The combination with this bread recipe was a huge hit! Do you have any tips on how to make them fluffier? Fill pastry bag with pastry cream. For those of you who are not familiar with what a Pineapple Bun is, it is a very popular Cantonese/Hong Kong style pastry often sold at Chinese bakery stores. So I wondered if I could make the dough the day before , keep it in the fridge overnight and bake it first thing in the morning. After my epic fail in the Chinese custard buns that I made recently, I was extremely discouraged in trying to make Asian bakery style buns again. This method simply consists of allowing the dough to rest for 30 minutes for the gluten to develop right after forming the dough and before adding salt and butter. if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? Increase speed to medium-high and knead until dough is smooth and elastic and clears sides of bowl, 10 to 12 minutes. I made these today and they come out really nice! If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. Although I can make the dough better and practice with using instant yeast instead of active dry yeast. The dough shouldn’t be sticky, so you won’t need to flour the surface. Continue rolling out the topping and draping it over the buns. If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. My bolo bao (菠蘿包) dough did not want to rise (I’m guessing because my butter was still too cold), so I tricked it. Thank you for that! The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. I highly recommend using Saf instant yeast, as I was surprised by how much better my bread tasted after I began using it. Lightly flatten the dough out with the palm of your hand. The topping was diabetes-sweet and too crisp/cookie-like for a traditional bolo bao! , Oh and the topping dough was very soft and sticky, it didn’t come out crumbly at all.. What could have possibly gone wrong? Once you confirm that the milk is at the right temperature, stir in the yeast. Add a custard ball in the middle, and wrap to form a bun. After making more than a hundred pineapple buns, experimenting and adjusting my recipe, I'm very satisfied with the current results, and in this post, I will share with you all my secrets for making an awesome pineapple bun. Never imagined I’d be able to make this MYSELF and at HOME! Remove from oven, cool, and enjoy immediately! Delicious and easy to follow recipe. The bun is soft and the topping is sweet and crunchy. 6. Then, shape this dough into a ball and transfer it to the lined baking sheet, seam side down. With the Stay at Home Order, thought I try to make my childhood favorite bun. thank you for sharing, the bread was perfect and the crunchy topping ! I’ve linked my Instagram post with the results. An easy weeknight recipe and more, delivered once a week. Your email address will not be published. should the dough come out smooth after 10min on the stand mixer then knead by hand for another 10min? Hi, MC! I’m waiting for the 1st proofing of the buns. For me, it was roughly 91g each. it helped so much because i have arthritis in my hands and kneading dough by hand is not good for me. In a microwave-safe bowl, heat the milk for about 40 to 45 seconds. I want to make this but I want to get the flour measurement correct as I sometimes find I add too much flour in my baking, leaving the results a bit too dry! Despite its name, there actually isn’t any pineapple in this recipe. The dough should be about 2 inches in diameter. 2. If you want to have this fresh in the morning for breakfast, you can also proof this in the fridge overnight (more on this later). Make sure to let the cookie dough stick directly to the bun dough without any gaps. Take a ball of the topping dough and place it on the center of a plastic sheet. Once cooled, combine the tangzhong with the other ingredients for the dough. : I use it to give the dough a sweet, milky flavor. Pineapple buns are classic pastries that you can find in Hong Kong style bakeries. Transfer mixture to 1-quart heavy-duty zipper-lock bag and snip off 1 corner, making hole no larger than 1/4 inch (alternatively, transfer to pastry bag fitted with 1/4-inch piping tip); set aside until ready to use (do not refrigerate). Love the recipe! Fit the mixer with the dough hook. Thanks for posting this recipe, so clear and easy to follow. Perhaps because I used my hand to knead rather than machine? Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. If my dough could be just a bit more fluffy, that would be perfect! The actual time it takes you depends on your mixer.). Perfect American Wine Pairings for the Quintessential American Meal, Global Thanksgiving with Hawa Hassan and Andrea Nguyen, Donate today for as little as $5.00 a month. As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? Cover the bowl lightly with plastic wrap. Thanks! I loved the yellow color that the turmeric gave the topping. Add the superfine sugar in two batches. Bon Appetit! The custard filling is creamy, fragrant, and sweet. We're a husband and wife team that started this food blog to document our culinary adventures. I’ll definitely be making these again! Will I need to add more yeast for a fluffier texture? I followed it accurately and they turned out perfect! Then, I place the shaped buns on a baking sheet and into the warm oven. Hi Lisa, Donate today for as little as $5.00 a month. Therefore, I adapted my. The recipe was easy to follow, and the ingredient substitutions were very helpful. Cover with plastic wrap and let rise until doubled in size, 1 to 1½ hours. The dough is very fluffy and the cookie topping ends up very light and crispy which I love. Lots of Chinese Pastry Recipes (e.g Salted Egg Yolk Custard Bun aka Liu Sha Bao) also call for the use of Custard Powder in their filling. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! In all honestly, I’m not 100% sure about this because I haven’t tested the recipe using instant yeast. There isn’t any real pineapple in the pastry otherwise. I’m so glad the pineapple buns brought you so many memories! Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. If the dough ever gets too warm, then (1) the flavor of the resulting bread will suffer, the bread itself will (2) have a rougher texture and will (3) be prone to getting stale quickly.
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