Readjust the dough right into the center of the bowl and position the dough hook in the center of the dough. Then, microwave the mixture in 15 second intervals, whisking in between, until the mixture has thickened and leaves ribbons behind the whisk (refer to Tangzhong image above). These were so much easier to make than I thought they would be, and they turned out perfectly! The topping can burn if it touches the bottom of the baking sheet. So maybe there weren’t enough gas bubbles in my dough? Really great. This recipe is awesome! your own Pins on Pinterest I had been meaning to try making pineapple buns at home for years, but never found the perfect recipe with pantry staple ingredients until now. Golden Pineapple Buns, a.k.a Bolo Bao is a Hong Kong bakery favorite! Let us know how yours turned out in the comments below or tag us @cookingwithteamj on instagram! Once you have kneaded the dough for 10 minutes, turn the dough over a work surface and knead it several times by hand. The recipe was easy to follow, and the ingredient substitutions were very helpful. If I use instant yeast do I need to bloom it? In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. I thought a dozen buns would be too many but my family/friends devours this so quick! 14. Underneath this buttery cookie crust is a soft and fluffy bun . Lightly flatten the dough out with the palm of your hand. 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? Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a buttered pineapple bun, which is a pineapple bun with a piece of butter stuffed inside. 12. I am a beginner baker, thought I wouldn’t be able to pull off something like this.. Thanks for trying the recipe! Is there any way I could make this just with my hands? 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. It is a delight and gives the bao the joy of the crunch. Place 1 portion of dough back into the bowl, cover it, and refrigerate while you shape the first batch of buns. I wish I had a better answer! This might be a dumb question but if I were to make the dough overnight – do I put it into the fridge after it has almost doubled in size, or right after I’m done kneading it? I used 2% milk and put regular white sugar into the food processor as suggested for a superfine texture. « Fresh Vietnamese Spring Rolls (with video). Such an amazing recipe for one of my favorite bread! I tried these gorgeous buns and they were wonderful ! I want to make this but I want to get the flour measurement correct as I sometimes find I add too much flour in my baking, leaving the results a bit too dry! Thanks. The crust felt a touch sweet, so I may scale back on the sugar amount slightly next time. The ingredient list says soda but the instructions say powder. Bo Luo Buns. Discover (and save!) Then, add the remaining flour and mix again. Repeat with the remaining pieces of dough. Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Brush the tops of the buns with egg wash. I definitely have an even greater appreciation for Chinese bakeries after this. Place on parchment paper, and repeat for the other buns. This recipe is amazing! Joyce, thank you so much for trying this! Still tasted amazing! Loved this recipe and have made the buns twice already! I don’t own a stand mixer so I used my hands to knead and kind of mix the ingredients together for the bread dough and I think it came out perfectly fine doing so. 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. I added about 1-2 tbsp of egg custard filling and it was perfect! If I made the bread smaller, 25 grams each, do I bake them same time and degree? If not using right away, cover them in plastic wrap and place in fridge to keep them chilled. Take a ball of the topping dough and place it on the center of a plastic sheet. I made this recipe following the measurement by weight. I use active dry yeast to give the bread its lift and a bit of flavor. One was from Healthy Nibbles that was known for the bun’s great texture and flavour. Transfer the tangzhong to a bowl to cool. Don’t walk away during this process as you can quickly burn the tangzhong! This is almost compatible to what I had when I used to live in Hong Kong. 3. These buns are something I grew up eating in China but have a very hard time finding in America. The topping is fabulous and sooo good… but my bread is kind of doughy. Hi Lisa. To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. Let it sit for 5 minutes or until the yeast begins to foam – this means your yeast has been activated. your own Pins on Pinterest Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. Required fields are marked *. If I am using instant yeast instead of the active dry yeast, how would I go about with this recipe? AMAZING RECIPE! Hi there! Roll each piece into a ball. Hi Bea, you can brush it with some milk. This recipe is awesome! , Oh and the topping dough was very soft and sticky, it didn’t come out crumbly at all.. What could have possibly gone wrong? Jade, thank you so much for trying the pineapple buns recipe! 