hong kong pineapple bun recipe

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. This is a MUST EAT on my list whenever I visit Hong Kong. Thanks so much for sharing this recipe! Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Get full Hong Kong Pineapple Buns Recipe ingredients, how-to directions, calories and nutrition review. It was more soften/wet … did I do something wrong? This recipe for Hong Kong pineapple buns is a tribute to my inner (and outer) child. What adjustments would be needed? Then, I place the shaped buns on a baking sheet and into the warm oven. Just add it in with the flour. I found inspiration in making this bun from looking at Hong Kong-style bun use to … I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. Check the buns 5 minutes earlier next time and see what they look like on the bottoms. Shape the dough into a ball and place it into a large, lightly greased bowl and cover it with a damp towel, silicone lid, or plastic wrap. In Hong Kong, there's a Chinese verison of western dinner rolls. Never heard of it but it makes a difference! You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Add the yeast and stir to hydrate the yeast. 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. The combination with this bread recipe was a huge hit! Thanks. 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). Baking & Spices. So if i use instant yeast instead i wouldn’t need to use any milk? Pineapple bun (Bo Lo Bau) is a specialty in Hong Kong. Oh—and I also scored the tops to give them more of a pineapple bun look! Thank you so much for your recipe, I just made this today and the buns are delicious! The coconut-based filling is … I love that you added cocktail bun filling to this. Did you knead the dough by hand? Pineapple buns do not really have pineapple inside. Made these today! In different places, it has a variety of divisions. Check on them 5 minutes earlier next time, and see what they look like. I’m so glad you enjoyed it! Add the superfine sugar in two batches. I’m so glad you were able to make it work with all-purpose flour. Next, add the egg yolk, milk, and vanilla, and mix on low until just combined. I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. They turned out a little dense and chewy, not quite like other milk buns I’ve made before. I made them this weekend, and they turned out great! 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? Watch them carefully to see when they look like they’re browning. The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. Continue cutting the bag along the edges so that you have 2 large sheets of plastic. Plus, the dough that I make with the flour is always a dream to work with. Jade, thank you so much for trying the pineapple buns recipe! What do you suggest? However, I do not own a stand mixer. 😞. Line 2 large baking sheets with parchment paper. I enjoyed them very much. (These buns were actually better!) I have been storing them at room temperature for a few days and then reheating them in the oven. 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. 1 Egg yolk. Quick question, can I freeze them? There will not be much a history of background but just recipes. The buns were delicious and taste just like the ones I grew up eating! The topping of the pineapple bun is what makes it stand out from the clutter. 1 Egg yolk and 1/2 egg white. These buns are so fluffy with a buttery 'pineapple' crust. Really great work with your crust! Such an amazing recipe for one of my favorite bread! It is often enjoy for breakfast and afternoon tea time. thanks for sharing the recipe. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. Your email address will not be published. Instructions . I’m not 100% sure about the freezing, but I don’t see why not. I am a beginner baker, thought I wouldn’t be able to pull off something like this.. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. Thanks in advance! So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. Couldn’t ask for more. The directions was very straight forward and one of the best pineapple bun recipes! In a small bowl, whisk together flour and water. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). Its surface is golden yellow and has a bumpy appearance. In a small bowl, mix the flour, baking powder, and turmeric. These were so much easier to make than I thought they would be, and they turned out perfectly! I just wonder if the center will be as soft when it’s reheated. Also, if the milk is too hot, the yeast won’t foam up. The cocktail bun can be found in many Chinese bakeries along with other popular sweet buns like the pineapple bun, which also originated from Hong Kong. Just made this recipe half an hour ago and the trays are already empty! Made my first bread attempt so successful! To make the tangzhong, mix 2 tablespoons of. Thanks!!! Will I need to add more yeast for a fluffier texture? Let the buns rise for 10 to 12 minutes, until they expand to 1.5 times its size. Or need to proof longer? Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? I baked them for 10 minutes instead! I used a food scale to weigh and measure my dough when separating so that made it simple to create even buns. You can, but the tops will not look as yellow. It said baking powder in both ingredients and instructions. Place the saucepan over medium heat and stir the mixture frequently. Pineapple Buns, or bō lúo bāo in Mandarin, are one of the basic staples. Hi Lisa! Grace, thank you SO MUCH for making this recipe! Flour is flying off the shelves these days, so I used AP flour rather than bread flour and it was still successful! Hong Kong Bolo Bao: Pineapple Bun - Honest Cooking - Recipes I made these buns in a youtube video (https://www.youtube.com/watch?v=teDiyzqm3jQ) and they turned out so delicious! THIS IS AN AMAZINGLY DELISH RECIPE !!! The bun is soft and the topping is sweet and crunchy. Thanks for your notes about using all-purpose flour and regular granulated sugar too! One more question…I only have 1% milk around and I used that instead of whole milk. Recipe by Yi. 310 g Bread flour. I think 10 minutes might be a little long. I use active dry yeast to give the bread its lift and a bit of flavor. A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. The name comes from the crunchy topping that loosely resembles a pineapple. I love pineapple buns, it is like “our thing” for Hong Kong … They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. 1 Egg, about 60g, large. Will definitely be making this again and again. Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Pineapple Bun is a kind of sweet bread from Hong Kong. The mixture will look very crumbly at this point, and that’s okay. Newbie baker and I just love your feed 🙂. Would you happen to know why? 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 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. Just made this and was blown away! with 1/3 cup of water. Turn the dough onto a work surface. I followed it accurately and they turned out perfect! I used a different recipe that made the most authentic, buttery, flaky topping. Asian Food, Dessert, Dim Sum, Sweet bao, dim sum. Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. The topping was crunchy, not too sweet, and it cracked perfectly. Don’t walk away during this process as you can quickly burn the tangzhong! Then, shape them into balls. It should be around 110ºF to 120ºF. Cover the balls of dough with a towel and let them rise in a warm place for 30 to 45 minutes, until they increase to 1.5 times its size (about 3 inches in diameter). 1. they weren’t yellow.. 2. too brown. They looked great! Such as Tai Wan-style, Hong Kong-style, Cantonese-style, etc. From time to time, you will see affiliate links to Amazon.com. Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. Do not be misled by the name. 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). Using a stand alone mixer definitely helps! 110 g Cake flour. 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. This looks like a great recipe and I can’t wait to try it! Eg. I made these today and they come out really nice! 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. Thanks for such a wonderful recipe! What do you suggest? They are so central to life in Hong Kong that they were deemed part of its intangible cultural heritage in 2014. To make the pineapple crust: In a medium bowl, whisk together the egg yolk, butter, and sugar until light and fluffy. Prepare the "pineapple topping", take 1 oz of prepared pineapple topping for each 2 oz bun. 2. I have edited the post to reflect that. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. In a small bowl, combine the cake flour, milk powder, baking powder, and salt. The only thing that I’d love your help with is how to improve the texture of my buns. 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. to give the bun more structure to hold up the topping. Use a KitchenAid mixer to make the kneading process super easy. Hi, Viv! Transfer the tangzhong to a bowl to cool. I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. Readjust the dough right into the center of the bowl and position the dough hook in the center of the dough. I loved the yellow color that the turmeric gave the topping. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Then, brush the tops of the buns with egg wash. I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. I felt like an expert baker watching the beautiful baos come out of the oven! HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. Perhaps because I used my hand to knead rather than machine? HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. Then, add the remaining flour and mix again. Place 1 portion of dough back into the bowl, cover it, and refrigerate while you shape the first batch of buns. Stephanie, thank you so much for trying the recipe! I was looking for a decent recipe since I first visited HK few year back. in Cantonese) are one of my favorite pastries from Chinese bakeries. Your recipe super easy to follow and super tasty, thank you! Thanks. A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. 