Pineapple Buns (Bo Lo Bao) 港式菠蘿包
Pineapple buns, also known as Bo Lo Bao, are one of the most popular sweet buns in Hong Kong. The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple.
I love pineapple buns, it is like “our thing” for Hong Kong people, we invented it and we love it. The Hong Kong style sweet bun is softer , sweeter than the western bread, and add in different toppings and fillings. You can find different shapes with coconut flavour, with sausage inside, with BBQ pork filling….You can find in Chinese bakery shops in Chinatown.
This pineapple bun is just look like pineapple, and top with like sugar cookies layer, that layer is the best part. Crunchy, buttery, sweet and sooo yummy.
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. As you can see, my buns they all look so adorable, the layer crack quite nicely, and I am sooooo happy with that. Hope you can give it a try and let me know if you like it!
這個港式菠蘿包相信很多人都喜歡，是港式麵包的經典。金黃酥脆的外層，甜甜的，加上超鬆軟的麵包，超美味！
通常做外層的裂紋都要用臭粉（科學劑）及豬油，但這個食譜不需要用，也超酥脆美味呢！這個麵包是用湯種法，令麵包非常鬆軟。自己做超有成就感，你也試試！
First to make Tangzhong (which will make the buns even softer and moister) Mix the bread flour and water together in a saucepan, then cook on low heat. Keep stirring and it will become thicker and form a paste, remove from heat and let it cool completely.
For the dough, mix all the flour, yeast, sugar, salt togther, then add egg and milk to mix well. Add the Tangzhong and mix well, slowly add in water and form a dough. You may not need to use all the water, once form a dough is okay.
Tip the dough on floured surface, knead it for 5 minutes, the dough is quite sticky. Then add in small cubed butter into a dough and keep kneading. After 5 minutes more, the dough will become smooth and elastic. Put the dough into oiled bowl, wrap with cling film and let it set for 45 minutes or until the dough will double in size.
Knock down the dough and release air, divide into 8 to 10 pieces, roll into a ball and place on lined baking sheet. Cover with cling film and let it set for 45 minutes, the dough will become bigger.
For the Pineapple layer: Mix all the ingredients in a large bowl, use your hands crumble the butter and mix with all ingredients. Form a dough and wrap with cling film, chill in fridge for 30 minutes.
Divide the pineapple layer into 8 to 10 minutes, put each dough between two cling films and rough into thin circle. Then place each layer on top of the bun, brush some egg wash on top.
Place in preheated 180C oven, bake for about 15 minutes, or until golden. Enjoy!
- 25 gram bread flour
- 100 ml water
- 250 gram bread flour
- 5 gram yeast
- 50 gram sugar
- 1/4 teaspoon salt
- 1 egg
- 20 ml milk
- 50 ml water
- 20 gram unsalted butter, cubed
- 100 gram cake flour
- 80 gram sugar
- 1 egg yolk
- 1 teaspoon baking powder
- 20 gram unsalted butter, cubed
- 20 ml milk
- 20 ml oil
- Mix the bread flour and water together in a saucepan, then cook on low heat. Keep stirring and it will become thicker and form a paste, remove from heat and let it cool completely.
- Mix all the flour, yeast, sugar, salt togther, then add egg and milk to mix well.
- Add the Tangzhong and mix well, slowly add in water and form a dough. You may not need to use all the water, once form a dough is okay.
- Tip the dough on floured surface, knead it for 5 minutes, the dough is quite sticky.
- Then add in small cubed butter into a dough and keep kneading. After 5 minutes more, the dough will become smooth and elastic.
- Put the dough into oiled bowl, wrap with cling film and let it set for 45 minutes or until the dough will double in size.
- Knock down the dough and release air, divide into 8 to 10 pieces, roll into a ball and place on lined baking sheet. Cover with cling film and let it set for 45 minutes, the dough will become bigger.
- Mix all the ingredients in a large bowl, use your hands crumble the butter and mix with all ingredients. Form a dough and wrap with cling film, chill in fridge for 30 minutes.
- Divide the pineapple layer into 8 to 10 minutes, put each dough between two cling films and rough into thin circle.
- Then place each layer on top of the bun, brush some egg wash on top.
- Place in preheated 180C oven, bake for about 15 minutes, or until golden.
Based on 28 Review(s)My New Cookbook
