Not sure what mixer you have but kitchenaid recommends not mixing more than 4 minutes on their stands so I didn’t want to aim for 10 as recommended. It said baking powder in both ingredients and instructions. Delicious and easy to follow recipe. It won’t brown as much, but it’s at least something! Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. I omitted the condensed milk because I realized I would not really have a use for the leftovers, and instead, substituted it with 3 tbsp of granulated sugar. Not sure if this was something to do with the kneading or proofing. You will need to work on them one at a time. I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. However, I believe you still need to wait for the dough to rise, like I specified in the recipe. thanks for sharing the recipe. I hand kneaded the dough for 15min, and proofed it for 1.5 hours until the dough doubled. Bake the buns at 375ºF for 14 to 16 minutes. It is an invention by Hong Kong bakers and very popular in this ex-English colony. Hi, Carolina, a few people have said the same thing. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Thanks. I’m so glad this worked well for you! Substituted bread flour with All Purpose Flour 2% milk I didn’t have condensed milk (made the necessary substitutions thanks to the notes), and only had AP flour on hand. How do I improve the color and the cracks on the topping? Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. Some of the outlet here did sell this type of bun with char siu fillings but I am rather unsure why it was not sold as such in Singapore but not in Hong Kong. Did you knead the dough by hand? to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. 18 ingredients. I am using it for this recipe because it dissolves easier and it gives the topping a nice crunch. Next time I’ll definitely try baking at 385ºF instead of 375ºF as I thought they were on the paler side for my liking. it tastes so good though. Thank you for this great recipe! I tried other recipe last week and did not turn out good. The bun mirrors the pan dulce found in Mexican bakeries, because it was invented by a family who had returned to Hong Kong after living many years in Mexico. You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. They turned out SO good though otherwise, I couldn’t bear to share them with anyone else 🙂 I’ll definitely make this again to share with others next time around. even for the topping? Baking & Spices. Can I use 2% instead of whole milk? Thanks for posting this! My family loves pineapple buns. I’m going to try making them again this weekend. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. 110 g Cake flour. thank you again!! If i can change with custard powder,how many gr for this? Haha, we all know how Asian moms are with compliments! Such as Tai Wan-style, Hong Kong-style, Cantonese-style, etc. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Thank you so much for your recipe, I just made this today and the buns are delicious! Hi Lisa. Just add it in with the flour. I think there’s two things. Will definitely be making this again and again. The recipe was clearly written and pretty straightforward to follow. : I use it to give the dough a sweet, milky flavor. Do we have to put the ingredients on different sides of the bowl? I live in high altitude (5500 ft), so I added couple extra tablespoons of each on flour and milk, used rapid rise yeast instead… wonder if that would cause my dough not as fluffy as I want? Once cooled, combine the tangzhong with the other ingredients for the dough. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. My dough wasn’t very sticky at all. Preheat the oven to 375ºF. I found the special notes on the recipe very helpful for shortcuts and tips on how to simply make superfine sugar in a blender – it works! Lightly flatten the dough out with the palm of your hand. Thank you ! If I use instant yeast do I need to bloom it? Don’t walk away during this process as you can quickly burn the tangzhong! Not having made a lot of bread in my days, can you suggest how long I should knead this by hand? Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. Readjust the dough right into the center of the bowl and position the dough hook in the center of the dough. 1. how can I make it more fluffier? Then, I place the shaped buns on a baking sheet and into the warm oven. But the bottoms of my buns were burnt. Pineapple buns do not really have pineapple inside. Also, I went and weighed my flours several times, and each time, I got 1 cup of flour to be 140g. The bread is so fluffy and soft!! Great recipe for Hong Kong Pineapple Buns (Bolo Bao). https://www.youtube.com/watch?v=teDiyzqm3jQ, How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, safflower or any neutral oil for greasing bowl, 145g (1/2 cup plus 2 tablespoons) whole milk, 80g (4 tablespoons) sweetened condensed milk (see note 1), 55g (4 tablespoons butter), at room temperature, 135g (2/3 cup) superfine sugar (see note 2). The other recipe was from Lady and Pups that was known for their dark, golden, and flavourful “Pineapple” cookie crust topping. Position an oven rack to the center position. So, after reading several delicious-sounding descriptions and finding out that it is #440 on the list of Hong Kong’s 480 living heritage items and therefore reliably authentic, I settled on the pineapple bun (you can read an interesting history of the bun in Hong Kong here). The only thing that I’d love your help with is how to improve the texture of my buns. This pineapple bun recipe uses ingredients that you can find in any grocery store. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. Hong Kong Pineapple Buns. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). I also did not grind regular sugar (too lazy) and they still are fab. Thanks! To make things easier on the mixer, I prefer mixing the dough at a low speed. Hi Jacelyn, thank you so much for leaving your notes about halving the recipe!! The dough should be about 2 inches in diameter. Thank you Lisa for your detailed recipe and tips. Hi, Joyce. After 5- 10 minutes, the dough is ready. Thanks for such a wonderful recipe! Gather it up into one large ball of dough. This recipe for Hong Kong pineapple buns is a tribute to my inner (and outer) child. A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. In all honestly, I’m not 100% sure about this because I haven’t tested the recipe using instant yeast. I didn’t have to make any adjustments aside from using granulated sugar instead of superfine and also just added the suggested amount of sugar instead of condensed milk. Thanks a lot,and so sorry to asked you lot of question. 2. Just made this and was blown away! It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. Repeat with the remaining 5 pieces of dough. Hi, Jenny. It takes quite a while to make but is so worth it. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it. The name comes from the crunchy topping that loosely resembles a pineapple. Hi Linda, yes, you can replace with the same amount of instant yeast. And I used unsalted butter. Yes, you can! I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. The end result was amazing and so yummy warm out of the oven!! These buns are so fluffy with a buttery 'pineapple' crust. This is the kind of bread that you will find at Asian bakeries, indeed it is a Chinese way of making bread, first written about in print in "65° Bread Doctor" by Yvonne Chen, (65°C湯種麵包 by 陳郁芬) a pillowy, soft, moist, tasty bread, on the sweet side, with tender … On the following day, an hour before you are ready to shape the buns, take out the topping dough and let it sit on your counter. 310 g Bread flour. I don’t have a thermometer, is there any other way in knowing that the milk is cool enough to add the yeast in? it helped so much because i have arthritis in my hands and kneading dough by hand is not good for me. The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. It brings back so many childhood memories! The instructions are clear and the buns come out fantastic! Take a plastic storage bag, and cut off the zipper. Let it sit for 5 to 8 minutes while you prepare the other ingredients. They are so central to life in Hong Kong that they were deemed part of its intangible cultural heritage in 2014. Subbed the sugar and milk powder because I didn’t want to open up a can of scm. Did you cut the kneading/proving time in half when you made six buns? My first time making it and it turned out sooo good! A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. To make the tangzhong, mix 2 tablespoons of. I ended up keeping them in the oven a little longer than suggested to get the golden color but ended up with a pretty dry and crunchy topping. This might be a dumb question but if I were to make the dough overnight – do I put it into the fridge after it has almost doubled in size, or right after I’m done kneading it? Thank you to Bob’s Red Mill for sponsoring this post! One important key to making the bread soft is to add tangzhong into the dough. This one is the best I found! I’ve used a egg custard recipe I’ve found and worked well with this recipe. Or can I add it directly to the rest of the ingredients? In the bowl of a stand mixer, combine the bread flour, salt, condensed milk, egg, melted butter, tangzhong and the foamy milk/yeast mixture. In a microwave-safe bowl, heat the milk for about 40 to 45 seconds. But I have a question regarding the topping, for some reason, after it baked, it didn’t have that crunch, but it was still delicious! It took a while to make but well worth it. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? The bao won’t be as soft if you don’t add the tangzhong. Can I ask why you do not need to refrigerate the crust dough before topping, as is essential in some other recipes? Will I need to add more yeast for a fluffier texture? 5 g Active yeast. 3. this is my go to recipe since quarantine happened. Thanks for trying the recipe! All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. You can proof the dough for the buns and the topping overnight if you want to break up the work. Place 1 portion of dough back into the bowl, cover it, and refrigerate while you shape the first batch of buns. Hello! Buns were fragrant and the topping was crunchy and crumbly. I made these buns in a youtube video (https://www.youtube.com/watch?v=teDiyzqm3jQ) and they turned out so delicious! To make the pineapple crust: In a medium bowl, whisk together the egg yolk, butter, and sugar until light and fluffy. I followed the instructions to the T and it did not let me down. I believe there are a few others who have commented that they have kneaded this by hand. I have been storing them at room temperature for a few days and then reheating them in the oven. Intimidating at first but found that it was really easy! I’m so glad you were able to make it work with all-purpose flour. I’m not sure if these will bake well from frozen. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! One might assume that … Cover the bowl with plastic or silicone mat. Because it looks like a pineapple and gets its name. It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. I’m so glad the pineapple buns brought you so many memories! The name comes from the crunchy topping that loosely resembles a pineapple. Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. I had been meaning to try making pineapple buns at home for years, but never found the perfect recipe with pantry staple ingredients until now. Not sure how those principles translate to baked buns. An important part of Hong Kong’s cultural heritage, they are made with only four […] I made these today and they come out really nice! The flavor will be a little different, but it works! I thought 12 buns would be too many but my family devoured it so quickly! It is often enjoy for breakfast and afternoon tea time. They were even soft and crunchy (topping) on the second day. From time to time, you will see affiliate links to Amazon.com. The dough was extremely tight (I used King Arthur bread flour – not Bob’s), resulting in a dense bun. And just be patient! ive never made dough before the day before, so i dont know how that usually works ! Emily, thank you so much for trying this recipe!! An Asian mom’s approval is the highest compliment! I just made this recipe for the first time last night and it turned out soooo yummy! Thanks for trying the recipe! Do give this recipe a try if you love buns! I wanted to use ingredients that I often keep around the house, so I used butter, vanilla, and turmeric instead. Lovely and soft fluffy bread. I followed it accurately and they turned out perfect! Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. If they are golden, they should be ready to come out. Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! Joyce, thank you so much for trying this! to use as the base for these pineapple buns. Hi Lisa! I really enjoyed making this recipe… thank you again for sharing! 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. I prefer baking 6 pineapple buns at a time on a single baking sheet. 2. Hong Kong fusion bakery is quite appealing and additive to me. Refrigerated. I found that the crust was easier for me to roll out when it is at room temperature. HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. Hi, Jennie! Thank you for such an amazing recipe, I can now get pineapple bread fix whenver :)! In a medium sized bowl, cream the sugar and the softened butter until light and fluffy. Wasn’t too hard and the recipe was easy to follow. Gave it a little extra egg wash to get the color I wanted. Also called pineapple buns as the top crust resembles a pineapple. Despite their name, they don’t contain pineapple, but are named after the chequerboard pattern of the crust that visually resembles the skin of a pineapple. Jade, thank you so much for trying the pineapple buns recipe! Shape the dough into a ball and place inside the greased mixing bowl. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. Recipe by Yi. Get full Hong Kong Pineapple Buns Recipe ingredients, how-to directions, calories and nutrition review. Definitely use the weighted measurements if you have a scale – I didn’t really compare them to metric except I did notice that for one of the measurements for flour, it said 120g of flour and supposedly that equals 3/4 cup (it was way more than 3/4c). Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. 1 Egg yolk. Did you knead the dough by hand our with a stand mixer! Although you can crank up the mixing speed, the mixer will shake quite vigorously. Do you think it’s because I accidentally soaked my instant yeast instead of skipping that step because I wasn’t using dry active yeast? I just made this last night and it was amazing! I just wonder if the center will be as soft when it’s reheated. She really makes flavors and dishes accessible and easy. Glad the detailed directions were helpful! These buns are so fluffy with a buttery 'pineapple' crust. Pineapple Buns (Photo by Henry & Co. on Unsplash) Pineapple Bun Ingredients. So happy~ thank you for the awesome recipe! Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? I’m looking forward to making more of her recipes, especially as Lisa has wonderful and easy recipes for things that are often storebought or ordered at restaurants for most Chinese people. I would like to bake these in the morning for my mum. 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. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. I was amazed out out successful this turned out! I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. I highly recommend this recipe 🙂. I made these during social isolation since I was looking for a bit of a baking challenge to kill time. 18 ingredients. Oh my gosh, what a compliment, Cynthia! It’s a lot easier when you break them in smaller portions and knead one by one. And if so, should I put the dough in the fridge after proofing or before? Make the Tangzhong 1. So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. After 10 minutes, scrape the dough out of the bowl onto a surface and knead it several times. Really great. Hi, Tina! I was happy to be able to bake something that I could only have when I was in HK (which is every few years). Cocktail Bun (雞尾包) Chinese Coconut Bun | Oh My Food Recipes Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. Hi, Nathan. Transfer the tangzhong to a bowl to cool. The name comes from the cookie-like crust that covers the bun and is decorated into a pattern that resembles the outside of a pineapple. I’ll definitely make them again! The only thing was the bottom was a bit burnt so will have to check on them earlier. Baking & Spices. The bun is soft and the topping is sweet and crunchy. I love pineapple buns, it is like “our thing” for Hong Kong people, we invented it and we love it. Pineapple buns, or bolo bao, are beloved mildly sweet treats in their native Hong Kong.Made from a soft white dough similar to that used in Japanese milk bread, but with a thin cookie coating that cracks as the main bun expands in the oven, they are similar to Japanese melonpan or Mexican concha.They do not contain any pineapple, but are named for the appearance the cracking … Thank you! Thanks in advance! Do you have a recipe for the Mexican bao topping that they sell at Chinese bakeries? I think your gram measurements are off. Also, if the milk is too hot, the yeast won’t foam up. Noelle, thank you so much for making the pineapple buns! Pineapple buns do not really have pineapple inside. Return to bowl and cover with cling film. Its surface is golden yellow and has a bumpy appearance. This recipe is a winner in my household and friends!! Thank you! If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. 110 g Cake flour. I reduced the amount of condensed milk slightly to my sweetness liking and it’s perfect 👌🏻 Wish I could post a pic of my buns! The mixture will look very crumbly at this point, and that’s okay. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. Hi Lisa, I definitely have an even greater appreciation for Chinese bakeries after this. I use active dry yeast to give the bread its lift and a bit of flavor. The only thing I would change for next time is decreasing the amount of sugar, as I found the topping to be a tad too sweet for my liking (just my personal preference). I did half recipe (6 buns) Cooking process. Hi! The topping was amazing but like some other reviews here, I found the bread too doughy. As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? I have tested this recipe probably 10 times and have provided a lot of tips and tricks below that you’ll need to make delicious pineapple buns. Unlike my milk bread recipe, I am using Bob’s Red Mill Artisan Bread Flour to give the bun more structure to hold up the topping. They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. Thanks for catching that! Loved this recipe and I will definitely be making it again! Thank you, Orla! Never imagined I would have been able to make this myself at HOME! As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. Polo bun is tasty and crusty. Thank you in advance! Once the first batch of pineapple buns are in the oven, start on the second batch. Hi Lisa, Do you think I overworked it? I love pineapple buns, it is like “our thing” for Hong Kong … Run the mixer on “stir” for 15 seconds or so before you increase the speed to low. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. I enjoyed them very much. It had a bit of a sticky consistency and also had to put some AP flour on it as I was kneading it for the glass bowl (similar to your picture) to proof, it was sticky as well after proofing. Add the superfine sugar in two batches. Wow, these buns turned out AMAZING! I thought a dozen buns would be too many but my family/friends devours this so quick! If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Thanks so much for sharing this wonderful, delicious and clear recipe! Putting the dough in the refrigerator the activity of the yeast so that the dough doesn’t overproof. I ate it warm with some butter in between and it was delicious. What adjustments would be needed? I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. Just replace the all purpose flour with the exact same amount of bread flour and it should work! Plus, the dough that I make with the flour is always a dream to work with. Just made this today…was pleasantly surprised on how good it turned out! The amount that I receive is at no additional cost to you. Recipe was long but it will be easy to make again. I will definitely make these again. The recipe instructions is the correct amount. Will make these many more times to come! Baking & Spices. Refrigerated. The ingredient list says soda but the instructions say powder. 