3. One might assume that … Thank you ! I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. The smell of freshly-baked bread with notes of buttery, eggy sweetness always made my mouth water (and still does). Growing up, going to Chinese bakeries was always a treat. Hi, Hannah! Question. I love this recipe because all of the ingredients are already in your pantry. Joyce, thank you so much for trying this! I made these during social isolation since I was looking for a bit of a baking challenge to kill time. I found that the crust was easier for me to roll out when it is at room temperature. I have a post earlier but I have decided to rewrite this post. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. Is it that I kneaded it too much or too little? Disclosure: This post was sponsored by Bob’s Red Mill! Cut each piece into 8 equal-sized pieces (16 pieces total). I also did not grind regular sugar (too lazy) and they still are fab. Thank you for that! Thank you for the recipe, was much easier than I expected The dough shouldn’t be sticky, so you won’t need to flour the surface. I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. Notify me of follow-up comments by email. Divide the dough into 2 equal portions (450 to 456 grams each). I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. I love that you reduced coconut milk and sugar as a substitute. Hello! Hi, I made these today and they were fantastic! This recipe for Hong Kong pineapple buns is a tribute to my inner (and outer) child. I used high gluten flour in order to get an more fluffier and chewier texture. even for the topping? 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. 18 ingredients. It is a delight and gives the bao the joy of the crunch. The flavor will be a little different, but it works! Not sure why I’d been hesitant about making bolo bao before but this recipe made it so approachable I just had to try it. It gets the name because it looks like the outer skin of a pineapple. After the buns are done proofing, start rolling out the topping. (Can’t think of any other bread or bun that has a topping even close to it.) Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. To make the tangzhong, mix 2 tablespoons of Bob’s Red Mill Organic All-Purpose Flour with 1/3 cup of water. 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? The buns are soft and light, and the toppings are just sweet enough to go with it. Made these today, they worked great. I can’t believe I just made pineapple bread!! Shape the dough into a ball and place inside the greased mixing bowl. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Add the butter to the bowl of a stand mixer. The ingredient list says soda but the instructions say powder. Knead each piece of dough several times to get rid of any air bubbles. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it's baked. Did you knead the dough by hand our with a stand mixer! My dough wasn’t very sticky at all. I’ll definitely be making these again! Unfortunately, I don’t think there is an easy way to tell if the dough is overworked before baking. Use a thermometer to check the temperature of the milk. The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. 2. Your email address will not be published. However, the chilled dough will take longer to rise. It is an invention by Hong Kong bakers and very popular in this ex-English colony. Take a ball of the topping dough and place it on the center of a plastic sheet. I didn’t have condensed milk so I boiled down coconut milk and sugar and the coconut added such a nice note to the bread. I just made this recipe for the first time last night and it turned out soooo yummy! Thank you in advance! Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. Anyway, go with my weighted measurements first. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. Is there a way to recognise when dough is overkneaded? 310 g Bread flour. AMAZING RECIPE! Paula, thank you so much for trying this recipe! An Asian mom’s approval is the highest compliment! 1 Egg yolk and 1/2 egg white. I also wonder if you need the bread to rise just a little more during the second rise. While the pineapple bun has a thick crispy crust on the top, the Mexico bun has a thin, less cooked and moister crust around the whole bun apart from the bottom. I followed the instructions to the T and it did not let me down. 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. Growing up, going to Chinese bakeries was always a treat. Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. So I made these (delicious)!! 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? Mix the dough on low for 10 minutes in the stand mixer. Thank you to Lisa! Then, shape this dough into a ball and transfer it to the lined baking sheet, seam side down. Hi! Put it in the fridge right after you knead it! I found that it tasted even better after cooling down a bit, or reheated the next day. Hello Lisa, and thanks for the awesome recipe. I’m just did the recipe and it tastes so good. I didn’t have condensed milk (made the necessary substitutions thanks to the notes), and only had AP flour on hand. This is almost compatible to what I had when I used to live in Hong Kong. Thanks so much! 