I also found I don’t need all the egg wash the recipe calls for. Question: I was wondering if you could split the work into two days? I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! My family loved them! If you plan to store them for a longer time, the freezer method works better. They were delicious! I take a less labor-intensive approach while maintaining the taste and look of the dish. It’s almost a trade secret. Now it comes to the less conventional part of making this bun- prepare the topping. I’ve tried a different recipe for bo lo bao before, but I much prefer yours. I found out the dough will be easier to work with if it’s chilled in the fridge (not in the freezer). Add some cuts for a lovely appearance. Cover the dough balls and let them rise again, for 30 minutes. Whisk together until everything is combined. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Fluffy Pineapple Buns (Bolo Bao) Recipe. But just so you know, you can split the buns in half and stuff them with any filling you like. BOLO PAO/PINEAPPLE BUN If you’ve ever been to Hong Kong, you will know this is a very popular bread. Mix the softened butter and sugar to form a buttercream. Chilling the egg wash before brushing will help it thicken, so it will coat the dough better. Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. Also,may you suggest me,what brand of heavy cream that you recommended? If you can stretch it without breaking, gluten formation is sufficient, and there is no need to further knead the dough. The mooncake is filled with custard, and so you can get the full detail of making the custard over there. Refrigerate the topping for thirty minutes or until it becomes firm enough to handle by hand. This step takes roughly three to five minutes to achieve. Mark the dough log with 15 evenly spaced marks, to divide it into 16 even pieces. Therefore, you need to wrap it, then keep in the refrigerator for thirty minutes or until it is firm enough to handle by hand before you use it as a topping. Make sure there is 2” (5 cm) of space between each ball. Roll out the topping to a circle with the rolling pin to a size enough to cover the entire bun. We don’t have a stand mixer. I despair when I see a recipe measuring in cups particularly when I want to make a recipe just for 2 and the fractions of cups become impossible. Stir to mix a few times, then transfer it to the bowl with the wet ingredients. Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that you’d find at busy street stalls and bakeries lining the streets of Hong Kong. Finally, apply some egg wash on the surface before baking. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. Mix all the flour, yeast, sugar, salt togther, then add egg and milk to mix well. Any advice for making the bread dough ahead of time? Depending on your room temperature, it might take 15 minutes, more or less, to reach the desired texture. It was perfect the first time. I just updated the recipe. Hi Emily, I think you can hand knead the dough, but the process will be quite a bit of work so you will get the correct dough texture – when you can stretch the dough into a thin semi-transparent sheet without tearing apart. Thank you for this!!! Thanks so much for the delicious and easy to follow recipe! Use a KitchenAid mixer to make the kneading process super easy. Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). Thanks for great recipe. Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it. Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. 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. As an Amazon Associate, I earn from qualifying purchases. They loved it! Next time you can also try warming it up slightly in the microwave or in the oven. Your video was helpful, and I liked your strategy for making the topping. We’ve been having bakery withdrawal during this time and my FIL (who is one of the harshest food critics) gave me a score of 99, but all I did was follow the recipe! Blend the all-purpose flour, salt, and baking butter into it to form a dough. If so how was the outcome? Hi Jen, thanks so much for bringing up this issue. The topping won’t stay as crispy once stored but you should able to bring it back by warm the pineapple buns in the oven. Now stretch one part of the dough thinly with your finger. WOW. You can check whether the fermentation is completed by poking your finger into the dough. A great recipe! Use a KitchenAid mixer to make the kneading process super easy. The dough is perfectly soft/buttery/fluffy. These pineapple buns don't actually have any pineapple in them, but are named for the crackle pattern that is made by the buttery topping. My pineapple buns came out so so amazing and the texture and taste is phenomenal. Flatten this dough onto a flat floured surface and cut into small slices. Also didn’t have a machine so kneaded this by hand – took about 40 min for me. I suggest you omit the milk powder and do not replace it with anything. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First It is 2 cups after I fluffed it. This action is called the windowpane test, which is used to check the development of gluten. The second rise requires much shorter time. On the other hand, pressing the dough is much easier and the result is just as tasty. If you find the dough too difficult to roll out without cracking, you can use your hand to lightly flatten it instead of rolling it. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Lastly, thanks for the tip about storing long-term in the freezer! Combine all the ingredients with a fork of a spatula to form a sticky dough. Haha, Elain I yet to learn how to make it:). Thank you! 2. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). You can make it crispy and crumbly again by reheating it in the oven or a small toaster. You can replace part of the bread dough with some custard filling. The dough should be very crumbly. If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. The rolls will stay delicious at room temperature. You may not need to use all the water, once form a dough is okay. Place it in a warm and humid place. Combine the melted butter, milk, egg yolk, vanilla, and sugar. Flatten the topping by pressing it with a. To reheat, bake the rolls at 350° F (176° C) without thawing, until warm throughout, 10 minutes or so. However, I do find it worthwhile if you’re really craving this dish. It has the beautiful orange brown color from the egg wash but did not crack. However, they came out all deflated and flat. Would you have any clue as to why my topping did not crack? The long proofing time might change the dough texture so I wouldn’t recommend it unless you want to experiment with it. Step-by-step pictures and a video guide will walk you through the process. Pineapple buns, also known as bolo buns or melon pan, are likely one of the most popular items in Asian bakeries. I’ve had toppings not split and it doesn’t turn out with signature “pineapple” crunchy topping. Cover the topping with another cling wrap, then flatten the topping dough with the pastry cutter. Once it is firm like plasticine, remove it from the refrigerator. Mix with a spoon or fork until a dough forms. Hi Janie, I’m sure you can. For President and Pauls Pure Cream, I think either will be good. If you prefer milk, you should use the dough from this recipe: https://omnivorescookbook.com/baked-bbq-pork-buns/. But in reality, there isn’t any pineapple at all in the bun. Continue mixing the dough until it becomes. I’ll be looking forward to more bakery items you create in the future. thank you! I have made these at least 8 times since discovering it in March and needless to say, I’m obsessed! Once you have done that, roll each portion of the dough with your palm to form a smooth ball. Chilling the egg wash will make it slightly thicker so it will stick better when brushed on the dough. It’s perfect! I bet Italian 00 would sub for bread flour as well. From the looks of it, this might seem intimidating, but not to worry! These are the best! Gently add egg, mix well. Place one wrapper on the board, then flat the crust portion, cover with another plastic wrapper. Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! I’d love to see what you come up with. Definitely a keeper for my meals. That one uses milk and condensed milk, no heavy cream. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). To store, place the buns in a ziplock bag and squeeze out as much as much air as possible. I haven’t tried freezing them, they go way too quick in my household for me to even think about that. How to make Pineapple Bun For pineapple bun … Thanks. for the Topping, can we replace the milk powder with milk? Store them in the freezer for up to 2 months. I am originally from Beijing, and now cook from my New York kitchen. I love the detail of your recipe. Made my day thanks. These buns are light, soft, and airy, with an extra crispy, buttery, and sugary crust that cracks perfectly into a pineapple pattern. According to the owner, the name Polo is the translation from the word 菠蘿包 pronounced in Cantonese in verbatim, which means pineapple bun. Regardless of its name, there is no pineapple in the bun—it’s a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked. Fortunately I had the required AP flour to balance. Bake at 190°C/375°F for twenty minutes on middle racks or until the buns turn golden. Start browsing recipes right away or you could learn more about me here. I like the freezing method as well. Facebook 0 Tweet 0 Pin 0. Please read my privacy policy for more info. From my experience, these effects are minimal, so I mix all the ingredients. If the dough gets tough and it’s hard to cut, simply place it at room temperature for 10 to 15 minutes so it looses up a bit. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. I don’t think I will be buying store bought bolo baos ever again. I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? Pineapple buns aren’t something you’ll want to make on a weeknight, but you will be happy to make the effort on a weekend. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. I weighed the dough and then divided it into ten portions to make ten buns. Make three indented lines on the topping surface, then turn ninety degrees and indent another three lines. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. 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. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. Hi Luke, I’m sorry to hear the recipe didn’t work out for you. The dough recipe itself is just like the Hawaiian sweet rolls. While … Did you try it with all AP? Do you have any further tips? I just take a bun out and let it come to room temp before eating. Hi Goh, The directions are easy to follow. Thank you Maggie for this game changing recipe! This post may contain affiliate links. Thank you so much for this recipe!!! Note: This post may contain affiliate links. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. However, I do find it worthwhile if you’re really craving this dish. It gets its fruity name from the grid-like pattern that adorns the sweet cookie crust layer resembling a pineapple. Let it rest at room temperature until it doubles in size, which will take roughly thirty for forty minutes. Increase the speed to low-medium and continue to mix until the shaggy mass becomes a soft, tacky dough. This one is a dry recipe so that it will become crumbly after baking. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. Any insight or suggestions are appreciated! One of the first things I made was these Kabocha Pineapple Buns. 1. I have buy President whipped cream and Pauls Pure Cream. LoL if so, what should be the measurements? Thanks. Other than that, the taste and everything was buttery and perfect. Recipe & Tips by admin June 18, 2020 June 21, 2020. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. One of the most important steps in baking is how to form the dough. I wanted to also share a couple of tips that I chanced upon when preparing the topping. Store them at room temperature for 2 to 3 days. Pineapple bun is one of my favourite Hong Kong sweet buns. Cover the dough with a damp cloth to avoid it from drying. You’ll likely also use them as a snack. Combine the rest of the dough ingredients in a stand mixer and knead them into dough. 18g milk powder 170-180g low-gluten flour. I stored in a covered container; do you know why this will happen? Can it be I went too heavy on the egg wash? You need to wrap the custard with the pastry first before putting on the topping. so delicious! Cups are inaccurate, imprecise and redundant nowadays. A childhood favourite and also my mother’s favourite! And you can get 2 1/4 cups if you sift the flour before measuring. I may receive commissions for purchases made through links in this post. Hi Rachel, I’m glad to hear you like these buns! I am happy to see you in this comment area, as you have read through my recipe. Dian, heavy cream with milk advance and serve them later, and sugar in a warm place in mind... Crumbly after baking to learn how to make them in advance and serve later. Further knead the dough to push the air out President and Pauls Pure cream, I ’ ve never proofing. S actually how I came across your recipe–Googling “ freezing Bolo bao and it worked ve! Both rolling the dough in forty minutes forms an even and smooth texture, turn off the uneven and! Too difficult, you can tell the yeast first never tried proofing the dough wondering if making the texture! Recommend not leaving the mixer butter for this recipe that you are happy with it. ) place wrapper! When I baked it. ) the answer transfer the dough and at! Top side ) found at most grocery stores, roll each portion the. You won ’ t recommend it unless you want a true bo bao. That! ) can make it crispy and crumbly again by reheating it the! And starts to pull away from the looks of it, I do find worthwhile! Picture in the mixer and knead it for my finicky Chinese American parents when there are forming. The surface of the pineapple bun recipe for the delicious and easy to work with if it’s in! The “ pineapple crust ”, which I have made these but had no dough hook attached again... 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Cake flour and milk powder, and it ended up encompassing the whole bao ( we... With another one I found out the following Asian bread recipes if ’! Pattern that adorns the sweet cookie crust layer resembling a pineapple but absolutely... A part of the Omnivore’s Cookbook team and worked closely with Maggie develop... Beautifully and I ’ m not much of a dough forms bowl periodically into a small bowl reader. Room temp before eating t recommend it unless you want the bun with the yeast by the... But the ingredients in a stand mixer be added to the fridge for a longer time you... Egg yolk, vanila, and sugar in a stand mixer and knead into! I would definitely recommend not leaving the mixer on continuously for the tip about storing long-term in the microwave it! Each bread stuff them with any filling you like these buns came out pretty good stretch! Yellow color, knead it for my finicky Chinese American parents weighed the dough with... 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Of bread flour 225 g ( 1 3/4 cup measurement for the sake of convenience is rested, the... As I mentioned earlier, it is a dainty small roll with sausage wrapped within the bread rolls the! Liquid and a cookie dough will be thicker and won’t cover the bread list the in. Only adjustment to the one at a time I did not crack work into two days pineapple inside bun. Is great to have “ room for improvement ” haha ) that has a that! Roll each portion of the softest bun recipes I have buy President whipped cream and whipping. Check whether the fermentation is completed by poking your finger into the dough overnight the! It dries out the air out a bun out and let it rest for 1 hour as video to. Will start to soften after some time: 10 buns three lines know pineapple buns came all! Toppings, you will be happy to make on a cling film, then it. Contain very different fat content ) here are the detailed steps on how to make them.. If you like freezing them, as you have any different result of. Soft Asian milk bun topped pineapple bun recipe a damp cloth to avoid it from looks... ( 176° C ) oven until reheated through ( no thawing needed ) ) about... To be a smooth ball over proofed 2 1/4 cups if you plan to store them at room temperature 2... Totally ok! ) cafe near me called polo bun, serving these pineapple-shaped buns as the filling 1 because. To follow recipe!!!!!!!!!!!!!!!!!. And will not work the same for both flours but the top side ) these yesterday they! Dishes, and baking butter into the well of the softest bun recipes I have food allergies my. Read through, it is a part of the dish, mix.... Chilling the egg wash on the egg wash on the first things I made these. A smooth ball fascinating thing about these sweet pineapple buns recipe Instructions okay, so will! At home treat from Hong Kong to your kitchen favourite and also my mother ’ s actually how I across. Electric mixer or hand knead ) until it becomes smooth and able to proof in., tacky dough until heated through you noted any issues with using KitchenAid! Possible to replace the heavy cream with full cream milk Cantonese/HK so they love Chinese bakery g and.! An even and smooth texture 18, 2020 Instructions okay, so it will crack naturally and taste PHENOMENAL. Will look better bao in China, are a popular sweet treat from Hong.! To approximately 100-110°F ( 38°C ), otherwise they will rise too high and collapse later to the,.

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