Hong-Kong Style Pineapple Buns (菠蘿包) 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 will make it a little bit tasty.

This bun is very popular and iconic in Hong Kong, and is the perfect afternoon snack (also one of my personal favourite buns ever!) 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. Pineapple buns, Bolo Bao, are a classic at Hong Kong bakeries.

Here is the best “Hong-Kong Style Pineapple Buns (菠蘿包)" recipe we have found so far. This is gonna really delicious.

Ingredients of Hong-Kong Style Pineapple Buns (菠蘿包)

It’s of Milk Bread Dough.
It’s 3 cup of bread flour.
Take 1/4 cup of sugar.
Take 1/4 tsp of salt.
You need 1 tsp of instant yeast.
You need 1 of egg.
It’s 4 tbsp of unsalted butter (softened and cubed).
Prepare 3/4 cup of (soy) milk (warm).
Prepare of Topping Dough.
It’s 1 cup of all-purpose flour.
Take 2/3 cup of sugar.
Make ready 1/2 tsp of baking soda.
It’s 1/4 tsp of baking powder.
You need 1/4 cup of milk powder.
Make ready 1 of egg yolk.
You need 4 tbsp of unsalted butter (softened and cubed).
Make ready 2 tbsp of water.

Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns.A breakfast and afternoon snack staple in Hong Kong, these Hong Kong Style Pineapple Buns are delicious on their own but pair perfectly with some good In the depths of my memory, I suppose there must have been at least one time during my childhood where he took me to eat 港式菠蘿包, or Hong.Despite being one of the pricier pineapple buns in Hong Kong, Sai Kung Cafe & Bakery's buns are worth every penny.The pineapple bun does not actually contain any pineapple.

Hong-Kong Style Pineapple Buns (菠蘿包) instructions

Make the milk bread dough..
In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg..
Using the dough hook, mix the ingredients on stir/low speed. Slowly pour in the milk while stirring. Knead for 2 mins until a sticky dough forms..
Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins..
Check if the dough has become smooth. If not, may continue kneading for 3-5 mins..
Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours..
Make the topping dough..
In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk..
Add the softened butter and mix well. Add 2 tbsp water, one at a time..
Using your hand, gather and press the dough mixture. The dough starts out dry but your hand will help melt the butter and dough will smooth out until it no longer sticks much to your hand..
Roll the topping dough into a log. Wrap in plastic or put in covered container. Place in fridge to chill until bread dough finishes 1st proof..
Form the bread dough..
After the bread dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Press hard to squeeze the air out. Knead by hand a few times..
Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size..
Shape the dough into balls. Place on baking sheet and loosely covered. Let rise for 2nd time until doubled in size again, about 1 hour..
Shape the topping dough and assemble buns..
Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns..
Roll each piece into a ball. Gently press or roll into a flat round disc that is slightly smaller than the bun's surface. Gently score a grid onto the topping to make the "pineapple" net-like pattern..
Preheat oven to 350°F..
When buns have doubled in size again after 2nd proof, place one piece of topping dough onto each bun. Use a piece of plastic wrap or a flat dough scraper to help transfer onto bun..
[Optional] Mix 1 egg yolk with a bit of water and brush onto topping for extra shine and golden color. (I like to skip this to save an egg.).
Bake the buns for about 15 mins at 350°F or until lightly golden..
Enjoy fresh! Or toast in oven to make the top crunchy again on the following day..

If you've never had a pineapple bun before.Pineapple buns are classic pastries that you can find in Hong Kong style bakeries.Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries.

It had reportedly gotten its start because people from Hong Kong were not satisfied with Both Cantonese and Shanghainese or people from Hong Kong are now infatuated with the sweet taste of freshly baked buns.Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong.Despite their name, they don't contain pineapple, but are named after the chequerboard pattern of the crust that visually resembles the skin of a pineapple. (Boh Loh Baau, Bor Lor Baau, 菠蘿包, 菠萝包).Make social videos in an instant: use custom templates to tell the right story for your business.Post jobs, find pros, and collaborate commission-free in our professional marketplace.