Moist, flavorful and a little sweet. Say aloha to beautiful milk cakes topped with crushed pineapple. Enjoy it while it is still warm or serve it with soup or a slow cooker.
*ingredients
+Milk roll ingredients
°4 1/2 cups (570 g) bread flour
°1 ½ tsp. (6 g) instant yeast
°½ cup (115 grams) canned crushed pineapple
°½ cup (120 ml) milk
°½ cup (114 g) melted and softened unsalted butter
°3 large eggs
°½ cup (60 ml) pineapple juice (you can use crushed pineapple cane juice)
°½ cup (50 g) Redpath® granulated sugar
°1 ¾ tsp. (11 g) salt
* Methods :
1. In a large bowl, whisk together 4 cups (540 g) of bread flour with the yeast, reserving ½ cup (30 g) of flour.
2. Using a stand mixer fitted with the paddle attachment, blend crushed pineapple, milk, butter, eggs, pineapple juice, Redpath® granulated sugar, and salt on low speed for 30 seconds. Adding flour one c at time, mixing well after every addition. Remove the flat paddle, insert the hook and mix on low speed for three minutes. Then blending on speed for 5 min. The dough will become elastic and stay moist.
3. Generously flour a work surface with remaining flour. Drop the dough and form a ball. Place in an oiled bowl, cover with plastic wrap and leave twice the size for about an hour.
4. Gently press to release the air and work the dough onto the same floured surface. Divide the dough into 12 equal pieces (about 100 g) and form a ball. Let it stand for five minutes. With the palm of your hand, roll each ball in a circular motion and place the balls into a greased 9 x 13 inch (23 x 33 cm) baking dish. Cover with plastic wrap and let it double for an hour.
5. When the dough is almost ready, preheat the oven to 350 °C (180 °C). Using a fork, whisk together the eggs and water. Gently grease the cakes and bake for 30 minutes. When they come out of the oven, the loaf will be a beautiful dark color. Leave to rest for 20 minutes, then remove the pan and set the cakes on a wire rack.
