Cookbook- recipes for buns, burritos, apple pie, stir fry and nuggets.

Authors Avatar

Recipe Book


Pineapple Buns

Makes 24 buns

FOR THE YEAST PASTE:

One 1/4-ounce package active dry yeast                               ½ cup warm (110° F) water

3/4 cup bread flour                                                                                 3/4 teaspoon sugar

FOR THE DOUGH:

4 cups bread flour                                                                

½ cup warm (110° F) water                                                                                                                        1/4 cup milk                                                                           2 tablespoons nonfat dry milk

3/4 cup plus 2 tablespoon sugar

3 eggs

1/4 cup lard or vegetable shortening, melted

FOR THE TOPPING DOUGH:

1 1/4 (one and one-fourths) cups all-purpose flour                          3/4 cup superfine sugar                        

1/4 cup nonfat dry milk

1/4 cup chilled lard or vegetable shortening 1 egg, lightly beaten

1 tablespoon milk

1 tablespoon mashed pineapple

½ egg yolk (beat the yolk, then measure out half)

½ teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon vanilla extract

.................................................................................................................................................

1. For the yeast paste: Stir the yeast and sugar into the warm water in a bowl until dissolved. Let stand for 10 minutes. Add the bread flour and stir until the mixture forms a paste. Let stand until frothy, about 10 minutes.

2. Make the dough: Sift the bread flour into a mound on a work surface and make a well in the center of it. Add the sugar, eggs, warm water, milk, and dry milk to the well. Using a fork, beat the ingredients in the well until blended, then gradually draw the flour from the sides of the well into the mixture to make a soft dough.

3. Stir the melted lard into the yeast paste. Stir the yeast past mixture into the soft dough until incorporated. Stretch and pound the dough against the counter several times until elastic. Place the dough in a greased mixing bowl, turn to coat all sides, and cover the bowl with a damp kitchen towel. Let rise in a warm place until the dough is doubled in bulk, about 1 ½ (one and one-half) hours.

4. Remove the dough from the bowl and shape into a long narrow cylinder about 18 inches long. Cut crosswire into 24 pieces. Knead each piece of dough into a ball. Arrange the dough balls on a greased baking sheet and cover them with a damp kitchen towel. Let rise in a warm place until doubled, about 1 hour.

5. Meanwhile, make the topping dough: Sift the flour and dry milk into a mound on the work surface. Make a well in the center of the mound and add the superfine sugar, chilled lard, milk, pineapple egg yolk, baking soda, baking powder, and vanilla extract to the well. Using a fork, beat the ingredients in the well until well blended, then gradually draw the flour into the ingredients in the well and mix to form a soft dough.

6. Divide the topping into 24 equal portions. Roll each into a circle 1/4 inch thick; it should cover the top of the bun and extend partially down the sides. If the dough ball haven’t finished rising by the time you’ve made the topping, cover the topping dough with a damp cloth to prevent it from drying out.

Join now!

7. Preheat the oven to 350° F.

8. When the dough balls have doubled in size, top each with a round of the topping dough and brush the tops with the beaten egg. Bake the buns until golden brown, for 15 to 18 minutes. Serve hot, warm, or at room temperature.

Apple Pie

Makes 1 pie, 6 to 8 servings

PIE DOUGH: 
2 ½ cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
½ pound (2 sticks) cold unsalted butter,

cut into cubes, plus more for greasing
About 1/3 cup ice-cold water

FOR THE ...

This is a preview of the whole essay