Combine all the ingredients with a fork of a spatula to form a sticky dough. Pour it into the KitchenAid mixing bowl. And on top they have this cracked surface with a delightfully crispy texture. Do we follow the measurements in g? 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. A childhood favourite and also my mother’s favourite! I didn’t have a dough hook attachment so I ended up kneading the dough for a good 25 minutes or so until it passed the window pane test. I will try again soon, thank you, Hi Elsa, KP Kwan. Instead it would form a skin and stay soft. Store them at room temperature for 2 to 3 days. You need to wrap the custard with the pastry first before putting on the topping. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? Just had one for breakfast and the SMELL as soon as I opened my Tupperware container was amazing. Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out. And you can get 2 1/4 cups if you sift the flour before measuring. You can also subscribe without commenting. 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. If you give this recipe a try, let us know! I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. The directions are easy to follow. I love your site. Chinese Steamed Custard Buns (nai wong bao), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, https://omnivorescookbook.com/baked-bbq-pork-buns/, https://omnivorescookbook.com/milk-bread-rolls/, Sui Mi Ya Cai (ç¢ç±³è½è, Preserved Mustard Greens). Can I sub heavy cream with milk or something else? Let it rise for another 30 to 45 minutes, until the size doubles again. 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. Then add the bread and all-purpose flours gradually, a cup at a time, scraping down the insides of the mixing bowl periodically. Once done, cover the dough loosely and let it rest for 1 hour. so delicious! Great recipe thank you! 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.) You nailed it, I do not feel the need to test out others. 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. Whisk together until everything is combined. Your email address will not be published. The bread dough is easy to work with, and it creates the airy and fluffy texture. Add the yeast, sugar, milk powder, custard powder, and salt first. The milk should be warm, just a bit above body temperature. Add the butter to the dough. Place the dough onto an unfloured working surface and knead it a few times. Has anyone tried this with gluten free cup for cup flour? Combine the melted butter, milk, egg yolk, vanilla, and sugar. I can’t wait to make them myself. Iâd love to see what you come up with. From the looks of it, this might seem intimidating, but not to worry! if so, what should be the measurements? We donât have a stand mixer. Knead the dough for 8 minutes. You don’t need to activate them in the warm water so you should skip that step and add the yeast with the dry ingredients directly. Notify me of followup comments via e-mail. Leave a comment, rate it (once youâve tried it), and take a picture and tag it @omnivorescookbook on Instagram! It is a sweet bun cover with a topping that tastes like butter cookies. Now you have to decide how big you want the bun to be. The result is good, and the gluten is developed in seven minutes until it passes the windowpane test. On the other hand, pressing the dough is much easier and the result is just as tasty. I wish I could post a picture here of them! I’ve tried a different recipe for bo lo bao before, but I much prefer yours. This looks amazing! You may like smaller ones by dividing it into twelve or fourteen portions. Place the bread flour, yeast mixture, salt, egg, and sugar in the mixing bowl. None! Once it is firm like plasticine, remove it from the refrigerator. Tip the dough on floured surface, knead it for 5 … Wow, these are amazing! My family loved them! To do this, I reduce the bread dough’s weight by forty percent and replace it with the custard of equal weight. I learn so much from you as well! Once the bread dough has risen again, remove the plastic wrap. If you plan to store them for a longer time, the freezer method works better. Thanks. My kitchen aid mixer unfortunately gave out on minute 12 of kneading on speed 6 and now Iâm not sure if my mixer is permanently broken or not. I pinched the dough around the custard closed until it looked smooth but it burst when I baked it. Recreate the crispy and buttery topping that cracks naturally. The dough is perfectly soft/buttery/fluffy. Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). The topping wonât be as crispy, but the buns still taste very good. Although, the topping will be slightly small and wonât cover the bread fully in that case. Hi Jen, thanks so much for bringing up this issue. Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. May 9, 2016 - This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. Lastly, thanks for the tip about storing long-term in the freezer! Thank you so much for this recipe!!! I never try to add custard to the pineapple bun before but made liu sha pao 流沙包 before. The recipe is time consuming but worth it. In any case, you should definitely follow the gram measurement if you have a scale. You might also need to reduce the rise time by 10 to 15 minutes so the dough won’t be over proofed. These pineapple buns don't actually have any pineapple in them, but are named for the crackle pattern that is made by the buttery topping. The bun is a soft Asian milk bun topped with a characteristic buttery flaky topping. That’s actually how I came across your recipe–Googling “freezing bolo bao,” haha! Pineapple Buns Recipe Instructions Okay, so start by making the milk bread dough. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. Question: I was wondering if you could split the work into two days? Now it comes to the less conventional part of making this bun- prepare the topping. Make sure there is 2â (5 cm) of space between each ball. Continue shaping the dough once wrapped, so it forms a thick cylindrical log, about 2â (5 cm) in diameter. Add the milk into a small bowl and warm it to approximately 100-110Â°F (38Â°C), about 30 seconds in the microwave. The feeling is like eating buns and butter cookies in one bite, although this is better! The process of making the dough is quite similar to other buns. The amount of active dry yeast I used was 3g for 250 of bread flour. Hi Linda, yes you can use instant yeast. Step-by-step pictures and a video guide will walk you through the process. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. It has the beautiful orange brown color from the egg wash but did not crack. 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. Your video was helpful, and I liked your strategy for making the topping. We’ve been having bakery withdrawal during this time and my FIL (who is one of the harshest food critics) gave me a score of 99, but all I did was follow the recipe! (*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). Be it at a Dim Sum spot or a Cha Chaan Teng, these two pastries are always top on the list. Cover the topping with another cling wrap, then flatten the topping dough with the pastry cutter. The pineapple bun (Bolo Bao, Polo bun, Bolo Bao) is predominantly popular in Hong Kong and is also commonly available worldwide in the respective Chinatown. Hi Maggie, this is definitely a 5star recipe as it was very well received by both the old and young in my household! Pineapple buns arenât something youâll want to make on a weeknight, but you will be happy to make the effort on a weekend. If the dough gets tough and it’s hard to cut, simply place it at room temperature for 10 to 15 minutes so it looses up a bit. I have some other readers who hand kneaded the dough and the result was very good. Keep up the amazing work <3. If you can stretch it without breaking, gluten formation is sufficient, and there is no need to further knead the dough. Or did I not knead enough after separating the dough before making each ball? But just so you know, you can split the buns in half and stuff them with any filling you like. Your email address will not be published. Cups are inaccurate, imprecise and redundant nowadays. Any idea on what might had caused that? I really love the warm buns ð. Any advice for making the bread dough ahead of time? Pinch the ends of a dough ball into its bottom and place the pinched side down. However, I do find it worthwhile if you’re really craving this dish. Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. 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. I’m so glad to see you acknowledge the difficulty of using cups as a measurement. Note: This post may contain affiliate links. I have made these at least 8 times since discovering it in March and needless to say, Iâm obsessed! So if you’re indeed looking for a simple recipe to bake Pineapple Bun, this is the one for you. Regular whipping cream will have a lower fat content but it will totally work in the recipe as well. I wanted to also share a couple of tips that I chanced upon when preparing the topping. The dough came out much stickier no matter how much extra flour I added, so I just went with it but still case out great. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. My family, including my picky Chinese son, ate them up. You can check out my easy custard recipe in the snow skin mooncake article. Thank you Maggie for this game changing recipe! I only had a cup of bread flour left so I had to sub the rest with AP flour. Perfectly fluffy and soft inside with a nice crunch on top. Bake at 190°C/375°F for twenty minutes on middle racks or until the buns turn golden. They are light, soft, and airy inside. For all you readers and avid bakers, if you want a true bo lo bao, Make this!!! Flatten the topping by pressing it with a. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. This one is a dry recipe so that it will become crumbly after baking. 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. If so how was the outcome? Place a portion of the topping on a cling film, then cover it with another film. You can replace part of the bread dough with some custard filling. I havenât tried freezing them, they go way too quick in my household for me to even think about that. 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. Continue to mix until milk is fully incorporated and the mixture is fluffy. Freezing has worked way better for me! These buns are light, soft, and airy, with an extra crispy, buttery, and sugary crust that cracks perfectly into a pineapple pattern. I’ll be looking forward to more bakery items you create in the future. PS: I donât 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. Iâve never made bread before. The cup measurements are the same for both flours but the g is different. Reading the recipe, what makes it a pineapple bun? Thank you!! Tasted great. But not even that could stop me. They turned out great. Combine the flour, baking powder, and baking soda in another medium-sized bowl. 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. Mix the dough (with an electric mixer or hand knead) until it becomes smooth and starts to pull away from the bowl. You can make it crispy and crumbly again by reheating it in the oven or a small toaster. Can I use whipped cream instead heavy cream? It is…. This recipe is for our reader Raymond who asked for a recipe for Pineapple Buns with the real traditional crackle cookie tops. Regardless of its name, there is no pineapple in the bun—it’s a soft bun … These are even better than what I find at the Asian bakeries! My recipe starts with the topping. Line a large baking sheet with parchment paper. Made this on a Saturday. This crumbly texture will last for half a day and will start to soften after some time. Store them in the freezer for up to 2 months. Test the dough by pulling a piece of it using both of your hands. Use a knife to slice off the uneven ends and discard them. Time so you might able to pull away from the egg wash will make it and. 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