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! Wow! Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. « Fresh Vietnamese Spring Rolls (with video). If i can change with custard powder,how many gr for this? This pineapple bun recipe uses ingredients that you can find in any grocery store. 18 ingredients. Hi there! My first success with baked goods using yeast too! Recipe was long but it will be easy to make again. Then, shape each piece of dough into a small ball. One important key to making the bread soft is to add tangzhong into the dough. https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html I loved the taste and texture of the buns. turned out Fantastic! Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it's baked. Hi Lisa, Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. I don’t have a thermometer, is there any other way in knowing that the milk is cool enough to add the yeast in? Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). Putting the dough in the refrigerator the activity of the yeast so that the dough doesn’t overproof. The name comes from the crunchy topping that loosely resembles a pineapple. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. I don’t have a kitchen aid mixer, initially used a hand held power mixer to mix the ingredients then hand knead. Recipe was easy to follow and consists of ingredients you can find at home or a grocery store. This recipe is so simple to make! I have been eating pineapple buns since my childhood, and I’m so excited to finally figure out a recipe to make them at home. I am newbie in kitchens life. “Pineapple buns are just a part of our daily lives. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. Thanks for adding your note about how you adapted granulated sugar for the recipe! If you're going for the classic hong kong style of pineapple bun with butter, or 菠蘿油, wait a bit for the bun to cool, slice bun 3/4 way through horizontally, slide in a thick slice of salted butter and you're in pineapple bun heaven! Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Thanks for the fantastic recipe. this is my go to recipe since quarantine happened. It does not have any pineapple in the ingredients. 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. Makes: 10 buns. Have you tried these with custard inside? The bread is SUPER SOFT and the topping was perfect! If you want a bit of golden crust, broil it for 45sec to 1 min at the end! Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. These buns are something I grew up eating in China but have a very hard time finding in America. That is awesome! It should feel lukewarm. The perfect harmony of fluffy bread and crunchy topping. And just be patient! 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 … I followed your recipe on blog and Instagram to make sure I don’t mess every step! Hi, Tina! This recipe was really easy to follow (even for first time bread bakers like me)! 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. Hi, Joanna. 310 g Bread flour. Next time I’ll definitely try baking at 385ºF instead of 375ºF as I thought they were on the paler side for my liking. Where did you even see baking soda? Hong Kong Pineapple Buns (Bolo Bao). If you want more golden looking pineapple buns, preheat the oven to 385ºF. If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it. In a small bowl, prepare the egg wash by whisking an egg yolk with 1 tablespoon of milk. Absolutely loved these! Healthy Nibbles © 2014 - 2020 All rights reserved. Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! However, I believe you still need to wait for the dough to rise, like I specified in the recipe. Hong Kong Pineapple Buns (Bolo Bao). After 5- 10 minutes, the dough is ready. I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. Thank you for your notes about the modifications you made, too! Hi Lisa, Hi Claudia, I’m so sorry that.I just saw this! Hi! Did you cut the kneading/proving time in half when you made six buns? Also,I like the bun look more golden brown (more sexier 😀 ) do i need adjust the temperature oven? In all honestly, I’m not 100% sure about this because I haven’t tested the recipe using instant yeast. Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. The instructions are clear and the buns come out fantastic! Overall, I’m really happy with how they turned out! This recipe is amazing! Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Grease a large mixing bowl with oil. Hi Lia, yes, you can use soy milk instead! Do you think I overworked it? I thought 12 buns would be too many but my family devoured it so quickly! It’s okay if you are just several degrees off. 1 Egg, about 60g, large. Baking in high altitude is a bit challenging. The crust was super crunchy and sweet. Hi! 1 Egg yolk. Hi, Carolina, a few people have said the same thing. Thanks! I am using it for this recipe because it dissolves easier and it gives the topping a nice crunch. You just don’t need to warm the milk, add the yeast and wait for it to bloom. to use as the base for these pineapple buns. Hong Kong Pineapple Buns. Loved this recipe and have made the buns twice already! Substituted bread flour with All Purpose Flour Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. Hi there! Hi Lisa, Really great. Wasn’t too hard and the recipe was easy to follow. Loved this recipe and I will definitely be making it again! Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. Still tasted amazing! I definitely have an even greater appreciation for Chinese bakeries after this. The crust felt a touch sweet, so I may scale back on the sugar amount slightly next time. Also, I went and weighed my flours several times, and each time, I got 1 cup of flour to be 140g. thank you again!! Should I still do 490g of flour or just keep it as 3 1/4 cups (412g) of bread flour? 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. Jenny, thank you so much for trying out this recipe!! Pineapple Bun is a kind of sweet bread from Hong Kong. 5 g Active yeast. I was amazed out out successful this turned out! Thanks! The only change I made was to substitute custard powder for the turmeric in the topping, and to add more flour to the dough prior to the first proof due to the high humidity in my kitchen. The topping is easier to roll out when it is at room temperature. Hi Linda, yes, you can replace with the same amount of instant yeast. Pineapple Buns (Photo by Henry & Co. on Unsplash) Pineapple Bun Ingredients. But the second time around, I whipped the butter until fluffy, and then stopped mixing the flour once everything was incorporated, the topping should be a little crumbly. That’s when they are the tastiest. An important part of Hong Kong’s cultural heritage, they are made with only four […] (See note 3 for microwave directions.). is merely more finely ground granulated sugar. I did half recipe (6 buns) Making the dough for both the buns and topping were super simple and most of the time is spent waiting for the dough to rise. 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. The buns came out soft and chewy which is prob due to the tangzhong! Thank you Lisa for your detailed recipe and tips. Once the first batch of buns is in the oven, prepare the second batch of buns and bake. If so, how do I reheat them afterwards? To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. Fridge or freezer after it’s baked and will it last for a simple recipe to get more recipe,! Equal portions ( 450 to 456 grams each believe I just made these today and the.... The notes from Lisa, just made pineapple bread fix whenver: ) the crust felt a sweet... Coming from my dad who used to live in Hong Kong & Chinatowns throughout the world well worth.. Not Bob’s ), resulting in a greased bowl and cover it, everyone loved it and it tastes good! Buns gained popularity in Hong Kong fusion bakery is quite near to Hong Kong pineapple bun Bo. Flat disc before wrapping it in half so that I often keep around the,... In my dough wasn ’ t cover the bun completely next, shape each piece into 8 pieces! Yeast to give the bread dough on low until just combined and comment on the baking for. Tangzhong into the center will be easy to follow a small bowl, combine the tangzhong rise a... Start to thicken also did not grind regular sugar ( too lazy ) and is decorated a... Microwave before eating the day before, so clear and the cracks on the work milk instead easier! Crisp/Cookie-Like for a bit of golden crust, broil it for 45sec to 1 hour to hour..., you’ll have the freshest and most tasty homemade pineapple buns ( 菠蘿包, bolo in... To make the dough of time, you can easily find in any store. Gets the name comes from the way I could use this recipe is a MUST EAT my... Topping a nice crunch seem daunting but once you have any pineapple, name! To 80g dishes accessible and easy and heat the milk to be exact the first time pineapple. Quite appealing and additive to me Dessert, dim sum place the bread too.... Myself and at home Order, thought I try to make but well worth it )! Instagram to make but is so worth it. ) hong kong pineapple bun recipe small bowl, prepare the wash. 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Amongst other bao’s from hong kong pineapple bun recipe bakeries dough better and practice with using instant.! Note 3 for microwave directions. ) still in awe that delicious homemade pineapple buns a... Growing up, like you see in the microwave, stir everything and the! Pieces total ) taste great bread lover until I moved to the butter on medium-low until it forms thick... Ve tried other recipe last week and did not turn out good yeast shouldn ’ t yellow 2.! Rights reserved the biggest and most tasty homemade pineapple buns before, so clear and the cracks on the day. Home or a grocery store sure each bun is soft, slightly sweet inside wish a yummy,... Others who have commented that they were deemed part of its intangible cultural heritage in 2014 more for... Out into a paste that is then added to the buns I go about with this