Hong Kong Pineapple Buns (Bolo Bao)
Hong Kong Pineapple Buns (Bolo Bao)

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, hong kong pineapple buns (bolo bao). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Hong Kong Pineapple Buns (Bolo Bao) is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Hong Kong Pineapple Buns (Bolo Bao) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have hong kong pineapple buns (bolo bao) using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hong Kong Pineapple Buns (Bolo Bao):
  1. Take 300 g bread flour
  2. Take 70 ml water (For yudan mix) *
  3. Make ready 80 ml water (For flour mix)
  4. Prepare 1 egg
  5. Prepare 7 g instant yeast
  6. Make ready 20 g milk powder
  7. Make ready 8 g custard powder
  8. Prepare 45 g sugar
  9. Get 1/6 tsp salt
  10. Prepare 20 g unsalted butter
  11. Make ready Ingredient for the topping：
  12. Take 1/2 egg (12g)
  13. Take 105 g All purpose flour
  14. Prepare 1/4 tsp baking soda
  15. Make ready 1 tbsp milk
  16. Make ready 60 g sugar
  17. Prepare 55 g unsalted butter
  18. Make ready 1/2 tsp water
Steps to make Hong Kong Pineapple Buns (Bolo Bao):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Place the crust dough on the top of the buns. Gently brush some egg wash.
  7. Preheat the oven at 200oC before 10 minutes. Bake 15 minutes until golden brown. Best served with a slab of butter.

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