Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hong kong pineapple buns (bolo bao). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. This Pineapple bun is a very popular Cantonese/Hong kong style pastry.
Hong Kong Pineapple Buns (Bolo Bao) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Hong Kong Pineapple Buns (Bolo Bao) is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook hong kong pineapple buns (bolo bao) using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hong Kong Pineapple Buns (Bolo Bao):
- Make ready 300 g bread flour
- Get 70 ml water (For yudan mix) *
- Take 80 ml water (For flour mix)
- Prepare 1 egg
- Get 7 g instant yeast
- Prepare 20 g milk powder
- Prepare 8 g custard powder
- Prepare 45 g sugar
- Get 1/6 tsp salt
- Take 20 g unsalted butter
- Take Ingredient for the topping：
- Prepare 1/2 egg (12g)
- Make ready 105 g All purpose flour
- Get 1/4 tsp baking soda
- Prepare 1 tbsp milk
- Make ready 60 g sugar
- Get 55 g unsalted butter
- Prepare 1/2 tsp water
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. 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.
Instructions to make Hong Kong Pineapple Buns (Bolo Bao):
- 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.
Hong Kong fusion baking is quite appealing and addictive to me. So I start making breads and cookies around a year ago. 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.
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