Ingredients
Puff Dough
TTM-269001 Korean Bread Mix 300g
High Gluten Flour 33g
Milk Powder 7g
Water 83g
Whole Egg 117g
Salad Oil 67g
Soy Sauce 7g
Black Sesame 40g
Puff Skin
TTM-687001 Pineapple Bun Mix 150g
Butter 117g
Sugar 67g
Japanese Cartoon Filling
Ube Flavour Cream
Fondant Icing Acessories
Making the Pineapple Skin
Combine all ingredients in a mixing bowl and mix until well combined. Remove and place the mixture into a plastic bag. Roll it out to a thickness of 0.2 cm, then freeze it for later use.
Preparing the Korean Bread Dough
Place TTM-269001, high-gluten flour, milk powder, whole egg, water, salad oil, soy sauce, and black sesame into the mixing bowl. Use a paddle mixer to mix on low speed for 1 minute. Scrape the bowl and then continue mixing on medium speed for 3 minutes until the dough forms.
Divide the dough into 25g portions and roll into balls.
Take the pineapple skin from the freezer, and use a 5cm round mold to place it on top of the dough balls.
Bake in a convection oven at 170°C for 35 minutes.
Slice the Korean Pineapple Bread into 2 slices.
Add a desired amount of an Ube Flavour Cream in the between of the 2 slices of the bread.
Add your accessories for the decoration.
