Here is a very classic HK style pineapple bun/菠蘿包/bolo bao recipe! This bun is very popular and iconic in Hong Kong, and is the perfect afternoon snack (also one of my personal favourite buns ever!) The bun is sweet, soft and especially fluffy as it is made with the Tangzhong method.
After we shape the dough and let it rise, the pineapple bun is finished with a classic sweet and crackly cookie crust topping, and brushed with egg yolk for a golden yellow finish. Enjoy these straight out of the oven for a fresh authentic taste! Alternatively, you can cut the bun open and add a big slab of salted butter inside as another classic way of eating it. We call this 菠蘿油 (bolo yau) in Cantonese. Enjoy!
FOLLOW ME ON INSTAGRAM: / sexyfoodgirl
for MORE amazing homemade food content and restaurant food content in Vancouver and around the world! 🌎
Yield: 9 pineapple buns
**INGREDIENTS**
Tangzhong (water roux):
25g bread flour
125g water
Heat ingredients in a small saucepan over medium-high heat, constantly stirring until it turns into a thick paste. Transfer to a small bowl and cover it with plastic wrap to prevent a dry skin. Let the Tangzhong chill in the fridge until it cools down to room temperature.
Dough:
360g bread flour
70g sugar
1/2 tsp salt
7g instant yeast
120g milk, room temp
1 large egg, room temp
Tangzhong (~120g)
30g unsalted butter, softened
Mix bread flour, sugar, salt and yeast. Add milk, egg, and cooled Tangzhong. Mix on low in a stand mixer until everything is combined (~ 2 mins). Add softened unsalted butter and mix on medium speed until a soft dough forms (~5 mins). If the dough is too sticky, add a bit of flour a few tbsp at a time. Finish off by hand kneading the dough, then shape it into a smooth ball. Place it in a lightly oiled bowl and cover it with plastic wrap. Let dough rise in a warm spot (80-85°F in oven) for an hour until doubled in size. Make topping at this point
After an hour, weigh the dough and divide it into 9 equal pieces, then cover it with plastic wrap and let it rest for 15 mins. After 15 mins, knead each piece of dough one last time and shape it into a smooth round ball. Transfer to a baking sheet lined with parchment paper and cover it with plastic wrap for the final rise in the oven (~40 mins).
Topping:
125g cake flour
90g caster sugar
50g butter, softened
15g milk powder
1 egg yolk
1 tbsp milk
1/4 tsp baking soda
1/4 tsp baking powder
1 egg yolk to brush the topping*
Cream butter, then add sugar and continue to cream together. Then add egg yolk, milk powder, milk and mix all until combined. Add baking soda, baking powder, and cake flour. Mix together until is forms a thick paste. Transfer it onto plastic wrap and shape into a small log.
When the buns are done their final rise, weigh the topping and divide into 9 equal pieces. Flatten each piece out onto plastic wrap (for easy transfer), and roll it into a circle around 4.5 inches. Transfer it onto each bun.
Finish off by brushing each bun with egg yolk.
Bake at 360°F for 14 mins.
ENJOY!
7 сен 2024
