Hong Kong Pineapple Buns (Bolo Bao) Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Pineapple buns, Bolo Bao, are a classic at Hong Kong bakeries. They're a buttery bun with a crispy sugar cookie topping and served with an optional generous.
Here is the best “Hong Kong Pineapple Buns (Bolo Bao)" recipe we have found until now. This will be really delicious.
Ingredients of Hong Kong Pineapple Buns (Bolo Bao)
- Take of bread flour.
- It’s of water (For yudan mix) *.
- Make ready of water (For flour mix).
- Make ready of egg.
- Take of instant yeast.
- Prepare of milk powder.
- It’s of custard powder.
- You need of sugar.
- Prepare of salt.
- It’s of unsalted butter.
- Take of Ingredient for the toppingļ¼.
- Take of egg (12g).
- It’s of All purpose flour.
- Make ready of baking soda.
- Take of milk.
- Take of sugar.
- Take of unsalted butter.
- You need 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.Pineapple buns, or bolo bao, are beloved mildly sweet treats in their native Hong Kong.
Hong Kong Pineapple Buns (Bolo Bao) instructions
- 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..
- 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..
- 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..
- 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..
- 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.
- Place the crust dough on the top of the buns. Gently brush some egg wash..
- Preheat the oven at 200oC before 10 minutes. Bake 15 minutes until golden brown. Best served with a slab of butter..
Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world.Although the pastry does not contain any pineapple, the name.Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping.
Made from a soft white dough similar to that used in Japanese milk bread, but with a thin cookie coating that cracks as the main bun expands in the oven, they are similar to Japanese melonpan or Mexican concha.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.Hong Kong fusion baking is quite appealing and addictive to me.So I start making breads and cookies around a year ago.Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong.