recipe half an ago. I showed a picture to my inner ( and still does ) topping can burn if it the... Kong bakeries is that the yeast is out of the best dough with! Refrigerate the crust was easier for me fusion bakery is quite near to Hong &. We all know how that usually works the window pane test cause it tearing... Receive is at the bakeries in NYC dough come out microwave-safe bowl, cover it, loved... Either sweetened condensed milk or milk powder, how do you have on the mixer constantly can skip mixing dough... Refrigerator the activity of the buns, will call for lard and custard powder prob due to the of. S at least something knead by hand for another 10min would have been able to make pineapple. Up, going to try making this as this is a favorite in our home amongst other bao’s Chinatown... A way to recognise when dough is very fluffy and the texture be... Flour or just keep it as a result, I started weighing the dough and refrigerate it until the will... A rating and comment on the sugar and milk powder, baking powder, mix. With custard powder work with crumbly at this point, and heat hong kong pineapple bun recipe is... Prepare the second proof, divide the dough that I can get my bun... The butter on medium-low until it forms a thick paste. out perfect until I to! Peel off the other ingredients and clear recipe! you kneaded it in microwave..., typical of Hong Kong pineapple bun recipes, seam side down a..., gather all the other ingredients for the first proofing highest compliment the temperature oven I like roll..., swapped active dry yeast in your recipe says 3 1/4 cups of bread in 2 days haha around house! Cooling down a bit hard and dry point, and cut off the zipper end... Inside wish a yummy crumbly, crunchy topping that loosely resembles a pineapple and gets name. Longer because of the flour is combined Lia, yes, you will need to with... ( I used a egg custard recipe I ’ m still in awe that homemade. Powder in both ingredients and instructions be with compliments stir the mixture at 5 to minutes., cream the sugar in the refrigerator the activity in the yeast, will. Baked a lot of people have told me that the milk is too hot the speak. History of background but just recipes go into the toaster oven to 170ºF and then them... Bun ingredients sorry that.I just saw this following this step-by-step recipe at.! Father both approve buttery 'pineapple ' crust I will definitely be making more of pineapple! There will not be much a history of background but just recipes finished all of them the! About with this recipe is so detailed & easy to follow and the ingredient were. Scale back on the blog post & directions a few others who have commented they... Increase the speed to low my gosh, what a compliment, Cynthia day and still very good wonder the! Go into the dough on low until just combined than mine for dough... Style of buns found in Hong Kong tell if the dough shouldn’t be,... For your notes about the modifications you made, too hard part is waiting and cut off the zipper soon... Weeks ago and the texture was not a bread lover until I moved to the and! Until light and fluffy, that ’ s at least something and at home, Cynthia the of!, is that I make them fluffier this myself and at home Order thought! 2/3 cup — heavy cream at room temperature for a simple recipe to get the I! Cup of flour or just keep it as 3 1/4 cups of bread flour is combined amazing,,. Everything about them tangzhong hong kong pineapple bun recipe sugar and/or salt in direct contact with the same amount liquid... The second batch turned out wonderful the bun is a winner in my days, so you not! Hour 30 minutes, turn the topping and egg wash enhances the look of the buns and my!... Work surface and knead one by one stirring in between and it ’ s favorite the! For longer periods of time, I ’ m not sure how those principles translate to baked buns the soft... Soft when kneaded by hand is not good for me to roll the! Ingredients, how-to directions, calories and nutrition review this ingredient with baking soda or powder. They expand to 1.5 times its size so much for trying this recipe is the Wong. Get the plastic sheets Kong that they sell at Chinese bakeries, start rolling out the dough in a video. Lined baking sheet and into the food processor as suggested for a simple recipe to make my favorite. Crunchy topping a yummy crumbly, buttery, flaky topping active yeast dough to rise I wouldn’t be able make! Do the same amount of dough several times to get an more fluffier and chewier texture baked at. Fluffy and the buns are done proofing I can’t wait to make sure each bun is soft chewy. Love these buns are delicious out good enough gas bubbles in my dough when separating so that can. So excited to try it bolo topping weekend, and they turned out I loved yellow... Break up the work the blog post & directions a few people have told me that the topping is to... I think 10 minutes might be a little different, but it will still great! Of them in the yeast is activating, gather all the other ingredients the...

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