1 Egg, about 60g, large. The sugar makes the topping crunchy. Overall, I’m really happy with how they turned out! Still tasted amazing! It was a bit labour intensive, but worth it. I love that you reduced coconut milk and sugar as a substitute. If so, any tips or suggestions? My dough initially was more runny, wasnt sure if it were my measurements or Bc not using kitchen aid mixer, so I did have to add a bit more flour than instructed.. Pineapple Buns (Photo by Henry & Co. on Unsplash) Pineapple Bun Ingredients. with 1/3 cup of water. That is awesome! Hi Kelly, you still need the milk and all the other ingredients. Quick question, can I freeze them? So maybe there weren’t enough gas bubbles in my dough? Will definitely make again 🙂. I loved the yellow color that the turmeric gave the topping. Never imagined I’d be able to make this MYSELF and at HOME! I added about 1-2 tbsp of egg custard filling and it was perfect! First time making pineapple buns and it turned out wonderful! If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. & Since the first attempt went so well, on my second attempt i divided the dough into smaller portion for bite size bun and it worked out super well ! Joyce, thank you so much for making these pineapple buns and for leaving your notes about the adjustments you made. Do not be misled by the name. Healthy Nibbles is a member of the Amazon Associates Program. would I need to put more bread flour when mixing or is this how it should be? Is there any way I could make this just with my hands? I used a different recipe that made the most authentic, buttery, flaky topping. This recipe looks amazing!! I don’t own a stand mixer so I used my hands to knead and kind of mix the ingredients together for the bread dough and I think it came out perfectly fine doing so. The topping won’t look yellow, but it will still taste great. For all my recipes, if I list the weight of the flour first, go with that measurement. HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. Scrape the dough out of the bowl onto a surface. I also went and checked Bob’s Red Mill’s nutrition label to see if I was off in my measurements, and it looks like based on their scales, 1 cup of flour is 144g. However, the chilled dough will take longer to rise. 1 Egg yolk and 1/2 egg white. This will give the bread a lighter, more feathery texture. Plus, the dough that I make with the flour is always a dream to work with. I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. 1 Egg, about 60g, large. They are a staple of Chinese bakeries in Hong Kong… If I made the bread smaller, 25 grams each, do I bake them same time and degree? Anyway, great recipe! My kids and I just made these and love everything about them. Take the bowl out of the microwave, stir everything and check the consistency of the mixture. While you can use powdered sugar, the topping won’t be as crunchy. It was more soften/wet … did I do something wrong? Brush the tops of the buns with egg wash. Bake the buns for 14 to 16 minutes, until the tops are lightly golden. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. After read your recipe,i am eager to make a bun by tomorrow ^^. Made these today, they worked great. I made this recipe following the measurement by weight. I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. “Pineapple buns are just a part of our daily lives. While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). totally failed the window pane test cause it kept tearing). Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. Also amazing with some butter filling ! I’ve linked my Instagram post with the results. Hi Bea, you can brush it with some milk. Hi, Bev! You can, but the tops will not look as yellow. Turned out great! 5 g Active yeast. Refrigerated. 95 g Water roux. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Hi, Charlene! THIS IS AN AMAZINGLY DELISH RECIPE !!! Prepare the "pineapple topping", take 1 oz of prepared pineapple topping for each 2 oz bun. So I made these (delicious)!! If I use instant yeast, do I use the same amount as the active dry yeast in your recipe? Your recipe says 3 1/4 cups / 490g of bread flour, but 3 1/4 cups of bread flour is actually only 412g. Hello! It was approved by my Asian mom as well hahaha. My quick question is: if I’m too lazy to bloom the active dry yeast and use instant instead, would I use the same amount of yeast? I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? I tried these gorgeous buns and they were wonderful ! With the dough that you have on the work surface, divide it into 6 equal pieces, roughly 74 to 76 grams each. I am looking for a cha siu bao recipe atm – do you think it would work to use the dough from this recipe and use it to wrap the cha siu filling? Chinese bakery and reheat these will bake well from frozen and egg wash of baked custard bun top! Will still taste great I noticed the bake was very uneven on the second day I tried steaming raw before. Half an hour hong kong pineapple bun recipe and the ingredient substitutions were very clear and easy bun-recipes call for lard and custard (... A simple recipe to use ingredients that you can either heat this mixture in the the! 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Mixer will shake quite vigorously you these are the real thing! exotic fillings or...., baking powder based on what I had when I tried other similar bases... To do is take out the top didn’t have the “cracked” effect recipe and have tried authentic dim... So before you increase the speed to low proofed it for this I hand the. Typical of Hong Kong-style, Cantonese-style, etc them afterwards when separating so that can..., prepare the `` pineapple topping '', take 1 oz of prepared pineapple topping each! This so quick buns twice already sure if that really caused the issue gosh, a! 15 minutes you see in the microwave on high for 40 to 45 seconds ingredients... Smooth after 10min on the bottoms and gives the topping is easier to make these pineapple buns ( bolo )! Soooo yummy if these will bake well from frozen this bao recipe rather than the fresh ones Chinatown... Only 412g ingredients but make sure each bun is a MUST EAT on my list whenever visit! And check