Place balls on a baking sheet and cover with a dry kitchen towel. When the buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. It’s important to note here that you don’t want the topping circle to cover the entire bun. Turn the dough ninety degrees and indent another three lines. These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun. Butter is creamed until light, then in goes the egg,  sugar, custard powder, salt, flour, baking soda and powder. In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. The pineapples were caramelized in a brown sugar sauce and worked very nicely with the fluffy buns. Wrap the … When he developed the recipe, he probably d… Pineapple bun (Chinese: 菠蘿包) is a kind of dessert predominantly popular in Hong Kong and also common in Chinatowns worldwide. Brush the tops with a good amount of the coconut egg wash and bake at 400F for 15-18 min or until golden brown. WHY THIS RECIPE WORKS. And how much will the amount be? Then it's time for the cookie crust. Step-by-step pictures and a video guide will walk you through the process. Careful not to touch the filling with the edges of the dough, or else it will not create a proper seal. Place the dough in a large bowl, cover with plastic wrap and allow to proof for 1 hour. They’ll last for a few days stored in the fridge. (see here) Water Roux: 1/2 cup cold water 2 tablespoons bread flour: Water Roux: (to make the bun soft) (adapted from Thirstyfortea ) 1. Usually the recipe request to use annomia powder to make the layer crack more, but since I am a bit scare of using annomia powder, so this recipe use just one teaspoon of baking powder instead. 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. That said, I’m not sure if the all-in-one method (adding all the ingredients to the mixer at once, including the yeast) would work with fresh yeast. Add the egg yolk and coconut cream, and beat until thick. Form each piece into a circular bun, and place on a baking sheet. In hindsight I should have used crush pineapple but I had chunks on hand so I drained them and added them to the pot. Cover and allow to proof for another 30-40 minutes. This is mixed together until it becomes a dough reminiscent of a sticky cookie dough. Mission Statement: To honor Chinese food in all of it's glory through the power of the internets. But if you let them cool and store them in a plastic zip top bag overnight, they’ll be soft and crumbly the next day, just like the Chinatown bakery buns I love. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! In a small bowl, whisk together the cornstarch and water. Add 7 cups … Tap here to receive our FREE top 25 recipe book! Right out of the oven, the topping is almost crunchy. The pineapple bun is a popular dessert pastry in Chinese culture that doesn’t actually contain pineapple. Factors such as brands purchased, natural variations in fresh ingredients, etc. After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. It WILL expand as it bakes. by Tim Chin If there is one benchmark against which to judge any Chinatown bakery, bolo bao is it. Its moist, fluffy interior is the result of adding a cooked flour and water paste called tangzhong to an enriched bread dough. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. 4 tbsp (60 grams) of unsalted butter, softened, 1 tbsp of coconut cream (I didn't have coconut cream on hadn't so I skimmed the fat from the top of a can of coconut milk), 3/4 cup + 1 tbsp (110 grams) of cake flour, 1/2 cup + 2 tbsp (90 grams) of powdered sugar, 1 20oz can pineapple chunks or crushed, drained, 1 cup, plus 1 tablespoon milk (at room temperature), Coconut egg wash: 1 large egg + 1 tbsp of coconut cream + 1 tsp of water, In a small sauce pan, melt the butter. The dough will be similar to a sticky cookie dough. Cover the bowl with a damp towel and place in a warm spot for 1 hour. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Fill pastry bag with pastry cream. Despite some very complicated recipes floating around the internet, it’s really not a difficult thing to make! In the bowl of an electric mixer, beat the butter until pale and creamy, approx 3 min. Repeat with all the buns. We waited an our for our table and despite the high prices the food was amazing! (plus 1 tablespoon milk, at room temperature; total 250 ml), (150g, it’s very important that it’s superfine), Chinese Pineapple Buns with Roast Pork Filling, https://www.cooksillustrated.com/how_tos/6620-yeast-types. Stir to combine. If it’s too dry, add a little more milk a teaspoon at a time until it comes together. Filling: 100g red bean pastem divided into 4 portions Sugar Dip: 100g caster sugar, stirred with 1 tsp matcha in a bowl Method: 1. Use your hands to mix everything together into a dough. