Bolo Bao (Hong Kong Pineapple Buns)
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Bolo Bao (Hong Kong Pineapple Buns)
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A recipe for Bolo Bao (Hong Kong Pineapple Buns)! These soft and pillowy buns are topped with a crumbly, golden crust.
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Ingredients
Tangzhong:
- 2 tablespoons bread flour 18 grams
- 1/3 cup milk 80 milliliters
Dough:
- 1 1/2 teaspoons active dry yeast
- 1/2 cup milk 105-115˚F, 40-46˚C, lukewarm
- 2 1/2 cups bread flour 325 grams
- 1/4 cup granulated sugar 50 grams
- 1/4 teaspoon salt
- 1 egg large
- 3 tablespoons butter softened at room temperature, unsalted, 42 grams
- 1 teaspoon vanilla extract
Crust:
- 4 tablespoons unsalted butter softened at room temperature, 60 grams
- 1/4 cup granulated sugar 50 grams
- 1 egg large, yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup cake flour 58 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
To assemble:
- 1 egg separated, large
- 1 tablespoons milk 15 milliliters
Instructions
To make the Tangzhong:
- In a small pot, whisk together the 2 tablespoons (18 grams) bread flour and 1/3 cup (80 milliliters) milk over medium heat.
- Continue to whisk until the mixture reaches a thick, pudding-like consistency. Remove from heat and allow to cool to a lukewarm temperature.
To Form the Dough:
- In a small bowl, sprinkle yeast over the lukewarm milk. Mix together and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, sugar, and salt.
- Mix in the egg, butter, and vanilla extract to bring together a soft dough.
- On a lightly floured surface, knead the dough until smooth.
- Transfer to a large bowl, cover with plastic wrap, and refrigerate for 8 hours to overnight.
- Place the bowl at room temperature and allow to rest for 1 hour.
- Line a large baking sheet with parchment or lightly grease.
- After resting, divide the dough into 8 equal pieces.
- Form each piece into a smooth ball, seam side down, and place on the prepared baking sheet 3 inches (7.5 centimeters) apart. Cover with a towel and allow to rest until puffed, about 1 hour.
To form the crust:
- In a medium bowl, fold together the butter, sugar, egg yolk, and vanilla extract until light and fluffy.
- In a small bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- Fold the flour mixture into the butter mixture and knead until evenly combined and a smooth dough forms.
- Transfer the mixture to a piece of plastic wrap, form into a thick log about 2 inches (5 centimeters) wide, and refrigerate until ready to assemble.
To assemble:
- Preheat oven to 350˚F (180˚C).
- Divide the egg into an egg white in one bowl and egg yolk in another. Whisk 1 tablespoon (15 milliliters) milk into the bowl with the egg white.
- Brush the egg white mixture over the tops of the puffed buns.
- Remove the crust from the refrigerator. Slice the log into 8 equal pieces.
- Place one of the slices between two layers of plastic wrap and flatten a 1/4 inch (1/2 centimeter) thick circle.
- Carefully remove the top piece of the plastic wrap and flip the circle over to transfer onto one of the buns. Remove the plastic and lightly press the edges to cover the bun.
- Repeat with remaining pieces of crust. If desired, use a small knife to create a checkerboard pattern without cutting all the way through the crust.
- Gently brush the egg yolk over the crusts on the buns.
- Bake in the preheated oven until puffed and golden, about 20 minutes.
- Allow to cool slightly before serving. These buns are best day they are made, but can be stored in an airtight container at room temperature for up to two days.
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