55g full cream milk powder. I would like to bake these in the morning for my mum. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. Anyway, great recipe! Use a KitchenAid mixer to make the kneading process super easy. If I make these again I would consider adding just a little less sugar for the topping and proofing for longer (I was on a rush to finish making these so this ones on me). This one is the best I found! 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. Also, I went and weighed my flours several times, and each time, I got 1 cup of flour to be 140g. Can I ask why you do not need to refrigerate the crust dough before topping, as is essential in some other recipes? So I would love to give it a try. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. If they look ready, take them out. I’m going to try making them again this weekend. Baking in high altitude is a bit challenging. As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. If you’ve seen our other bread recipes, you’ll be familiar with this step. We have an egg allergy in our home but love these buns! Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Over high heat, steam the custard mix (while keeping it separate from the water) for approximately 30 minutes or until it has congealed. If my dough could be just a bit more fluffy, that would be perfect! I believe there are a few others who have commented that they have kneaded this by hand. I hope those tips help! Hubby said it reminds him of his childhood bakery. My kids and I just made these and love everything about them. Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. Your recipe says 3 1/4 cups / 490g of bread flour, but 3 1/4 cups of bread flour is actually only 412g. I was just worried that you kneaded it in the machine for 15 minutes! Aug 16, 2019 - Contrary to its name, this baked treat doesn’t contain a single ounce of pineapple. However, if you don't have any. An Asian mom’s approval is the highest compliment! I will definitely make these again. to use as the base for these pineapple buns. Then, shape each piece of dough into a small ball. Healthy Nibbles © 2014 - 2020 All rights reserved. Turn the dough onto an oiled work surface divide into 10 even pieces. I’d do the same temperature but less time. I’m not 100% sure about the freezing, but I don’t see why not. Consider revising the measurements. If you want more golden looking pineapple buns, preheat the oven to 385ºF. 2 Tbsp Bird’s Custard Powder. I’m waiting for the 1st proofing of the buns. Just add it in with the flour. The topping was crunchy, not too sweet, and it cracked perfectly. Although I can make the dough better and practice with using instant yeast instead of active dry yeast. The mixture will look very crumbly at this point, and that’s okay. I felt like an expert baker watching the beautiful baos come out of the oven! 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. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. 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). to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. Thanks. Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. You can, but the tops will not look as yellow. Tangzhong is an Asian technique for making soft, fluffy yeast bread which involves cooking a portion of the flour and water in the recipe into a thick slurry (i.e. They turned out a little dense and chewy, not quite like other milk buns I’ve made before. Made this with all purpose flour (I don’t have any bread flour) and a coconut filling (adapted from woksoflife cocktail bun) and it came out delicious on the first try! Hi, Charlene! Waiting for your reply . Paula, thank you so much for trying this recipe! Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. I’ve never accidentally soaked instant yeast before, so I’m not 100% sure if that really caused the issue. Thank you for the recipe, was much easier than I expected It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. Mix in the sugar and yeast into the milk to activate the yeast. The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. 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 even had it as a 菠蘿油 (the bun with a slab of butter in between)! You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. Although you can crank up the mixing speed, the mixer will shake quite vigorously. The sugar makes the topping crunchy. Thanks again Lisa & will definitely be making more of these very soon. Hi there! Sorry, your blog cannot share posts by email. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). Once cooled, combine the tangzhong with the other ingredients for the dough. Enjoy the buns while they’re still warm! I split the recipe into 18 smaller buns, and also made some char siu filling to go inside too. The large amount of dough combined with the speed of the mixer will cause the bowl to clatter against the mixer constantly. Thank you. I did half recipe (6 buns) I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew. I’m so glad you were able to make it work with all-purpose flour. The only thing that I’d love your help with is how to improve the texture of my buns. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. Thanks for adding your note about how you adapted granulated sugar for the recipe! You could do it by hand though. Thanks so much for sharing this recipe! When done, place the dough in a large bowl and drizzle with neutral oil (we used canola oil) to completely coat the bottom of the bowl and the dough to prevent it from drying out. I like my crust a bit thicker but feel free to make yours disc thinner. Shape the dough into a ball and place inside a large bowl greased with vegetable/canola oil (you can cover the dough with oil too to prevent it from drying out). The bread dough i… Yes, you can! The dough should be about 2 inches in diameter. Yeeny, thank you so much for trying this recipe!! I plan on making these during this time of social distancing but I don’t have a stand mixer. Anyway, go with my weighted measurements first. Honestly tasted better than the fresh ones from Chinatown. I’m so glad the pineapple buns brought you so many memories! So I made these (delicious)!! To get the plastic sheets, I cut up a plastic storage bag. The bun doesn’t actually contain any pineapple. I’m so glad you enjoyed it! The flavor will be a little different, but it works! If you can’t find them there, you can always get it on Amazon . The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. Quick question, can I freeze them? Will definitely be making this again and again. Hi, Cindy! First, prepare your egg wash by whisking together 1 egg, 1 tbsp of cream, and 1 tsp of water. Ever since Ontario declared a State of Emergency, we haven’t been able to get our hands on these delicate pastries. Hi there! Take the bowl out of the microwave, stir everything and check the consistency of the mixture. In a stand mixer equipped with a dough hook and large mixing bowl, add your bread flour, salt, condensed milk, egg, melted butter, and yeast slurry mixture from above. Thanks for such a wonderful recipe! Then, gently placed your cookie crust on top of the proofed dough balls and press down on the edges so that it conforms to the shape of the bun. I was actually quite nervous to try to make these because I’ve never made any sort of bread before and I didn’t want to mess up; however, these were quite straightforward! 1. they weren’t yellow.. 2. too brown. It’s so much easier to weigh the ingredients to be exact. Continue cutting the bag along the edges so that you have 2 large sheets of plastic. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. In all honestly, I’m not 100% sure about this because I haven’t tested the recipe using instant yeast. Hi Lisa, Line 2 large baking sheets with parchment paper/silpat. Remove from oven, cool, and enjoy immediately! I found that the crust was easier for me to roll out when it is at room temperature. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. 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! Discover (and save!) Set on a large baking sheet lined with parchment paper. Just like from an actual bakery! Hi – I made this and came out great! It could be that your oven is hotter than mine. You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. In a microwave-safe bowl, heat the milk for about 40 to 45 seconds. Disclosure: This post was sponsored by Bob’s Red Mill! Add half of the flour to the bowl with the wet ingredients, and mix on low until the flour is combined. Thanks for the fantastic recipe. & 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. Hi, Jenny. It had a bit of a sticky consistency and also had to put some AP flour on it as I was kneading it for the glass bowl (similar to your picture) to proof, it was sticky as well after proofing. The amount that I receive is at no additional cost to you. Made these today! Cover the bowl with plastic or silicone mat. Hi! However, I believe you still need to wait for the dough to rise, like I specified in the recipe. Recipe was long but it will be easy to make again. 200066 by jessicagavin. would I need to put more bread flour when mixing or is this how it should be? Buns were fragrant and the topping was crunchy and crumbly. It should be somewhere around 110ºF to 120ºF. I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! Shape it into a long log and cover with plastic wrap and refrigerate for at least 1 hour until firm. It should be around 110ºF to 120ºF. This recipe is a winner in my household and friends!! 