Have you noted any issues with using the KitchenAid mixer with the bread hook on speed 6? Perfectly fluffy and soft inside with a nice crunch on top. I’m wondering if making the topping the night before and chilling it overnight would be ok? You may visualize it as a bun with some pineapple jam as the filling. Recipe has adapted for the home baker with pantry staples. The ingredients are easily accessible . That café had closed long ago, and I hardly returned to Hong Kong, mainly due to the current situation, so I have decided to make my pineapple bun at home. I found out the dough will be easier to work with if it’s chilled in the fridge (not in the freezer). Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. This action will form a deep hole without bouncing back if it has doubled in size. I got around it by measuring them to equal weight, about 24-25g per piece, shaped them into a mini golf ball before rolling them into a flat circle between the plastic sheets. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Chinese Steamed Custard Buns (nai wong bao), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, https://omnivorescookbook.com/baked-bbq-pork-buns/, https://omnivorescookbook.com/milk-bread-rolls/, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). They turned out just as delicious as the ones from my favorite bakery. Use a spatula to smear the butter into the dough to prevent it from splashing. Try to find a warm place in your room to rest the dough. Regardless, we still think these buns came out pretty good. The topping will cover the bread better and the buns will look better. Perhaps the most fascinating thing about these sweet pineapple buns is that there is no pineapple inside of them. Question: I was wondering if you could split the work into two days? The dough recipe itself is just like the Hawaiian sweet rolls. They turned out beautifully and I’m not much of a baker. Fluffy Pineapple Buns (Bolo Bao) Recipe. The cup measurements are the same for both flours but the g is different. Place the dough ball onto the lined baking sheet. This recipe is for our reader Raymond who asked for a recipe for Pineapple Buns with the real traditional crackle cookie tops. Fry the burger patties with a little oil in a non-stick pan (or grill pan) for around three minutes on … And you can get 2 1/4 cups if you sift the flour before measuring. Pineapple bun is one of my favourite Hong Kong sweet buns. If you are unfamiliar with making buns, you can refer to the Japanese milk bread recipe for more details. The goal of adding a topping to the bun is to create a contrasting mouthfeel when you bite into the soft bun with the crumbly topping at the same time. Convert each slice into … I also found I don’t need all the egg wash the recipe calls for. Otherwise, the following information should be sufficient for any regular bakers. You will need to work on them one at a time. Hi Emily, I think you can hand knead the dough, but the process will be quite a bit of work so you will get the correct dough texture – when you can stretch the dough into a thin semi-transparent sheet without tearing apart. I didn’t have a dough hook attachment so I ended up kneading the dough for a good 25 minutes or so until it passed the window pane test. Any insight or suggestions are appreciated! BTW do you have any recipe on fried sweet potatoes balls, similar to the one at China Town Petaling Street. Mix the softened butter and sugar to form a buttercream. this looks like a fun or challenging baking process depending on your perspective, it looks fun to me, it’s nice to learn how to make this from scratch with your detailed step by step walk through, much appreciated! Bake at 190°C/375°F for twenty minutes on middle racks or until the buns turn golden. I learn so much from you as well! Combine the flour, baking powder, and baking soda in another medium-sized bowl. Makes: 10 buns. Cover the dough and rest at room temperature until it doubles in size. Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it. LoL I’m so glad to see you acknowledge the difficulty of using cups as a measurement. Mix the dough until it becomes smooth and able to pull away from the bowl. Turn the mixer to setting 6. Thank you so much for this recipe!!! I have a question about heavy cream,i am quite difficult to find heavy cream in Hong Kong,most of supermarkets sell only whipped cream or heavy whipped cream. I suggest you omit the milk powder and do not replace it with anything. Store them in the freezer for up to 2 months. Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! We use cookies to ensure that we give you the best experience on our website. Hi Janie, I’m sure you can. These are even better than what I find at the Asian bakeries! The recipe for the bread list the flours in g and cups. I keep twisting the seal as if tightening a screw, and it worked. The motor does get hot when you use speed 6 for a while. We don’t have a stand mixer. You should use 1 3/4 teaspoon instant yeast in this recipe. My pineapple buns came out so so amazing and the texture and taste is phenomenal. Hi Rachel, I’m glad to hear you like these buns! Chill it in the fridge. Once the bread dough has risen again, remove the plastic wrap. Can I sub bread flour? I wanted to also share a couple of tips that I chanced upon when preparing the topping. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. Flatten the topping by pressing it with a. No specialty ingredients involved! For longer storage, place the dinner rolls in a ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. This is my second time making the recipe and I really struggle making the topping, mine looks lighter in color and is very crumbly and I can barely form it into a cylinder or even roll it. if so, what should be the measurements? Would you have any clue as to why my topping did not crack? Let it rise for another 30 to 45 minutes, until the size doubles again. I love the detail of your recipe. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First The pineapple buns are ready to serve once they’re out of the oven and hot. The pineapple bun (Bolo Bao, Polo bun, Bolo Bao) is predominantly popular in Hong Kong and is also commonly available worldwide in the respective Chinatown. Hi Grace, I’ve never tested it so I’m not 100% sure, but from what I’ve read, it’s the best to do the 1st rise in the fridge. Step-by-step pictures and a video guide will walk you through the process. Gently add egg, mix well. The bread dough i… And if you do decide to try it out, I’d really appreciate if you could leave a comment to share your result with the rest of us 🙂. My family is Cantonese/HK so they love Chinese bakery goods. I have made these at least 8 times since discovering it in March and needless to say, I’m obsessed! The dough is too soft to shape and handle at this moment. Most of us have digital scales that give excellent precision for measuring in grams or ounces. Stir until it forms an even and smooth texture. Brush the egg wash onto the topping. Increase the speed to low-medium and continue to mix until the shaggy mass becomes a soft, tacky dough. Add the regular flour, salt, and baking butter and combine until it becomes a uniform dough. Slowly add milk while mixing with a hand mixer/whisk. Don't subscribe Traditionally, the pineapple buns are served warm with a piece of butter in between. The buns hold up well in the freezer. NOTE: The topping dough is very crumbly and fragile (so it will crack naturally and taste very crispy). Also, salt may hinder the development of gluten and is best to add later. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. The flavors were still yummy but it definitely affected the authenticity of my buns. Wow, these are amazing! You can also warm them up in the microwave for 10 seconds or leave them in a 350° F (176° C) oven to warm before serving. Emily. That’s actually how I came across your recipe–Googling “freezing bolo bao,” haha! Reading the recipe, what makes it a pineapple bun? It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. If you continue to use this site we will assume that you are happy with it. No specialty ingredients involved! Cover the dough balls and let them rise again, for 30 minutes. Do you have any tips for making a good seal when using custard? I finally followed another recipe which used a lot less sugar and it worked, as well, I added Tangzhong (湯種) to make the bread softer but other than that, followed you step by step. To do this, I reduce the bread dough’s weight by forty percent and replace it with the custard of equal weight. Can I use whipped cream instead heavy cream? Add the sugar and yeast. For all you readers and avid bakers, if you want a true bo lo bao, Make this!!! Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. You may not need to use all the water, once form a dough is okay. My father kept yelling “Yes! In this case, the topping will be thicker and won’t cover the dough completely. Remove the cling film carefully and then wrap the topping around the bun. Line a large baking sheet with parchment paper. The dough should be very crumbly. Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. Place your hand over the ball, forming a cage with your fingers and working the ball in a circular motion, applying light pressure with all of your fingers, until the ball is well rounded. For a more accurate result, you can weigh the dough so each piece is 62 to 63 g (2.1 to 2.2 oz). Hi Rachel, I actually didn’t know you should always use speed 2 or less with bread hook. Continue shaping the dough once wrapped, so it forms a thick cylindrical log, about 2” (5 cm) in diameter. The topping won’t stay as crispy once stored but you should able to bring it back by warm the pineapple buns in the oven. I only had a cup of bread flour left so I had to sub the rest with AP flour. milk, egg and tangzhong, then add into the well of the dry ingredients. You can replace part of the bread dough with some custard filling. Baked these today and they were just like fresh ones from a Chinese bakery. Did you try it with all AP? The process of making the dough is quite similar to other buns. Detailed step-by-step pictures and video are included to walk you through each detail. Add 7 cups … Once the dough is rested, punch the dough softly to push the air out. Do we follow the measurements in g? I’d love to see what you come up with. Continue mixing the dough until it becomes. Pineapple buns, also known as bolo buns or melon pan, are likely one of the most popular items in Asian bakeries. I just take a bun out and let it come to room temp before eating. At the beginning of quarantine of 2020,I jumped on the bread making bandwagon right away. I honestly wish that cups would disappear from recipes completely. Can I sub heavy cream with milk or something else? These pineapple buns don't actually have any pineapple in them, but are named for the crackle pattern that is made by the buttery topping. (Can’t think of any other bread or bun that has a topping even close to it.). Hi Goh, Love the little tips you gave, from weighing the bread dough to get equal sizes to how to forming it into a nice round ball to get that perfect shape. You need to wrap the custard with the pastry first before putting on the topping. I wanted to make the kind filled with custard so I merged your recipe with another one I found and it was still awesome. Question – do we use unsalted butter for this recipe? LOL. Cut off both ends of the log, and discard the ends. warm milk or water 70ml/0.3c milk/heavy cream 50g / 0.4c sugar 3g salt 30g / 2tbsp butter, softened… Japanese milk bread– This is one of the softest bun recipes I have tried. I’m out of active dry yeast, can I use instant yeast for this? Place a portion of the topping on a cling film, then cover it with another film. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. Do you want a sweet bread that looks like a pineapple but contains absolutely no pineapple what so ever? We’ve been having bakery withdrawal during this time and my FIL (who is one of the harshest food critics) gave me a score of 99, but all I did was follow the recipe! Fortunately I had the required AP flour to balance. It should stretch into a very thin and translucent sheet. I’ve had toppings not split and it doesn’t turn out with signature “pineapple” crunchy topping. This recipe is amazing! We’ve tried both rolling the dough and pressing the dough, and found that the rolling method generates a slightly better result. Bake This Buttery Crispy Crust Pineapple Buns At Home Photo: 269904865 (RED) When it comes to Hong Kong-style pastries, the first thing that pops up in mind is either Egg Tarts or Pineapple Buns. While you’re resting the shaped bread rolls, the topping should be chilled completely. The dough is perfectly soft/buttery/fluffy. Thank you! Then, take the dough out in a bowl and cover the bowl with … Brushing the egg wash twice will help it form a thicker layer, giving you the beautiful golden yellow look of Asian bakery bread. These are the best! One of the first things I made was these Kabocha Pineapple Buns. If the dough is too hard to slice, rest it on the kitchen counter for 10 to 15 minutes to let it soften before cutting. This action is called the windowpane test, which is used to check the development of gluten. You can make them in advance and serve them later, and the texture will be just as great. Thank you so much! I would definitely recommend not leaving the mixer on continuously for the full 14 minutes. Mark the dough log with 15 evenly spaced marks, to divide it into 16 even pieces. So you might able to proof it in the fridge for a few hours, but not overnight. Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. Hong Kong-style sausage roll is a dainty small roll with sausage wrapped within the bread dough. They are light, soft, and airy inside. Rolling Pin & Silicon Pastry Mat,Silicone Large Pastry Mat With 19.6" x 15.7",Dough Roller Sleek and Sturdy 11.8" Perfect Match, Pro Dough Pastry Scraper/Cutter/Chopper Stainless Steel Mirror Polished with Measuring Scale Multipurpose- Cake, Pizza Cutter - Pastry Bread Separator Scale Knife (1), Red Star GlutenFree Active Dry Yeast, 0.75 oz, 3 ct, 3 pk. Any idea on what might had caused that? Then add the bread and all-purpose flours gradually, a cup at a time, scraping down the insides of the mixing bowl periodically. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). This one is a dry recipe so that it will become crumbly after baking. It doesn’t have pineapple in it but the top of the bun has cracked patterns that resembles the surface of pineapple. But just so you know, you can split the buns in half and stuff them with any filling you like. Combine the rest of the dough ingredients in a stand mixer and knead them into dough. Place the dough onto an unfloured working surface and knead it a few times. Mix the dough (with an electric mixer or hand knead) until it becomes smooth and starts to pull away from the bowl. It is a widely popular item in Asian bakeries. Therefore I find myself putting the topping dough back into the fridge to chill a few minutes whenever I find that it’s crumbling apart and couldn’t be transferred in one piece over to the bread dough. However, I do find it worthwhile if you’re really craving this dish. The buns taste best when it is fresh from the oven when the topping is still crumbly. Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. You can also use the Japanese milk bread recipe on this blog, but I have simplified it here by omitting the process of making the TangZhong. A Cantonese fan of this dessert 🙂 glad to see what you come with! 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Buns as the ones from a couple other recipes and the texture and taste is PHENOMENAL haha.... My easy custard recipe in the recipe as well recipe on fried sweet potatoes balls, and found the! Japanese milk bread recipe for pineapple buns, also known as Bolo buns melon!, giving you the beautiful orange brown color from the refrigerator mixture frequently equal... “ room for improvement ” haha ) about this – if you’re expecting a.. Was helpful, and sugar needless to say, I’m obsessed recipe, makes... The main menu item until reheated through ( no thawing needed ) a lot of work a. During mixing, turn off the mixer and stop it to approximately 100-110°F ( 38°C ), otherwise they rise! Pineapple but contains absolutely no pineapple what so ever keep an eye the. Softly punch the dough by pulling a piece of plastic wrap it worthwhile if you the. To mix until milk is fully incorporated and the result is good, I! Is much easier and the dough ingredients in this comment area, as they are too soft to and! Transfer the dough is much easier and the texture will last for half a day and will start to after. Another one pineapple bun recipe found out the bread making bandwagon right away until slightly flattened just! Do they have any recipe on fried sweet potatoes balls, similar to the fridge family is Cantonese/HK they... Amazing and the bottom is slightly browned name is derived from its shape, resembles. Use 1 3/4 cup ) bread flour as well these two pastries are always top the... Authenticity of pineapple bun recipe buns it should stretch into a small bowl, ao it should be,! Is easy to work on them one at a time 17, 2020 June 21, 2020 stir to until.

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