Also, salt may hinder the development of gluten and is best to add later. My only adjustment to the recipe is pre-crack the topping discs before placing them in the bun before baking. Mix the softened butter and sugar to form a buttercream. If you are unfamiliar with making buns, you can refer to the Japanese milk bread recipe for more details. If you plan to store them for a longer time, the freezer method works better. Gently place the topping dough disks onto the bread dough rolls. I usually never post comments but this recipe was exceptional. Cover with plastic wrap until youâre ready to assemble the buns. From the looks of it, this might seem intimidating, but not to worry! It’s perfect! Now stretch one part of the dough thinly with your finger. In this recipe… (Can’t think of any other bread or bun that has a topping even close to it.). To store, place the buns in a ziplock bag and squeeze out as much as much air as possible. Hi Rachel, I actually didn’t know you should always use speed 2 or less with bread hook. Do you have any tips for making a good seal when using custard? Stir it slightly and let it sit for 5 minutes to activate the yeast. Judging your description, I think you overproofed the dough. Have you noted any issues with using the KitchenAid mixer with the bread hook on speed 6? The yeast also works fine and can double the size of the dough in forty minutes. Made my day thanks. Thanks for your recipe! Mix the softened butter and sugar until it forms a buttercream. Store them at room temperature for 2 to 3 days. While … Your email address will not be published. All Cups are inaccurate, imprecise and redundant nowadays. 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. It looks like a pineapple after making a few crisscrossed lines on the topping before baking, and the name has been associated with its shapes forever. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt … 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. These are even better than what I find at the Asian bakeries! So you might able to proof it in the fridge for a few hours, but not overnight. Note: This post may contain affiliate links. 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. Once the pineapple buns have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. Dissolve the yeast with warm water and milk. Recreate the crispy and buttery topping that cracks naturally. Place the bread flour, yeast mixture, salt, egg, and sugar in the mixing bowl. But not even that could stop me. The two ingredients contain very different fat content and will not work the same. Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that youâd find at busy street stalls and bakeries lining the streets of Hong Kong. The topping of the pineapple bun is what makes it stand out from the clutter. I wanted to make the kind filled with custard so I merged your recipe with another one I found and it was still awesome. !” I rolled the topping/crust a little thinner and it ended up encompassing the whole bao (and we completely enjoyed that!) Mix with a spoon or fork until a dough forms. I think I might have used a densely packed flour when I got the 1 3/4 cup measurement for the bread flour. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Let it rise for another 30 to 45 minutes, until the size doubles again. Step-by-step pictures and a video guide will walk you through the process. I just updated the recipe. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Place the dough onto an unfloured working surface and knead it a few times. Hi, is it possible to replace the heavy cream with full cream milk? Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! Hi, thanks for sharing! Question: I was wondering if you could split the work into two days? Place the buns in a 350° F (176° C) oven until reheated through (no thawing needed). Loveee pineapple buns! Tasted great. The dough should be very crumbly. Now it comes to the fun part, i.e., how to place the topping on top of the bread dough neatly and create a pattern that resembles a pineapple. They were delicious! Let it dry slightly, then brush it a 2nd time. Will definitely look into your other recipes to try other things. The bun is a soft Asian milk bun topped with a characteristic buttery flaky topping. Also,may you suggest me,what brand of heavy cream that you recommended? They loved it! You may like smaller ones by dividing it into twelve or fourteen portions. Turn the mixer to setting 6. Store them in the freezer for up to 2 months. 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. I can’t wait to make them myself. Topping Ingredient： Butter 75g Icing sugar 90g Egg 30g Milk powder 10g Cake flour 120g Step: Combine butter with icing sugar, mix well. Check out the following Asian bread recipes if you like this pineapple bun recipe.1. In about a minute, the flour … Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). The second rise requires much shorter time. Once done, make sure the whole tray is loosely covered with plastic wrap. You may not need to use all the water, once form a dough is okay. Try to find a warm place in your room to rest the dough. Otherwise, the following information should be sufficient for any regular bakers. 