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

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hong-kong style pineapple buns (菠蘿包). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Hong-Kong Style Pineapple Buns (菠蘿包) is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Hong-Kong Style Pineapple Buns (菠蘿包) is something that I have loved my entire life. They are fine and they look wonderful.

This bun is very popular and iconic in Hong Kong, and is the perfect afternoon snack (also one of my personal favourite buns ever!) Alternatively, you can cut the bun open and add a big slab of salted butter inside as another classic way of eating it. We call this 菠蘿油 (bolo yau) in Cantonese. Pineapple Bun 菠蘿包, known as bor lor bao in Cantonese, or bo luo bao in Mandarin, is a very popular Cantonese/Hong Kong style pastry served as a dim sum snack, breakfast bun, or dessert pastry and it's sold in Chinese bakeries all around the world.

To begin with this recipe, we must first prepare a few ingredients. You can cook hong-kong style pineapple buns (菠蘿包) using 17 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Hong-Kong Style Pineapple Buns (菠蘿包):
  1. Make ready Milk Bread Dough
  2. Get 3 cup bread flour
  3. Make ready 1/4 cup sugar
  4. Get 1/4 tsp salt
  5. Prepare 1 tsp instant yeast
  6. Get 1 egg
  7. Make ready 4 tbsp unsalted butter (softened and cubed)
  8. Get 3/4 cup (soy) milk (warm)
  9. Get Topping Dough
  10. Take 1 cup all-purpose flour
  11. Take 2/3 cup sugar
  12. Take 1/2 tsp baking soda
  13. Make ready 1/4 tsp baking powder
  14. Make ready 1/4 cup milk powder
  15. Get 1 egg yolk
  16. Prepare 4 tbsp unsalted butter (softened and cubed)
  17. Prepare 2 tbsp water

Instead, the name comes from its appearance where the sugary/buttery crust resembles a pineapple. Despite being one of the pricier pineapple buns in Hong Kong, Sai Kung Cafe & Bakery's buns are worth every penny. 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).

Steps to make Hong-Kong Style Pineapple Buns (菠蘿包):
  1. Make the milk bread dough.
  2. In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg.
  3. 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.
  4. Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins.
  5. Check if the dough has become smooth. If not, may continue kneading for 3-5 mins.
  6. Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours.
  7. Make the topping dough.
  8. In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk.
  9. Add the softened butter and mix well. Add 2 tbsp water, one at a time.
  10. 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.
  11. 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.
  12. Form the bread dough.
  13. 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.
  14. Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size.
  15. 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.
  16. Shape the topping dough and assemble buns.
  17. Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns.
  18. 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.
  19. Preheat oven to 350°F.
  20. 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.
  21. [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.)
  22. Bake the buns for about 15 mins at 350°F or until lightly golden.
  23. Enjoy fresh! Or toast in oven to make the top crunchy again on the following day.

One of the most quintessential "Hong Kong" snacks around is the humble pineapple bun - or bo lo bao (菠蘿包) in Cantonese. It's a soft, pillowy bun topped with a sweet, crunchy golden crust, the criss-cross patterning of We got the first two and had ourselves a little HK-style PB&J, because why not? 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.

So that is going to wrap it up with this special food hong-kong style pineapple buns (菠蘿包) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!