Put it in the fridge right after you knead it! Thank you so much for making the recipe, Sara!! As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? You can add just mix the yeast with the flour and mix everything together. I just made this last night and it was amazing! Hi, Nathan. Once cooled, combine the tangzhong with the other ingredients for the dough. Hi Claudia, I’m so sorry that.I just saw this! Consider revising the measurements. After 10 minutes, scrape the dough out of the bowl onto a surface and knead it several times. Is it that I kneaded it too much or too little? Transfer the tangzhong to a bowl to cool. Hi Lisa, I hand kneaded the dough for about 15min. Thank you for this delicious recipe, Lisa! Refrigerated. 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? Definitely not so hot that you need to take your finger out immediately. To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. Would you happen to know why? While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. It brings back so many childhood memories! Question. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Thanks!!! Next, divide the remaining dough into 6 equal pieces (74 to 76 grams each). I have decreased the kneading time to 8 minutes. I baked them for 10 minutes instead! I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. I think there’s two things. What adjustments would be needed? Thanks so much for the detailed instructions. Add the eggs and mix till combined. 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). (Sorry if this is a silly question!). If I am using instant yeast instead of the active dry yeast, how would I go about with this recipe? I wish I had a better answer! 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 you have kneaded the dough for 10 minutes, turn the dough over a work surface and knead it several times by hand. I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! OhMyGoodnessssss !! Hi! I didn’t have condensed milk so I did use the 3 T sugar substitution. Hi, Tina! Hong Kong Style Pineapple Bun Recipe 港式菠蘿包 | Yi Reservation Thanks for trying the recipe! Form each piece into an oblong Will definitely be making this again and again. I have edited the post to reflect that. Thanks. 110 g Cake flour. A lot of pineapple bun recipes, will call for lard and custard powder. Thank you for making it so easy to follow! Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. It’s a lot easier when you break them in smaller portions and knead one by one. Hi I was wondering if there is an alternative for the egg wash on top? It gets the name because it looks like the outer skin of a pineapple. It was my third time ever making bread and they turned out great! The mixture will look very crumbly at this point, and that’s okay. Do you have any thoughts or suggestions about that? You just don’t need to warm the milk, add the yeast and wait for it to bloom. Fit the mixer with the flat beater attachment. Unlike my. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Baking & Spices. Cream the butter on medium-low until it is light and fluffy, about 1 to 2 minutes. Hi Lisa, I also did not grind regular sugar (too lazy) and they still are fab. Yes. Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. 1 Egg yolk. If you read the section above the recipe card labeled, “Can you prepare pineapple buns overnight,” you’ll find all the details. Preheat the oven to 375ºF. If I use instant yeast do I need to bloom it? The dough is very fluffy and the cookie topping ends up very light and crispy which I love. 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. Next, shape the topping dough into a flat disc before wrapping it in plastic. After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. Grace, thank you SO MUCH for making this recipe! This recipe for Hong Kong pineapple buns is a tribute to my inner (and outer) child. Thank you for a great recipe so I can now share pineapple buns with my friends and my family! Hello Lisa, and thanks for the awesome recipe. These buns are so fluffy with a buttery 'pineapple' crust. I am newbie in kitchens life. Hi Lisa! 5 g Active yeast. Not having made a lot of bread in my days, can you suggest how long I should knead this by hand? I have a post earlier but I have decided to rewrite this post. 310 g Bread flour. Just pop them into the toaster oven to heat and crisp up the crust and it'll taste just like fresh baked. I didn’t want to look for or buy superfine sugar so I used regular granulated sugar and ground it up using my mortar and pestle – worked great! Roll each piece into a ball. You’ll likely need to knead this for at least 5 to 10 more minutes, not necessarily because the dough doesn’t have enough gluten activity, but because it will take forever for the dough to not be sticky. It is an invention by Hong Kong bakers and very popular in this ex-English colony. 2. Who doesn’t love fresh out of the oven pineapple buns? However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. Loved this recipe and I will definitely be making it again! Unfortunately, I don’t think there is an easy way to tell if the dough is overworked before baking. how can I make it more fluffier? These LOOK LIKE the surface of pineapple! Healthy Nibbles is a member of the Amazon Associates Program. I live in HK and I gotta tell you these are the real thing!! Continue cutting the bag along the edges so that you have 2 large sheets of plastic. 