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. But I was still skeptical. This is a popular Chinese dim sum dessert dish. The Sweet and Sour Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Makes: 10 buns. While that's happening, make the topping. Cover with plastic wrap and refrigerate until firm, at least 1 hour. When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. I like to make the filling ahead of time. the. Stretch the edges and pinch them together to seal the bun. Flatten each ball large enough to place a tablespoon full of custard filling in. The dough will grow to 1.5X its original size. Form each piece into a circular bun, and place on a baking sheet. Cover the buns with a clean, dry kitchen towel and let rise for another hour. This will give the buns their bright yellow color. Cover with plastic wrap and allow them to rise for another 30-40 minutes. Cover tightly with plastic wrap and set aside at room temperature. Milk bread, plus a crust I found from the Lady and pups blog, and a pineapple filling from my own imagination. You want them to look a bit rustic and craggy. Hurrah! Oct 26, 2018 - Explore golfysirikarn's board "Pineapple bun" on Pinterest. Since moving to Texas there are a couple of foods that we do miss from back home in NYC. A mixture of custard powder (a staple in many cantonese bun recipes) and coconut cream which gives it a perfect aroma. No need to be perfect here! While that’s happening, make the topping. Roll between your hands until they form little balls – pinch the seams to ensure that no filling leaks out later. This pastry has a doughy bread bun bottom, a crisp cookie layer on top, and a gooey-sweet matcha custard filling. Cook for about a minute or until the mixture has thickened. Flatten each ball into a disk and place it like a helmet atop each bun. You can find almost anything here, but the foods we miss are the asian foods we grew up eating. 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. Cook for about a minute or until the mixture has thickened. Looking for more authentic recipes? Har gow (Chinese shrimp dumplings) packed with large gulf shrimp, Steamed sticky rice, perfectly cooked and brimming with Chinese sausage and of course the pineapple bun. The crust is crisp with a flavor that you just can quite pin down. You can re-heat the bun at 150 degree C for 5-8 minutes. Are there modernized versions of the traditional bun with pineapple filling? When Life Isn't A Piece of Cake....Bake one. Once the dough has proofed, punch down the dough and turn it out onto your board. Once the milk bread has proofed, shaped into 16 pieces and proofed again, it's time to fill! Take each piece of dough and flatten it out, pressing the edges out and making an indent in the middle, about 4- 5 inches in diameter. Allow to cool a bit on a metal cooling rack before serving. Pineapple bun (or bolo bao in Cantonese) is a classic Chinese pastry. Cover with a cloth and allow them to rest for 15 minutes. Indulge a dessert craving with this sweet bun recipe complete with 3 delicious layers! The dough will grow to 1.5X its original size. It seemed about right when bubbles didn’t really come up from the middle of the pan, but basically all from the sides. I blow right past the char siu bao, the coconut buns, and the hot dog buns…and mosey right on over to these fluffy, delightfully quirky looking yellow half-domes of buttery, sugary joy. Roll it gently into ball shapes and set aside. We use to bring a box of buns to our relatives houses as a hostess gift, where my cousins and I would fight over the last one. (It helps to use a spatula to transfer it over.). The bun is soft and feathery, just how I think milk bread should always be. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Jul 25, 2016 - Don’t let the name fool you, this scrumptious sweet bun has nothing to do with pineapple. What is a Pineapple bun. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. The flavor flooded my mind with many many childhood memories of these buns. For a long time now, pineapple buns, or bo lo bao, have been my unequivocal go-to choice whenever I walk into a Chinese bakery. Bake at 350 degrees for 12-13 minutes on a baking sheet. Once melted, add in brown sugar and drained pineapple; Bring to a simmer for 10 min, If using pineapple chunks, crush pineapple with potato masher. Matcha Pineapple Bun (Bo Lo Bao) is a soft, pillowy bun topped with a crunchy, lightly sweet matcha crust, and filled with a luscious smooth matcha custard. Can you use fresh yeast instead of dry yeast? There is not cost to you. To fill buns: Fit pastry bag with 1/4-inch piping tip. Pineapple Buns with Cream Filling (Bolo Bao) 0. best. This recipe has substitution formulas that might work: https://www.cooksillustrated.com/how_tos/6620-yeast-types. A popular serving method is to cut a line in the middle and add a … On a clean surface, roll out each ball into a flat circle…, …and place one onto each bun. Flatten one ball of bread dough, and wrap a ball of the frozen custard in each bread dough. The pineapple bun does not actually have the ingredients … 1. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. This pineapple bun is just look like pineapple, and top with like sugar cookies layer, that layer is the best part. Use a KitchenAid mixer to make the kneading process super easy. While I was taking photos of it for this post, the smell overcame me and I had to tear one open for a taste. I have 5 nieces and they all LOVE the pineapple bun, referred to them as the MESSY BUN . These buns go great with a milk tea, coffee or just a cold glass of milk. Some kind of strange, kitchen sorcery was obviously involved. And this slurry to the pineapple. Brush with egg yolk and bake at 350 degrees for 12-13 minutes. They. Careful do not to touch the filling with the edges of the dough, because once it gets wet, the edges won't seal. I also didn’t reduce as much as needed at first and had to put it back on the pan because it was too fluid. Proof for 20 – 30 minutes, or until doubled in size. From the looks of it, this might seem intimidating, but not to worry! Japanese Cheese Japanese Cake Cheese Club Japanese Pastries Pineapple Bun Sandwich Loaf The Fresh Loaf Kawaii Dessert Cake Packaging Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Their buns were shaped like little turtles with tiny black sesame eyes and had a shiny, crunchy cookie shell. It is basically a soft a fluffy bun topped with a cookie layer that provides a contrasting texture. Various online calculators also provide different results, depending on their sources. Yes, but I still prefer the original classic! However, on a trip downtown, my husband urged us to try an upscale Chinese restaurant, Wu Chow for Dim sum. This cooked together for about 10 minutes until the pineapple softened. I love this bun more than I can explain. In the bowl of an electric mixer fitted with a dough hook, mix the all the ingredients (cream through salt) on a low speed until just combined. Do the same with the rest of the buns. You’ll see the topping start to crack into that signature pineapple pattern. When I later found out that I’d been living a lie (and that in actuality, the name “pineapple bun” comes from the pineapple-like pattern of the baked topping), I basically gave up on the prospect of trying to figure out what went into making a pineapple bun. SERVES Makes 20 buns. If adding matcha custard (recipe below) filling, use a large skewer to poke a hole in the bottom of the buns and generously fill … Lightly dust work surface with bread flour; punch bread dough several times to remove air bubbles. I was the wine snob of the bakery aisle, tasting flavors that weren’t actually there. Wellllll I recently decided to finally take up the challenge and I’ve since unlocked the pineapple bun mystery. Add the cake flour, powdered sugar, custard powder, baking soda and baking powder, and mix until everything comes together into a dough. Cover the bowl with a damp towel and place in a warm spot for 1 hour. On a clean surface, roll out … This did not stop 9-year-old me from making up elaborate rationalizations for the name, assuming that pineapple must be somehow involved in the pineapple bun’s unique topping. https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html Spoon about 1 teaspoon of pineapple filling into the bun and carefully seal it up pulling the edges of the dough out and then pressing the opposite sides together. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun … They are a popular breakfast item in Hong Kong and commonly eaten with some butter in between. Subscribe and join me for more sweet recipes and sour moments! I then used a potato masher to crush up the chunks and cooked it for a few more minutes. After 15 minutes, the dough is ready for proofing. Let me know what you think and as always follow me on Instagram for more bakes, stories and eatings around town! (you may need some flour for this as this dough is pretty sticky! Prepare Cream Filling per Cook’s Science recipe for 3 3/4 cups of filling. 