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pineapple bun recipe

Posted by on 2021-01-07

Place each piece between two pieces of plastic wrap. A great recipe! My family, including my picky Chinese son, ate them up. I’ll be looking forward to more bakery items you create in the future. Place one wrapper on the board, then flat the crust portion, cover with another plastic wrapper. I always feel I should warn people about this – if you’re expecting a pineapple filling, you’re going to be disappointed! Step-by-step pictures and a video guide will walk you through the process. Do you want a sweet bread that looks like a pineapple but contains absolutely no pineapple what so ever? KP Kwan. It takes a little more time to prepare because you need to make the TangZhong, but it is worth the effort if you like soft buns.2. But in reality, there isn’t any pineapple at all in the bun. milk, egg and tangzhong, then add into the well of the dry ingredients. Once you have done that, roll each portion of the dough with your palm to form a smooth ball. This one is a dry recipe so that it will become crumbly after baking. Bake at 190°C/375°F for twenty minutes on middle racks or until the buns turn golden. Well, you're in the right place! But not even that could stop me. Pineapple bun is one of my favourite Hong Kong sweet buns. Chilling the egg wash before brushing will help it thicken, so it will coat the dough better. Cover the dough with a damp cloth to avoid it from drying. Replies to my comments Reading the recipe, what makes it a pineapple bun? The rest of the steps for the pineapple bun with custard filling is identical to this recipe. Hi Dian, heavy cream and heavy whipping cream are the same thing (same fat content). Softly punch the dough to push out the air. It’s almost a trade secret. This data was provided and calculated by Nutritionix on 9/25/2020. As I mentioned earlier, it does not contain any pineapple inside the bun. WOW. Place the bun at the center of the topping, then invert the bun/topping so that now the topping is on top. Traditionally, the pineapple buns are served warm with a piece of butter in between. They turned out great. The second rise requires much shorter time. Make the egg wash by combining the yolk, milk, and sugar in a small bowl. BTW, unsalted butter, yes. Lastly, thanks for the tip about storing long-term in the freezer! I think that’s where the name comes from. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. Repeat with the rest of the dough balls. Do you have any tips for making a good seal when using custard? When the buns are hot, the butter will melt and it makes the buns taste heavenly. if so, what should be the measurements? You can check whether the fermentation is completed by poking your finger into the dough. Hi Rachel, I actually didn’t know you should always use speed 2 or less with bread hook. Add the butter, then knead the dough for 14 minutes in the mixer. You may not need to use all the water, once form a dough is okay. Thanks. Brought me back to my childhood and is just as delicious as my favorite pineapple buns from the bakery! I wanted to make the kind filled with custard so I merged your recipe with another one I found and it was still awesome. KP Kwan. It has the beautiful orange brown color from the egg wash but did not crack. Emily. Made these yesterday and they turned out PHENOMENAL!! The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. Fry the burger patties with a little oil in a non-stick pan (or grill pan) for around three minutes on … Hi Jen, thanks so much for bringing up this issue. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. I even surprised myself on this recipe. The dough is too soft to shape and handle at this moment. Freezing has worked way better for me! Finally, apply some egg wash on the surface before baking. Cover the dough and rest at room temperature until it doubles in size. You’ll likely also use them as a snack. Fortunately I had the required AP flour to balance. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. The cup measurements are the same for both flours but the g is different. What are your suggestions for hand kneading? It looks like a pineapple after making a few crisscrossed lines on the topping before baking, and the name has been associated with its shapes forever. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? Add the egg and milk powder and combine well. Make three indented lines on the topping surface, then turn ninety degrees and indent another three lines. These are even better than what I find at the Asian bakeries! I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! Thanks. Knead for another 14 minutes, until the dough is smooth and stretchable. 300 g (1 3/4 cup) bread flour It is…. Thinking of maybe letting the second rise happen overnight (to split up the work and wait time,) but unsure if I should separate into individual/shaped pieces, or how long I can/should leave it in the fridge. Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). BTW do you have any recipe on fried sweet potatoes balls, similar to the one at China Town Petaling Street. The rolls will stay delicious at room temperature. Your email address will not be published. It didn’t crack as beautifully like yours but it was still recognizable. Most of us have digital scales that give excellent precision for measuring in grams or ounces. Convert each slice into … Thanks so much for sharing this recipe! Now it comes to the fun part, i.e., how to place the topping on top of the bread dough neatly and create a pattern that resembles a pineapple. It looks like a pineapple after making a few crisscrossed lines on the topping before baking, and the name has been associated with its shapes forever. Combine the rest of the dough ingredients in a stand mixer and knead them into dough. Can I sub bread flour? You can make it crispy and crumbly again by reheating it in the oven or a small toaster. However, I do find it worthwhile if you’re really craving this dish. The dough size will double once it’s done resting. You can make them in advance and serve them later, and the texture will be just as great. Then, take the dough out in a bowl and cover the bowl with … Your video was helpful, and I liked your strategy for making the topping. Transfer the dough to the fridge until ready to use. Once the pineapple buns have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. I am happy to see you in this comment area, as you have read through my recipe. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. ©2020 Taste of Asian Food. Thanks for great recipe. I have a question about heavy cream,i am quite difficult to find heavy cream in Hong Kong,most of supermarkets sell only whipped cream or heavy whipped cream. Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. Judging your description, I think you overproofed the dough. You should use 1 3/4 teaspoon instant yeast in this recipe. Refrigerate the topping for thirty minutes or until it becomes firm enough to handle by hand. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. This is my second time making the recipe and I really struggle making the topping, mine looks lighter in color and is very crumbly and I can barely form it into a cylinder or even roll it. Apr 4, 2017 - This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. Hi Maggie, this is definitely a 5star recipe as it was very well received by both the old and young in my household! Perfectly fluffy and soft inside with a nice crunch on top. Mix all the flour, yeast, sugar, salt togther, then add egg and milk to mix well. Add the softened butter and continue mixing until all the butter is absorbed. Thank you so much from a Cantonese fan of this dessert 🙂. Would you have any clue as to why my topping did not crack? Flatten the topping by pressing it with a. Once the topping is chilled, unwrap it. Let the buns rest in the pan for 5 minutes, then transfer them onto a cooling rack. I hope the same method works for you in this recipe. Roll out the topping to a circle with the rolling pin to a size enough to cover the entire bun. Then brush them again for a second time to get the beautiful yellow color. 225 g (1 3/4 cup) all-purpose flour. Pineapple Bun (aka Bolo Bao) is our favourite Chinese pastry! They turned out just as delicious as the ones from my favorite bakery. Turn off the mixer. If your bread has risen while you were working on the toppings, you can place the topping directly onto the bread rolls. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First I’m so glad to see you acknowledge the difficulty of using cups as a measurement. Made my day thanks. Place the dough onto an unfloured working surface and knead it a few times. Take your time, read through, it is foolproof, Hi Maggie, Place it in a warm and humid place. Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned. So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. I follow the recipe, definitely recommend using a stand mixer for the dough and I’ve had consistent 16-17 min bake times for my oven. I bet Italian 00 would sub for bread flour as well. Combine the flour, baking powder, and baking soda in another medium-sized bowl. Slowly add milk while mixing with a hand mixer/whisk. The topping of the pineapple bun is what makes it stand out from the clutter. Divide the topping to ten equal balls, and put into the fridge again if they are too soft. Love the recipe thanks for sharing! If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). How does an image in your mind of a pineapple bun look like? Now you have to decide how big you want the bun to be. The buns hold up well in the freezer. You can also use the Japanese milk bread recipe on this blog, but I have simplified it here by omitting the process of making the TangZhong. When you cover the stand mixer bowl with plastic, make sure to leave some small gaps so there’s enough oxygen to help the dough rest. Keto is the only excuse not to have these. Otherwise, the following information should be sufficient for any regular bakers. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Allow the egg to dry slightly. Family went through them all in one night! They turned out beautifully and I’m not much of a baker. Only thing I can think of was letting the balls rise for a few hours before I put the topping and egg wash on and into the oven. No worries about storing them, as they are almost gone . I served with classic Chinese rice/pork congee. I like the freezing method as well. Pour it into the KitchenAid mixing bowl. Pineapple Bun, Recipe by Wangsen International Bakery & Western Food School. Whisk together until everything is combined. Also, salt may hinder the development of gluten and is best to add later. Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. Not only did you do an easy to see demonstration, you did it twice! 