My first try to make Bolo Bao and it turned out quite well. Hi Rachel, I’m glad to hear you like these buns! Once the dough is rested, punch the dough softly to push the air out. Hi I'm Maggie Zhu! Hi Janie, I’m sure you can. For President and Pauls Pure Cream, I think either will be good. Definitely was a lot of work (a good arm workout) but worth the effort. Place 1 topping on each bun and place them on a baking sheet. Can it be I went too heavy on the egg wash? You saved Bolo Bao (Chinese Pineapple Buns) to your. You can tell the yeast has activated when there are bubbles forming in the liquid and a strong yeasty smell. I despair when I see a recipe measuring in cups particularly when I want to make a recipe just for 2 and the fractions of cups become impossible. Try to find a warm place in your room to rest the dough. Repeat with the remaining dough and filling. These are even better than what I find at the Asian bakeries! Pinch the ends of a dough ball into its bottom and place the pinched side down. Allow the egg to dry slightly. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. From the looks of it, this might seem intimidating, but not to worry! Don't subscribe If your bread has risen while you were working on the toppings, you can place the topping directly onto the bread rolls. Test the dough by pulling a piece of it using both of your hands. Let it dry slightly, then brush it a 2nd time. Cut off both ends of the log, and discard the ends. 1. Add 7 cups flour, 1 cup at a time and mix in; when Therefore I find myself putting the topping dough back into the fridge to chill a few minutes whenever I find that it’s crumbling apart and couldn’t be transferred in one piece over to the bread dough. You’ll likely also use them as a snack. Baked these today and they were just like fresh ones from a Chinese bakery. “What the heck,” I thought, “Let’s give the bolo bao a try.” My bolo bao (菠蘿包) dough did not want to rise (I’m guessing because my … I knead the dough by hand for ~15 minutes instead of using a stand mixer and have no problems. The topping won’t stay as crispy once stored but you should able to bring it back by warm the pineapple buns in the oven. Nutrient information is not available for all ingredients. 1 tsp salt. Re: storage, I found that storing them for more than a day at room temp makes the top more moist and less crunchy. Now that I learned how to make these myself, it has saved a lot of money. Combine the melted butter, milk, egg yolk, vanilla, and sugar. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. It should stretch into a very thin and translucent sheet. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. I follow the recipe, definitely recommend using a stand mixer for the dough and I’ve had consistent 16-17 min bake times for my oven. For a more accurate result, you can weigh the dough so each piece is 62 to 63 g (2.1 to 2.2 oz). The topping dough will be very crumbly. Keep up the amazing work <3. The bread dough is easy to work with, and it creates the airy and fluffy texture. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy! I would always recommend to use the grams measurement because the cups measurement is never accurate and it will cause issues for the cooking depending on how you measure your ingredients. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to So you might able to proof it in the fridge for a few hours, but not overnight. Although, the topping will be slightly small and won’t cover the bread fully in that case. Made these yesterday and they turned out PHENOMENAL!! The recipe is time consuming but worth it. That one uses milk and condensed milk, no heavy cream. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. Did you try it with all AP? I’ve tried a different recipe for bo lo bao before, but I much prefer yours. You can make them in advance and serve them later, and the texture will be just as great. It has the beautiful orange brown color from the egg wash but did not crack. I don’t think I will be buying store bought bolo baos ever again. Good on you. I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! NOTE: The topping dough is very crumbly and fragile (so it will crack naturally and taste very crispy). They loved it! Chill it in the fridge. Add the sugar and yeast. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. I think that’s where the name comes from. Wrap the dough with plastic wrap, then roll it into a cylinder. They turned out beautifully and I’m not much of a baker. Many people I know are addicted to them too!!! The leftover buns can be kept in freezer up to 1 months. !” I rolled the topping/crust a little thinner and it ended up encompassing the whole bao (and we completely enjoyed that!) If you give this recipe a try, let us know! Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. If so how was the outcome? 1 Tbsp instant yeast (I use SAF instant) 1/4 cup white sugar. Cover with plastic wrap until you’re ready to assemble the buns. I bet Italian 00 would sub for bread flour as well. Mix with a spoon or fork until a dough forms. … I can’t wait to make them myself. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. It is great to have step by step as well as video. Perfectly fluffy and soft inside with a nice crunch on top. {Recipe} Baked Bo Luo Liu Sha Buns (Pineapple buns with Salted Egg Yolk filling) I'm a big fan of Mouth Restaurant's Baked Liu Sha Pau :) They are similar to Tim Ho Wan's famed Char Siew Buns, but with a savoury and rich salted egg yolk filling instead. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. I only have AP flour. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Chinese Steamed Custard Buns (Nai Wong Bao) - Jessica Gavin On the other hand, pressing the dough is much easier and the result is just as tasty. Secondly , the chilled effect of the topping dough makes it really easy to transfer them in perfect whole slice onto the round proofed dough using the bench scrapper. Judging your description, I think you overproofed the dough. Preparing corn custard filling: 1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl. They are known in Cantonese as boh loh yau (菠蘿油), in which boh loh means "pineapple", and yau (oil) refers to butter. I’ve never made bread before. Install the dough hook on your KitchenAid. Combine the flour, baking powder, and baking soda in another medium-sized bowl. In any case, you should definitely follow the gram measurement if you have a scale. Only thing I can think of was letting the balls rise for a few hours before I put the topping and egg wash on and into the oven. Allow to rise until it double in size, about 1 hour. And you can get 2 1/4 cups if you sift the flour before measuring. Ingredients: {Bun Dough} 1 cup bread flour. Chinese Pineapple Bun (菠蘿包/Bolo Bao [BLB] in Cantonese) is hands down our favourite pastry to get whenever we go to Chinese bakery stores (probably next to Chinese Egg Tarts).Whenever we go to Lucullus Bakery in Markham, we always wait for their staff to bring out the freshly baked Pineapple … Hi, is it possible to replace the heavy cream with full cream milk? The motor does get hot when you use speed 6 for a while. Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a buttered pineapple bun, which is a pineapple bun with a piece of butter stuffed inside. I always feel I should warn people about this – if you’re expecting a pineapple filling, you’re going to be disappointed! Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more. Made my day thanks. Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. Flatten 1 bun in your palm; place a spoonful of red bean paste inside. I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. I’ve made these pineapple buns 3x and they always come out perfect. Stir to mix a few times, then transfer it to the bowl with the wet ingredients. Keep it up great post. Tasted great. Line a large baking sheet with parchment paper. Loveee pineapple buns! Your email address will not be published. Make sure the water and milk aren't too hot. I’m so glad to see you acknowledge the difficulty of using cups as a measurement. Egg custard buns have become increasingly popular, and this sought-after custard bun recipe has become one of our favorites. Pineapple buns rock! The only thing is I followed the instruction on how to activate the yeast and had 2 attempts, both failed. When you cover the stand mixer bowl with plastic, make sure to leave some small gaps so there’s enough oxygen to help the dough rest. Great recipe thank you! My Topping got soggy on the 2nd day. May 17, 2020 - This is the best Chinese Pineapple Bun recipe we've discovered to date. Cover the dough balls and let them rise again, for 30 minutes. They are worth every bit of effort. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Use a knife to slice off the uneven ends and discard them. The dough came out much stickier no matter how much extra flour I added, so I just went with it but still case out great. Add custard filling in the middle, and wrap to form a bun. I’m out of active dry yeast, can I use instant yeast for this? Question – do we use unsalted butter for this recipe? mixture and mix well. And do they have any different result because of this? This is my second time making the recipe and I really struggle making the topping, mine looks lighter in color and is very crumbly and I can barely form it into a cylinder or even roll it. Thank you Maggie for this game changing recipe! Thanks for your recipe! The milk should be warm, just a bit above body temperature. Filled with a Chinese style custard known as Nai Wong, this is an absolute crowd favourite! 2 Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. Thinking of maybe letting the second rise happen overnight (to split up the work and wait time,) but unsure if I should separate into individual/shaped pieces, or how long I can/should leave it in the fridge. Cups are inaccurate, imprecise and redundant nowadays. Add the butter, then knead the dough for 14 minutes in the mixer. Especially since it's so easy to carry around and pockets of creamy custard with light fluffy bao with every bite. It’s makes me eager to try. Thank you so much! My pineapple buns came out so so amazing and the texture and taste is phenomenal. All Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First Step-by-step pictures and a video guide will walk you through the process. My family loved them! I wanted to make the kind filled with custard so I merged your recipe with another one I found and it was still awesome. If you prefer milk, you should use the dough from this recipe: Cover the bowl and let rise for 1 hour in a warm place. Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. Amazing recipe! Once the bread dough has risen, gently place the topping disks onto each bread. Place each piece between two pieces of plastic wrap. Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! 3. Keto is the only excuse not to have these. Question: I was wondering if you could split the work into two days? Serve immediately. Refrigerate cookie topping at least 1 hour. Has anyone tried this with gluten free cup for cup flour? Prep time: 1 1/2 to 2 hours Shaping & Baking time: 30-45 mins I learn so much from you as well! Thank you for sharing this bao recipe. (missing 1 point because he wants me to have “room for improvement” HAHA). My recipe starts with the topping. Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. Place the dough ball onto the lined baking sheet. Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5” (6 cm) in diameter and 1/4” (5 mm) thick. I usually never post comments but this recipe was exceptional. Hi Dian, heavy cream and heavy whipping cream are the same thing (same fat content). Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. I’ve had toppings not split and it doesn’t turn out with signature “pineapple” crunchy topping. 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