Pineapple bun
Pineapple bun, from above
Non vegEggHong Kong

Pineapple bun

No pineapple involved: a soft milk bun under a crackly sweet crust. Add a slab of butter for full Hong Kong.

180 minTime
8 gProtein each
mildSpice
Not a pineapple2 chapters · 1 min read

Make it your way

Grandma's wayMilk bun with a crackly sugar cookie crust.
The original
333kcalsame
8 gproteinsame
1 gfibresame
180minutessame

Bolo bao.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)300 g for dough, 80 g for topping
Instant dry yeast1½ tsp
Sugar40 g dough, 60 g topping
Salt¾ tsp
Milk powder (powdered milk)2 tbsp, split
Milk⅔ cup, warm
Egg1½ (dough, topping, wash)
Butter30 g dough, 50 g topping
Baking powder½ tsp, for topping
Baking soda (bicarb soda, bicarbonate of soda)a pinch, for topping

Method

4 steps
  1. 1Knead 300 g flour, yeast, 40 g sugar, salt, half the milk powder, milk and half an egg for 8 minutes. Add 30 g butter and knead until silky. Rise 1 hour.
  2. 2Cream 50 g butter with 60 g sugar, add a little egg, then the rest of the flour, milk powder and raising agents to a soft cookie dough. Chill.
  3. 3Shape 8 buns. Press a thin disc of topping on each, score lightly, rise 45 minutes and brush with egg yolk.
  4. 4Bake at 190 C for 15 to 18 minutes.
Serve it like this

Serve warm, split with a thick slab of cold butter, alongside Hong Kong milk tea.

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Make it a meal

What goes with Pineapple bun: a bread or rice, a side, something to drink and something sweet.

With a main Soy sauce pan fried noodles20 min
With a main Chinese lemon chicken40 min
On the side Hong Kong borscht120 min
On the side Steamed spare ribs with black bean40 min
To drink Hong Kong milk tea15 min
To drink Masala chai10 min
To drink Cold coffee10 min
Something sweet Hong Kong egg tarts75 min
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