Hong Kong Pineapple Buns (Bolo Bao)

Name: Hong Kong Pineapple Buns (Bolo Bao)
Total time: 7200 s
Yield: 8 servings
Cuisine: American
Ingredients: 300 g bread flour; 70 ml water (For yudan mix) *; 80 ml water (For flour mix); 1 egg; 7 g instant yeast; 20 g milk powder; 8 g custard powder; 45 g sugar; 1/6 tsp salt; 20 g unsalted butter; Ingredient for the topping：; 1/2 egg (12g); 105 g All purpose flour; 1/4 tsp baking soda; 1 tbsp milk; 60 g sugar; 55 g unsalted butter; 1/2 tsp water

Lavender @Lavender

Vietnam

Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.

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Ingredients

120 mins

8 servings

300 gbread flour
70 mlwater (For yudan mix) *
80 mlwater (For flour mix)
1egg
7 ginstant yeast
20 gmilk powder
8 gcustard powder
45 gsugar
1/6 tspsalt
20 gunsalted butter
Ingredient for the topping：
1/2egg (12g)
105 gAll purpose flour
1/4 tspbaking soda
1 tbspmilk
60 gsugar
55 gunsalted butter
1/2 tspwater

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Steps

120 mins

1

Yudan mix: Put a tablespoon of flour into the pot, add 70 ml of water, and mix well. Gently cook, this will make the bread soft. Use medium heat, slowly become a paste, cook it like this, turn off the fire then pour it in a bowl. Let it cool. Cover with plastic wrap to prevent the surface from becoming hard.
2

Make topping: In a large bowl, mix flour, sugar, baking powder. Add in egg yolk, butter, and rub it with your hands. Gradually add milk. Wrap the dough with cling film & rest in fridge.
3

For the dough: add flour, milk powder, custard powder, salt, yudane. Place the yeast on the the other side of the bowl. Add water. Mix until combined then slowly add the butter. Knead the dough until smoothly. Cover with a clean clamp towel and let it double in size.
4

Sprinkle some flour on working surface. Roll the dough a cylindrical form then divide into 8 equal portions (67g for each). Round the balls. Prepare a lined baking tray. Spray sone water. Cover & let them double in size.
5

Take the dough from the fridge, divide into 8 portions. Place on top of cling film, flatten the dough then cover the top. Roll out evenly, big enough to cover the dough
6

Place the crust dough on the top of the buns. Gently brush some egg wash.
7

Preheat the oven at 200oC before 10 minutes. Bake 15 minutes until golden brown. Best served with a slab of butter.

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Lavender @Lavender

on October 15, 2019 14:51

Vietnam

I'm a Food Blogger. I live in Vietnam. Love baking and cooking.Visit me in blog: https://lindahienhoa.blogspot.com/search/label/BAGUETTE?m=1Visit me in face book: https://m.facebook.com/pages/Hi%E1%BB%81n-Ho%C3%A0s-cooking-corner/725587814212775?ref=hlFollow me in Instagram: https://www.instagram.com/lpurpleicecreamlover/Visit me in Vietnam Cookpad: https://cookpad.wasmer.app/vn/nguoi-su-dung/2578032👉Note: I cannot update new version of Cookpad on IOS because of my Old IPhone. Therefore, Feel free to send me a mesage on Facebook or Instagram if you have some questions about my recipe! Thank you!

Keywords

Egg Butter Custard

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Hong Kong Pineapple Buns (Bolo Bao)

Hong Kong Pineapple Buns (Bolo Bao)

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