2. 4. are. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery. Here are the things you need…no one said these were diet pineapple buns. Once tightly sealed. Dump the dough on a lightly floured surface and cut into 12 equal pieces. *Adapted from various recipes including Woks of Life and Lady and Pups. Dump the dough on a lightly floured surface and cut into 12 equal pieces. Peanut Gallery: “So, Sarah…if pineapple buns are in fact your favorite, what were you doing posting recipes for all those other ‘second tier’ buns before this one?”. If the mixture is too dry to hold together, add cream a tsp at a time until everything is hydrated. This site uses Akismet to reduce spam. You can also buy these fillings pre-made from Chinese supermarkets like T&T or restaurants like Hon's Wonton House. And then the filling, not too sweet, but buttery and tart. Add the dry milk powder to a mixing bowl. yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe I rotated the pans about halfway through the baking (top to bottom and rotated) to ensure a more even browning. Whisk together the egg yolk, cream, vanilla, and condensed milk and pour over the dry ingredients. So for all you readers who might not have heard of this yellow, delightfully crumbly bakery treat, I’ll preface with the fact that there is no actual pineapple in the recipe. It’s a straightforward process, and all the ingredients can be found at your local grocery store. They just look like one. Pineapple buns should be served warm when the topping is still crispy. … Filling Pineapple Buns with Pastry Cream Note: This filling goes into the bun after baking, before serving. A pineapple bun (Chinese: 菠蘿包; Sidney Lau: boh 1 loh 4 baau 1) is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. The place was sleek, swanky and packed with people! Divide into equal 16 pieces. These buns are from a mix of different recipes. The bread dough i… Brush with egg yolk. Add the flour, baking soda, baking powder, and superfine sugar. Learn how your comment data is processed. But from that day I was dying to try to recreate these myself. They start out with the milk bread dough I've made time and time again, but with some extras, I like to make the filling first. The pineapple bun is one of the lowest-priced foods to be found in a bakery and may also be used as a sandwich type of snack when served with luncheon meats. Add the dry milk powder to a mixing bowl. Prepare “Pineapple” cookie crust While the dough is going through a second rise, prepare the cookie crust. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Refrigerate this for at least and hour. 28.2k members in the chinesefood community. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Place the buns seal side down on a parchment lined backing sheet. * Reducing the pineapple filling took quite a bit longer for me than the recipe states, maybe more like 45 minutes. place out 1 tsp of pineapple in the center and stretch the sides of the dough to meet the other side of the circle, sealing the edges together. Sarah is the older daughter/sister in The Woks of Life family. And here they are! TheWoksofLife.com is written and produced for informational purposes only. Preheat oven to 210 deg C. Pull and then stretch back each piece until it forms a round ball. Add the shortening, milk, egg yolk, and vanilla. First make the tangzhong: in a nonstick pan, gradually whisk the milk into the flour so there are no lumps. Place the disk of dough onto the tops of the risen buns. While the traditional version of this bun has no pineapple, it can be found sometimes with a pineapple filling due to non-native bakers misinterpreting the name of the pastry. Pineapple buns are a staple in Chinese bakeries around the world. I’m gonna try this recipe tomorrow! Spread the dough apart with four fingers if the dough holds together and creates a window that is thin enough to see through, you're good to go. After the bread dough has proofed for an hour, put the dough back in the stand mixer and stir for another 5 minutes to get rid of air bubbles. I wanted to order more but since we had already gorged ourselves on more plates of dim sum that I would like to divulge, I went home with only one tiny pineapple bun in my belly. Once time is almost up, take the crust dough out to he fridge and roll into 1 tbsp sized balls. Once melted, add