Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hong-kong style pineapple buns (菠蘿包). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
This bun is very popular and iconic in Hong Kong, and is the perfect afternoon snack (also one of my personal favourite buns ever!) After we shape the dough and let it rise, the pineapple bun is finished with a classic sweet and crackly cookie crust topping, and brushed with egg yolk for a golden yellow. 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.
Hong-Kong Style Pineapple Buns (菠蘿包) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Hong-Kong Style Pineapple Buns (菠蘿包) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook hong-kong style pineapple buns (菠蘿包) using 17 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Hong-Kong Style Pineapple Buns (菠蘿包):
- Get Milk Bread Dough
- Take 3 cup bread flour
- Get 1/4 cup sugar
- Make ready 1/4 tsp salt
- Take 1 tsp instant yeast
- Prepare 1 egg
- Take 4 tbsp unsalted butter (softened and cubed)
- Take 3/4 cup (soy) milk (warm)
- Take Topping Dough
- Prepare 1 cup all-purpose flour
- Take 2/3 cup sugar
- Prepare 1/2 tsp baking soda
- Take 1/4 tsp baking powder
- Prepare 1/4 cup milk powder
- Make ready 1 egg yolk
- Get 4 tbsp unsalted butter (softened and cubed)
- Prepare 2 tbsp water
The top sugary skin is golden brown and the pattern looks like a pineapple. I have read that Hong Kong Government listed it as a part of Hong Kong's intangible cultural heritage. So you can tell how popular and classic it is. Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong.
Instructions to make Hong-Kong Style Pineapple Buns (菠蘿包):
- Make the milk bread dough.
- In the bowl of a stand mixer, mix together the dry ingredients (flour, sugar, salt, instant yeast). Then add 1 egg.
- 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.
- Add the unsalted butter that has been cut into small cubes. Continue kneading the dough on stir/low speed for 10 mins.
- Check if the dough has become smooth. If not, may continue kneading for 3-5 mins.
- Cover the dough in a bowl. Let it rise until size doubles, about 1-1.5 hours.
- Make the topping dough.
- In a medium-large bowl, combine flour, sugar, baking soda and powder, milk powder and 1 egg yolk.
- Add the softened butter and mix well. Add 2 tbsp water, one at a time.
- 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.
- 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.
- Form the bread dough.
- 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.
- Weigh the dough and equally divide into 10 or 12 buns, depending on your preference for size.
- 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.
- Shape the topping dough and assemble buns.
- Take topping dough out of fridge. Weigh and equally divide into 10 or 12 pieces to match the number of buns.
- 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.
- Preheat oven to 350°F.
- 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.
- [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.)
- Bake the buns for about 15 mins at 350°F or until lightly golden.
- Enjoy fresh! Or toast in oven to make the top crunchy again on the following day.
So you can tell how popular and classic it is. Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. Despite their name, they don't contain pineapple, but are named after the chequerboard pattern of the crust that visually resembles the skin of a pineapple. (Boh Loh Baau, Bor Lor Baau, 菠蘿包, 菠萝包). HOW TO MAKE HONG KONG STYLE PINEAPPLE BUNS — Crème. I cannot even begin to describe how happy I am writing this post.
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