Hailing from the northern Philippine island of Camiguin, these soft, golden brioche buns are filled with a rich and sweet pineapple-flavoured custard. Pineapple pastel can be filled with different flavors, like mango, yema, guava or any choices of jams.
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Pinoy Pineapple Pastel
IngredientsBREAD
- 3 cups all purpose flour
- 1 (7g) packed of dried yeast
- 2/3 cup milk
- 3/4 cup sugar
- 3 eggs
- 1/2 cup butter
- 1/2 cup crushed pineapple
- 1/3 cup pineapple juice
- 1/4 cup condensed milk
- 1/4 cup butter
- Heat milk over medium low heat until lukewarm stir in yeast and stand in a warm place until starting to foam.
- Place 2 3/4 flour, sugar and salt in the bowl of an electric mixer and mix until completely combined.
- Add eggs and yeast mixture, knead on low speed until a dough forms.
- Add butter and increase speed to medium, keep kneading until mixture is smooth and elastic.
- Transfer the dough on a dusted working table and knead while using 1/4 flour for few minutes.
- Transfer to a lightly oiled bowl and cover, let it stand until double in size.
- Knock down dough and transfer on a dusted working table.
- Divide the dough into four equal parts and stretch one part into a long cylinder
- Cut evenly into the small sizes that fits in desired cupcake pan sizes.
- Flatten one portion of the dough and place a scoop of Fillings in the center.
- Fold edges until fillings are secured, place in a baking cups or directly in a cupcake pan.
- Brush tops with beaten egg yolk and bake at 350°F preheated oven for 20 minutes or until bottoms are slightly brown.
- Chop pineapple into small chunks and cook in medium heat.
- Add condensed milk, eggs and pineapple juice, Stir constantly and cook until thick.
- The milk should be at 110°F. Not hotter, leave the yeast in about 2 minutes to let it settles and starting to foam. Or stick your clean finger in the liquid, and if it feels slightly warm then its good to go.
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