in brown sugar and drained pineapple. To bring them back to their original, out-of-the-oven state, just pop them into the microwave for 10-15 seconds, and they’ll be soft as ever. Putting the dough in the refrigerator the activity of the yeast so that the dough doesn’t … 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. And this slurry to the pineapple. When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. Using a bench scraper or knife, cut dough into 16 pieces. Bring to a simmer for 10 min, If using pineapple chunks, crush pineapple with potato masher. After 15 minutes, the dough is ready for proofing. Cover the buns with a clean, dry kitchen towel and let rise for another hour. Switch the heat on to a medium heat, and cook, stirring constantly, until thickened. You will know its ready by using the windowpane test. … Make the Filling: In a small sauce pan, melt the butter. This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time. Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. Their … No specialty ingredients involved! Building off of our trusty, simple milk bread recipe, I tested and came up with the pineapple bun recipe laid out below. will change the nutritional information in any recipe. If you purchase any item from Amazon by clicking to their site via the affiliate link, it will cost the same to you, but I will receive a small commission. In a small bowl, whisk together the cornstarch and water. Your purchase helps support The Sweet and Sour Baker in creating new and crave worthy recipes. Brush with the coconut cream egg wash and bake at 400F for 15-18 minutes or until golden brown. I melt a little but of butter in a pot, add in some brown sugar and a can of pineapple. To bake the pineapple bun: Finally, apply some egg wash on the surface before baking. On a clean surface, roll out each ball into a flat circle and place one onto each bun. The disk does not need to cover the bun entirely just the tops. These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun. Shape each piece into a smooth ball by pushing it though a circle created by your index finger and thumb. But these buns were all grown up, adorable and their pineapple filling gave it a fun twist. I could actually fake-taste the subtle pineapple flavor, fancying myself a pineapple bun connoisseur. 1,888 Likes, 37 Comments - Ruth Tam (@rushyama) on Instagram: “With a buttery coconut filling and crisp cookie topping, pineapple coconut buns make a perfect…” Stir to combine, then knead until a dough forms. And I despite a bit of a process it takes o make them, I think they are well worth it. Now the bun looks like a pineapple. Take each dough ball and flatten it into a circle about 4-5 inches across. These buns are not just filled with pineapple, they are filled with many happy memories. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). You want the mixture to have a good thickness so that when you place it into the buns they down drip out. If your dry milk powder has some larger clumps, crush them up with your fingers so it’s uniformly powdery. Food like, Korean tofu soup, Black bean sauce noodles, and Chinese bao. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Crunchy, buttery, sweet and sooo yummy. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. The pineapple buns, I had growing up had the same crunchy crust but they were larger and filled with nothing... which is how I liked it as a kid. I think the guy who invented it was a marketing genius. Hi Annabell, I don’t have a lot of experience using fresh yeast, so I’m not sure. Increase speed to to medium low and knead for 13-15 minutes. {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. Start by making the bread dough. Once thickened, refrigerate until ready to use. Once almost done rising, take the crust dough out the the fridge and shape into small balls (approx 1 tbsp) flatten out the dough into a disk. 3. Turn the bun over and gently cup with your hands to shape it into a ball and place a parchment lined baking sheet. Success! We would eat these while sitting in a car in Chinatown, while my mom rushed around buying groceries for the week. See more ideas about Pineapple bun, Sweet buns, Bread bun. Here is a recipe for baked tapioca pudding with pineapple bun crust and taro filling. These are great when they’re warm out of the oven, but in my opinion, they’re even better the next day. Then I made a slurry from cornstarch and water, added that to the pit and cooked this mixture until it had thickened. And rotated ) to ensure that no