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    Home » Recipes » dessert and bakery

    Pineapple Buns—Bolo Bao Recipe

    March 26, 2018 by Elaine 40 Comments | Jump to Recipe

    Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Hong Kong fusion bakery is quite appealing and additive to me.

    Pineapple buns|chinasichuanfood.com

    My daughter loves all kinds of bread, so I have developed several bread recipes; from the very basic milk bread, to baked char siu bao.  With the assistance of a stand mixer, making bread at home is quite easy and funny.
    Pineapple buns should be served warm when the topping is still crispy. You can re-heat the bun at 150 degree C for 5-8 minutes. A popular serving method is to cut a line in the middle and add a slab of high quality of butter.

    Pineapple buns|chinasichuanfood.com

    Steps

    To prepare the dough for the bread: In a stand mixer, add all the ingredients for the dough expect butter. Knead for 8-10 minutes at low speed. Then place softened butter in , use lowest speed to knead for 1-2 minutes until the butter is well combined with the dough. Speed up the stand mixer and knead another 10 minutes until  the dough becomes quite elastic.

    Place the dough in a warm place, covered and wait until at least 2 times in size.

    Pineapple buns|chinasichuanfood.com

    To prepare the crust topping: In a large bowl, use an electric mixer to cream the softened butter until smooth. Add sugar and continue to beat until fluffy.  Add egg liquid and shift cake flour.  Mix everything well. Place in refrigerator for around 30 minutes until slightly hardened. So you can handle the crust dough easily soon.

    Pineapple buns|chinasichuanfood.com

    Assemble the bun

    On a clean surface, knead the dough again for minutes until the air is completely pinched out. Divide the dough into 8 equal portions. Covered and rest for 30 minutes until 1.5 times bigger.

    Pineapple buns|chinasichuanfood.com

    Divide the crust dough into 8 portions too. Roll each one to a round wrapper. The wrapper can be a slightly sticky and you can roll it with the help of plastic wrappers. Place one wrapper on the board, then flat the crust portion, cover with another plastic wrapper.

    Pineapple buns|chinasichuanfood.com

    Cover the crust over the bun (from the top side).

    Pineapple buns|chinasichuanfood.com

    Pineapple buns|chinasichuanfood.com

    Add some cuts for a lovely appearance.

    Pineapple buns|chinasichuanfood.com

    Pineapple buns|chinasichuanfood.com

    Pre-heat over 200 degree C firstly and bake for 8 minutes. Then turn the oven to 180 degree C and bake for another 10 minutes. Lovely?

    Pineapple buns|chinasichuanfood.com

    Pineapple buns|chinasichuanfood.com

    Pineapple Bun—Bolo Bao Recipe

    Chinese pineapple bun-bolo bao
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Chinese
    Keyword: buns, Pineapple
    Prep Time: 2 hours
    Cook Time: 20 minutes
    Total Time: 2 hours 20 minutes
    Servings: 8 Making 8 middle size pineapple buns
    Calories: 318kcal
    Author: Elaine

    Ingredients

    For the dough:

    • 300 g 2 cups +¼ cup bread flour , without sifting
    • 45 g 3 tbsp. granulated sugar
    • ¼ tsp. salt
    • 4 g 1 +½ tsp. instant yeast
    • 30 g 2 tbsp. egg liquid
    • 170 g around 170ml milk
    • 18 g 1+⅓ tbsp. unsalted butter

    For the crust topping

    • 105 g cake flour
    • 60 g unsalted butter
    • 48 g powdered sugar
    • 18 g egg liquid

    Egg wash

    • 1 tbsp. egg liquid + 1 tbsp. water

    Instructions

    dough for the bread

    • In a stand mixer, add all the ingredients for the dough expect butter. Knead for 8-10 minutes at low speed. Then place softened butter in , use lowest speed to knead for 1-2 minutes until the butter is well combined with the dough. Speed up the stand mixer and knead another 10 minutes until the dough becomes quite elastic.
    • Place the dough in a warm place, covered and wait until at least 2 times in size.

    Crust topping

    • In a large bowl, use an electric mixer to cream the softened butter until smooth. Add sugar and continue to beat until fluffy. Mix egg liquid and shift cake flour. Mix everything well. Place in refrigerator for around 30 minutes until slightly hardened. So you can handle the crust dough easily soon.

    Assemble the bun

    • On a clean surface, knead the dough again for minutes until the air is completely pinched out. Divide the dough into 8 equal portions. Covered and rest for 30 minutes until 1.5 times bigger.
    • Divide the crust dough into 8 portions too. Roll each one to a round wrapper. The wrapper can be a slightly sticky and you can roll it with the help of plastic wrappers. Place one wrapper on the board, then flat the crust portion, cover with another plastic wrapper.
    • Cover the crust over the bun (from the top side).
    • Add some cuts for a lovely appearance.

    baking

    • Pre-heat to 200 degree C (395 degree F) firstly. Brush egg wash on top.
    • Brushing Bake for 8 minutes firstly and then turn the temperature of oven to 180 degree C (355 degree F) and bake for another 10 minutes.

    Notes

    The Nutrition Facts is based on every single bun.

    Nutrition

    Calories: 318kcal | Carbohydrates: 49g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 101mg | Potassium: 83mg | Fiber: 1g | Sugar: 12g | Vitamin A: 340IU | Calcium: 33mg | Iron: 0.6mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!
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    Reader Interactions

    Comments

    1. judy

      April 19, 2018 at 12:58 am

      Sorry - what is "egg liquid"? Is it just an egg beaten with water or just an egg? Thanks

      Reply
      • judy

        April 19, 2018 at 1:02 am

        Never mind - I saw the answer in other comments. Thanks

        Reply
    2. Nella

      July 23, 2019 at 10:52 pm

      Hey....this recipe looks perfect and I would like to make it but I’m trying to figure out where the milk powder goes...because it mentioned I needed milk powder but when I actually clicked on the recipe it was no longer there just the regular milk ...so what do I do with it?

      Reply
      • Elaine

        July 24, 2019 at 7:32 am

        Nella,
        In the new recipe version, no milk powder is used. Where did you find milk powder?

        Reply
    3. Karen

      July 21, 2020 at 10:27 am

      Just came across this recipe and have a question - what’s does “Without shirting Bread flour” mean?

      Reply
      • Elaine

        July 21, 2020 at 3:29 pm

        Karen,
        Thanks for the correcting, it is no sifting.

        Reply
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