Steps to Prepare Ultimate Hong Kong Pineapple Buns (Bolo Bao)
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Hong Kong Pineapple Buns (Bolo Bao). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hong Kong Pineapple Buns (Bolo Bao), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hong Kong Pineapple Buns (Bolo Bao) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hong Kong Pineapple Buns (Bolo Bao) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hong Kong Pineapple Buns (Bolo Bao) estimated approx 120 mins.
To get started with this recipe, we have to first prepare a few components. You can cook Hong Kong Pineapple Buns (Bolo Bao) using 18 ingredients and 7 steps. Here is how you cook that.
Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.
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Ingredients and spices that need to be Prepare to make Hong Kong Pineapple Buns (Bolo Bao):
- 300 g bread flour
- 70 ml water (For yudan mix) *
- 80 ml water (For flour mix)
- 1 egg
- 7 g instant yeast
- 20 g milk powder
- 8 g custard powder
- 45 g sugar
- 1/6 tsp salt
- 20 g unsalted butter
- Ingredient for the topping：
- 1/2 egg (12g)
- 105 g All purpose flour
- 1/4 tsp baking soda
- 1 tbsp milk
- 60 g sugar
- 55 g unsalted butter
- 1/2 tsp water
Steps 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.
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