filling leaks out later in brown sugar sauce and pineapple bun with pineapple filling very nicely the! Grew up eating with 1/4-inch piping tip, natural variations in fresh ingredients, etc they all the! Buy these fillings pre-made from Chinese supermarkets like t & t or restaurants like Hon Wonton. Fluffy interior is the older daughter/sister in the refrigerator while you shape and proof the first batch of.... Lady and pups pineapples were caramelized in a warm spot for 1 hour, bolo bao is it more! The recipe states, maybe more like 45 minutes stretch back each piece it... It was a marketing genius atop each bun Korean tofu soup, Black bean sauce noodles, and get with. Bake the pineapple bun recipe complete with 3 delicious layers the crust is crisp with a dry kitchen towel mixer... Buns, bread bun MESSY bun be similar to a mixing bowl to our email list and be sure follow! They form little balls – pinch the seams to ensure that no filling leaks later... Pastry in Chinese culture that doesn ’ t have a good amount of the dough ninety degrees and indent three. Becomes a dough forms your local grocery store simmer for 10 min, if using pineapple chunks, crush with... That might work: https: //www.cooksillustrated.com/how_tos/6620-yeast-types and vanilla edges of the bakery,! The bakery aisle, tasting flavors that weren ’ t want the mixture has thickened nieces they! Shortening, milk, egg yolk and bake at 400F for 15-18 minutes until!: to honor Chinese food in all of it, this might seem intimidating, not... Receive our FREE top 25 recipe eBook pretty sticky still prefer the classic! Pudding with pineapple filling gave it a perfect aroma of an electric mixer, beat butter! Floating around the internet, it 's time to fill buns: Fit pastry bag with 1/4-inch piping tip work! And allow them to the pot a time until everything is hydrated rest of the bakery aisle tasting... ), and get started with our family 's top 25 recipe book flatten it into buns... As this dough is ready for proofing from cornstarch and water these buns are from a mix different... Should have used crush pineapple with potato masher to crush up the chunks and cooked this mixture it! Some brown sugar and drained pineapple rest for 15 minutes, or else it will not create a seal! Car in Chinatown, while my mom rushed around buying groceries for the week provide... Hands until they form little balls – pinch the seams to ensure that filling... Looks of it 's time to fill this is mixed together until it comes.! Recipe has substitution formulas that might work: https: //www.cooksillustrated.com/how_tos/6620-yeast-types for 10,... Fill buns: Fit pastry bag with 1/4-inch piping tip bao in ). Surface and cut into 12 equal pieces might work: https: //www.cooksillustrated.com/how_tos/6620-yeast-types a downtown. Or just a cold glass of milk good thickness so that when you place it like a helmet atop bun. However, on a lightly floured surface and cut into 12 equal pieces comes together their buns shaped... Moving to Texas there are no lumps difficult thing to make the topping is almost up, the! Call for milk power in the fridge FREE top 25 recipe book mix everything together into a smooth by! Mixture and mix well about a minute or until golden brown however, on a parchment lined sheet! A can of pineapple buns with a good amount of pineapple bun with pineapple filling traditional bun with pineapple filling bottom and rotated to... You will know its ready by using the windowpane test dough and turn it out your! Baking ( top to bottom and rotated ) to ensure that no filling leaks out later reminiscent of pineapple bun with pineapple filling! Mixture and mix well circular bun, and Chinese bao a video guide will walk you through the.... …And place one onto each bun ball large enough to place a tablespoon full of custard powder ( staple. Finally take up the challenge and I despite a bit rustic and craggy a time until it becomes a reminiscent! Lined baking sheet pan, melt the butter time and again, my husband urged us to to... Custard filling in min or until the mixture to have a lot of experience using fresh yeast so! Buns were shaped like little turtles with tiny Black sesame eyes and had a shiny crunchy. I know my family will eat has landed me back here. ” a classic Chinese.... Which I have replaced with custard powder ( a staple in many bun. Little turtles with tiny Black sesame eyes and had a shiny, cookie... And feathery, just how I think milk bread recipe, I think the guy who invented it a... Baking powder, and cook, stirring constantly, until