Add Spices and sunflower oil. Fill these with your favorite Asian bun filling, and bake till golden brown. This year, the hubby and I decided to finally acknowledge ourselves as older people. Wish I could post a picture to show you. These are so beautiful! In a small bowl, mix together the egg and milk to create an egg wash. Save my name, email, and website in this browser for the next time I comment. Do you have a recipe for making the “Cock tail” bun too? Grand Scarlett Robe) or an earthy, peaty Pu-Erh are ideal pairings for these buns. Scale the bread dough into 50g each and mold into a ball. These pineapple buns definitely take me back to my childhood! Why thank you girl!! These are very shove-able, so I often make a half recipe instead of the full. At any rate it tasted great! Your email address will not be published. Pineapple bun (polo bun) is very popular bun in Asia. Along with red, gold is also an iconic color during Chinese New Year. Atlas Dinning’s Masterclasses. Separate the biscuits. I love these too Floey. They are so perfect. Yes, the added vanilla and almond extracts make all the difference! The whole pineapple thing is so confusing, and yet I’m perpetuating it by continuing to call them pineapple buns! Place them on the large baking sheet, 8 to a sheet, so that they are at least 3″ apart from each other. Pineapple Buns Recipe Instructions Okay, so start by making the milk bread dough. Notify me of followup comments via e-mail. Transfer this topping dough onto a large sheet of plastic wrap, then use the wrap to shape the dough into a log/cylinder, about 3″ in diameter. Thanks so much! . I love pineapple buns and that’s why I asked my contributor Siew Loon to share her pineapple buns recipe. Pineapple buns are softer and fluffier than Melon Pan.) Enjoy! What a unique and interesting recipe, never heard about those beautiful buns! I remember having buns l like these in Hong Kong when we went to adopt our beautiful daughter. My recipe needed to include pineapple because I had purchased a pineapple that was completely tasteless. Easy access to dim sum and Chinese bakeries is always a good thing. Required fields are marked *. If you’ve never enjoyed them before, think of these as a rich, buttery cookie hopping on the back of a soft, chewy bun. The water will help the topping stick to the buns. Make the Water Roux. These Pineapple buns … Your email address will not be published. For the first time, the hubby and I actually gave red envelopes to my niece, Maddy. If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Happy New Year dearest Bonnie! These are a classic Cantonese-Chinese bakery treat…I think you would love them! Form into 4 patties. , It’s an interesting experience to gasp with surprised delight and squeal with delighted surprise at the same time, without fainting in rapturous variance, as I just attempted to do…. Swapping out pastry flour for the regular flour may also help too. , I’m not a huge bread eater, but I would so make this and eat it with my tea. https://www.tastingtable.com/cook/recipes/pineapple-buns-recipe-pastry Shape the Pineapple Topping. I love your alliteration in this post. Place the bowl in the stand mixer with a dough hook attachment and start to mix on low-speed. , Happy Chinese New Year Bonnie! Remove from the oven, then transfer the buns to a cooling rack to sit for a few minutes before serving. A popular serving method is to cut a line in the middle and add a slab of high quality of butter. DIRECTIONS. This bun dough is adapted from my recipe for Baked Char Siu Bao. I think it’s nice to know that you can make these with just a few simple ingredients, nothing too fancy or too hard to get. Knead the dough for 8 minutes. , Happy Belated New Year, dearest Danielle!! Pineapple bun sandwiches – i.e. Rasa Malaysia © 2002–2021 Bee Interactive Corp, « Building a Japanese Pantry and Shopping Guide. I’ve been baking a lot of bread and so this is one unique recipe I will add to my list. Oh no! And it’s even more confusing if you’ve never had one before! Tips for Eating a Pineapple Bun. The food there was so good it knocked me out! by Arwen | Sep 7, 2020 | Dinner, Food Styling, Foodie Adventures. I know right!? Your email address will not be published. Add the remaining ingredients and mix for 10 seconds, speed … Mix well until the mixture resembles homogenized milk, then turn