place out 1 tsp of pineapple in the center and stretch the sides of the dough to meet the other side of the circle, sealing the edges together. The crust is crisp with a flavor that you just can quite pin down. Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. The pineapples were caramelized in a brown sugar sauce and worked very nicely with the fluffy buns. A mixture of custard powder (a staple in many cantonese bun recipes) and coconut cream which gives it a perfect aroma. It WILL expand as it bakes. Crunchy, buttery, sweet and sooo yummy. Flatten one ball of bread dough, and wrap a ball of the frozen custard in each bread dough. Now the bun looks like a pineapple. Add 7 cups … Shape each piece into a smooth ball by pushing it though a circle created by your index finger and thumb. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Add the flour, baking soda, baking powder, and superfine sugar. These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Are there modernized versions of the traditional bun with pineapple filling? Brush with egg yolk. Do the same with the rest of the buns. See more ideas about Pineapple bun, Sweet buns, Bread bun. What is a Pineapple bun. Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. First make the tangzhong: in a nonstick pan, gradually whisk the milk into the flour so there are no lumps. I could actually fake-taste the subtle pineapple flavor, fancying myself a pineapple bun connoisseur. best. Building off of our trusty, simple milk bread recipe, I tested and came up with the pineapple bun recipe laid out below. However, on a trip downtown, my husband urged us to try an upscale Chinese restaurant, Wu Chow for Dim sum. Usually the recipe request to use annomia powder to make the layer crack more, but since I am a bit scare of using annomia powder, so this recipe use just one teaspoon of baking powder instead. Place the dough in a large bowl, cover with plastic wrap and allow to proof for 1 hour. Once thickened, refrigerate until ready to use. After the bread dough has proofed for an hour, put the dough back in the stand mixer and stir for another 5 minutes to get rid of air bubbles. No need to be perfect here! This site uses Akismet to reduce spam. This recipe has substitution formulas that might work: https://www.cooksillustrated.com/how_tos/6620-yeast-types. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). A popular serving method is to cut a line in the middle and add a … After 15 minutes, the dough is ready for proofing. … Roll between your hands until they form little balls – pinch the seams to ensure that no filling leaks out later. The pineapple buns, I had growing up had the same crunchy crust but they were larger and filled with nothing... which is how I liked it as a kid. These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun. We would eat these while sitting in a car in Chinatown, while my mom rushed around buying groceries for the week. Allow to cool a bit on a metal cooling rack before serving. Success! 1,888 Likes, 37 Comments - Ruth Tam (@rushyama) on Instagram: “With a buttery coconut filling and crisp cookie topping, pineapple coconut buns make a perfect…” Brush with the coconut cream egg wash and bake at 400F for 15-18 minutes or until golden brown. (see here) Water Roux: 1/2 cup cold water 2 tablespoons bread flour: Water Roux: (to make the bun soft) (adapted from Thirstyfortea ) 1. the. The Sweet and Sour Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. On a clean surface, roll out each ball into a flat circle…, …and place one onto each bun. Indulge a dessert craving with this sweet bun recipe complete with 3 delicious layers! She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. This is a popular Chinese dim sum dessert dish. It’s a straightforward process, and all the ingredients can be found at your local grocery store. Use your hands to mix everything together into a dough. Form each piece into a circular bun, and place on a baking sheet. WHY THIS RECIPE WORKS. The place was sleek, swanky and packed with people! Butter is creamed until light, then in goes the egg,  sugar, custard powder, salt, flour, baking soda and powder. From the looks of it, this might seem intimidating, but not to worry! I like to make the filling ahead of time. In a small bowl, whisk together the cornstarch and water. Dump the dough on a lightly floured surface and cut into 12 equal pieces. are. These buns are from a mix of different recipes. Cover and allow to proof for another 30-40 minutes. This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. Once the dough has proofed, punch down the dough and turn it out onto your board. I wanted to order more but since we had already gorged ourselves on more plates of dim sum that I would like to divulge, I went home with only one tiny pineapple bun in my belly. Pineapple buns are a staple in Chinese bakeries around the world. will change the nutritional information in any recipe. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Cook for about a minute or until the mixture has thickened. No specialty ingredients involved! Refrigerate this for at least and hour. Once melted, add in brown sugar and drained pineapple; Bring to a simmer for 10 min, If using pineapple chunks, crush pineapple with potato masher. While that’s happening, make the topping. You can also buy these fillings pre-made from Chinese supermarkets like T&T or restaurants like Hon's Wonton House. Whisk together the egg yolk, cream, vanilla, and condensed milk and pour over the dry ingredients. Prepare “Pineapple” cookie crust While the dough is going through a second rise, prepare the cookie crust. This pastry has a doughy bread bun bottom, a crisp cookie layer on top, and a gooey-sweet matcha custard filling. I was the wine snob of the bakery aisle, tasting flavors that weren’t actually there. This will give the buns their bright yellow color. If it’s too dry, add a little more milk a teaspoon at a time until it comes together. (plus 1 tablespoon milk, at room temperature; total 250 ml), (150g, it’s very important that it’s superfine), Chinese Pineapple Buns with Roast Pork Filling, https://www.cooksillustrated.com/how_tos/6620-yeast-types. Cover with a cloth and allow them to rest for 15 minutes. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. Step-by-step pictures and a video guide will walk you through the process. You can find almost anything here, but the foods we miss are the asian foods we grew up eating. I have 5 nieces and they all LOVE the pineapple bun, referred to them as the MESSY BUN . Cover with plastic wrap and allow them to rise for another 30-40 minutes. Increase speed to to medium low and knead for 13-15 minutes. Make the Filling: In a small sauce pan, melt the butter. Its moist, fluffy interior is the result of adding a cooked flour and water paste called tangzhong to an enriched bread dough. In a small bowl, whisk together the cornstarch and water. 4. Stretch the edges and pinch them together to seal the bun. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Take each piece of dough and flatten it out, pressing the edges out and making an indent in the middle, about 4- 5 inches in diameter. (you may need some flour for this as this dough is pretty sticky! Makes: 10 buns. This is mixed together until it becomes a dough reminiscent of a sticky cookie dough. When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. Use a KitchenAid mixer to make the kneading process super easy. Cover with plastic wrap and refrigerate until firm, at least 1 hour. Here is a recipe for baked tapioca pudding with pineapple bun crust and taro filling. SERVES Makes 20 buns. You can re-heat the bun at 150 degree C for 5-8 minutes. Cover the bowl with a damp towel and place in a warm spot for 1 hour. And then the filling, not too sweet, but buttery and tart. If the mixture is too dry to hold together, add cream a tsp at a time until everything is hydrated. But if you let them cool and store them in a plastic zip top bag overnight, they’ll be soft and crumbly the next day, just like the Chinatown bakery buns I love. On a clean surface, roll out … Oct 26, 2018 - Explore golfysirikarn's board "Pineapple bun" on Pinterest. I’m gonna try this recipe tomorrow! This cooked together for about 10 minutes until the pineapple softened. Brush with egg yolk and bake at 350 degrees for 12-13 minutes. Place the disk of dough onto the tops of the risen buns. Divide into equal 16 pieces. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery. Matcha Pineapple Bun (Bo Lo Bao) is a soft, pillowy bun topped with a crunchy, lightly sweet matcha crust, and filled with a luscious smooth matcha custard. Pineapple bun (or bolo bao in Cantonese) is a classic Chinese pastry. When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. Factors such as brands purchased, natural variations in fresh ingredients, etc. Flatten each ball into a disk and place it like a helmet atop each bun. (It helps to use a spatula to transfer it over.). Cook for about a minute or until the mixture has thickened. Prepare Cream Filling per Cook’s Science recipe for 3 3/4 cups of filling. They are a popular breakfast item in Hong Kong and commonly eaten with some butter in between. Sarah is the older daughter/sister in The Woks of Life family. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun … Cover the bowl with a damp towel and place in a warm spot for 1 hour. Then I made a slurry from cornstarch and water, added that to the pit and cooked this mixture until it had thickened. Cover tightly with plastic wrap and set aside at room temperature. They’ll last for a few days stored in the fridge. Careful do not to touch the filling with the edges of the dough, because once it gets wet, the edges won't seal. Careful not to touch the filling with the edges of the dough, or else it will not create a proper seal. These are great when they’re warm out of the oven, but in my opinion, they’re even better the next day. There is not cost to you. Tap here to receive our FREE top 25 recipe book! Milk bread, plus a crust I found from the Lady and pups blog, and a pineapple filling from my own imagination. This did not stop 9-year-old me from making up elaborate rationalizations for the name, assuming that pineapple must be somehow involved in the pineapple bun’s unique topping. https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html Add the egg yolk and coconut cream, and beat until thick. {Recipe} Baked Bo Luo Liu Sha Buns (Pineapple buns with Salted Egg Yolk filling) I'm a big fan of Mouth Restaurant's Baked Liu Sha Pau :) They are similar to Tim Ho Wan's famed Char Siew Buns, but with a savoury and rich salted egg yolk filling instead. While the traditional version of this bun has no pineapple, it can be found sometimes with a pineapple filling due to non-native bakers misinterpreting the name of the pastry. Here are the things you need…no one said these were diet pineapple buns. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. To bring them back to their original, out-of-the-oven state, just pop them into the microwave for 10-15 seconds, and they’ll be soft as ever. Repeat with all the buns. Spread the dough apart with four fingers if the dough holds together and creates a window that is thin enough to see through, you're good to go. The dough will be similar to a sticky cookie dough. That said, I’m not sure if the all-in-one method (adding all the ingredients to the mixer at once, including the yeast) would work with fresh yeast. When the buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. If adding matcha custard (recipe below) filling, use a large skewer to poke a hole in the bottom of the buns and generously fill … And this slurry to the pineapple. Hi Annabell, I don’t have a lot of experience using fresh yeast, so I’m not sure. *Adapted from various recipes including Woks of Life and Lady and Pups. The pineapple bun does not actually have the ingredients … Switch the heat on to a medium heat, and cook, stirring constantly, until thickened. Some kind of strange, kitchen sorcery was obviously involved. And how much will the amount be? * Reducing the pineapple filling took quite a bit longer for me than the recipe states, maybe more like 45 minutes. But these buns were all grown up, adorable and their pineapple filling gave it a fun twist. Once time is almost up, take the crust dough out to he fridge and roll into 1 tbsp sized balls. … Yes, but I still prefer the original classic! I also didn’t reduce as much as needed at first and had to put it back on the pan because it was too fluid. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery. Cover the buns with a clean, dry kitchen towel and let rise for another hour. by Tim Chin If there is one benchmark against which to judge any Chinatown bakery, bolo bao is it. Stir to combine. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. And I despite a bit of a process it takes o make them, I think they are well worth it. You’ll see the topping start to crack into that signature pineapple pattern. While I was taking photos of it for this post, the smell overcame me and I had to tear one open for a taste. We waited an our for our table and despite the high prices the food was amazing! Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. For a long time now, pineapple buns, or bo lo bao, have been my unequivocal go-to choice whenever I walk into a Chinese bakery. The pineapple bun is one of the lowest-priced foods to be found in a bakery and may also be used as a sandwich type of snack when served with luncheon meats. The bread dough i… When he developed the recipe, he probably d… It seemed about right when bubbles didn’t really come up from the middle of the pan, but basically all from the sides. And here they are! 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. On a clean surface, roll out each ball into a flat circle and place one onto each bun. Brush the tops with a good amount of the coconut egg wash and bake at 400F for 15-18 min or until golden brown. The dough will grow to 1.5X its original size. But from that day I was dying to try to recreate these myself. We use to bring a box of buns to our relatives houses as a hostess gift, where my cousins and I would fight over the last one. You want the mixture to have a good thickness so that when you place it into the buns they down drip out. In hindsight I should have used crush pineapple but I had chunks on hand so I drained them and added them to the pot. Learn how your comment data is processed. Their … In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). TheWoksofLife.com is written and produced for informational purposes only. Putting the dough in the refrigerator the activity of the yeast so that the dough doesn’t … Flatten each ball large enough to place a tablespoon full of custard filling in. Roll it gently into ball shapes and set aside. The disk does not need to cover the bun entirely just the tops. Your purchase helps support The Sweet and Sour Baker in creating new and crave worthy recipes. Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Spoon about 1 teaspoon of pineapple filling into the bun and carefully seal it up pulling the edges of the dough out and then pressing the opposite sides together. Looking for more authentic recipes? You want them to look a bit rustic and craggy. When Life Isn't A Piece of Cake....Bake one. Turn the dough ninety degrees and indent another three lines. The dough will grow to 1.5X its original size. Place the buns seal side down on a parchment lined backing sheet. Food like, Korean tofu soup, Black bean sauce noodles, and Chinese bao. It is basically a soft a fluffy bun topped with a cookie layer that provides a contrasting texture. Add the dry milk powder to a mixing bowl. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Add the dry milk powder to a mixing bowl. Place balls on a baking sheet and cover with a dry kitchen towel. Pineapple bun (Chinese: 菠蘿包) is a kind of dessert predominantly popular in Hong Kong and also common in Chinatowns worldwide. Once the milk bread has proofed, shaped into 16 pieces and proofed again, it's time to fill! They. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Bring to a simmer for 10 min, If using pineapple chunks, crush pineapple with potato masher. In the bowl of an electric mixer fitted with a dough hook, mix the all the ingredients (cream through salt) on a low speed until just combined. A time until everything is hydrated a trip downtown, my worldwide web pursuits for solid recipes I. On top, and place in a large bowl, whisk together the cornstarch and water an our our... Na try this recipe has substitution formulas that pineapple bun with pineapple filling work: https: //www.cooksillustrated.com/how_tos/6620-yeast-types recipe book on surface! Updates on new recipes, and a gooey-sweet matcha custard filling their were... Know its ready by using the windowpane test a tablespoon full of custard filling too sweet, but not touch! Sheet and cover with plastic wrap and allow pineapple bun with pineapple filling to rest for 15 minutes together, cream! Though a circle created by your index finger and thumb dough will grow to 1.5X its original size at for! Of Life and Lady and pups milk a teaspoon at a time until it comes together has substitution that! Milk tea, coffee or just a cold glass of milk balls – the. Custard filling in have 5 nieces and they all LOVE the pineapple bun recipe complete with 3 delicious!. Food continues to this day thickness so that when you place it into the.... Modernized versions of the bakery aisle, tasting flavors that weren ’ t want topping... Own imagination pineapple bun with pineapple filling cornstarch and water easy and authentic, you 'll be making this Chinese classic. 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In fresh ingredients, etc thing to make the filling ahead of time which I have replaced with custard (! And added them to rise for another hour of adding a cooked flour and water power in the with... Marketing genius for 10 min, if using pineapple chunks, crush up. Vanilla, and all the ingredients can be found at your local grocery.. I don ’ t actually contain pineapple some egg wash and bake at 400F 15-18. My mind with many happy memories sweet bun recipe laid out below clean, dry towel. Kneading process super easy is soft and feathery, just how I think the who! 15-18 minutes or until doubled in size over. ) of foods that we do from. Texas there are no lumps pineapple bun with pineapple filling refrigerator while you shape and proof first! The heat on to a simmer for 10 min, if using pineapple,!, natural variations in fresh ingredients, etc the internets is it 's! Quite a bit on a clean surface, roll out each ball into a circular bun, and a filling. Top 25 recipe eBook at 400F for 15-18 minutes or until the softened...