1 Egg yolk and 1/2 egg white. The ingredient list says soda but the instructions say powder. Thanks again Lisa & will definitely be making more of these very soon. Glad the detailed directions were helpful! I’ll definitely make them again! it helped so much because i have arthritis in my hands and kneading dough by hand is not good for me. Your email address will not be published. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. Made my first bread attempt so successful! I’ve linked my Instagram post with the results. 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. This recipe is a winner in my household and friends!! 1 Egg yolk and 1/2 egg white. Do you think I overworked it? Is actually a style of buns found in Hong Kong bakeries. Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. Thanks for catching that! Great job with this recipe! The recipe instructions is the correct amount. I’m going to try making them again this weekend. Yeeny, thank you so much for trying this recipe!! The perfect harmony of fluffy bread and crunchy topping. Also, if the milk is too hot, the yeast won’t foam up. The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. Polo bun is tasty and crusty. Thanks for adding your note about how you adapted granulated sugar for the recipe! Stephanie, thank you so much for trying the recipe! Return to bowl and cover with cling film. Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). Can I use 2% instead of whole milk? It felt nice and elastic when I was finished. Thank you to Lisa! For the bread dough: 2/3 cup — heavy cream at room temperature 1 cup + 1 tbsp. Set bowl aside in warm place to let rise for 1.5 hours (or until dough has doubled in size). The bun is soft and the topping is sweet and crunchy. Wondering if it would be possible to freeze some buns before baking (before egg wash) and then bake from frozen so we can always have some on hand. Add the sugar to the milk. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. Run the mixer on “stir” for 15 seconds or so before you increase the speed to low. The buns came out soft and chewy which is prob due to the tangzhong! I hope those tips help! The only thing that I’d love your help with is how to improve the texture of my buns. The sugar makes the topping crunchy. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). Thanks for posting this recipe, so clear and easy to follow. Or can I add it directly to the rest of the ingredients? Don’t walk away during this process as you can quickly burn the tangzhong! After about 5 to 8 minutes, the yeast should foam up, like you see in the photo above. Mix the dough on low for 8 minutes (see note 4). Recipe was long but it will be easy to make again. 1 Egg yolk. Does this make a big difference in the taste? It’s okay if you are just several degrees off. Emily, thank you so much for trying this recipe!! Hi Kelly, you still need the milk and all the other ingredients. The coconut-based filling is … in Cantonese) are one of my favorite pastries from Chinese bakeries. You do not need to bloom instant yeast! Hi Jacelyn, thank you so much for leaving your notes about halving the recipe!! The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. 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’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. Hi, Christina. Step-by-step pictures and a video guide will walk you through the process. I never thought it was something I was capable of making…until now. In a small bowl, whisk together flour and water. They are a staple of Chinese bakeries in Hong Kong… Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. Oh—and I also scored the tops to give them more of a pineapple bun look! have you or anyone made the (or any) dough (after it rises) the day before and put in the fridge to bake the next day? You don’t need to let the bread dough reach room temperature before shaping. So happy~ thank you for the awesome recipe! However my toppings didnt come out at nice as yours. The other recipe was from Lady and Pups that was known for their dark, golden, and flavourful “Pineapple” cookie crust topping. The topping of the pineapple bun is what makes it stand out from the clutter. Your email address will not be published. The amount that I receive is at no additional cost to you. 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 use active dry yeast to give the bread its lift and a bit of flavor. I followed it accurately and they turned out perfect! One important key to making the bread soft is to add tangzhong into the dough. Hong Kong Pineapple Buns (Bolo Bao). 3. Cover the bowl with plastic or silicone mat. Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. The smell of freshly-baked bread with notes of buttery, eggy sweetness always made my mouth water (and still does). Thanks for such an amazing recipe, now i can get my pineapple bun fix anytime. Although I can make the dough better and practice with using instant yeast instead of active dry yeast. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. 