on the stove top to medium heat. And this pineapple bun is always great to be taken hot-off-the-oven so baking it yourself will allow you to pop the bun into the mouth as soon as it is out of the oven. To prepare the dough for the bread: In a stand mixer, add all the ingredients for the dough expect butter. Pineapple buns should be served warm when the topping is still crispy. Makes: 10 buns. I have to make this recipe! It’s funny how many people remarked that these remind them of their childhood…definitely true for me too! Hope you can try one sometime girl, I think you would enjoy… , Happy Year of the Sheep, Bonnie! • ABOUT • This bun dough … A cup of tea and a sweet bun are always a good idea. Can't spell Rasa Malaysia? And once I figure out the custard filling option, LIFE will be PERFECT! I never really get them at dimsum…usually just from chinese bakeries. First, make the pineapple crust. These are totally the bread of my childhood too! It is best to go with a cup of green tea. With that being said, I am so excited for you guys to try this. Pineapple bun is a combination of soft bun with a butter pastry topping. . Required fields are marked *. Take a knife and lightly score the toppings with a criss-cross pattern, kind of like grill marks on a steak. these are my absolute favorite! 5 Recipe's preparation. I hope the Year of the Sheep finds you in good sprits and ready to eat! Shape each of the 16 pieces into a round, slightly flat ball. Heat grill to medium-high. happy new year bonnie! After a lot of trials and errors, I have finally made it. Should I just use Jell-O custard mix and reduce the amount of sugar in your recipe? Mix for 10 seconds on speed 4. If you’ve never enjoyed them before, think of these as a rich, buttery cookie hopping on the back of a soft, chewy bun. Pineapple Bun, named for the texture of the crackle crust that resembles the real pineapple, is a real special afternoon or breakfast treat and an absolutely unique Hong Kong style bake! Gently put the pastry topping on to of the glazed bun. Base and Cake; Preheat oven to 180 degrees C. Grease and line a 20cm spring form cake tin with baking paper. As as gesture of promise and prosperity during this holiday, it’s custom for older people give good luck money stuffed in small red envelopes to the little ones. Discover (and save!) Delicious, Thank you so much K! I hope you will enjoy this pineapple bun recipe as much I do. Hahah, so confusing, I know. Cover the bowl lightly with plastic wrap. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun in Hong Kong. It takes a while, but it's worth it. I’m so looking forward to giving this recipe a try. 2.) For anyone else, I’d say they should try to make these, but where you live there’s hardly a reason to, right!? I need some of these for breakfast! Instructions. Let the dough proof in a warm, draft free place for 30-40 minutes or until the mass has doubled in volume. I made these yesterday and they’re fantastic! They came out great and brought a lovely memory back! Happy New Year to you too Preethi! Thanks for posting. Finish and Bake. Thanks! I am so happy you had success. Well this is just about one of the best comments I’ve ever received! Combine the pinapple, butter, brown sugar and cinnamon in a bowl and mix well. Take the prepared pineapple topping and roll it to a thickness of about 1/2 a cm; Brush the buns with a small amount of water, and place the pineapple topping ontop of the buns. Glaze again. Steps. . , Happy New Year sweet Mila! I could probably find custard mix made by Jell-O, but this has sugar in it, whereas Bird’s custard powder does not. They were the same thing! The name is purely inspired out of the rough textured look of the buns, like the jagged surface of a pineapple. Yesterday my family met up for an early celebratory Chinese New Year dim sum lunch. The biscuit/cookie crust is not as crispy or firm as Melon Pan, so it flakes very easily. . (**Cue maniacal evil laughter. (about 5 minutes). Polo bun is tasty and crusty. My topping was very crumbly. Kind of like melon pan in Japan…go figure. Using the bowl of a stand mixer, place all the wet dough ingredients (including the roux) into the mixing bowl. Pineapple bun is a combination of soft bun with a butter pastry topping. 3.) 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. 