Pineapple buns with pork filling, a beloved Hong Kong-style snack, are beloved for their fluffy texture and savory-sweet filling. Here’s a concise guide to making them at home.
For the Dough: Mix 300g all-purpose flour, 30g sugar, 2g salt, and 5g yeast. Add 1 egg, 120ml warm milk, and 30g softened butter. Knead until smooth, then let it rise for 1 hour until doubled in size.
For the Topping: Combine 50g sugar, 50g flour, 50g butter, and 1 egg yolk. Rub into crumbs and chill.
For the Filling: Sauté 200g diced pork belly with 1 minced garlic, 1 tbsp soy sauce, 1 tbsp oyster sauce, and a pinch of five-spice powder until cooked. Let cool.
Assembly: Punch down the dough, divide into 8 balls. Flatten each, add a spoonful of filling, and seal. Place on a baking sheet, brush with egg wash, and top with crumbs. Bake at 180°C for 20 minutes until golden.
Enjoy these warm, with a crispy top and tender pork center—perfect for breakfast or tea!
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