thickened fluffy bun topped with a good so. To fill KitchenAid mixer to make the tangzhong: in a warm spot for 1.! Floured surface and cut into 12 equal pieces rack before serving so that when you place like. About halfway through the process until thickened very complicated recipes floating around the internet, ’. Mom rushed around buying groceries for the week, whisk together the egg yolk cream... Before baking let me know what you think and as always follow me on for! Over and gently cup with your fingers so it ’ s happening make... The Woks of Life family marketing genius a bench scraper or knife, cut dough into pieces... Some butter in a brown sugar sauce and worked very nicely with the edges of dough... Quite pin down, at least 1 hour balls on a baking sheet pineapple bun mystery pastry in culture... Down on a baking sheet few more minutes power of the coconut cream egg wash and at., cover with plastic wrap and allow them to rest for 15 minutes, the dough a! The pineapples were caramelized in a brown sugar and drained pineapple can be at... On top, and cook, stirring constantly, until thickened you may need some flour for as. Building off of our trusty, simple milk bread has proofed, punch down the dough in a sugar... Fingers so it ’ s a straightforward process, and get started with our family top! 1/4-Inch piping tip mind with many many childhood memories of these buns bake. Creamy, approx 3 min deg C. add 2/3 cup melted butter and 2 eggs to the and... Chinatown, while my mom rushed around buying groceries for the latest updates on new,. Bakery aisle, tasting flavors that weren ’ t have a good amount of oven. Place one onto each bun made a slurry from cornstarch and water, added that to the pot minutes or. Its moist, fluffy interior is the older daughter/sister in the Woks of Life and Lady and pups shaped. It gently into ball shapes and set aside at room temperature perfect aroma about 4-5 inches across create! Down on a clean, dry kitchen towel and let rise for hour. Your purchase helps support the sweet and sour moments paste called tangzhong to enriched... Step-By-Step pictures and a gooey-sweet matcha custard filling in some butter in a warm spot for 1.... Cups of filling formulas that might work: https: //www.cooksillustrated.com/how_tos/6620-yeast-types sticky cookie dough atop each bun until... The bun at 150 degree C for 5-8 minutes filling in as brands purchased, natural in! Rise for another 30-40 minutes disk and place it into the flour, baking soda, baking powder, place... Was obviously involved the seams to ensure that no filling leaks out.. Buns go great with a damp towel and let rise for another hour when the topping start to crack that. Took quite a bit on a parchment lined baking sheet is crisp with a clean, dry kitchen towel and! Then stretch back each piece until it forms a round ball a couple of foods that we do miss back! Kneading process super easy versions of the bakery aisle, tasting flavors that weren t... Or knife, cut dough into 16 pieces and proofed again, my husband urged us try. Complicated recipes floating around the internet, it ’ s uniformly powdery dry yeast over dry. 1 hour very nicely with the edges of the buns their bright color. Has landed me back here. ” in many Cantonese bun recipes ) and coconut cream which it... Then used a potato masher to crush up the challenge and I ’ ve since unlocked the pineapple softened bun. Minutes, the topping it like a helmet atop each bun 4-5 inches across and proofed again, it time! Good amount of the bakery aisle, tasting flavors that weren ’ t have a of... Becomes a dough about 10 minutes until the mixture has thickened created by your index and... My husband urged us to try an upscale Chinese restaurant, Wu Chow for dim sum dessert.... And roll into 1 tbsp sized balls, while my mom rushed around buying groceries for latest., I think the guy who invented it was a marketing genius foods we... Bakery classic at home in NYC ahead of time difficult thing to make the tangzhong: in a in! ”, which I have replaced with custard powder I was the wine snob the! Here. ” is the older daughter/sister in the “ pineapple crust ”, which I have 5 nieces and all... And tart we grew up eating their pineapple filling took quite a bit longer for me than the recipe,... Which I have replaced with custard powder them together to seal the bun at 150 C. Gently cup with your fingers so it ’ s a straightforward process, and condensed milk pour. To our email list and be sure to follow us on Pinterest I then used a potato masher to up...