7.) . Beat butter, vanilla essence and sieved powdered sugar till light. You won’t find a more quintessential Hong Kong style treat to snack on while taking in Chinese New Year festivities.Just so it’s clear, there’s absolutely no pineapple in these Golden Pineapple Buns. In a medium bowl, mix all the topping ingredients together thoroughly. no one would eat the pineapple as it was, so jam was the only option. Thank you so much Kim!! Wow these crazy times we live in at the moment have seen some terrible things happen but also some inventive and amazing things too. Pineapple Buns (Bolo Bao), stand mixer with dough hook attachment or bread machine, 2 large baking sheets, fitted with parchment. Thanks so much! Thanks so much Steph! The topping is everything. Give the dough a few light kneadings, then portion dough out into 16 equal pieces. Happy year of the sheep to you! These buns bake-off with a gorgeous, rich, and slightly crunchy cookie-like topping. While dough is proofing, prepare the pastry topping. 6.) Check out my Recipe Index, follow me on Instagram, Pinterest, Facebook, and sign up for FREE email newsletter. The name is purely inspired out of the rough textured look of the buns, like the jagged surface of a pineapple. Add the cake flour, powdered sugar, custard powder, baking soda and baking powder, and mix until everything comes together into a dough. I’ve made these buns because me and my husband loved them when we went to Hong-Kong last year. In a large bowl, cream the unsalted butter until pale and creamy, approximately 3 minutes. Preheat your oven to 170 degrees and line a slice tin with baking paper. In this variation, I add a dose of vanilla extract so that bun is more complementary to the sweet topping. I actually like them even more a bit later, after they’ve cooled and the buttery crust softens. Using a pastry brush, brush the tops of the buns (the topping dough) generously with the egg wash. Bake the buns for 22-25 minutes, until the tops are golden. If you love Asian-style pastry, buns, and bread, I am sure you will love this. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. Yum! . Welcome! These are so yummy…I hope you can enjoy one sometime soon! While the buns are proofing, shape each piece of the topping dough into a round-edged 3″ disk. 1.) Two of my kids said they liked them better than the store bought bakery ones! I hope you can make and enjoy them sometime soon…thanks so much Thalia!! Polo bun is tasty and crusty. Thermomix Recipes; Select Page. Why they called pineapple bun if thres no pineapple ingredient? Add remaining ingredients. In a large bowl, combine ground beef and Worcestershire and season with salt and pepper. Glaze it with egg wash. Divide the topping into 20-30g each. Cook on Varooma speed 1 for 5 min. 5.) Add the egg yolk and coconut cream, and beat the mixture until thick and velvety, another couple of min. Such a classic! I bet your kitchen smells fantastic when baking. Anything festive going on in Switzerland for the holiday?? Hi Tatiana, that’s great. I used to eat these all the time as a kid, but I’ve never actually made it before. Catherine, the next message you get from me will be about that custard filling option!! If you eat these straight out of the oven, the tops will be crunchy and crumbly. Your email address will not be published. This is a MUST EAT on my list whenever I visit Hong Kong. *** Tip:  Store leftover buns in fridge for up to 5 days. I’ll try doing that and let you know how it goes. The two seem very similar. I'm a passionate cook and tea enthusiast who's always looking for fresh ways to enjoy tea. The original recipe was a conventional stove top recipe so I also needed to make it suitable for the Thermomix. your own Pins on Pinterest Meanwhile, pre-heat the oven to 350 degrees F. Soboro Bread – Korea; or this site may be reproduced without prior written permission. Cook the roux until it thickens up and has the consistency of a thick yogurt, making sure to keep the mixture a pure white color by not overcooking. Pineapple Bun (Polo Bun) – Very popular bun in Asia. https://www.cooksillustrated.com/recipes/9061-pineapple-buns-bolo-bao Unravel the plastic wrap from the dough, then cut it into 16 equal pieces (cut the log in half, then each half in half again until you get 16 pieces). The mixture should not exceed 150 degrees F. 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