MakeHong-Kong Style Pineapple Buns (菠蘿包) Great

Hong-Kong Style Pineapple Buns (菠蘿包). Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping. Pineapple Bun 菠蘿包, known as bor lor bao in Cantonese, or bo luo bao in Mandarin, is a very popular Cantonese/Hong Kong style pastry served as a dim sum snack, breakfast bun, or dessert pastry and it's sold in Chinese bakeries all around the world. If you've never had a pineapple bun before.

Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns. The pineapple bun does not actually contain any pineapple. It had reportedly gotten its start because people from Hong Kong were not satisfied with Both Cantonese and Shanghainese or people from Hong Kong are now infatuated with the sweet taste of freshly baked buns. You can cook Hong-Kong Style Pineapple Buns (菠蘿包) using 17 ingredients and 23 steps. Here is how you cook it.

Ingredients of Hong-Kong Style Pineapple Buns (菠蘿包)

1. Prepare of Milk Bread Dough.
2. Prepare 3 cup of bread flour.
3. You need 1/4 cup of sugar.
4. It's 1/4 tsp of salt.
5. You need 1 tsp of instant yeast.
6. You need 1 of egg.
7. Prepare 4 tbsp of unsalted butter (softened and cubed).
8. Prepare 3/4 cup of (soy) milk (warm).
9. You need of Topping Dough.
10. You need 1 cup of all-purpose flour.
11. Prepare 2/3 cup of sugar.
12. It's 1/2 tsp of baking soda.
13. It's 1/4 tsp of baking powder.
14. It's 1/4 cup of milk powder.
15. You need 1 of egg yolk.
16. It's 4 tbsp of unsalted butter (softened and cubed).
17. You need 2 tbsp of water.

Today, we will share a. · Pineapple Bun is a kind of sweet bread from Hong Kong. Its surface is golden yellow and has a bumpy appearance. Because it looks like a pineapple and gets its name. In different places, it has a variety of divisions.

Hong-Kong Style Pineapple Buns (菠蘿包) step by step

1. Make the milk bread dough..
2. In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg..
3. Using the dough hook, mix the ingredients on stir/low speed. Slowly pour in the milk while stirring. Knead for 2 mins until a sticky dough forms..
4. Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins..
5. Check if the dough has become smooth. If not, may continue kneading for 3-5 mins..
6. Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours..
7. Make the topping dough..
8. In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk..
9. Add the softened butter and mix well. Add 2 tbsp water, one at a time..
10. Using your hand, gather and press the dough mixture. The dough starts out dry but your hand will help melt the butter and dough will smooth out until it no longer sticks much to your hand..
11. Roll the topping dough into a log. Wrap in plastic or put in covered container. Place in fridge to chill until bread dough finishes 1st proof..
12. Form the bread dough..
13. After the bread dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Press hard to squeeze the air out. Knead by hand a few times..
14. Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size..
15. Shape the dough into balls. Place on baking sheet and loosely covered. Let rise for 2nd time until doubled in size again, about 1 hour..
16. Shape the topping dough and assemble buns..
17. Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns..
18. Roll each piece into a ball. Gently press or roll into a flat round disc that is slightly smaller than the bun's surface. Gently score a grid onto the topping to make the "pineapple" net-like pattern..
19. Preheat oven to 350°F..
20. When buns have doubled in size again after 2nd proof, place one piece of topping dough onto each bun. Use a piece of plastic wrap or a flat dough scraper to help transfer onto bun..
21. [Optional] Mix 1 egg yolk with a bit of water and brush onto topping for extra shine and golden color. (I like to skip this to save an egg.).
22. Bake the buns for about 15 mins at 350°F or until lightly golden..
23. Enjoy fresh! Or toast in oven to make the top crunchy again on the following day..

Such as Tai Wan-style, Hong Kong-style, Cantonese-style, etc. Despite being one of the pricier pineapple buns in Hong Kong, Sai Kung Cafe & Bakery's buns are worth every penny. A living heritage of Hong Kong people, a classic. The buns are bigger at Hong Kong Café but they're delicious at both places. DFC's was served warm with a pat of salted butter in the middle.