Pineapple (Polo) Bread
Ever since there is a new bakery open near the area, all of my friends are crazy about the pineapple bread. So I decided to bake some pineapple bread for a change.
A. Making Utane Dough
Utane is a unique Japanese Baking technique. It is a common technique often see in Asian dessert bread recipe. This results in softer and spongy bread texture. In addition, by adding this dough into over night bread dough, it also helps the bread dough to stay hydrated.
50g bread flour
1. In a saucepan, add water and bread flour together and mix well.
2. Cook over medium-low heat until the mixture starts to thicken - - you can see the track of the whisk.
3. Turn off the heat and continue to whisk till the mixture cool down and form into a watery dough.
4. Place Utane into a bowl, and cover it with plastic wrap, pressing it directly onto the surface of Utane to prevent skin from forming. Store it in the fridge for later use. You can store Utane up to 3 days or till the mixture starts to turn grey.
B. Making the Crust Dough
60g soften butter
1 tbsp milk powder
120g flour (use bread flour for a crispy crust; use all purpose/cake flour for a soft crust)
1. Add soften butter and granulated sugar together. Whisk till the mixture become white-ish.
2. Add egg half at a time. Make sure the egg and the mixture mix well before proceeding the next step.
3. Add sifted flour little at a time. Use a spatula to fold the mixture into a dough.
4. Form the dough into a square and wrap it with plastic wrap. Place the dough in the fridge for later use.
C. Making Main Bread Dough, Assemble & Baking
270g bread flour
30g cake flour
3/4 tsp instant yeast
40g granulated sugar
1/4 tsp salt
30g (2 tbsp) unsalted butter
(Note: Double the amount of yeast if it's active dry yeast. Place the yeast into warm milk for 5 minutes before using.)
1. In a bowl, place all ingredient except butter. Mix and firm all ingredient into a dough till the dough is elastic and smooth. It may take 20-30 minutes.
2. Add butter and kneed. The dough will absorb the butter. When the dough becomes very elastic, it is ready for rising.
3. Cover the bowl with slightly wet towel and leave it in a warm place for about 1-1.5 hours or till the dough grow double the size. (Note: During cold weather, you can place the dough in the microwave with a glass of warm water.)
4. Divided the bread dough into 8 pieces (each piece weight about 75g). Dust the table with cake flour. Roll each dough into a ball.
5. Take the crust dough out from the fridge, divide the crust dough into 8 pieces (each piece weight about 30g). Roll each crust dough into a ball. Cover the ball with plastic wrap, then use a bench scrapper to press the crust dough into a small disk.
6. Cover the bread dough ball with crust dough disk. The crust dough disk has to cover more than half surface of bread dough.
7. Use a knife to cut cross marks.
8. Place the dough on the baking sheet and place the baking sheet into unheated oven and let it rise for an hour or so.
9. When the dough double the size, brush the top of the dough with egg wash. Pre-heat oven 340F degree and bake 20-22 minutes.
Honestly, it takes me almost all day to make the bread. Of course, the process would be a lot easier if you have mixer to knead the dough. But I recommend to knead the dough by your hand if you are first time making. That way you can feel how the dough coming together by understanding the texture of the dough.
As always, don't forget to like and share this post! Make your own recipe and #mysweetencouters. Let me see your own creation.
Last but not least,