Pineapple Pie
Pineapple-filled pastry-style bread made with the Danish lamination method.
Ingredients
bread flour
415 g
cake flour
105 g
milk powder
15 g
sugar
80 g
salt
7 g
water
210 g
whole egg
80 g
fresh yeast
30 g
shortening
25 g
butter
25 g
laminated fat
210 g
cake flour (for custard filling)
16 g
whole egg (for custard filling)
80 g
fresh milk (for custard filling)
200 g
butter (for custard filling)
80 g
water (for custard filling)
100 g
cornstarch (for custard filling)
30 g
fine sugar (for custard filling)
90 g
pineapple slices
to taste
whole egg wash (for surface brushing)
to taste
pectin
to taste
Instructions
1
Custard filling preparation
Combine fresh milk, fine sugar, and water and bring to a boil; mix cake flour, cornstarch, and egg until evenly combined; pour the boiled mixture from step 1 into the mixture from step 2 and stir well; return to the stove and bring to a rolling boil, then remove from heat; stir in butter, let cool and set aside.
2
Dough preparation
Use all ingredients A to make the dough using the Danish lamination method, folding into thirds 3 times, then freeze for 30 minutes.
3
Rolling
Roll the dough into a 60cm x 30cm rectangle, then cut into 6 long strips each about 30cm long and 10cm wide.
4
Filling assembly
Place 3 of the strips on a baking tray, pipe the custard filling onto them, then arrange pineapple slices (8 slices per strip).
5
Topping
Roll the remaining 3 strips with a mesh rolling wheel to create a pattern, then place them over the pineapple-topped strips.
6
Proofing
Brush the surface with whole egg wash, then proof for 50 minutes (until the dough rises to about 2.5 times its original volume).
7
Baking
Bake in a preheated oven at top heat 180°C / bottom heat 180°C for about 30 minutes.
8
Finishing
Brush with pectin immediately after removing from the oven.