2. Definitely was a lot of work (a good arm workout) but worth the effort. Also didn’t have a machine so kneaded this by hand – took about 40 min for me. I stored in a covered container; do you know why this will happen? The 1st rise takes longer time so you won’t overproof it in the fridge. I’ve made these pineapple buns 3x and they always come out perfect. Make sure there is 2” (5 cm) of space between each ball. That’s actually how I came across your recipe–Googling “freezing bolo bao,” haha! Place the dough ball onto the lined baking sheet. It doesn’t have pineapple in it but the top of the bun has cracked patterns that resembles the surface of pineapple. One of the most important steps in baking is how to form the dough. I use a small home-used mixer with the dough hook attached. Haha, Elain I yet to learn how to make it:). Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it. I have food allergies in my household… want to make these for the kids …. Hi Grace, I’ve never tested it so I’m not 100% sure, but from what I’ve read, it’s the best to do the 1st rise in the fridge. I honestly wish that cups would disappear from recipes completely. 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. It was perfect the first time. Maybe you can use the milk bun recipe for the bun: https://omnivorescookbook.com/milk-bread-rolls/ Place the part of the bun with the egg wash on the topping. Thank you so much for this recipe!!! However, I do find it worthwhile if you’re really craving this dish. Regardless of its name, there is no pineapple in the bun—it’s a soft bun … One of the first things I made was these Kabocha Pineapple Buns. That one uses milk and condensed milk, no heavy cream. Increase the speed to low-medium and continue to mix until the shaggy mass becomes a soft, tacky dough. Add 7 cups … for the Topping, can we replace the milk powder with milk? Please read my privacy policy for more info. Then add the bread and all-purpose flours gradually, a cup at a time, scraping down the insides of the mixing bowl periodically. The topping won’t be as crispy, but the buns still taste very good. If the dough is too hard to slice, rest it on the kitchen counter for 10 to 15 minutes to let it soften before cutting. I learn so much from you as well! I think I might have used a densely packed flour when I got the 1 3/4 cup measurement for the bread flour. After 5- 10 minutes, the dough is ready. If you can stretch it without breaking, gluten formation is sufficient, and there is no need to further knead the dough. It gets its fruity name from the grid-like pattern that adorns the sweet cookie crust layer resembling a pineapple. Add the yeast, sugar, milk powder, custard powder, and salt first. I knead the dough by hand for ~15 minutes instead of using a stand mixer and have no problems. Use a KitchenAid mixer to make the kneading process super easy. Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! Brush the egg wash onto the topping. Mix the dough (with an electric mixer or hand knead) until it becomes smooth and starts to pull away from the bowl. Store them at room temperature for 2 to 3 days. Check out the following Asian bread recipes if you like this pineapple bun recipe.1. In about a minute, the flour … Mix with a spatula until smooth. Thanks so much for the delicious and easy to follow recipe! 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. Place the bread flour, yeast mixture, salt, egg, and sugar in the mixing bowl. So you might able to proof it in the fridge for a few hours, but not overnight. The pineapple buns are ready to serve once they’re out of the oven and hot. These buns are light, soft, and airy, with an extra crispy, buttery, and sugary crust that cracks perfectly into a pineapple pattern. Japanese milk bread– This is one of the softest bun recipes I have tried. Gently add egg, mix well. These buns are so fluffy with a buttery 'pineapple' crust. Eighteenth years ago, I visited a cafe near me called Polo Bun, serving these pineapple-shaped buns as the main menu item. 3. For longer storage, place the dinner rolls in a ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. It is a widely popular item in Asian bakeries. Pineapple Buns Recipe Instructions Okay, so start by making the milk bread dough. Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out. Don't subscribe Regardless, we still think these buns came out pretty good. Fluffy Pineapple Buns (Bolo Bao) Recipe. Good on you. From the looks of it, this might seem intimidating, but not to worry! The recipe is time consuming but worth it. You nailed it, I do not feel the need to test out others. thank you! Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. For pineapple bun skin 90g butter 75g sugar powder 40g whole egg liquid (The eggs must be whipped enough so that the egg whites and yolks are completely blended.) If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. Meanwhile head to Petaling Street where the best one is available there. You can also subscribe without commenting. Recipe has adapted for the home baker with pantry staples. Can you use instant yeast? Place your hand over the ball, forming a cage with your fingers and working the ball in a circular motion, applying light pressure with all of your fingers, until the ball is well rounded. Thank you for this!!! Wow, these are amazing! Stir until it forms an even and smooth texture. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). The bread dough is easy to work with, and it creates the airy and fluffy texture. You can tell the yeast has activated when there are bubbles forming in the liquid and a strong yeasty smell. Required fields are marked *. Other than that, the taste and everything was buttery and perfect. You can mix it into the dry ingredients directly. You can also warm them up in the microwave for 10 seconds or leave them in a 350° F (176° C) oven to warm before serving. While you’re resting the shaped bread rolls, the topping should be chilled completely. Amazing recipe! To reheat, bake the rolls at 350° F (176° C) without thawing, until warm throughout, 10 minutes or so. Made this on a Saturday. Do we follow the measurements in g? so delicious! But just so you know, you can split the buns in half and stuff them with any filling you like. From my experience, these effects are minimal, so I mix all the ingredients. Chill it in the fridge. Mix the dough until it becomes smooth and able to pull away from the bowl. My understanding according to KitchenAid is that the bread hook shouldn’t be used with a speed other than 2 to avoid over working the motor. Now stretch one part of the dough thinly with your finger. If so, how much? Regular whipping cream will have a lower fat content but it will totally work in the recipe as well. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. How to make Pineapple Bun For pineapple bun … Tip the dough on floured surface, knead it for 5 … Can it be I went too heavy on the egg wash? Recipe & Tips by admin June 18, 2020 June 21, 2020. I can’t wait to make them myself. I have buy President whipped cream and Pauls Pure Cream. Use a spatula to smear the butter into the dough to prevent it from splashing. Hi Linda, yes you can use instant yeast. I would always recommend to use the grams measurement because the cups measurement is never accurate and it will cause issues for the cooking depending on how you measure your ingredients. If you plan to store them for a longer time, the freezer method works better. Love the little tips you gave, from weighing the bread dough to get equal sizes to how to forming it into a nice round ball to get that perfect shape. The dough recipe itself is just like the Hawaiian sweet rolls. Cover with plastic and place in the fridge. I’ve had toppings not split and it doesn’t turn out with signature “pineapple” crunchy topping. Add the heavy cream, egg, bread flour, all-purpose flour, and salt into the bowl (add the salt at the end to prevent it from directly touching the yeast). Continue to mix until milk is fully incorporated and the mixture is fluffy. - kee wah pineapple bun recipe -

Finally, add in the egg and softened butter, and mix it on medium speed for 15-20 minutes, until the dough becomes smooth and elastic. Pineapple buns rock! 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. I’m out of active dry yeast, can I use instant yeast for this? 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. They loved it! Dissolve the yeast with warm water and milk. Once the bread dough has risen, gently place the topping disks onto each bread. PS: I don’t like to store the bread in the fridge, because it dries out the bread. Add the Tangzhong and mix well, slowly add in water and form a dough. You can replace part of the bread dough with some custard filling. (*Footnote 1), Place the rolled/pressed topping disks onto a large sheet of plastic wrap using a thin spatula (you can also stack them together by placing plastic wrap or parchment paper between each piece of dough). I don’t think I will be buying store bought bolo baos ever again. Instead it would form a skin and stay soft. Store them in the freezer for up to 2 months. Let it rest at room temperature until it doubles in size, which will take roughly thirty for forty minutes. Flatten this dough onto a flat floured surface and cut into small slices. Start browsing recipes right away or you could learn more about me here. Hong Kong-style sausage roll is a dainty small roll with sausage wrapped within the bread dough. Cover with plastic wrap until you’re ready to assemble the buns. Pineapple buns, also known as bolo buns or melon pan, are likely one of the most popular items in Asian bakeries. It is great to have step by step as well as video. You will need to work on them one at a time. 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. My first try to make Bolo Bao and it turned out quite well. I am originally from Beijing, and now cook from my New York kitchen. May 17, 2020 - This is the best Chinese Pineapple Bun recipe we've discovered to date. 18g milk powder 170-180g low-gluten flour. I haven’t tried freezing them, they go way too quick in my household for me to even think about that. Baked these today and they were just like fresh ones from a Chinese bakery. this looks like a fun or challenging baking process depending on your perspective, it looks fun to me, it’s nice to learn how to make this from scratch with your detailed step by step walk through, much appreciated! If you continue to use this site we will assume that you are happy with it. You may like smaller ones by dividing it into twelve or fourteen portions. Heat the butter in the microwave until it melts completely. The feeling is like eating buns and butter cookies in one bite, although this is better! In this case, the topping will be thicker and won’t cover the dough completely. And do they have any different result because of this? We use cookies to ensure that we give you the best experience on our website. So happy to hear it 🙂 The pineapple buns filled with custard sounds SO GOOD! My pineapple buns came out so so amazing and the texture and taste is phenomenal. Cover the dough balls and let them rise again, for 30 minutes. Thanks. You might also need to reduce the rise time by 10 to 15 minutes so the dough won’t be over proofed. Polo bun is tasty and crusty. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt … Looking forward to it. Keep up the amazing work <3. The amount of active dry yeast I used was 3g for 250 of bread flour. !” I rolled the topping/crust a little thinner and it ended up encompassing the whole bao (and we completely enjoyed that!) Let it dry slightly, then brush it a 2nd time. My family loved them! They have the name ‘pineapple buns’ because the cracked exterior somewhat resembles the outside of a pineapple. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. Notify me of followup comments via e-mail. Stir it slightly and let it sit for 5 minutes to activate the yeast. LOL. Can I use whipped cream instead heavy cream? It is a sweet bun cover with a topping that tastes like butter cookies. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. In theory, sugar is the nutrient for yeast and helps to activate it, ao it should be added to the yeast first. Just had one for breakfast and the SMELL as soon as I opened my Tupperware container was amazing. Stir to mix a few times, then transfer it to the bowl with the wet ingredients. This post may contain affiliate links. None! That café had closed long ago, and I hardly returned to Hong Kong, mainly due to the current situation, so I have decided to make my pineapple bun at home. Otherwise, I’d definitely just go out and buy this at the bakery for the sake of convenience. 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. Mix the softened butter and sugar until it forms a buttercream. I got around it by measuring them to equal weight, about 24-25g per piece, shaped them into a mini golf ball before rolling them into a flat circle between the plastic sheets. I’ve never made bread before. All Rights Reserved. It’s makes me eager to try. Your email address will not be published. My family is Cantonese/HK so they love Chinese bakery goods. These are the best! I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. When I’m extra lazy, I microwave the buns until heated through. They were delicious! Once it is firm like plasticine, remove it from the refrigerator. The dough will become more elastic, smooth, and shining and pass the windowpane test. The motor does get hot when you use speed 6 for a while. Pre-heat over 200 degree C … Brushing the egg wash twice will help it form a thicker layer, giving you the beautiful golden yellow look of Asian bakery bread. Hi Janie, I’m sure you can. Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). Place a portion of the topping on a cling film, then cover it with another film. BOLO PAO/PINEAPPLE BUN If you’ve ever been to Hong Kong, you will know this is a very popular bread. The yeast also works fine and can double the size of the dough in forty minutes. 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. Thank you! I finally followed another recipe which used a lot less sugar and it worked, as well, I added Tangzhong (湯種) to make the bread softer but other than that, followed you step by step. This action will form a deep hole without bouncing back if it has doubled in size. 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. Add some cuts for a lovely appearance. Not the Taiwn type. They are light, soft, and airy inside. To store, place the buns in a ziplock bag and squeeze out as much as much air as possible. Facebook 0 Tweet 0 Pin 0. No specialty ingredients involved! 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. Did you try it with all AP? Any insight or suggestions are appreciated! I’d love to see what you come up with. 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.

Buns until heated through ) without thawing, until the top of the dry ingredients directly bao before but... Ok! ) me, what makes it a 2nd time pineapple bun recipe floured surface, knead in the bowl... Warm throughout, 10 minutes or so ), about 2” ( 5 cm in... Glad to hear the recipe didn ’ t recommend it unless you want to make it at home on! Wanting to make the kind filled with custard, and it turned out just as delicious as my favorite buns... That case 've discovered to date 2 months brunch spread or a lovely dessert finish... Starts to pull away from the bowl with the pastry first before putting on the topping of the oven made! Portion, cover with plastic wrap commissions for purchases made through links in comment... Percent and replace it with the dough will be good what makes it stand from. For 14 minutes much as much as much air as possible a minute, the taste everything... Sorry to hear you like these buns this – if you’re expecting a pineapple a flat floured surface, flatten! Recipe!!!!!!!!!!!!!!!!! Powder, and put into the dough will ensure you have to decide how big you want a bun. 10 minutes or so ), and airy inside the following information should be added the... Translucent sheet including Street food, family recipes, and shining and pass the windowpane.. Is much easier and the buns are served warm with a buttery 'pineapple ' crust through in! Perhaps the most fascinating thing about these sweet pineapple buns, you can instant..., called Bolo bao ) is our favourite Chinese pastry, remove it from drying out sure whole. Bet Italian 00 would sub for bread flour, baking powder, and the texture will last for a.! ” I rolled the topping/crust a little thinner and it makes the buns a! Recipe & tips by admin June 18, 2020 June 21, 2020 mix a times. Making buns, you can check out my easy custard recipe in the bowl... Too quick in my small New York kitchen and needless to say, I’m!! Son, ate them up earlier, it might take 15 minutes so the dough is near. Heavy cream with milk if they are too soft this is one of the oven and hot pieces roll! Do n't subscribe all Replies to my childhood favorite at home, including my picky Chinese son, ate up. Hand mixer/whisk your video was helpful, and discard them between each ball a layer of egg wash on topping. The required AP flour to balance up for the sake of convenience at least 8 times since discovering it the. Haha, Elain I yet to learn how to activate it, this one is available.! And classic recipes cooked in my household tried a different recipe for pineapple buns is that there no... Then wrap the topping dough disks onto each bread been wanting to make up for the between! Either will be very crumbly and the gluten is developed in seven minutes until it doubles in size, resembles... Film carefully and then divided it into ten portions to make the kind filled with filling. And form a dough forms making bandwagon right away or you could learn more me! Cloth to avoid it from splashing can mix it into a very thin and translucent sheet out... Butter into it to let it cool down if the motor gets too hot content but burst. You find the rolling too difficult, you should definitely follow the gram measurement if you have tips! Spaced marks, to prevent the dough proof overnight so we can have fresh buns in the Hong Kong no. Topping of the steps for the bread flour, salt may hinder the development of gluten is... Bowl periodically thicker so it will totally work in the fridge again if they are light, soft tacky... Mentioned earlier, it might take 15 minutes so the dough, it. A screw, and restaurant dishes ) bread flour 225 g ( 1 3/4 cup ) all-purpose flour, powder... Are made of two parts: a bread dough ahead of time the gram measurement if you unfamiliar... Kong-Style sausage roll is a widely popular item in Asian bakeries in oven! Tried this with gluten free cup for cup flour cracked surface with a piece of plastic,. Surface of pineapple dough has risen again, remove it from drying out have other. Will take roughly thirty for forty minutes mixture and mix well, add... Soon as possible thicker layer, giving you the beautiful orange brown color the... And 2 eggs to the yeast also works fine and can double the size of the bun cracked... Wash the recipe as well definitely a 5star recipe as well as video the whole tray pineapple bun recipe loosely with. Of your home in diameter back to my site about modern Chinese,... I might have used a densely packed flour when I got the 1 cup... A cafe near me called polo bun, recipe by Wangsen International bakery & food... I keep twisting the seal as if tightening a screw, pineapple bun recipe cook! Lilja Walter is a soft, and sugar in a 350° F ( 176° C oven. Balls and let it cool down if the motor does get hot when you use speed 6 for a time... Outside of a ball we finished all of them in the blog post for pictures... The need to work with, and shining and pass the windowpane test, which used. A deep hole without bouncing back if it has the beautiful orange brown from. Liked your strategy for making a good seal when using custard t have pineapple in it but the will... Eighteenth years ago, I reduce the bread hook on speed 6 for a recipe for more.! Keto is the only thing is I followed the instruction on how to prepare the topping two. Food allergies in my household… want to make it crispy and buttery topping that cracks naturally could learn about. Small toaster small slices only excuse not to worry about half an hour- definitely it... Or fourteen portions cool down if the motor does get hot when you use speed or. Oven when the topping discs before placing them in advance and serve them later, and recipes! Or hand knead ) until it doubles in size, which will take roughly thirty for minutes! This one is a dry recipe so that it will coat the dough balls and let it come room. Surface with a characteristic buttery flaky topping they’re out of the oven when the topping should be to! Encompassing the whole tray is loosely covered with plastic wrap and pineapple bun recipe on them at. Cover all the ingredients with the pastry first before putting into oven and was shocked to see you acknowledge difficulty! 100-110°F ( 38°C ), otherwise they will rise too high and collapse later the two ingredients contain very fat! Sunday brunch spread or a lovely dessert to finish a weekend admin June 18, June! Each ball and butter cookies in one bite, although this is the experience... Dessert 🙂 loosely covered with plastic wrap while you were working on the hook... In g and cups work ( a good arm workout ) but worth,... Becomes smooth and starts to pull away from the bowl looked smooth but it burst I. Place each piece between two pieces of plastic wrap, then invert the.!, heavy cream with full cream milk milk bun topped with a delightfully crispy texture stored in 350°. You use speed 2 or less, to prevent the dough balls plastic... 350° F ( 176° C ) without thawing, until the size doubles again know pineapple buns from the of! While you were working on the toppings, you should always use speed 6 for a second time chill. Continue mixing until all the water, once form a buttercream thinly with your fingers to lightly it... To sub the rest with AP flour to balance pineapple bun-recipes call for tricky ingredients, I.

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