Hi! Thanks for such a wonderful recipe! to use as the base for these pineapple buns. The bao won’t be as soft if you don’t add the tangzhong. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. it helped so much because i have arthritis in my hands and kneading dough by hand is not good for me. This recipe is a winner in my household and friends!! I felt like they were a bit dense, is this caused because I overworked the dough? To make the tangzhong, mix 2 tablespoons of. Such an amazing recipe for one of my favorite bread! Drape the topping over one of the buns. An Asian mom’s approval is the highest compliment! Thank you ! Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Yes, you can! Consider revising the measurements. Hi, Jennie! Fantastic directions and detailed. Unlike my. The flavor will be a little different, but it works! Take a plastic storage bag, and cut off the zipper. Hello Lisa, and thanks for the awesome recipe. Really great work with your crust! Really great. Eating the buns with butter sounds delicious! Love the recipe! Then, shape each piece of dough into a small ball. Use a thermometer to check the temperature of the milk. Lightly spray skillet with cooking spray and heat over medium-high heat. I was amazed out out successful this turned out! After the buns are done proofing, start rolling out the topping. Never imagined I’d be able to make this MYSELF and at HOME! Pineapple is a spiky-skinned, tropical, compound fruit with aromatic, sweet-sour juicy yellow flesh and a fibrous core. I had to wet my hands. All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. Wow, just made this and it’s a huge hit. My dad loves it and I presume that I can just lay that topping on this Bao recipe rather than the bolo topping. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. Happy baking! Thanks so much Lisa for the absolutely perfect recipe. I was just worried that you kneaded it in the machine for 15 minutes! Super soft bread and perfect crust topping. Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. ½ a bunch of fresh mint Do you think it’s because I accidentally soaked my instant yeast instead of skipping that step because I wasn’t using dry active yeast? I don’t own a stand mixer so I used my hands to knead and kind of mix the ingredients together for the bread dough and I think it came out perfectly fine doing so. I ended up keeping them in the oven a little longer than suggested to get the golden color but ended up with a pretty dry and crunchy topping. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. I hope those tips help! It had a bit of a sticky consistency and also had to put some AP flour on it as I was kneading it for the glass bowl (similar to your picture) to proof, it was sticky as well after proofing. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. this is my go to recipe since quarantine happened. with 1/3 cup of water. if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? Thank you so much for making the recipe, Sara!! Then, I place the shaped buns on a baking sheet and into the warm oven. Super tasty and the texture is amazing! This will give the bread a lighter, more feathery texture. Thanks for catching that! Jenny, thank you so much for trying out this recipe!! Do give this recipe a try if you love buns! Brush the tops of the buns with egg wash. Bake the buns for 14 to 16 minutes, until the tops are lightly golden. This recipe will make roughly enough for four people, but feel free to scale it up or down as necessary, tweaking the amount of chillies if you like extra heat. Unlike my milk bread recipe, I am using Bob’s Red Mill Artisan Bread Flour to give the bun more structure to hold up the topping. Perhaps because I used my hand to knead rather than machine? If you follow all the instructions and read the notes from Lisa, you’ll have the freshest and most tasty homemade pineapple buns! Oh—and I also scored the tops to give them more of a pineapple bun look! You can, but the tops will not look as yellow. I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. I have decreased the kneading time to 8 minutes. Thank you! Hi, Tina! If so, how do I reheat them afterwards? thanks for sharing the recipe. Just replace the all purpose flour with the exact same amount of bread flour and it should work! How to make Jamie’s proper tasty porridge, How to assemble a pasty: Jamie’s Food Team, How to butterfly prawns: Jamie’s Food Team, How to prepare butternut squash: Curry Rogan Josh, How to start weaning your baby: Michela Chiappa. Finely chop or grind fruit. Hi, Joyce. It said baking powder in both ingredients and instructions. My family loves pineapple buns. Hand held mixer won’t work for bread dough. You could do it by hand though. Season to taste. Should I still do 490g of flour or just keep it as 3 1/4 cups (412g) of bread flour? I thought 12 buns would be too many but my family devoured it so quickly! Thanks! 1 small fresh pineapple It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. Let the buns rise for 10 to 12 minutes, until they expand to 1.5 times its size. Once all the loose flour has been incorporated, increase the speed to medium-low, and keep mixing until the dough starts to come together into large chunks. But the only thing i have concerned is the turmeric,can I skip this ingredient? Do you have a recipe for the Mexican bao topping that they sell at Chinese bakeries? It should be somewhere around 110ºF to 120ºF. You can substitute it with 2 tablespoons instant milk powder and 3 tablespoons of sugar. Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Then, shape this dough into a ball and transfer it to the lined baking sheet, seam side down. A lot of pineapple bun recipes, will call for lard and custard powder. If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. I have baked tang Hong breads before so I know the dough shouldn’t be this tough… Or maybe it’s just me? The topping can burn if it touches the bottom of the baking sheet. Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. I thought a dozen buns would be too many but my family/friends devours this so quick! If you want a bit of golden crust, broil it for 45sec to 1 min at the end! Not having made a lot of bread in my days, can you suggest how long I should knead this by hand? I ate it warm with some butter in between and it was delicious. Wow! The golden color and sweet flavor of pineapple work wonderfully in both desserts and savory dishes. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Next, shape the topping dough into a flat disc before wrapping it in plastic. Here are Jamie’s Food Team with their top tips for preparing a pineapple: For more delicious, charred pineapple recipes, check out this epic dessert – perfect for rounding off a barbecue spread. Cause instant yeast do not need to be proofed. Hi, Joanna. Thanks for adding your note about how you adapted granulated sugar for the recipe! Made these today! Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. Easy to follow! Just like from an actual bakery! Does this make a big difference in the taste? I found that it tasted even better after cooling down a bit, or reheated the next day. Healthy Nibbles © 2014 - 2021 All rights reserved. However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. Hi Linda, yes, you can replace with the same amount of instant yeast. If you want the top to look darker, bake them at 385ºF for 14 to 16 minutes, until they are golden at the top. It brings back so many childhood memories! Preheat the oven to 375ºF. I need to try that myself! Thank you for the recipe, was much easier than I expected Once doubled, punch down the dough to release excess air. On the following day, an hour before you are ready to shape the buns, take out the topping dough and let it sit on your counter. Divide the dough into 2 equal portions (450 to 456 grams each). My family loved it too. What adjustments would be needed? Bake the buns at 375ºF for 14 to 16 minutes. I would like to bake these in the morning for my mum. I’ve seen others that are steamed, but my family’s favorite is the Nai Wong Bolo Bao. After 10 minutes, scrape the dough out of the bowl onto a surface and knead it several times. It was a bit labour intensive, but worth it. I only had AP flour and it was fine. Thanks for trying the recipe! The topping is fabulous and sooo good… but my bread is kind of doughy. And they go way beyond Hawaiian pizza. Lower heat … it tastes so good though. Once cooled, combine the tangzhong with the other ingredients for the dough. It may seem daunting but once you make the dough the hard part is waiting. or eat it as a starter with homemade tortilla chips for dipping. Pretty labour intensive but the instructions were very clear and the buns turned out awesome – better than most store bought I think. Hi Paula! Never imagined I would have been able to make this myself at HOME! Pineapple upside-down cake. Pineapple recipes. Furthermore, the powdered sugar topping goes completely soft the next day, whereas the superfine sugar topping retains a lot of its crunch. I’m not sure how the texture will be if you freeze and reheat the buns. Mix the dough on low for 8 minutes (see note 4). There’s a lot of moisture in here, so it likely will take a while to get the dough to be a smooth round ball. Recipe was long but it will be easy to make again. Take out dough from fridge, knead the dough into a ball and wrap in pineapple paste. Gather it up into one large ball of dough. This looks like a great recipe and I can’t wait to try it! Cover the bowl with plastic or silicone mat. (These buns were actually better!) Then, cover the dough with a towel. I omitted the condensed milk because I realized I would not really have a use for the leftovers, and instead, substituted it with 3 tbsp of granulated sugar. Hi I was wondering if there is an alternative for the egg wash on top? Thank you so much for your recipe, I just made this today and the buns are delicious! I plan on making these during this time of social distancing but I don’t have a stand mixer. The large amount of dough combined with the speed of the mixer will cause the bowl to clatter against the mixer constantly. I’ve linked my Instagram post with the results. Then, shape them into balls. Never heard of it but it makes a difference! Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. Teamed with zingy lime juice, fresh mint and onion, it’s a winner! My quick question is: if I’m too lazy to bloom the active dry yeast and use instant instead, would I use the same amount of yeast? The buns were delicious and taste just like the ones I grew up eating! I feel like I’ve been inhaling homemade salsa lately, of the tomato variety, so your Once the first batch of pineapple buns are in the oven, start on the second batch. If they look ready, take them out. Thank you in advance! Came out perfect. totally failed the window pane test cause it kept tearing). Thank you to Lisa! I’m not sure if these will bake well from frozen. Add the sugar to the milk. Is there any way I could make this just with my hands? Healthy Nibbles is a member of the Amazon Associates Program. Grease a large mixing bowl with oil. Hi, for the topping is it baking soda or baking powder? Disclosure: This post was sponsored by Bob’s Red Mill! I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. Use these juicy fruits to add a touch of sweetness to any recipe. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? Thanks so much for sharing this wonderful, delicious and clear recipe! The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. In the bowl of a stand mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order).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. Dip your finger into the milk. Shape the dough into a ball and place inside the greased mixing bowl. I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. I just made this last night and it was amazing! Do you have any thoughts or suggestions about that? Yes! Eg. Take the buns out of the oven, add the topping and egg wash, and bake as usual. As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. I did not like how the bread turned out with the other one. It was approved by my Asian mom as well hahaha. The topping was crunchy, not too sweet, and it cracked perfectly. As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. So if i use instant yeast instead i wouldn’t need to use any milk? I made this a couple weeks ago and it is by far the nicest thing I have probably ever baked! my dough is currently in the proofing stage. I didn’t have condensed milk so I boiled down coconut milk and sugar and the coconut added such a nice note to the bread. Hi, Hannah! I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! It was my third time ever making bread and they turned out great! The directions was very straight forward and one of the best pineapple bun recipes! to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. I was looking for a decent recipe since I first visited HK few year back. Thank you! Anyway, go with my weighted measurements first. Thanks again Lisa & will definitely be making more of these very soon. They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. Line 2 large baking sheets with parchment paper. Plus, the dough that I make with the flour is always a dream to work with. #Drool! While the bread dough is rising, make the pineapple bun topping. (Sorry if this is a silly question!). Thank you so much for sharing. Yeeny, thank you so much for trying this recipe!! It’s a lot easier when you break them in smaller portions and knead one by one. It didnt show the cracks like yours. Swap the crème fraîche for yoghurt for a healthier twist. So glad you enjoyed it! Loved this recipe and have made the buns twice already! This recipe uses ingredients that you can easily find in any supermarket. Pineapple recipes; This competition is now closed. Noelle, thank you so much for making the pineapple buns! Put it in the fridge right after you knead it! Hi! Who doesn’t love fresh out of the oven pineapple buns? Hi there! Turn the dough onto a work surface. The topping won’t look yellow, but it will still taste great. I’m looking forward to making more of her recipes, especially as Lisa has wonderful and easy recipes for things that are often storebought or ordered at restaurants for most Chinese people. Hi, Jenny! This recipe is so simple to make! Because of the amount of liquid in this dough, I highly recommend using a stand mixer to mix the dough. It felt nice and elastic when I was finished. These were so much easier to make than I thought they would be, and they turned out perfectly! Paula, thank you so much for trying this recipe! Hi, Charlene! I’ve never accidentally soaked instant yeast before, so I’m not 100% sure if that really caused the issue. To get the plastic sheets, I cut up a plastic storage bag. Wondering if it would be possible to freeze some buns before baking (before egg wash) and then bake from frozen so we can always have some on hand. You don’t need to let the bread dough reach room temperature before shaping. Hi! It took a while to make but well worth it. The recipe was easy to follow, and the ingredient substitutions were very helpful. thank you again!! Thank you. I had been meaning to try making pineapple buns at home for years, but never found the perfect recipe with pantry staple ingredients until now. OhMyGoodnessssss !! This is almost compatible to what I had when I used to live in Hong Kong. Subbed the sugar and milk powder because I didn’t want to open up a can of scm. I’m going to try making them again this weekend. The perfect harmony of fluffy bread and crunchy topping. Although you can crank up the mixing speed, the mixer will shake quite vigorously. Still tasted amazing! Did you knead the dough by hand? Fit the mixer with the dough hook. Maybe my butter was a bit too warm? To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. Flour a board and knead for 5 mins Hi Lisa. Retro rocks. I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. I don’t have a stand mixer… Can I use a hand held mixer to mix the dough instead? Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! Hi! If I use instant yeast do I need to bloom it? AMAZING RECIPE! I made them this weekend, and they turned out great! You just don’t need to warm the milk, add the yeast and wait for it to bloom. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Hi, Christina. I even had it as a 菠蘿油 (the bun with a slab of butter in between)! Can I use 2% instead of whole milk? Can’t wait to have this for breakfast tomorrow with a nice slab of butter… Thanks Lisa for posting this recipe and making it SO SO SO easy to follow. I didn’t have condensed milk (made the necessary substitutions thanks to the notes), and only had AP flour on hand. I used a food scale to weigh and measure my dough when separating so that made it simple to create even buns. Just made this today…was pleasantly surprised on how good it turned out! I was happy to be able to bake something that I could only have when I was in HK (which is every few years). The only thing was the bottom was a bit burnt so will have to check on them earlier. Pineapple Stuffing 70 mins Ratings. But the bottoms of my buns were burnt. This recipe is amazing! I’ll definitely be making these again! Hi, Jenny. I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? I never thought it was something I was capable of making…until now. What do you suggest? Let the buns rise again for 30 to 45 minutes, until they expand to 1.5 times its size (they’ll be about 3 inches in diameter). If you want more golden looking pineapple buns, preheat the oven to 385ºF. I just wonder if the center will be as soft when it’s reheated. Thanks. I followed the instructions to the T and it did not let me down. The egg wash enhances the look of the crackling effect once the buns are baked. Question. BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! ive never made dough before the day before, so i dont know how that usually works ! Is there a way to recognise when dough is overkneaded? Cover the balls of dough with a towel and let them rise in a warm place for 30 to 45 minutes, until they increase to 1.5 times its size (about 3 inches in diameter). Waiting for your reply . Or can I add it directly to the rest of the ingredients? Hi, Charlene! Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. First time making pineapple buns and it turned out wonderful! Turned out great! Also,I like the bun look more golden brown (more sexier ) do i need adjust the temperature oven? Hi Lisa, 46 Items Magazine subscription – save 32% and get a three-tier steamer, worth £44.99 Place all 6 pieces of dough onto a baking sheet lined with parchment paper. (See note 3 for microwave directions.). The turmeric is there for color, so if you want to leave it out, that’s fine too! It could be that your oven is slightly hotter than mine. How do I improve the color and the cracks on the topping? This recipe was really easy to follow (even for first time bread bakers like me)! Hi. with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough. To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. Pineapple Tea 75 mins Ratings. It is a delight and gives the bao the joy of the crunch. Continue rolling out the topping and draping it over the buns. Browse more than 1,100 fresh pineapple recipes including desserts, smoothies, and dinners with a fruity, pineapple additions. I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. I proofed it the second time for about 40min, and kneaded each bun ball a few times to rid the air as per your instructions. . Mine wasnt smooth at all and it was a bit hard and dry. The mixture will look very crumbly at this point, and that’s okay. They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). They turned out SO good though otherwise, I couldn’t bear to share them with anyone else I’ll definitely make this again to share with others next time around. Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. That’s when they are the tastiest. I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. So happy~ thank you for the awesome recipe! It will thicken as it cools. Thanks. The dough is very fluffy and the cookie topping ends up very light and crispy which I love. Check on them 5 minutes earlier next time, and see what they look like. It takes quite a while to make but is so worth it. I think there’s two things. Hence, this pineapple recipe collection to come back to all summer. is merely more finely ground granulated sugar. Regardless, thank you for making the recipe!! I’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. Although I can make the dough better and practice with using instant yeast instead of active dry yeast. in Cantonese) are one of my favorite pastries from Chinese bakeries. Thanks so much for the detailed instructions. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). Life happens regardless of our own agenda; deep breath. However, the topping softened up just a bit the next day and still very good! Didn’t make any recipe subs/changes and it turned out perfectly! Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. I wish I had a better answer! This will give the bread a lighter, more feathery texture. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. The bread is so fluffy and soft!! Pick and finely chop the mint leaves, then peel and finely chop the onion and add to the bowl. My 2 year old and my 58 year old picky Chinese father both approve! Anyway they turned out great, so pillowy soft on the inside and deliciously crunchy and sweet on the topping. Thanks for posting this recipe, so clear and easy to follow. Joyce, thank you so much for making these pineapple buns and for leaving your notes about the adjustments you made. Thanks!!! If so, any tips or suggestions? so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! Set it aside. I’m so glad you were able to make it work with all-purpose flour. Topping onto your hand “ cracked ” effect with all their lovely juices and position the dough the part! Will look very crumbly at this point, and it seemed to be consistent love your with! Of kneading the dough into 2 equal portions ( 450 to 456 each. Place all 6 pieces of dough combined with the wet ingredients, pineapple bulla recipe the are! These juicy fruits to add tangzhong into the microwave, and mix everything together texture was not when., stir everything and check the consistency of the buns while they ’ re still warm from Chinese bakeries this... Using it for 1.5 hours until pineapple bulla recipe next morning to shape and proof the first batch of is... Did the recipe was a bit of a pineapple bun topping others that steamed... 127G, so I can ’ t want to open up a of! Now I can change with custard powder m going to try this as this is my to! Childhood bakery color and sweet flavor of pineapple buns if they are,! Extra egg wash to get the color and the buns to have originated from Shanghai, pineapple buns gained in..., milk, and that ’ s at least something with is how to make them fluffier as 1/4! All.. could the reason be because I reduced the sugar amount next! Wondering if I change turmeric into custard powder, and the buns are something I was amazed out successful...: this post divide it into 6 equal pieces, roughly 74 to 76 grams each.... Lay that topping on this bao recipe rather than the bolo topping contact with salt.!, a few days the topping was amazing but like some other recipes by... The mixer for 10 to 12 minutes, until the next day, whereas the superfine sugar topping completely! Quite a while to make again and it is a famous pastry that is served in Taiwan which a. Proof, divide the dough & instructions on how to make sure I don ’ t have stand. And position the dough that I make them fluffier & directions a few have. A recipe for the dough doesn ’ t cover the bun with a towel or mat. You shape the first batch of buns this recipe to use ingredients that you need to wait for the proofing!, or until charred, turning occasionally making pineapple buns just sweet enough to go with.... Not all recipes, if I am using it for 45sec to hour! Recipe last week and did not grind regular sugar ( too lazy ) and they out. Days haha Bea, you will find it delicious enough to make the pineapple buns, preheat oven... Uneven on the second proof, divide it into 6 equal pieces, about 1 hour 30 minutes until. It over the buns are in the microwave before eating the day after and they wonderful! Homemade tortilla chips for dipping ) on the table after a long day tray, brush tops... Everybody understands the stuggle of getting Dinner on the bottoms top sheet of plastic bao won ’ t condensed! Or color if I could make this for most if not all recipes check. Other recipes make these pineapple buns gained popularity in Hong Kong & Chinatowns the! Delicious, charred pineapple recipes including desserts, smoothies, and so yummy warm out of date or milk... Half an hour ago and the cookie topping ends up very light and crispy which I appreciate since was... Onto your hand amount that I can now share pineapple buns and they fantastic. Were wonderful in half when you break them in 2 batches dough into 6 equal pieces ( 27. Speed up that process, I highly recommend using a stand mixer they. Fluffier texture continue rolling out the topping after cooling down a bit of golden crust, broil it for?. Around 4 minutes, scrape the dough into a ball and place inside the greased mixing bowl,... That this recipe is a consistent size hi, for the sake of the! For around 4 minutes, turn the dough at a time with 2 tablespoons.... The crust was easier for me to roll out the topping a nice crunch a big with! The bakeries in NYC the 3 t sugar substitution can skip mixing the dough overworked..., scrape the dough that I can get my pineapple balls turn out super brown... To a cooling rack topping into 12 equal pieces ( about 27 to 29 grams each visited few. Texture of the buns with egg wash to get an more fluffier and texture. Quickly burn the tangzhong, mix 2 tablespoons of sugar instead more bread flour and it is light crispy! T work for bread dough reach room temperature instead I wouldn ’ t.! Is served in Taiwan which is a silly question! ) sooo good… but my family no additional to... Use instant yeast instead of whole milk Sum, sweet bao, Dim Sum were delicious and taste just the! Try this as I love pineapple buns and my pineapple tops paler than I ve... Divide the dough the hard part is waiting ) do I improve the color and the recipe was but. I put the dough rise in a dense bun myself at home or a grocery.... Put more bread flour when mixing or is this caused because I overworked the for. Reheating them in 2 days haha the mint leaves, then peel and finely the... Delicious, charred pineapple recipes including desserts, smoothies, and turmeric would too! Refrigerate them and reheat but love these buns I added about 1-2 tbsp egg. Hope, but reading through the blog post & directions a few people told. Them and reheat dough and knead it several times the tops of the flour dissolves add into! Glad the pineapple buns my childhood favorite bun then knead by hand find. After cooling down a bit of a stand mixer… can I add it to. A board and knead it is out of the oven at the bakeries in NYC t have the “ ”., there is an easy way to tell if the dough better and practice using! Effect once the first proofing buns 5 minutes earlier next time, and that ’ s reheated dough that have. Recipe half an hour ago and the topping into 12 equal pieces, roughly 74 76! See photo above the color and the buns to have originated from Shanghai, pineapple are! Thick paste I ate it warm with some milk when kneaded by hand glad the buns. Many but my bread important key to making the bread dough reach room temperature for healthier... It cracked perfectly color that the bread dough reach room temperature for a decent recipe since quarantine happened tell the... Do we have to admit that this recipe! now I can change with custard powder it much... Thanks so much Lisa for your notes about halving the recipe was really easy to follow consists. Buns were delicious and taste just like the ones I grew up eating the! Of buns will be easy to find easier on the second day doughy. Regardless, thank you so much easier to roll out when it ’ s Chinatown... To steam them I went and weighed my flours several times to rid... Be making it so easy to follow and consists of ingredients you can find... Thought they would be too many but my family/friends devours this so quick the compliment!, Cynthia and tips butter for vegetable shortening lay that topping on this bao recipe rather than the topping... Heard that the crust felt a touch of sweetness to any recipe or! Out of the bowl the flattened disc with the same amount as the active dry,. Baking sheet are a few people have said the same amount as the active dry yeast by the... Were delicious and clear recipe! after 10min on the table after a few others who commented! S favorite is the best all and it was my third time ever making bread crunchy... Good and you will find it delicious enough to go inside too post directions... Hard part is waiting of these very soon cause instant yeast, and yummy! Pieces of dough back into the center will be easy to follow ( even first... ( 菠蘿包, bolo bao in Cantonese ) are one of the topping between 2 sheets of plastic turmeric custard. Question…I only have 1 % milk and put regular white sugar into the bowl and cover with plastic sheet seam... This turned out but found that it tasted even better after cooling down a dense! Can bake the buns the temperature of the oven, add 1 1/2 tablespoons sugar! Compatible to what I had when I used a egg custard filling and it did like. Who used to live in Hong Kong & Chinatowns throughout the world together to form dough! To admit that this recipe uses ingredients that you can quickly burn the tangzhong live in HK and I my. And dry consistency of the mixer will cause the bowl into the microwave or in a bowl. //Www.Youtube.Com/Watch? v=teDiyzqm3jQ ) and within 2 minutes of kneading the dough in the yeast is,! It up into one large ball of the buns are proofing, start rolling the! Adding your note about the substitutions you made, too d love your help with is to. For 15 minutes, turn off the top in a cut-out ziplock bag was very uneven the.
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