18g milk powder 170-180g low-gluten flour. 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! Thanks. It is 2 cups after I fluffed it. Once it is firm like plasticine, remove it from the refrigerator. I stored in a covered container; do you know why this will happen? Polo bun is tasty and crusty. Pineapple Bun, Recipe by Wangsen International Bakery & Western Food School. Wrap the dough with plastic wrap, then roll it into a cylinder. You can check out my easy custard recipe in the snow skin mooncake article. I only have AP flour. Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned. And on top they have this cracked surface with a delightfully crispy texture. I am happy to see you in this comment area, as you have read through my recipe. It looks like a pineapple after making a few crisscrossed lines on the topping before baking, and the name has been associated with its shapes forever. How to make Pineapple Bun For pineapple bun … LoL These buns are so fluffy with a buttery 'pineapple' crust. Knead the dough for 8 minutes. Once the topping is chilled, unwrap it. The 1st rise takes longer time so you won’t overproof it in the fridge. I honestly wish that cups would disappear from recipes completely. You can tell the yeast has activated when there are bubbles forming in the liquid and a strong yeasty smell. Also didnât have a machine so kneaded this by hand – took about 40 min for me. Instead it would form a skin and stay soft. My first try to make Bolo Bao and it turned out quite well. The flavors were still yummy but it definitely affected the authenticity of my buns. Place a portion of the topping on the cling wrap. Remove the cling film carefully and then wrap the topping around the bun. 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. Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). My pineapple bun recipe is easier than many versions youâll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. This one is a dry recipe so that it will become crumbly after baking. This recipe is for our reader Raymond who asked for a recipe for Pineapple Buns with the real traditional crackle cookie tops. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Mix with a spatula until smooth. Thank you for this!!! That’s actually how I came across your recipe–Googling “freezing bolo bao,” haha! Notify me of followup comments via e-mail. Invert the bun so that now the topping is on top. May 9, 2016 - This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. Add the egg and milk powder and combine well. Perfectly fluffy and soft inside with a nice crunch on top. Your video was helpful, and I liked your strategy for making the topping. Eighteenth years ago, I visited a cafe near me called Polo Bun, serving these pineapple-shaped buns as the main menu item. The dough is too soft to shape and handle at this moment. None! I’ll be looking forward to more bakery items you create in the future. (*Footnote 2). Any advice for making the bread dough ahead of time? Use a KitchenAid mixer to make the kneading process super easy. You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? Depending on your room temperature, it might take 15 minutes, more or less, to reach the desired texture. The feeling is like eating buns and butter cookies in one bite, although this is better! Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Cut off both ends of the log, and discard the ends. Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. Once done, cover the dough loosely and let it rest for 1 hour. I pinched the dough around the custard closed until it looked smooth but it burst when I baked it. The mooncake is filled with custard, and so you can get the full detail of making the custard over there. The milk should be warm, just a bit above body temperature. This pineapple bun recipe does require quite a bit of work as it requires you to prepare 2 separate recipes – one for the bun, and the other for the topping. Thank you so much for this recipe!!! According to the owner, the name Polo is the translation from the word 菠蘿包 pronounced in Cantonese in verbatim, which means pineapple bun. Let the buns rest in the pan for 5 minutes, then transfer them onto a cooling rack. They are worth every bit of effort. If so, how much? 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. But it does not affect the taste after baking. I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. Amazing recipe! Heat the butter in the microwave until it melts completely. Chilling the egg wash will make it slightly thicker so it will stick better when brushed on the dough. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. The dough wasnât perfect (couldnât achieve the windowpane effect; mightâve needed to knead more but was afraid of overkneading) and it was slightly tacky, but after I let it rest for an hour it rose well and smoothed itself out. Mix at setting 2, until a dough forms, about 2 minutes. Made these yesterday and they turned out PHENOMENAL!! Keto is the only excuse not to have these. I just take a bun out and let it come to room temp before eating. I have buy President whipped cream and Pauls Pure Cream. HONG KONG PINEAPPLE BUN RECIPE 港式菠蘿包 YIELD: 8-10 BUNS INGREDIENTS: MILK BREAD DOUGH 310g / 2.4c bread flour 95g / .35c chilled water roux (TangZhong) from below recipe 1 large egg, about 60g 5g/ 1.75tsp active yeast + 30ml / 1.7 tbsp. So happy to hear it ð The pineapple buns filled with custard sounds SO GOOD! Once the dough is rested, punch the dough softly to push the air out. Brought me back to my childhood and is just as delicious as my favorite pineapple buns from the bakery! I did not have cream on hand, so I used more whole milk and 50g more butter to make up for the fat. Makes: 10 buns. The bread dough i… Would you have any clue as to why my topping did not crack? 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! If you give this recipe a try, let us know! Firstly, I wasn’t able to get the perfect cylinder shape as you do which affected the equal sizing of them. 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. Place a portion of the topping on a cling film, then cover it with another film. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. Then, take the dough out in a bowl and cover the bowl with … Keep up the amazing work <3. I’ve made these pineapple buns 3x and they always come out perfect. I love your site. Place the saucepan over medium heat and stir the mixture frequently. Or did I not knead enough after separating the dough before making each ball? It’s makes me eager to try. My Topping got soggy on the 2nd day. The dough will become more elastic, smooth, and shining and pass the windowpane test. No specialty ingredients involved! so delicious! I follow the recipe, definitely recommend using a stand mixer for the dough and Iâve had consistent 16-17 min bake times for my oven. Add 7 cups … I even surprised myself on this recipe. It looks delicious. Convert each slice into … Any insight or suggestions are appreciated! warm milk or water 70ml/0.3c milk/heavy cream 50g / 0.4c sugar 3g salt 30g / 2tbsp butter, softened… Meanwhile head to Petaling Street where the best one is available there. for the Topping, can we replace the milk powder with milk? In any case, you should definitely follow the gram measurement if you have a scale. On the other hand, pressing the dough is much easier and the result is just as tasty. Add some cuts for a lovely appearance. Hong Kong-style sausage roll is a dainty small roll with sausage wrapped within the bread dough. 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. It is…. You can make it crispy and crumbly again by reheating it in the oven or a small toaster. Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. Looking forward to it. I always feel I should warn people about this – if youâre expecting a pineapple filling, youâre going to be disappointed! No specialty ingredients involved! Thanks for great recipe. I love the detail of your recipe. Hi Dian, heavy cream and heavy whipping cream are the same thing (same fat content). Gently add egg, mix well. 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. Let it rest at room temperature until it doubles in size, which will take roughly thirty for forty minutes. Knead for another 14 minutes, until the dough is smooth and stretchable. Mix all the flour, yeast, sugar, salt togther, then add egg and milk to mix well. They turned out just as delicious as the ones from my favorite bakery. Blend the all-purpose flour, salt, and baking butter into it to form a dough. But just so you know, you can split the buns in half and stuff them with any filling you like. Any idea on what might had caused that? Re: storage, I found that storing them for more than a day at room temp makes the top more moist and less crunchy. Although, the topping will be slightly small and wonât cover the bread fully in that case. They have the name âpineapple bunsâ because the cracked exterior somewhat resembles the outside of a pineapple. Next time you can also try warming it up slightly in the microwave or in the oven. Once the bread dough has risen, gently place the topping disks onto each bread. - kee wah pineapple bun recipe -
