Hong Kong Pineapple Buns (Bolo Bao). Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. 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 comes from the way that the topping looks when it's baked.
They really are sort of like the Hong Kong version of croissants. Hong Kong Bolo Bao: Pineapple Bun. Hong Kong Style pineapple buns, also known as Bolo Bao, provides a delicious contrast in taste between the sugar butter topping and soft Asian style bread. You can have Hong Kong Pineapple Buns (Bolo Bao) using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Hong Kong Pineapple Buns (Bolo Bao)
- You need of bread flour.
- It’s of water (For yudan mix) *.
- Prepare of water (For flour mix).
- It’s of egg.
- It’s of instant yeast.
- You need of milk powder.
- You need of custard powder.
- You need of sugar.
- It’s of salt.
- You need of unsalted butter.
- You need of Ingredient for the topping：.
- You need of egg (12g).
- Prepare of All purpose flour.
- Prepare of baking soda.
- It’s of milk.
- You need of sugar.
- It’s of unsalted butter.
- You need of water.
Egg liquid for brushing; For the. Bolo Bao (菠蘿包/bor lor bao/bo lo baau/bo luo bao) are Pineapple Buns from Hong Kong generally served during breakfast or alongside tea. The bun doesn't actually contain any pineapple. The name comes from the cookie-like crust that covers the bun and is decorated into a pattern that resembles the outside of a pineapple.
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..
Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. They are light, soft, and airy inside. And on top they have this cracked surface with a delightfully crispy texture. Perhaps the most fascinating thing about these sweet pineapple buns is that there is no pineapple inside of them. 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.