Red Bean Bread / Pineapple Bread

They are Taiwanese and Japanese style enrich bread. Pineapple bread is one of my favorite bread in my childhood. I remember that I always chose pineapple bread, pudding tart or yeast doughnut to be my breakfast when every time my Mom took me to the bakery. They are simple but delicious. Pineapple bread is nothing to do with pineapple, it is called the name because the cover of the bread has been designed as the cover of pineapple. Actually, it is a kind of bread that is composed by a sweet roll and cookie-cover, so it's definitely delicious. Which kid dosen't like cookies?

And red bean bread is what I'm crazy for recently. I used to hate eating red beans, but I changed since I've grown up. There is a unique smell within red beans which match with milk and matcha.

This bread, dome milk bread, is soft and puff to the death. They are rich but not greasy, just like the breads buy from stores. I'll said they're even better than that, because they are more nature without any other addictive substances.



Ingredients:

for "dome" milk bread
adapted by 妃娟的 "巨蛋麵包"

A
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- bread flour 200 g
- cake flour 50g
- granulate sugar 7.5 g
- instant yeast 1.5 g
- milk 80 g
- heavy cream 60 g
- egg yolk 20g
- butter 5 g

B
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- egg 20g
- granulate sugar 45 g
- malt sugar 5 g
- salt 2.5 g
- instant yeast 1 g
- non fat dry milk 15 g

C
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- butter 5 g
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Mix all ingredients of A until the dough gets tacky. Put the dough in the plastic bag, press the air out of the plastic bag and seal it tight. Store it in the refrigirator for 1-3 days. If you want to use it after 12 hours, allow it ferment for 30 minutes first before storing in the refrigirator.

On baking day, take the dough out of refrigirator for 30 minutes. Then combine A with B and knead it until elastic. Add C, knead it to the final stage and form into a ball.

Let the dough rise for 10 minutes, portion the dough and form each of them into ball, let them rise for 15~20 minutes. Shape them or fill them with filling.

Final Fermentation: 50 min

Temperature of Baking: 160 ℃/170℃

Baking Time: 25~30 min

(The baking time is according to how big each of pieces you portion out. I portion it into 4 pieces, if more portion it into smaller pieces, bake about 15 minutes.)

for red bean filling

- red bean 100 g
- sugar 30~50 g

- malt sugar 5~15 g

for pineapple-cover
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- cake flour 80 g
- baking powder 1/4 tsp

- sugar 35 g
- softened butter 35 g
- egg 1/2
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- instant coffee 1/4 T
- hot water 1/4 T

Shift cake flour and baking powder together and set aside. Add sugar into butter and beat until light and fluffy. Add egg and keep on beating. Then stiring in the mixture with cake floure until well- combined, store it in refrigirator for 30~60 minutes.