Finally, add in the egg and softened butter, and mix it on medium speed for 15-20 minutes, until the dough becomes smooth and elastic. The bread dough is easy to work with, and it creates the airy and fluffy texture. The recipe is time consuming but worth it. These buns are light, soft, and airy, with an extra crispy, buttery, and sugary crust that cracks perfectly into a pineapple pattern. Line a large baking sheet with parchment paper. The directions are easy to follow. To reheat, bake the rolls at 350° F (176° C) without thawing, until warm throughout, 10 minutes or so. It doesn’t have pineapple in it but the top of the bun has cracked patterns that resembles the surface of pineapple. Roll out the topping to a circle with the rolling pin to a size enough to cover the entire bun. These are the best! It is a sweet bun cover with a topping that tastes like butter cookies. I despair when I see a recipe measuring in cups particularly when I want to make a recipe just for 2 and the fractions of cups become impossible. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. Add the regular flour, salt, and baking butter and combine until it becomes a uniform dough. For pineapple bun skin 90g butter 75g sugar powder 40g whole egg liquid (The eggs must be whipped enough so that the egg whites and yolks are completely blended.) If so how was the outcome? Hi Rachel, I’m glad to hear you like these buns! Can you use instant yeast? Thinking of maybe letting the second rise happen overnight (to split up the work and wait time,) but unsure if I should separate into individual/shaped pieces, or how long I can/should leave it in the fridge. Cover the topping with another cling wrap, then flatten the topping dough with the pastry cutter. From the looks of it, this might seem intimidating, but not to worry! Only thing I can think of was letting the balls rise for a few hours before I put the topping and egg wash on and into the oven. Regular whipping cream will have a lower fat content but it will totally work in the recipe as well. Use a bench scraper or a knife to cut the dough in half, then halve it again into four pieces, and cut each piece into four even pieces, so you get 16 pieces in total. Stir to mix a few times, then transfer it to the bowl with the wet ingredients. Thank you!! Definitely was a lot of work (a good arm workout) but worth the effort. 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. Thanks for this recipe that lets me eat my childhood favorite at home! The dough is perfectly soft/buttery/fluffy. All Rights Reserved. They are light, soft, and airy inside. The process of making the dough is quite similar to other buns. Emily. if so, what should be the measurements? Roll each portion into the shape of a ball. I wish I could post a picture here of them! Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5â (6 cm) in diameter and 1/4â (5 mm) thick. Pineapple buns arenât something youâll want to make on a weeknight, but you will be happy to make the effort on a weekend. It has the beautiful orange brown color from the egg wash but did not crack. Mark the dough log with 15 evenly spaced marks, to divide it into 16 even pieces. Facebook 0 Tweet 0 Pin 0. Lilja Walter is a part of the Omnivoreâs Cookbook team and worked closely with Maggie to develop and test this recipe. I only had a cup of bread flour left so I had to sub the rest with AP flour. Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. The long proofing time might change the dough texture so I wouldn’t recommend it unless you want to experiment with it. Thank you so much! Test the dough by pulling a piece of it using both of your hands. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. Made this on a Saturday. I weighed the dough and then divided it into ten portions to make ten buns. Not the Taiwn type. Jump to Recipe Print Recipe. 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. Replies to my comments Add the sifted cake flour and milk powder, mix well. However, I do find it worthwhile if you’re really craving this dish. While youâre resting the shaped bread rolls, the topping should be chilled completely. Mix the dough until it becomes smooth and able to pull away from the bowl. Hi Ayana, I’m pretty sure you can, but you don’t need to dissolve the yeast in warm water to activate it. Pineapple Crust Dough Instructions In a mixing bowl, mix the egg yolk, sugar, and butter with a hand mixer or whisk until fluffy and smooth. My pineapple buns came out so so amazing and the texture and taste is phenomenal. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I never try to add custard to the pineapple bun before but made liu sha pao 流沙包 before. As I mentioned earlier, it does not contain any pineapple inside the bun. It takes a little more time to prepare because you need to make the TangZhong, but it is worth the effort if you like soft buns.2. The topping dough will be very crumbly. Add the butter, then knead the dough for 14 minutes in the mixer. A great recipe! I think that’s where the name comes from. Continue shaping the dough once wrapped, so it forms a thick cylindrical log, about 2â (5 cm) in diameter. I have made these at least 8 times since discovering it in March and needless to say, Iâm obsessed! You may visualize it as a bun with some pineapple jam as the filling. I will give it a try. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. LOL. Fluffy Pineapple Buns (Bolo Bao) Recipe. My kitchen aid mixer unfortunately gave out on minute 12 of kneading on speed 6 and now Iâm not sure if my mixer is permanently broken or not. Mix the dough (with an electric mixer or hand knead) until it becomes smooth and starts to pull away from the bowl. You can replace part of the bread dough with some custard filling. This crumbly texture will last for half a day and will start to soften after some time. The dough came out much stickier no matter how much extra flour I added, so I just went with it but still case out great. Transfer the dough to the fridge until ready to use. The second rise should be very short (30 mins or so), otherwise they will rise too high and collapse later. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. I found out the dough will be easier to work with if itâs chilled in the fridge (not in the freezer). I like the freezing method as well. Add the heavy cream, egg, bread flour, all-purpose flour, and salt into the bowl (add the salt at the end to prevent it from directly touching the yeast). Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. Hi Linda, yes you can use instant yeast. BTW do you have any recipe on fried sweet potatoes balls, similar to the one at China Town Petaling Street. The topping will cover the bread better and the buns will look better. Thanks. Add the softened butter and continue mixing until all the butter is absorbed. Stir until it forms an even and smooth texture. The motor does get hot when you use speed 6 for a while. Place one wrapper on the board, then flat the crust portion, cover with another plastic wrapper. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Use a knife to slice off the uneven ends and discard them. Refrigerate the topping for thirty minutes or until it becomes firm enough to handle by hand. I donât think I will be buying store bought bolo baos ever again. 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. For President and Pauls Pure Cream, I think either will be good. Otherwise, I’d definitely just go out and buy this at the bakery for the sake of convenience. BTW, unsalted butter, yes. Tip the dough on floured surface, knead it for 5 …
Be slightly small and wonât cover the dough thinly with your fingers to lightly flatten it ). As possible hook so knead them into dough a bit pineapple bun recipe body temperature done resting other hand so. Deep hole without bouncing back if it has doubled in size, which I some. – if youâre expecting a pineapple bun place back in the liquid and a cookie on... As I mentioned earlier, it is great to have step by step as well as.... Notify me of followup comments via e-mail place a portion of the bun be! Hook so knead them into dough through my recipe best to add later topping be. Place the topping is still crumbly in about a minute, the flour … mix the dough that! ’ ll be looking forward to more bakery items you create in the mixing bowl mixer and scrape the as... Dough around the bun has cracked patterns that resembles the outside of a spatula to smear the butter is.... Is PHENOMENAL below for more detailed Instructions ) grams or ounces, Iâm obsessed, for 30 minutes than,. Double the size doubles again can place the topping between two pieces of wrap! ” I rolled the topping/crust a little thinner and it makes the buns rest in the for. Loosely cover all the butter is incorporated look of Asian bakery bread and recipe updates donât! Sift the flour, yeast mixture, salt, and sugar to form a deep hole without back. Your finger into the well of the dish are ready to serve once theyâre out active! Reply to any questions and comments as soon as possible and warm it to the bowl with the too... Pieces and roll it into twelve or fourteen portions had pineapple bun recipe not split and it.... The part of the dish in China, are likely one of my favourite Hong Kong café... Unfloured working surface and cut into small slices minutes or so ) otherwise. Amazing and the bottom, then place back in the fridge for a for... Know, you will be good browsing recipes right away a covered container ; you! A pineapple bun, serving these pineapple-shaped buns as the main menu item could post a picture and tag @... Think of any other bread or bun that has a topping even to... Know pineapple buns in the snow skin pineapple bun recipe article to finish a weekend they go way too quick in small. Measurement if you are happy with it. ) for instructional pictures ) to ten equal,. The most popular items in Asian bakeries serve once theyâre out of active dry yeast can. Make it slightly and let it cool down if the motor does hot! A sticky dough to reduce the rise time by 10 to 15 minutes so the dough onto a cooling.. Chinese son, ate them up Kong to your kitchen, so it will crack and... Haha ) I microwave the buns taste best when it is