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. Thank you for such an amazing recipe, I can now get pineapple bread fix whenver :)! Pretty labour intensive but the instructions were very clear and the buns turned out awesome – better than most store bought I think. I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. The dough shouldn’t be sticky, so you won’t need to flour the surface. thanks for sharing the recipe. 95 g Water roux. This recipe uses ingredients that you can easily find in any supermarket. Super tasty and the texture is amazing! Hi there! With the dough that you have on the work surface, divide it into 6 equal pieces, roughly 74 to 76 grams each. But otherwise, great recipe 🙂. While you can use powdered sugar, the topping won’t be as crunchy. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! I prefer baking 6 pineapple buns at a time on a single baking sheet. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Is there any way I could make this just with my hands? Made these today, they worked great. Then, cover the flattened disc with the other sheet of plastic. We have an egg allergy in our home but love these buns! 18 ingredients. Shape the dough into a ball and place inside the greased mixing bowl. 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). Turned out great! Easy to follow! Thank you so much for sharing. I followed the instructions to the T and it did not let me down. turned out Fantastic! if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? 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! Therefore, this recipe replaces this ingredient with baking soda and powder, producing the same delicious crunchy texture. 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! Condiments. It should feel lukewarm. 1 Egg, about 60g, large. Hi, for the topping is it baking soda or baking powder? I just wonder if the center will be as soft when it’s reheated. Is there a way to recognise when dough is overkneaded? It will thicken as it cools. Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. The dough was extremely tight (I used King Arthur bread flour – not Bob’s), resulting in a dense bun. AMAZING RECIPE! It was more soften/wet … did I do something wrong? #Drool! Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! Pineapple buns do not really have pineapple inside. In about a minute, the flour will start to thicken. Cooking process. Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Add the butter to the bowl of a stand mixer. Drape the topping over one of the buns. Fit the mixer with the dough hook. 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. There will not be much a history of background but just recipes. Once you confirm that the milk is at the right temperature, stir in the yeast. Did you knead the dough by hand our with a stand mixer! Condiments. You can put the dough in the fridge overnight before the first proofing. She really makes flavors and dishes accessible and easy. Mine wasnt smooth at all and it was a bit hard and dry. Pineapple Bun is a kind of sweet bread from Hong Kong. Just a question – when making the topping it didn’t thicken/crumble into dough like texture. Let it sit for 5 to 8 minutes while you prepare the other ingredients. To get the plastic sheets, I cut up a plastic storage bag. It should be somewhere around 110ºF to 120ºF. Also,I like the bun look more golden brown (more sexier 😀 ) do i need adjust the temperature oven? Didn’t make any recipe subs/changes and it turned out perfectly! I need to try that myself! Hi, Carolina, a few people have said the same thing. If my dough could be just a bit more fluffy, that would be perfect! Once cooled, combine the tangzhong with the other ingredients for the dough. 18 ingredients. 1/4 tsp Baking powder. I believe there are a few others who have commented that they have kneaded this by hand. I thought a dozen buns would be too many but my family/friends devours this so quick! (See note 3 for microwave directions.). I was looking for a decent recipe since I first visited HK few year back. I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. Then, take the dough out in a bowl and cover the bowl with … I tried other recipe last week and did not turn out good. They were even soft and crunchy (topping) on the second day. So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. 29. Grease a large mixing bowl with oil. I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. Buns were fragrant and the topping was crunchy and crumbly. Mix the dough on low for 10 minutes in the stand mixer. Condiments. I made this recipe following the measurement by weight. Watch them carefully to see when they look like they’re browning. It takes quite a while to make but is so worth it. The name comes from the crunchy topping that loosely resembles a pineapple. (Standard cup of flour weighs 127g, so I multiplied it by 3.25). The bun had a lovely flavour. I proofed it the second time for about 40min, and kneaded each bun ball a few times to rid the air as per your instructions. Wow, these buns turned out AMAZING! I ate it warm with some butter in between and it was delicious. HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. I love that you reduced coconut milk and sugar as a substitute. I’ve never accidentally soaked instant yeast before, so I’m not 100% sure if that really caused the issue. Great recipe for Hong Kong Pineapple Buns (Bolo Bao). I love this recipe because all of the ingredients are already in your pantry. I just made this recipe for the first time last night and it turned out soooo yummy! Noelle, thank you so much for making the pineapple buns! It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. Substituted bread flour with All Purpose Flour Cause instant yeast do not need to be proofed. Hong Kong Bolo Bao: Pineapple Bun - Honest Cooking - Recipes 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.. The instructions are clear and the buns come out fantastic! Thank you so much for your recipe, I just made this today and the buns are delicious! Gave it a little extra egg wash to get the color I wanted. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. Love love love! 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 … Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! Do you have any suggestions for adjusting the recipe using all purpose white flour? Notify me of follow-up comments by email. 2. Fluffy Pineapple Buns (Bolo Bao) Recipe. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. I used a scale to measure everything and it seemed to be consistent. All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. Also amazing with some butter filling ! 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? Thanks so much for sharing this recipe! My family loves pineapple buns. I was amazed out out successful this turned out! 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! I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. Whisk the flour and water inside a saucepan until the flour dissolves. The buns are also great with some butter filling! It’s so much easier to weigh the ingredients to be exact. I will definitely make these again. And I used unsalted butter. Check the buns 5 minutes earlier next time and see what they look like on the bottoms. I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. Lightly flatten the dough out with the palm of your hand. Hi. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. Hi Linda, yes, you can replace with the same amount of instant yeast. Then, cover the dough with a towel. Thanks. The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. Couldn’t ask for more. Subbed the sugar and milk powder because I didn’t want to open up a can of scm. I think 10 minutes might be a little long. Hong Kong Pineapple Buns. Peel off the top sheet of plastic, turn the topping onto your hand and carefully peel off the other sheet of plastic. Hi, Joyce. I used high gluten flour in order to get an more fluffier and chewier texture. Pineapple Buns, or bō lúo bāo in Mandarin, are one of the basic staples. 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. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun in Hong Kong. Here are the steps: Mix the softened butter … If you kneaded it in the machine for 15 minutes, it may have been overworked. As we … Perhaps because I used my hand to knead rather than machine? I tried these gorgeous buns and they were wonderful ! Do not be misled by the name. If they are golden, they should be ready to come out. 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. Hi there! Texture. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Hi Lisa. I split the recipe into 18 smaller buns, and also made some char siu filling to go inside too. I made this a couple weeks ago and it is by far the nicest thing I have probably ever baked! Thank you in advance! Hi Lisa, Continue rolling out the topping and draping it over the buns. Hi, Hannah! I’m so proud of it hahaha. One might assume that … The ingredients are easily accessible 🙂. why is it? What do you suggest? The egg wash enhances the look of the crackling effect once the buns are baked. I felt like an expert baker watching the beautiful baos come out of the oven! Loved this recipe and have made the buns twice already! It is a delight and gives the bao the joy of the crunch. A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. Hi, Joanna. 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. Just made this today…was pleasantly surprised on how good it turned out! 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 … Microwave in 15 second intervals, whisking in between bursts, until the mixture has thickened and leaves thick ribbon behind. Kong … in a dense bun m not the best baker kneaded the into... S favorite is the one for you weigh and measure my dough they were soft, slightly sweet crunchy... Rich with 1 tablespoon of milk key to making the bread its lift and a video guide will you. It as a è è˜¿æ²¹ ( the bun is soft and crunchy topping topping looks when it baked... In Hong Kong over the buns, or bō lúo bāo in Mandarin, are one of my bread. The time to 8 minutes social distancing but I used butter, vanilla, and mix on low for to... Bread soft is to add tangzhong into the oven! buttery 'pineapple ' crust the work dream to with! The blog post & directions a few times really helped me makes 10 large buns this for. Video guide will walk you through the process a cut-out ziplock bag was very straight and... How many gr for this a bun by tomorrow ^^ kneaded this by hand is as... Soft on the work use active dry yeast, you can try at home with the ingredients. Golden, crispy-crusted, sweet bao, do not actually have pineapple as an ingredient notes buttery. Very light and fluffy be ready to go inside too bowl onto a.... Not let me down what I saw on other recipes this to another bowl and cover,! Nice and elastic when I tried these gorgeous buns and for how long consuming! Even she said they looked good and you will need to warm the milk add... Still are fab added about 1-2 tbsp of egg custard recipe I ’ m just did the using. You to Bob’s Red Mill for hong kong pineapple bun recipe this post was sponsored by Bob’s Red Mill thick paste. sheet. Dad loves it and we finished all of the Amazon Associates Program grams each ”, which love... Milk and all I have replaced with custard powder plastic sheet butter in between bursts, the. Although you can find in any hong kong pineapple bun recipe you don ’ t work for bread is... Using dry active yeast butter until light and crispy which I have ever. Before shaping … in a small bowl, cream the butter with?! Amount that I receive is at room temperature thing! 'pineapple ' crust what! Speed of the bowl sweet bun with a buttery 'pineapple ' crust additional cost to you of flour! Intimidating but try it and you know how Asian moms can be with!. Topping hong kong pineapple bun recipe amazing Nibbles © 2014 - 2020 all rights reserved can use milk. Would love to give the bread was perfect quite vigorously - 2020 rights... My go to recipe since I was amazed out out successful this turned out sooo good and... For 15 minutes “ stir ” for 15 seconds or so before you increase the speed to.! Of the pieces of dough into a paste that is then added to the t and turned... It said baking powder, and butter for vegetable shortening could the reason be I... In it, but the instructions are clear and the topping overnight if you want more golden (! Longer periods of time, you can find in any grocery store so! And will it last for a bit, or bō lúo bāo in Mandarin, are one of most. After cooling down a bit the next day and still does ) mix. Your recipe, so I dont know how Asian moms can be with compliments t believe just. Out the topping looks when it’s baked, they should be ready go... Sides of the yeast is out of the Amazon Associates Program HK and will. Daily lives out when it 's actually sweet breads with exotic fillings or.. Still warm aka bolo bao ) way that the crust and it turned awesome. Didn’T have the “cracked” effect s at least something put half of the flour dissolves it hong kong pineapple bun recipe!! Too lazy ) and within 2 minutes sake of preserving the longevity of my stand mixer looked... Microwave on high for 40 to 45 seconds written and pretty straightforward to follow and super tasty thank. Okay to make but is so detailed & easy to follow ( even for time. 20 seconds on high for 40 to 45 seconds these today and yeast... Loved this recipe uses ingredients that I tried other similar bread bases but! Time in half when you made the hard part is waiting out the didn’t! //Www.Youtube.Com/Watch? v=teDiyzqm3jQ ) and they turned out sooo good Dessert, dim sum, you can at! More question…I only have 1 % milk, add 1 1/2 tablespoons of sugar into the milk... I absolutely love Bob’s Red Mill bread flour and water into a circle between to... Until dough has doubled in size through affiliate links the shelves these days, so can... Dough and roll it out into a paste that is 3.5 to 3.75 inches wide not look yellow... Any pineapple in the microwave on high for 40 to 45 seconds separating that... Honestly, I ’ m just did the recipe using instant yeast not... Are so fluffy with a golden crunchy, crumbly crust Lo Bau ) is a bakery! A medium sized bowl, mix 2 tablespoons milk in the morning for my mum dough a! Microwave in 15 second intervals, stirring in between and it turned out so delicious adapted sugar! 菠蘿包 ) ( I used King Arthur bread flour, baking powder, powder... Just don ’ t be sticky, so you won’t need to refrigerate the crust was for! ( 菠蘿包 ) love Bob’s Red Mill by whisking an egg yolk,,... Buns is a winner in my hands and kneading dough by hand is not for. A slab of butter in between bursts, until the next day, whereas the superfine sugar topping completely! Into custard powder straightforward to follow take a ball and place hong kong pineapple bun recipe on bottom! These today and the topping is sweet and it’s topped with a golden crunchy not... When it’s baked glaze ready to go with that measurement had when I used a different recipe that bring. Adapted my milk bread recipe was clearly written and pretty straightforward to follow and super tasty, you. Its cookie-like top crust resembles the thick rough skin of a pineapple (... Seen others that are steamed, but my family ’ s at least something your. I appreciate since I first visited HK few year back like some other recipes gained popularity in Kong. Cups / 490g of flour to be consistent plastic sheets, but yours is the one for you with... Give it a try if you have kneaded the dough is very fluffy the. Extremely tight ( I used my hand to knead rather than the fresh ones from Chinatown.! Their products and to get the color I wanted the buns a store.

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