50g custard powder. Do you have any tips on how to make them fluffier? They were even soft and crunchy (topping) on the second day. Cover the bowl tightly with plastic wrap and allow to proof/rise for about 1-1.5 hrs or until doubled in size. Lots of Chinese Pastry Recipes (e.g Salted Egg Yolk Custard Bun aka Liu Sha Bao) also call for the use of Custard Powder in their filling. 19. In a microwave-safe bowl, heat the milk for about 40 to 45 seconds or until it reaches between 110ºF to 115ºF. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. We weighed the total mass of our dough and divided it by 10 and this turned out to be about 91g each. One important key to making the bread soft is to add tangzhong into the dough. If you want the top to look darker, bake them at 385ºF for 14 to 16 minutes, until they are golden at the top. It could be that your oven is slightly hotter than mine. Bake the buns for 14 to 16 minutes or until the tops are lightly golden. Next, shape the topping dough into a flat disc before wrapping it in plastic. Thank you ! Our goal is to inspire you to get in the kitchen and try some of our tried and trusted recipes! I just made this last night and it was amazing! Mix the dough on low for 8 minutes (see note 4). Let the buns rise again for 30 to 45 minutes, until they expand to 1.5 times its size (they’ll be about 3 inches in diameter). In a microwaveable bowl, whisk together flour and water. Thanks a lot,and so sorry to asked you lot of question. In the bowl of a stand mixer, combine the bread flour, salt, condensed milk, egg, melted butter, tangzhong and the foamy milk/yeast mixture. Chinese steamed custard buns are soft, tender, and just the right amount of sweetness. It won’t brown as much, but it’s at least something! Hi, MC! Remove the mixture from stove and allow to cool slightly. Hello Lisa, and thanks for the awesome recipe. I found inspiration in making this bun from looking at Hong Kong-style bun use to sandwich a matcha ice cream. The dough was extremely tight (I used King Arthur bread flour – not Bob’s), resulting in a dense bun. Canola or Vegetable Oil), 145g (1/2 cup plus 2 tablespoons) whole milk, 80g (4 tablespoons) sweetened condensed milk, 3/4 cup + 1 tbsp (110 grams) of cake flour, 1/2 cup + 2 tbsp (90 grams) of powdered sugar. Also,I like the bun look more golden brown (more sexier ) do i need adjust the temperature oven? Once you confirm that the milk is at the right temperature, stir in the yeast. I have been eating pineapple buns since my childhood, and I’m so excited to finally figure out a recipe to make them at home. It takes quite a while to make but is so worth it. I’ve linked my Instagram post with the results. The Best Chocolate Chip Banana Bread Recipe, Pad Kra Pao (Thai Basil Pork with Rice) Recipe, Any neutral oil for greasing bowl (e.g. Check on them 5 minutes earlier next time, and see what they look like. Jan 26, 2020 - Custard buns are soft milk bread filled with creamy custard filling in the centers. If so, how do I reheat them afterwards? I’m so proud of it hahaha. Take the buns out of the oven, add the topping and egg wash, and bake as usual. Pretty labour intensive but the instructions were very clear and the buns turned out awesome – better than most store bought I think. Have you tried these with custard inside? Question. Let rest for about an hour or until it doubles in size. Do you have a recipe for the Mexican bao topping that they sell at Chinese bakeries? The dough should be about 2 inches in diameter. Set aside and allow to cool before incorporating into the rest of the dough. I had to wet my hands. Regardless, thank you for making the recipe!! In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. Hi. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. It looks like a pineapple after making a few crisscrossed lines on the … 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. Hi Paula! Once the first batch of pineapple buns are in the oven, start on the second batch. However, I do not own a stand mixer. For longer periods of time, you can refrigerate them and reheat. Lovely crunchy topping on soft bread. I followed the instructions to the T and it did not let me down. Fit the mixer with the dough hook. My family loved it too. I followed your recipe on blog and Instagram to make sure I don’t mess every step! It may seem daunting but once you make the dough the hard part is waiting. If you’ve ever made Asian Bread before, you may be familiar with this method. The time to time, you ’ re really craving this dish this bao rather. Still great labour intensive but the instructions say powder texture that I in! Be proofed we ’ ve already baked a lot of people have said the same temperature but less time was... And divided it by 3.25 ) buns came out soft and light, and turmeric instead instant yeast not. 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