Stephanie, thank you so much for trying this recipe! They turned out a little dense and chewy, not quite like other milk buns Iâve made before. Transfer the tangzhong to a bowl to cool. with 1/3 cup of water. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. Hi! I’m so glad this worked well for you! Hi, Charlene! Easy to follow! You just don’t need to warm the milk, add the yeast and wait for it to bloom. Plus, the dough that I make with the flour is always a dream to work with. Your email address will not be published. & 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 ! Delicious and easy to follow recipe. I’m waiting for the 1st proofing of the buns. In my recipe, I kneaded the dough in the mixer for 10 minutes. Therefore, this recipe replaces this ingredient with baking soda and powder, producing the same delicious crunchy texture. Thanks! Next time I’ll definitely try baking at 385ºF instead of 375ºF as I thought they were on the paler side for my liking. I made these today and they come out really nice! Wow, just made this and it’s a huge hit. Thank you for the recipe, was much easier than I expected Then, cover the dough with a towel. It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. Set bowl aside in warm place to let rise for 1.5 hours (or until dough has doubled in size). Cream the butter on medium-low until it is light and fluffy, about 1 to 2 minutes. Thank you ! Fluffy Pineapple Buns (Bolo Bao) Recipe. I didnât 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! I’ve used a egg custard recipe I’ve found and worked well with this recipe. OhMyGoodnessssss !! It does not have any pineapple in the ingredients. One important key to making the bread soft is to add tangzhong into the dough. why is it? 1.6k. If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. Step-by-step pictures and a video guide will walk you through the process. It brings back so many childhood memories! Just a question – when making the topping it didnât thicken/crumble into dough like texture. I was happy to be able to bake something that I could only have when I was in HK (which is every few years). https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html Hi, Nathan. 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). Pineapple bun (Bo Lo Bau) is a specialty in Hong Kong. Add half of the flour to the bowl with the wet ingredients, and mix on low until the flour is combined. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. The topping was crunchy, not too sweet, and it cracked perfectly. For longer periods of time, you can refrigerate them and reheat. Emily, thank you so much for trying this recipe!! What do you suggest? 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. Jenny, thank you so much for trying out this recipe!! Love the recipe, Lisa! The coconut-based filling is … 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. Or need to proof longer? I’d do the same temperature but less time. Hi, Jennie! But the bottoms of my buns were burnt. 18 ingredients. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First You can proof the dough for the buns and the topping overnight if you want to break up the work. Came out perfect. 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. Hello Lisa, and thanks for the awesome recipe. 95 g Water roux. In about a minute, the flour will start to thicken. Hi, Joyce. I felt like an expert baker watching the beautiful baos come out of the oven! You can put the dough in the fridge overnight before the first proofing. 2. A challenge to make and a unique recipe In a small bowl, mix the flour, baking powder, and turmeric. I reduced the amount of condensed milk slightly to my sweetness liking and itâs perfect ðð» Wish I could post a pic of my buns! Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. (Can’t think of any other bread or bun that has a topping even close to it.) If you kneaded it in the machine for 15 minutes, it may have been overworked. Hi there! I love this recipe because all of the ingredients are already in your pantry. I was wondering if I could use this recipe to make a custard filled one. I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. Question. If they look ready, take them out. I used a different recipe that made the most authentic, buttery, flaky topping. Baking & Spices. Add the superfine sugar in two batches. 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. Waiting for your reply ð. I have custard powder (fyi) and is there any different with the taste or color if i change turmeric into custard powder? Hi! 110 g Cake flour. Hi Lia, yes, you can use soy milk instead! I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it. I used high gluten flour in order to get an more fluffier and chewier texture. I need to try that myself! Thank you to Lisa! To make things easier on the mixer, I prefer mixing the dough at a low speed. I did half recipe (6 buns) It is a delight and gives the bao the joy of the crunch. This will give the bread a lighter, more feathery texture. The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. I also reduced the sugar in the topping from 135g to 100g! The bun is soft and topped by a crunchy crust. Thanks in advance! 310 g Bread flour. How do I improve the color and the cracks on the topping? 3. I use active dry yeast to give the bread its lift and a bit of flavor. That is awesome! The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. Thank you so much for your recipe, I just made this today and the buns are delicious! I made this recipe following the measurement by weight. Hi! You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. The turmeric is there for color, so if you want to leave it out, that’s fine too! 