Easiest Way to Prepare Perfect Hong Kong Pineapple Buns (Bolo Bao)

Hong Kong Pineapple Buns (Bolo Bao). Learn how to bake your own Hong Kong Style pineapple buns that you can typically find at most Chinese bakeries. This recipe uses a soft and chewy Japanese. Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries.

This Pineapple bun is a very popular Cantonese/Hong kong style pastry. This is not a pineapple recipe at all. The name is due to it's signature golden. You can cook Hong Kong Pineapple Buns (Bolo Bao) using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hong Kong Pineapple Buns (Bolo Bao)

1. You need 300 g of bread flour.
2. It's 70 ml of water (For yudan mix) *.
3. It's 80 ml of water (For flour mix).
4. You need 1 of egg.
5. It's 7 g of instant yeast.
6. Prepare 20 g of milk powder.
7. Prepare 8 g of custard powder.
8. You need 45 g of sugar.
9. Prepare 1/6 tsp of salt.
10. Prepare 20 g of unsalted butter.
11. Prepare of Ingredient for the topping：.
12. Prepare 1/2 of egg (12g).
13. It's 105 g of All purpose flour.
14. Prepare 1/4 tsp of baking soda.
15. Prepare 1 tbsp of milk.
16. You need 60 g of sugar.
17. It's 55 g of unsalted butter.
18. You need 1/2 tsp of water.

Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Hong Kong fusion bakery is quite appealing. This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time.

Hong Kong Pineapple Buns (Bolo Bao) instructions

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..

I blow right past the char siu bao, the coconut buns, and the hot dog buns…and mosey right on over to these fluffy, delightfully quirky looking yellow half-domes of buttery, sugary joy. Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. 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. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping. Hong Kong Style Chinese pineapple buns, also known as Bolo Bao, provides a delicious contrast in taste between the sugar butter topping and soft Asian style bread.