Pineapple Bun (tangzhong)

Most of you probably know this “pineapple” has no pineapple inside. It is the crunch sweet crust on top to the bun looks like pineapple.

Yield: 12 buns

Tangzhong (湯種): this a Japanese way to make very fluffy and soft bread and can last a few days. It always go buy 1 part flour

  • 71g water
  • 71g milk
  • 28g AP flour


  • 496g AP flour
  • 55g sugar
  • 10g instant yeast
  • 10g salt
  • all of the above tangzhong
  • 2 egg
  • 170g water
  • 85g butter (room temp)
  • the whole batch of the above tangzhong

“Pineapple” Crust:

  • 55g sugar
  • 40g butter
  • 125g cake flour
  • 7g milk powder
  • 1 tablespoon of evaporated milk
  • 1 teaspoon of condensed milk
  • 5g custard powder
  • 1 egg yolk

Cook tangzhong in medium low heat until 65C or you notice some “lines” appears in the mixture as you stir it. You want wait until this is cool down to room temp before using. So it is a good time to start making “pineapple” crust.

Rub all the ingredients except egg until the mixture looks like “sablé” (sand). Then mix in egg and knead just enough to form dough. Make a flat disk and cling wrap it. Park in the fridge until dough is ready.

Making the dough is super simple if you have stand mix or bread maker (just use dough mode). Just dump all ingredients (no need to separate the butter when you have help of machine). I have tested and confirm it is better texture to use AP flour. You don’t always have to use strong bread flour to make bread!

Wait until it double in size for first prove.  Then shape and wait until it double again.  Then roll out the pineapple crust top.  Brush a thin layer of egg wash to stick crust to bun.  Then finish with another thin layer of egg wash on top.   

Bake 12 minutes or until beautifully golden brown  in 350F oven.

Don’t eat right away even if you really want to wait at least 10 minutes and enjoy with BIG slab of butter

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