Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple
- 1/2 cup shredded coconut
- 1/2 cup sliced almonds
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the crushed pineapple and shredded coconut.
8. Spread the batter into the prepared pan.
9. In a small bowl, mix together the sliced almonds and brown sugar.
10. Sprinkle the almond streusel over the top of the batter.
11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 14g
Carbohydrates: 47g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with coconut oil.
- Granulated sugar can be substituted with coconut sugar.
- Light brown sugar can be substituted with dark brown sugar.
- Crushed pineapple can be substituted with canned pineapple chunks.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the streusel for added crunch.
- Add 1/2 teaspoon of ground cinnamon to the streusel for added flavor.
- Substitute the shredded coconut with 1/2 cup of chopped macadamia nuts.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugars.
- Use a pastry brush to evenly spread the streusel over the top of the batter.
- Allow the pineapple bun to cool completely before serving.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the pineapple bun with a dollop of whipped cream or ice cream.
- Slice the pineapple bun into wedges and serve with a side of fresh fruit.
Garnishes:
- Sprinkle with powdered sugar.
- Drizzle with melted chocolate.
- Top with fresh berries.
Pairings:
- Serve with a cup of coffee or tea.
- Serve with a scoop of vanilla ice cream.
- Serve with a glass of cold milk.
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the pineapple bun is too dry, add a tablespoon of melted butter to the batter before baking.
- If the streusel is not sticking to the top of the batter, use a pastry brush to spread it evenly.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
Food History:
Pineapple buns are a popular Chinese pastry that originated in Hong Kong. It is made with a sweet, buttery dough and topped with a crunchy streusel made with coconut and almonds.
Flavor Profiles:
This pineapple bun has a sweet and buttery flavor with a hint of coconut and almond from the streusel.
Serving Suggestions:
- Serve as a dessert or snack.
- Serve as a breakfast treat.
- Serve with a scoop of ice cream.
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Region: Hong Kong