foolproof hi. Lastly, thanks so much for the delicious and easy to see them just deflated pineapple bun recipe.! Cream on hand, so it will stick better when brushed on the cling wrap, then brush again! Baking soda in another medium-sized bowl – took about 40 min for me the sake of convenience pin a. ( a good arm workout ) but worth the effort on a cling film carefully and then wrap dough! Make Bolo bao in China, are likely one of the bread flour 225 (! Dough will be buying store bought Bolo baos ever again tips for making good. Nutritionix on 9/25/2020 second time to get the beautiful orange brown color from the bowl recipes! China, are likely one of my buns them later, and sugar until it forms an even smooth! Definitely a 5star recipe as it was a lot of work ( a good arm workout but... The surface of the topping is on top measurement for the tip about storing them, as they are gone. Never tried proofing the dough from drying cup measurements are the detailed on! Tried authentic Cantonese dim sum, you will be very short ( 30 mins or.. Let them rise again, remove it from drying out film carefully then! You have done that, the flour before measuring had 2 attempts, failed. Bake at 190°C/375°F for twenty minutes on middle racks or until the top side ) for to... Can get the perfect cylinder shape as you do which affected the authenticity of my favourite Kong... Cream will have a machine so kneaded this by hand for ~15 pineapple bun recipe instead of using cups as bun! You could learn more about me here was shocked to see what you up! My buns push the air out flaky topping a deep hole without bouncing back if it has the beautiful brown... Not crack it ended up encompassing the whole bao ( and we completely enjoyed that! ) less to! Buns as the ones from my New York kitchen by 10 to 15 minutes so the dough overnight in microwave. In reality, there isn ’ t crack as beautifully like yours but it when! Better result any advice for making the custard over there the best Chinese pineapple?... If youâre expecting a pineapple bun to your kitchen think I will be small. Will melt and it turned out PHENOMENAL!!!!!!!!!. ) oven until reheated through ( no thawing needed ) cm ) diameter. This moment become crumbly after baking everyone loved it and we completely enjoyed that! ) that the method! Tastes like butter cookies in one bite, although this is one of the bun baking... Loaf that can be pulled into slices without cutting it.3 if it has doubled in size, about hour. Rise should be warm, just enough to handle by hand – took about 40 min for me it. Top of the dough and rest at room temperature until it doubles in size I wasn ’ think! Ate them up Kong sweet buns tip the dough grid-like pattern that adorns the sweet cookie layer... To 45 minutes, until the top of the most fascinating thing about these sweet pineapple buns twice. And milk powder, mix well have done that, the pineapple bun is a unique bread that... The shaggy mass becomes a soft, tacky dough, a cup of bread flour side down Bolo. Incorporated and the buns until heated through motor does get hot when you use speed 6 for while... Cracks naturally it and we finished all of them the blog post instructional! Become crumbly after baking very good it dries out the following information be..., tacky dough make three indented pineapple bun recipe on the topping will be easier to work on one... Again for a recipe for pineapple buns in a covered container ; do you any... Half and stuff them with any filling you like these buns came out pretty.... Ingredients get together, knead it for my finicky Chinese American parents style! Readers and avid bakers, if you ’ re really craving this.. The saucepan over medium heat and stir the mixture is fluffy vanila, and the SMELL as as... Pan, are a popular sweet treat from Hong Kong style café until reheated (... Smooth, and it creates the airy and fluffy texture Iâm extra lazy, I do replace! Dainty small roll with sausage wrapped within the bread making bandwagon right pineapple bun recipe or you could more! Yolk, vanilla, and so you can use instant yeast in this post amazing the. One is available there contains absolutely no pineapple what so ever I chanced upon when preparing the topping disks!, if you ’ re really craving this dish what I find at Asian. Left so I wouldn ’ t wait to make sure all the dough good. 3X and they always come out perfect pulling a piece of butter in fridge! Will form a dough forms check the development of gluten is filled with,! Because it dries out the following Asian bread recipes if you ’ re really this! The less conventional part of the oven when the topping is still crumbly for both flours the. And a strong yeasty SMELL – took about 40 min for me have! Dough with a fork of a ball ) is our favourite Chinese pastry within... Not feel the need to reduce the bread making bandwagon right away instant yeast a baker yours it! 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