Easiest Way to Tips at dinner Hong Kong Pineapple Buns (Bolo Bao)

Ryan Jordan

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Easiest Way to Tips at dinner Hong Kong Pineapple Buns (Bolo Bao) Delicious, fresh and tasty.

Hong Kong Pineapple Buns (Bolo Bao). Bolo Bao (菠蘿包/bor lor bao/bo lo baau/bo luo bao) are Pineapple Buns from Hong Kong generally served during breakfast or alongside tea. The bun doesn't actually contain any pineapple. The name comes from the cookie-like crust that covers the bun and is decorated into a pattern that resembles the outside of a pineapple.

And on top they have this cracked surface with a delightfully crispy texture.

Perhaps the most fascinating thing about these sweet pineapple buns is that there is no pineapple inside of them.

But typically there's one basic bun that most customers expect to see, and expect to see done well in a Chinese bakery: the pineapple bun, or bolo bao.

You can cook Hong Kong Pineapple Buns (Bolo Bao) using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hong Kong Pineapple Buns (Bolo Bao)

It’s 300 g of bread flour.
You need 70 ml of water (For yudan mix) *.
Prepare 80 ml of water (For flour mix).
You need 1 of egg.
Prepare 7 g of instant yeast.
You need 20 g of milk powder.
You need 8 g of custard powder.
Prepare 45 g of sugar.
You need 1/6 tsp of salt.
It’s 20 g of unsalted butter.
You need of Ingredient for the topping：.
You need 1/2 of egg (12g).
It’s 105 g of All purpose flour.
It’s 1/4 tsp of baking soda.
It’s 1 tbsp of milk.
Prepare 60 g of sugar.
It’s 55 g of unsalted butter.
Prepare 1/2 tsp of water.

Pineapple buns, a soft roll-like bun with a sweet crunchy topping, were invented in Hong Kong and are ubiquitous fare in bakeries and cafes as a morning pastry or an anytime snack.

Pineapple buns, Bolo Bao, are a classic at Hong Kong bakeries.

They're a buttery bun with a crispy sugar cookie topping and served with an optional generous.

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 Pineapple Buns (Bolo Bao) instructions

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..

Hong Kong fusion baking is quite appealing and addictive to me.

So I start making breads and cookies around a year ago.

Great recipe for Hong Kong Pineapple Buns (Bolo Bao).

One might assume that these crispy yet soft and fluffy treats taste like.

There are probably dozens, if not hundreds, of good bakeries, cha chaan teng and dim sum restaurants in Hong Kong that do a good Bo Lo Bao.