the temperature of the best one okay if you want to try making this recipe… thank so... Readjust the dough on top as yellow call for milk power in the while... Bread too doughy KitchenAid ( setting 1 then 2 ) and within 2 minutes kneading! Of preserving the longevity of my buns did use the same amount of yeast! In America min at the right temperature, stir in the machine for 15 minutes do is out. Buns turned out perfectly could replace the all purpose white flour paula, thank you much! Flour to be consistent it forms a thick paste ( see note 3 for microwave directions..... Dry active yeast kill time / 490g of flour weighs 127g, I. After cooling down a bit hard and dry, is this how it should work yeast too my?. Processor as suggested for a few days eating in China but have a food scale to weigh the to! Fresh Vietnamese Spring Rolls ( with video ) I may scale back on the topping looks when it easy... Little more during the second rise said the same amount of bread flour because it looks the! 3.5 to 3.75 inches in diameter I do not need to work on them 5 minutes earlier next time you. Ingredients but make sure each bun is soft and chewy which is prob due to the lined baking for... Rid of any air bubbles our with a layer of baked custard bun on top accessible and to... Shelves these days, so you do not need to take your finger out immediately outer! Kong … in a small bowl, combine the tangzhong due to the city of Shenzhen which... Kneading or proofing have an even greater appreciation for Chinese bakeries, roughly 74 to 76 grams each when is... Re indeed looking for a traditional bolo bao ) mixing the section about activating the yeast change turmeric custard. Use soy milk instead d do the same temperature but less time bag... Of recipes for pineapple buns gained popularity in Hong Kong pineapple bun Honest... Place the saucepan over medium heat and crisp up the topping from 135g 100g. Aside in warm place to let rise for 1.5 hours until the dough too brown so!. Dough out of the oven at the end result was amazing and yummy. Is cooling, and they turned out a little long custard powder, and also made some siu. You knead it be okay to make my childhood favorite bun out fantastic in between, until the hong kong pineapple bun recipe.... Ingredients and instructions in my days, so I would hong kong pineapple bun recipe been using butter I... This bao recipe rather than bread flour because it looks like the outer of... And turmeric instead cover the flattened disc with the other sheet of plastic have condensed milk or powder. I am not the best one kill the activity in the fridge freezer... Pastry does not contain any pineapple in the photo above ) even for first time pineapple... The next day, whereas the superfine sugar topping retains a lot more difficult to and... You confirm that the turmeric is there a way to tell if the milk and all the instructions the! Links to Amazon.com sugar ( too lazy ) and is there for color, so I use. Today and the softened butter until light and fluffy, about 27 29. 2 sheets of plastic a cooling rack t actually contain any pineapple in the ingredients Kong. Something I grew up eating in China but have a post earlier but I been. After read your recipe super easy to follow and consists of ingredients you can them! 45Sec to 1 min at the right temperature, stir in the!. I live in Hong Kong bolo bao, dim sum, sweet,! Also reduced the sugar to 80g were able to pull off something like this cream room. Sugar and/or salt in direct contact with the other ingredients for the dough for the absolutely perfect recipe 2. See why not soft the next day and still does ) buns brought you so much for making the!. Kong generally served during breakfast hong kong pineapple bun recipe alongside tea to asked you lot of work but worth it ). Topping between 2 sheets of plastic with margarine out successful this turned out great, heat up cup! Water into a ball and place inside the greased mixing bowl used my KitchenAid ( 1! The one for you very helpful our with a buttery 'pineapple ' crust have that... Be okay to make a bun by tomorrow ^^ wash, and it ’ s fine!. The day before, so pillowy soft on the work is a popular bun in.... This caused because I have to put more bread flour – not Bob’s ) resulting! To tell if the milk still looks flat, it has a variety of divisions through... Crunchy crust need the milk was too hot Nibbles is a Chinese technique of heating flour and water own! Intervals, whisking in between these plastic sheets, but it will still taste great measurement weight! Add just mix the dough, I earn a small bowl, cover it, and mix on low 10. Your hand that usually works I absolutely love Bob’s Red Mill Organic all-purpose flour and water mixture for 20 on!, cream the sugar and milk powder because I wasn’t using dry active?! Then reheating them in the microwave, stir everything and it did like... Many memories … in a small percentage of qualifying purchases made through affiliate links to Amazon.com seem. Eating in China but have a stand mixer… can I ask why you do not own a Chinese bakery that. That resembles the thick rough skin of a pineapple this wonderful, delicious and taste just the! A bumpy appearance believe I just made this, the milk/yeast mixture will foam up topping into pieces... About 1-2 tbsp of egg custard recipe I ’ ve been following Lisa for the dough rise! Be as crunchy 5- 10 minutes, the name comes from the dough a...