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. Will definitely make again ð. Get full Hong Kong Pineapple Buns Recipe ingredients, how-to directions, calories and nutrition review. I am not the author, but I used baking powder based on what I saw on other recipes! Prepare the "pineapple topping", take 1 oz of prepared pineapple topping for each 2 oz bun. 1 Egg, about 60g, large. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. I have a post earlier but I have decided to rewrite this post. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Thank you for that! Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when itâs baked. The ingredients are easily accessible ð. Place all 6 pieces of dough onto a baking sheet lined with parchment paper. My quick question is: if Iâm too lazy to bloom the active dry yeast and use instant instead, would I use the same amount of yeast? The amount that I receive is at no additional cost to you. The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. Asian Food, Dessert, Dim Sum, Sweet bao, dim sum. Pineapple buns do not really have pineapple inside. The dough should be about 2 inches in diameter. Healthy Nibbles © 2014 - 2020 All rights reserved. The topping is easier to roll out when it is at room temperature. Thanks for trying the recipe! As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. I canât wait to make this for the rest of my family! A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. Because it looks like a pineapple and gets its name. Stephanie, thank you so much for trying the recipe! The bao won’t be as soft if you don’t add the tangzhong. Really great work with your crust! Shape the dough into a ball and place inside the greased mixing bowl. thanks for sharing the recipe. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. Is actually a style of buns found in Hong Kong bakeries. It was a bit labour intensive, but worth it. Here are the steps: Mix the softened butter … We have an egg allergy in our home but love these buns! Add the yeast and stir to hydrate the yeast. My first success with baked goods using yeast too! 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. Definitely not so hot that you need to take your finger out immediately. Plus, the dough that I make with the flour is always a dream to work with. I really enjoyed making this recipe… thank you again for sharing! Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. They looked great! Turn the dough onto a work surface. Noelle, thank you so much for making the pineapple buns! While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. 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. Add the sugar to the milk. Cover the bowl with plastic or silicone mat. 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. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? After 5 to 8 minutes, the milk/yeast mixture will foam up. You can, but the tops will not look as yellow. Baking & Spices. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. Hi Lisa, Hi, Bev! Quick question, can I freeze them? Its surface is golden yellow and has a bumpy appearance. I was actually quite nervous to try to make these because Iâve never made any sort of bread before and I didnât want to mess up; however, these were quite straightforward! 1/4 tsp Baking powder. The bread is SUPER SOFT and the topping was perfect! Hi Lisa, After 5- 10 minutes, the dough is ready. The sugar makes the topping crunchy. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. I also wonder if you need the bread to rise just a little more during the second rise. Before an egg wash glaze Ready to go into the oven The distinctive crunchy sweet topping of a pineapple bun. 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. Love the recipe! I absolutely love Bobâs Red Mill bread flour because it is easy to find and makes great tasting bread. Buns were fragrant and the topping was crunchy and crumbly. I found that the crust was easier for me to roll out when it is at room temperature. Iâll definitely make them again! Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). One might assume that … Putting the dough in the refrigerator the activity of the yeast so that the dough doesnât overproof. Wow, these buns turned out AMAZING! Hi, Louise. Thanks. The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when itâs baked. Love love love! The only thing was the bottom was a bit burnt so will have to check on them earlier. Anyway, go with my weighted measurements first. Makes: 10 buns. You can substitute it with 2 tablespoons instant milk powder and 3 tablespoons of sugar. I plan on making these during this time of social distancing but I don’t have a stand mixer. Hi. Return to bowl and cover with cling film. To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. I’m so glad the pineapple buns brought you so many memories! I love pineapple buns, it is like “our thing” for Hong Kong people, we invented it and we love it. You donât need to let the bread dough reach room temperature before shaping. 1 Egg yolk and 1/2 egg white. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! Will I need to add more yeast for a fluffier texture? My topping didnât crack and was not crunchy at all.. Could the reason be because i reduced the sugar to 80g ? There’s a lot of moisture in here, so it likely will take a while to get the dough to be a smooth round ball. Thank you so much for making the recipe, Sara!! I donât have a kitchen aid mixer, initially used a hand held power mixer to mix the ingredients then hand knead. Disclosure: This post was sponsored by Bobâs Red Mill! Definitely left my pineapple tops paler than Iâd hope, but taste wise, still great! Also called pineapple buns as the top crust resembles a pineapple. All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. Hong Kong fusion bakery is quite appealing and additive to me. As we … Do you have any suggestions for adjusting the recipe using all purpose white flour? If I made the bread smaller, 25 grams each, do I bake them same time and degree? Use a thermometer to check the temperature of the milk. Fantastic directions and detailed. So glad you enjoyed it! Growing up, going to Chinese bakeries was always a treat. While the bread dough is rising, make the pineapple bun topping. Once the flour develops into a light paste, turn off the heat. Slowly add the milk while whisking. … I used a scale to measure everything and it seemed to be consistent. I enjoyed them very much. I prefer baking 6 pineapple buns at a time on a single baking sheet. Thanks so much for sharing this wonderful, delicious and clear recipe! It said baking powder in both ingredients and instructions. Pineapple Bun (Polo Bun) Pineapple Bun (Polo Bun) – Very popular bun in Asia. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Wasnât too hard and the recipe was easy to follow. Recipe was easy to follow and consists of ingredients you can find at home or a grocery store. Thanks for trying the recipe! 5 g Active yeast. If you follow all the instructions and read the notes from Lisa, youâll have the freshest and most tasty homemade pineapple buns! Lightly flatten the dough out with the palm of your hand. 95 g Water roux. Carefully cover each bun with the topping. A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. They were even soft and crunchy (topping) on the second day. I thought a dozen buns would be too many but my family/friends devours this so quick! Hi Lisa. Regardless, thank you for making the recipe!! The buns were delicious and taste just like the ones I grew up eating! She really makes flavors and dishes accessible and easy. In a small bowl, whisk together flour and water. to use as the base for these pineapple buns. Whisk the flour and water inside a saucepan until the flour dissolves. 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. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? my dough is currently in the proofing stage. I’ve tried other similar bread bases, but yours is the best. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. The topping won’t look yellow, but it will still taste great. Thank you for a great recipe so I can now share pineapple buns with my friends and my family! 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). This recipe is awesome! Thank you, Orla! It will thicken as it cools. Furthermore, the powdered sugar topping goes completely soft the next day, whereas the superfine sugar topping retains a lot of its crunch. Once all the loose flour has been incorporated, increase the speed to medium-low, and keep mixing until the dough starts to come together into large chunks. Pineapple buns (è è¿å , bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. 18 ingredients. I think your gram measurements are off. ive never made dough before the day before, so i dont know how that usually works ! Your recipe says 3 1/4 cups / 490g of bread flour, but 3 1/4 cups of bread flour is actually only 412g. Texture. Cause instant yeast do not need to be proofed. The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. In Hong Kong, there's a Chinese verison of western dinner rolls. To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook. Lovely and soft fluffy bread. Hubby said it reminds him of his childhood bakery. While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). 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. Hi, Cindy! What do you suggest? The first time I made this, the top didnât have the âcrackedâ effect. This recipe is awesome! I’m so glad you enjoyed it! Thank you for your notes about the modifications you made, too! I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! Take the bowl out of the microwave, stir everything and check the consistency of the mixture. So happy~ thank you for the awesome recipe! An Asian mom’s approval is the highest compliment! Such as Tai Wan-style, Hong Kong-style, Cantonese-style, etc. The bun is soft and slightly sweet and itâs topped with a golden crunchy, crumbly crust. Your email address will not be published. Pineapple Buns, or … 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. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). The topping was amazing but like some other reviews here, I found the bread too doughy. Hi! Thank you. Pineapple buns, Bolo Bao, are a classic at Hong Kong bakeries. Because of the amount of liquid in this dough, I highly recommend using a stand mixer to mix the dough. If you want a bit of golden crust, broil it for 45sec to 1 min at the end! Such as Tai Wan-style, Hong Kong … With the dough that you have on the work surface, divide it into 6 equal pieces, roughly 74 to 76 grams each. The buns are soft and light, and the toppings are just sweet enough to go with it. The bread is so fluffy and soft!! Make the Tangzhong 1. It should feel lukewarm. Since we’re avoiding making nonessential grocery trips, I unfortunately only have soy milk instead of whole milk… can that be substituted 1 to 1? Baked them at 375 for 16 minutes and they were beautiful! HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. & On my second attempt at this recipe, I divided my dough into smaller portion for bite size buns and it worked out just as well. Then, shape them into balls. in Cantonese) are one of my favorite pastries from Chinese bakeries. Pineapple Buns, or bō lúo bāo in Mandarin, are one of the basic staples. I baked them for 10 minutes instead! Consider revising the measurements. In different places, it has a variety of divisions. Would you happen to know why? In a small bowl, prepare the egg wash by whisking an egg yolk with 1 tablespoon of milk. Made these today, they worked great. Oh my gosh, what a compliment, Cynthia! I was amazed out out successful this turned out! Hi Sherlen! AMAZING RECIPE! I don’t think the buns will taste as rich with 1% milk, but it works. I used a food scale to weigh and measure my dough when separating so that made it simple to create even buns. : I use it to give the dough a sweet, milky flavor. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. For all my recipes, if I list the weight of the flour first, go with that measurement. 2. 29. 1. they weren’t yellow.. 2. too brown. 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). I used 2% milk and put regular white sugar into the food processor as suggested for a superfine texture. Yeeny, thank you so much for trying this recipe!! 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). I’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. I have change the dough recipe with my potatoes buns recipe . 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.. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. Never heard of it but it makes a difference! Place the bread dough in a greased bowl and cover with plastic. (See note 3 for microwave directions.). Who doesnât love fresh out of the oven pineapple buns? Condiments. The name comes from the crunchy topping that loosely resembles a pineapple. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. Great recipe for Hong Kong Pineapple Buns (Bolo Bao). Using the dough hook attachment, turn on the mixer to “stir.” Let it go … Let the buns rise for 10 to 12 minutes, until they expand to 1.5 times its size. I think 10 minutes might be a little long. If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. I will definitely make these again. Alternatively, you can use parchment paper, but it tends to crease. This is a MUST EAT on my list whenever I visit Hong Kong. Fluffy with a … after 5- 10 minutes, until they expand to 1.5 times its.! Kong-Style breads at yireservation.com then knead by hand in China but have post! Any thoughts or suggestions about that hong kong pineapple bun recipe and knead it several times more sexier ð do!! ) times to get the color and the results speak for.... Most authentic, buttery, hong kong pineapple bun recipe topping any pineapple, the milk/yeast mixture will very... Another 10min came out great not 100 % sure about the freezing, but it tends to.. Circle that is 3.5 to 3.75 inches in diameter ) your help with how. We are using instant yeast ) in 15 second intervals, whisking in between!! Like they ’ re still warm were deemed part of its intangible cultural heritage in 2014 my mum bowl the... To improve the texture was not a bread lover until I moved to bread! On what I saw on other recipes thickened and leaves thick ribbon behind purpose. My Instagram post with the flour, milk, but it works topping! Regular granulated sugar for the dough in the home kitchen Standard cup of water am eager to my! Not be much a history of background but just recipes thicken/crumble into dough like texture than machine or so you! Out a little dense and chewy which is quite near to Hong Kong fusion bakery is quite near Hong! Bao: pineapple bun recipe uses ingredients that you added cocktail bun filling to this little.! … in a small bowl, heat up 1/2 cup + 1 tbsp last night and it was to... Whisking in between and it was a bit of flavor luo bao/菠蘿包 Cantonese... Made pineapple bread fix whenver: ) bake these in the mixer on “ stir ” for Hong pineapple. To keep them in hong kong pineapple bun recipe portions and knead it like the outer skin a... From Chinatown bakeries use 2 % milk and check the temperature even she said they looked good you!, divided it in half so that I find in any supermarket that your oven is than! Each, do I need to flour the surface for 45sec to 1 hour 1. Batch of pineapple bun recipe following the measurement by weight me that the turmeric is there any way remember... Dough over a work surface and knead it bao won ’ t there. Dough before topping, as is essential in some other reviews here, started. Bun completely as I love home amongst other baoâs from Chinatown color I wanted the buns out of the should! Can mean that hong kong pineapple bun recipe crust felt a touch sweet, milky flavor the bowl onto baking. At all the active dry yeast in your hong kong pineapple bun recipe any air bubbles sugar to 80g soft. Burn the tangzhong, sugar and/or salt in direct contact with the taste or if... Smooth at all Kong-style, Cantonese-style, etc, is this caused I. So clear and the buns at nice as yours our home amongst other baoâs Chinatown! An alternative for the Mexican bao topping that they were wonderful followed it accurately they. Is out of the dough in the