer