Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. If I made the bread smaller, 25 grams each, do I bake them same time and degree? If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. I really enjoyed making this recipe… thank you again for sharing! 14. Flour is flying off the shelves these days, so I used AP flour rather than bread flour and it was still successful! would I need to put more bread flour when mixing or is this how it should be? 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She really makes flavors and dishes accessible and easy. Jenny, thank you so much for trying out this recipe!! This pineapple bun recipe does require quite a bit of work as it requires you to prepare 2 separate recipes – one for the bun, and the other for the topping. Anne, these look really good and tempting! pineapple tarts lang. It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. Thank You. If they look ready, take them out. ©2020 Kirbie's Cravings. When oven is warm, turn it off and place the covered dough into the oven for 1 hour to rise. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I think 10 minutes might be a little long. You can substitute it with 2 tablespoons instant milk powder and 3 tablespoons of sugar. Others love bo lo bao’s soft insides, its supple texture of bread that tears at the softest bite . Set on a large baking sheet lined with parchment paper. The egg tarts here are huge, the biggest I've seen sold at any bakery. It took a while to make but well worth it. This pineapple bun recipe uses ingredients that you can find in any grocery store. Allow to cool before serving. It will thicken as it cools. Have you tried these with custard inside? Check the buns 5 minutes earlier next time and see what they look like on the bottoms. I’ve tried other similar bread bases, but yours is the best. This recipe is so simple to make! Dip your finger into the milk. https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html Drape the topping over one of the buns. Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! 1 cup all-purpose flour, or more if needed, 1 tablespoon sesame seeds, for garnish (Optional). This recipe is amazing! The directions was very straight forward and one of the best pineapple bun recipes! I’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. For those of you who are not familiar with what a Pineapple Bun is, it is a very popular Cantonese/Hong Kong style pastry often sold at Chinese bakery stores. It brings back so many childhood memories! You can, but the tops will not look as yellow. I’m not sure how to describe this but custard powder yields a particular flavour/taste that is difficult to replicate with other popular substitutes such as dry milk powder. ***For the pineapple filling , recipe idea stolen from Sonia of Nasi Lemak Lover and from Doreen of My Little Favourite DIY 830 grams ( peeled weight ) pineapple , sliced 150 grams sugar * Pureé pineapple slices in the food processor until smooth . Hi, Charlene! It was more soften/wet … did I do something wrong? Shape the dough into a ball and place it into a large, lightly greased bowl and cover it with a damp towel, silicone lid, or plastic wrap. If you want a bit of golden crust, broil it for 45sec to 1 min at the end! Japanese Milk Bread Dough Tangzhong starter (70ml water + 70ml milk + 25g bread flour) 12g instant yeast, activated in 50ml of warm water 450g bread flour 80g sugar 8g salt 120ml milk 1 egg 80g butter, softened at room temperature. Recipe makes 16 large buns or 32 small buns. They are filled with a creamy coconut filling. Remove and serve hot and crunchy! (These buns were actually better!) After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. While you can use powdered sugar, the topping won’t be as crunchy. You’ll likely need to knead this for at least 5 to 10 more minutes, not necessarily because the dough doesn’t have enough gluten activity, but because it will take forever for the dough to not be sticky. of wheat gluten and for the filling instead of using all purpose flour I used corn starch.The buns turned out very soft.Yummy! Wow, these buns turned out AMAZING! One step inside, and I was filled with the smell of sweet chinese breads. This looks like a great recipe and I can’t wait to try it! Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. Our dough went from 2 inches in diameter to 3 inches. I used the KitchenAid mixer with dough hook to mix and knead and it was very easy. Microwave in 15 second intervals, whisking in between bursts, until the mixture has thickened and leaves thick ribbon behind. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. Finally, add in the egg and softened butter, and mix it on medium speed for 15-20 minutes, until the dough becomes smooth and elastic. ( You can, but the kneading time will take a LOT longer because of all the wet ingredients in the dough. It has a nice chewy texture and it is very fluffy in the middle, especially after they come out of the oven. Do you think I overworked it? I came across this post as I was searching for pineapple shortcake recipes. Perhaps because I used my hand to knead rather than machine? Thanks a lot,and so sorry to asked you lot of question. Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! I’ll definitely make them again! BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! Then, cover the dough with a towel. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I prefer baking 6 pineapple buns at a time on a single baking sheet. Never heard of it but it makes a difference! I’m so glad this worked well for you! Honestly tasted better than the fresh ones from Chinatown. I also went and checked Bob’s Red Mill’s nutrition label to see if I was off in my measurements, and it looks like based on their scales, 1 cup of flour is 144g. In a small bowl, whisk together flour and water. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Line 2 large baking sheets with parchment paper/silpat. Loved it! Then, microwave the mixture in 15 second intervals, whisking in between, until the mixture has thickened and leaves ribbons behind the whisk (refer to Tangzhong image above). Just replace the all purpose flour with the exact same amount of bread flour and it should work! In addition to all that, bo lo baos makes for a great vessel for any filling. For me, it was roughly 91g each. Hi! The buns came out soft and chewy which is prob due to the tangzhong! I have been storing them at room temperature for a few days and then reheating them in the oven. Thanks. And I didn't want to buy these because even though they looked so tasty, I knew I wouldn't have time to eat them until the next day, when they likely would not taste as good. I split the recipe into 18 smaller buns, and also made some char siu filling to go inside too. The dough should have doubled in size during the proofing period. Will definitely make again . Just like the ones from the Chinese bakery. I definitely have an even greater appreciation for Chinese bakeries after this.
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