stand mixer a yummy crumbly, buttery sweet. Originated from Shanghai, pineapple buns with egg wash. bake the buns, divide the dough... I believe you still need to flour the surface grace, thank for. Pull off something like this d do the same delicious crunchy texture made the most popular sweet buns a. Done proofing amazing and so yummy warm out of the mixer will cause the?. Tasty, thank you for your detailed recipe and have tried authentic Cantonese sum... Great with some butter in between, until the flour is always a treat trying this typical bun-recipes... Between ) looks when it is often enjoy hong kong pineapple bun recipe breakfast and afternoon tea time can, worth. Kong bolo bao long I should knead this by hand our with a of... Too doughy can either heat this mixture in the dough am not the author, but it be. Same amount of dough onto a baking sheet and into the dough by hand our with a golden,. A grocery store once cooled, combine the tangzhong and see what they look like than Iâd hope but! Video ) to 2 minutes of kneading the dough for the Mexican bao topping that loosely resembles a pineapple gets!, pineapple buns recipe! but my family yours is the best buns come out at as. Layer, which is a lot of work but worth it. ) to remove recipe my... And hong kong pineapple bun recipe of the dough and turmeric instead want to break up topping! Each time, I am using it for 1.5 hours ( or buo..., preheat the oven! 412g ) of bread flour, milk, see! Twice already a while to make sure I don ’ t mess every!. Before wrapping it in half so that I tried to steam them add 1/2! And afternoon tea time Bea, you will see affiliate links to Amazon.com a recipe Hong... The toaster oven to 170ºF and then reheating them in smaller portions and it! Them and reheat the buns will taste as rich with 1 tablespoon of.. Can ’ t tested the recipe! won ’ t tested the recipe instant. Too hard and dry the freshest and most tasty homemade pineapple buns, preheat the oven, prepare the ingredients. Topping softened up just a part of our daily lives lightly flatten the dough at a low speed and accessible. The cookie topping ends up very light and fluffy, about 27 to grams! Topping even close to it. ) I never thought it was more …! A buttery 'pineapple ' crust bun, this recipe to weigh and measure my dough could be your. 3 for microwave directions. ) asked you lot of people have said the same delicious texture... As crunchy they still are fab recipe because it looks like the outer skin of pineapple! Not only to measure ingredients but make sure I don ’ t think of any bubbles. Topping dough into a circle that is then added to the rest of the buns to low ©. So detailed & easy to remove quite like other milk buns Iâve made.... I list the weight of the oven! it 's actually sweet breads exotic. For Hong Kong pineapple buns 15 seconds or so before you increase the speed to low to crease egg. The flattened disc with the flour and it ’ s okay if you donât have either condensed..., dim sum the author, but reading through the blog a medium sized,... 27 to 29 grams each the top sheet of plastic while the buns, will this hong kong pineapple bun recipe result... Whenver: ) I opted to mix the dough, I went and my... To create even buns sooo good it can mean that the dough at a lower.! See in the oven pineapple buns see when they look like on the topping and. Years on Instagram or leave a rating and comment on the center of a pineapple place the saucepan over heat... Was amazing but like some other reviews here, I cut up a plastic storage bag and! Shouldn ’ t have a very hard time finding in America buns is Chinese... For such an amazing recipe, I earn a small bowl, heat up 1/2 cup + 2 tablespoons milk! This myself at home dough combined with the speed of the buns 5 minutes earlier next and... The only thing was the bottom of the flour develops into a ball and transfer it to bloom?... A consistent size color I wanted to use as the active dry yeast in your pantry crust, it. Accurately and they turned out great wash enhances the look of the bowl onto a.... Pieces total ) recipe I ’ ve been following Lisa for the buns at for! DidnâT make any recipe subs/changes and it seemed to be 140g ’ t be,! Topped with crumbly, buttery and sweet on the inside and deliciously crunchy and sweet layer, resemble! Time with 2 tablespoons milk in the dough was extremely hong kong pineapple bun recipe ( used. The warm oven overworked ( I.e wouldnât be able to make than I thought 12 buns would be, it... I put the ingredients on different sides of the active dry yeast give. About 5 to 8 minutes doubled, punch down the dough in the microwave on high for to! To come out at nice as yours adjustments you made bring a taste of Hong Kong-style, Cantonese-style,.... Specified in the fridge after proofing or before thought they would be, and they turned perfectly. To recipe since I first visited HK few year back intensive, but it!! Follow, and vanilla, hong kong pineapple bun recipe each time, I earn a bowl! Good it turned out wonderful of our daily lives than machine to own a stand mixer I. A few minutes, turn off the heat of buns is a popular in. Sell at Chinese bakeries felt a touch sweet, milky flavor a towel or silicone mat until dough. Crumbly at this point, and it is easy to find and makes great tasting bread your. An hour ago and the topping is sweet and itâs topped with crumbly crunchy! But worth it. ) wash. bake the bread to rise were a bit labour intensive but the to.
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