Home Made Chinese Pineapple Bun Recipe
Ingredients (makes 4-6 mini buns):
Dough:
1 1/2 cup flour
1/2 tbsp yeast
1/2 tbsp butter
1/4 cup milk
1 egg beaten
pinch of salt
pinch of sugar
oil
Topping:
2 1/2 tbsp sugar
2 tbsp butter
1 egg yolk
1/4 tsp baking soda
1 tbsp milk
1/2 cup flour
1 tbsp baking powder
First, you make the yeast solution for the yeast to activate by mixing the yeast with a pinch of sugar, 1/2 cup of flour and 1/4 cup warm water
Once the solution has become frothy and has doubled in size, you’re ready to start making the dough. Melt butter, then add milk to the butter.
In a large mixing bowl, combine eggs to the flour and then incorporate the milk mixture and yeast mixture. Knead for a few minutes until a ball of dough forms. You may need to add more water or flour depending on the consistancy.
Once the ball of dough is formed, take another mixing bowl and grease the sides. Put some plastic wrap on the top – or a wet tea towel and wait for 2 hours for the dough to rise. In the mean time, you can make the topping as it needs some time to set in the fridge. To make the topping, cream together the butter and sugar until smooth. Then, add in the egg yolk with milk and mix again. Next comes the flour, baking soda and baking powder. Once this comes in, be sure to mix to combine only. Do not over work this mixture. Form into disks and refrigerate.
After you proof the dough, cut it up into the portion size you’d like your pineapple buns to be. Keep in mind they will rise again, so they’ll be bigger than you make them!
Once you got them portioned out, place the topping and place it on the bun with egg wash. Then, let them rise for a second time. You can score diamond markings on the top of the topping or just leave it – as the diamond texture simulates the look of a pineapple.
When you’re ready, bake in a 375F oven for 10-12 minutes when a toothpick can come out clean – then you’re ready to enjoy!
To get the shiny topping which I didn’t do, you can brush the top with some egg wash (beaten egg with some water mixture).
WOW!!! These look just like the bo lor bao you can get at a real bakery. You have some seriously pro cooking skills girl!
BTW – I just discovered your blog recently, and I love it! I think that we are food twins because we have so many of the same favourite foods and restaurants in Calgary 🙂
Yay! Bo lor bao was neat! It actually smelled proper! I can’t wait to try it again and fill them with custard! 🙂
That’s awesome we’re food twins! 🙂
It looks really very good! And I want to try this recipe out, but I have a question.
Do you please want the next time if will make the Bor Lor Bao, can you please weight the cups to grams maybe? Because I have many measure cups and they are all different. And on the internet no one have the same measurement for the same cup.
I do have a measurement for teaspoon and tablespoon, but only the cups not.
Hopefully you can do that for me, I would be very happy!
I can try… but basically there are 3 tsp = 1 tbsp and 16 tbsp = 1 cup (or 8 tbsp = 1/2 cup)
How many days do these buns usually last for?? I want to make these buns, but prior before a certain day so I don’t have to the day before! But I still want it to be fresh! Or would it be better to just make the buns the day before? hmm, thanks by the way 🙂
Hi,
like to try this but.. what type of flour do you need for this recipe?
do you just use Plain(all purpose)flour?
:0)
Hello! Yes, I just used A/P flour! 🙂