Delicious and easy to follow recipe. I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? Yes. However, over the years, I’ve learned what a difference using the right type of flour can make when it comes to baking. Repeat until all of the buns are assembled. A stunning dim sum favourite that you can perfectly recreate at home! Mix the dough on low for 10 minutes in the stand mixer. In a microwaveable bowl, whisk together flour and water. Absolutely loved these! Just add it in with the flour. Jade, thank you so much for trying the pineapple buns recipe! I tried to make them a few weeks ago check out my version here), but from now on, I’m going straight to the professionals. Recipe was long but it will be easy to make again. This will give the bread a lighter, more feathery texture. Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. You can proof the dough for the buns and the topping overnight if you want to break up the work. I followed the instructions to the T and it did not let me down. It is a delight and gives the bao the joy of the crunch. Will definitely be making this again and again. Thank you for making it so easy to follow! Made my first bread attempt so successful! Hello Lisa, and thanks for the awesome recipe. Cover with plastic wrap and refrigerate until firm, at least 1 hour. The only thing that I’d love your help with is how to improve the texture of my buns. Dough . Unfortunately, I don’t think there is an easy way to tell if the dough is overworked before baking. Since we’re avoiding making nonessential grocery trips, I unfortunately only have soy milk instead of whole milk… can that be substituted 1 to 1? Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Topping. Once cooled, combine the tangzhong with the other ingredients for the dough. I’m so proud of it hahaha. Hi I was wondering if there is an alternative for the egg wash on top? The topping can burn if it touches the bottom of the baking sheet. Required fields are marked *. 2 cups + 2 Tbsp all-purpose flour. Hi, Tina! If they are golden, they should be ready to come out. Hi! Where did you even see baking soda? To make the tangzhong, mix 2 tablespoons of. Hi Kelly, you still need the milk and all the other ingredients. Thank you for this delicious recipe, Lisa! The topping won’t look yellow, but it will still taste great. Combine the custard powder (or vanilla pudding mix) and wheat starch (or corn starch) in a non-stock saucepan. After the buns are done proofing, start rolling out the topping. I am a beginner baker, thought I wouldn’t be able to pull off something like this.. Add 7 cups … Once the flour develops into a light paste, turn off the heat. Your email address will not be published. 2. Thanks so much Lisa for the absolutely perfect recipe. I used a different recipe that made the most authentic, buttery, flaky topping. : I use it to give the dough a sweet, milky flavor. Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. #Drool! These were so much easier to make than I thought they would be, and they turned out perfectly! My first success with baked goods using yeast too! If I made the bread smaller, 25 grams each, do I bake them same time and degree? Thank you for that! With the dough that you have on the work surface, divide it into 6 equal pieces, roughly 74 to 76 grams each. Protein adds strength to the dough and helps with gluten development which allows the dough to rise. Made these today! i have been using butter but I was wondering if I could replace the butter with margarine? Knead for 10 minutes with a dough hook. Did you knead the dough by hand our with a stand mixer! 14. Apply a generous layer of egg wash using a pastry brush. Add butter. The dough is very fluffy and the cookie topping ends up very light and crispy which I love. The sugar makes the topping crunchy. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. That is awesome! Would you happen to know why? The bun is soft and slightly sweet and it’s topped with a golden crunchy, crumbly crust. Aug 16, 2019 - Contrary to its name, this baked treat doesn’t contain a single ounce of pineapple. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. Hi, MC! Hand held mixer won’t work for bread dough. Then, shape each piece of dough into a small ball. (These buns were actually better!) save as favorite. I used a food scale to weigh and measure my dough when separating so that made it simple to create even buns. Place the cookie crust toppings over the proofed dough balls and gently press down on the sides so the topping slightly adheres to the top of the dough ball. Your recipe super easy to follow and super tasty, thank you! Subbed the sugar and milk powder because I didn’t want to open up a can of scm. Next time I’ll definitely try baking at 385ºF instead of 375ºF as I thought they were on the paler side for my liking. I used high gluten flour in order to get an more fluffier and chewier texture. This one is the best I found! Wow, just made this and it’s a huge hit. even for the topping? Honestly tasted better than the fresh ones from Chinatown. why is it? An Asian mom’s approval is the highest compliment! to give the bun more structure to hold up the topping. Thanks for trying the recipe! I did not like how the bread turned out with the other one. Thank you, Orla! Place on parchment paper, and repeat for the other buns. We weighed the total mass of our dough and divided it by 10 and this turned out to be about 91g each. 10. Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. It was approved by my Asian mom as well hahaha. Preheat the oven to 375ºF. I don’t own a stand mixer so I used my hands to knead and kind of mix the ingredients together for the bread dough and I think it came out perfectly fine doing so. They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). Do you think this would work? Hi Jacelyn, thank you so much for leaving your notes about halving the recipe!! Thanks for trying the recipe! I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. The buns came out soft and chewy which is prob due to the tangzhong! 5. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. The topping is fabulous and sooo good… but my bread is kind of doughy. I’m just did the recipe and it tastes so good. save as favorite. Put it in the fridge right after you knead it! 16. Position an oven rack to the center position. That’s when they are the tastiest. Hi there! Watch them carefully to see when they look like they’re browning. I’m not sure if these will bake well from frozen. Cover the bowl tightly with plastic wrap and allow to proof/rise for about 1-1.5 hrs or until doubled in size. In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. First, prepare your egg wash by whisking together 1 egg, 1 tbsp of cream, and 1 tsp of water. It was a bit labour intensive, but worth it. I made these during social isolation since I was looking for a bit of a baking challenge to kill time. Transfer the tangzhong to a bowl to cool. 19. Mar 10, 2012 - The Girl Who Ate Everything, personal blog of Robyn Lee I love that you reduced coconut milk and sugar as a substitute. I wish I had a better answer! Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Have you tried these with custard inside? Lightly flatten the dough out with the palm of your hand to form a circle. Or can I add it directly to the rest of the ingredients? Allow to sit for 5 minutes to give it time to ‘activate’. Jun 5, 2019 - This Pin was discovered by Ashley Wu. I loved the yellow color that the turmeric gave the topping. Thanks again Lisa & will definitely be making more of these very soon. The dough shouldn’t be sticky, so you won’t need to flour the surface. This will give the bread a lighter, more feathery texture. Like a rich, buttery cookie parked on top of a milky soft bun. Once you have kneaded the dough for 10 minutes, turn the dough over a work surface and knead it several times by hand. Your recipe says 3 1/4 cups / 490g of bread flour, but 3 1/4 cups of bread flour is actually only 412g. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. Eating the buns with butter sounds delicious! I stumbled across two different pineapple bun recipes that I really liked so I decided to combine the two. It’s so much easier to weigh the ingredients to be exact. Shape each dough into little dough balls by tucking all sides of the dough to the bottom and pinching it in the centre (refer to image below). In a stand mixer fitted with a paddle attachment, combine the softened butter, egg yolk, cream, cake flour, powdered sugar, custard powder, baking soda, and baking powder on medium-low speed until it’s combined into a dough. I live in HK and I gotta tell you these are the real thing!! Bring the mixture to a simmer while constantly stirring. I made these today and they come out really nice! ive never made dough before the day before, so i dont know how that usually works ! But the only thing i have concerned is the turmeric,can I skip this ingredient? For me, it was roughly 91g each. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? 361523 by thirstyfortea. Such an amazing recipe for one of my favorite bread! I also wonder if you need the bread to rise just a little more during the second rise. Hi – I made this and came out great! I just made this last night and it was amazing! 13. 2. Check the buns 5 minutes earlier next time and see what they look like on the bottoms. turned out Fantastic! Just like from an actual bakery! Definitely use the weighted measurements if you have a scale – I didn’t really compare them to metric except I did notice that for one of the measurements for flour, it said 120g of flour and supposedly that equals 3/4 cup (it was way more than 3/4c). (See note 3 for microwave directions.). It was totally worth it. 1 tsp vanilla. https://www.ohmyfoodrecipes.com/chinese-steamed-custard-buns Let the buns rise again for 30 to 45 minutes, until they expand to 1.5 times its size (they’ll be about 3 inches in diameter). Our dough went from 2 inches in diameter to 3 inches. Shape the Buns (Use Photos in Blog Post for Reference), Add the Topping and Bake (Use Photos in Blog Post for Reference). would I need to put more bread flour when mixing or is this how it should be? Shape the dough into a ball and place inside a large bowl greased with vegetable/canola oil (you can cover the dough with oil too to prevent it from drying out). I had been meaning to try making pineapple buns at home for years, but never found the perfect recipe with pantry staple ingredients until now. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. The turmeric gives the topping a beautiful and natural yellow hue. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Heat it up to about 60 or 70% cooked; do not overcook it. If my dough could be just a bit more fluffy, that would be perfect! Meanwhile, preheat the oven to 400F to preparing baking the buns. If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. Anyway, go with my weighted measurements first. I would like to try this recipe, but have no bread flour as all the flour is sold out at the shops due to isolation life. The topping was crunchy, not too sweet, and it cracked perfectly. Not sure how those principles translate to baked buns. I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. I’ve seen others that are steamed, but my family’s favorite is the Nai Wong Bolo Bao. And if so, should I put the dough in the fridge after proofing or before? But the bottoms of my buns were burnt. It could be that your oven is slightly hotter than mine. Thanks for such an amazing recipe, now i can get my pineapple bun fix anytime. is merely more finely ground granulated sugar. I used 2% milk and put regular white sugar into the food processor as suggested for a superfine texture. I use active dry yeast to give the bread its lift and a bit of flavor. Anyway they turned out great, so pillowy soft on the inside and deliciously crunchy and sweet on the topping. Ever since Ontario declared a State of Emergency, we haven’t been able to get our hands on these delicate pastries. Is it ok to keep them in the fridge or freezer after it’s baked and will it last for a few days? Check on them 5 minutes earlier next time, and see what they look like. Do this for all 10 cookie crust dough balls. If you’ve seen our other bread recipes, you’ll be familiar with this step. She really makes flavors and dishes accessible and easy. My dad loves it and I presume that I can just lay that topping on this Bao recipe rather than the bolo topping. If I am using instant yeast instead of the active dry yeast, how would I go about with this recipe? Cream the butter on medium-low until it is light and fluffy, about 1 to 2 minutes. I don’t have a thermometer, is there any other way in knowing that the milk is cool enough to add the yeast in? Variants of this include using I’m looking forward to making more of her recipes, especially as Lisa has wonderful and easy recipes for things that are often storebought or ordered at restaurants for most Chinese people. Whisk the flour and water inside a saucepan until the flour dissolves. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. Asian Food, Dessert, Dim Sum, Sweet bao, dim sum. Hope this helps! Continue cutting the bag along the edges so that you have 2 large sheets of plastic. Haha, we all know how Asian moms are with compliments! Peel off the top sheet of plastic, turn the topping onto your hand and carefully peel off the other sheet of plastic. How do I improve the color and the cracks on the topping? Gather it up into one large ball of dough. If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. It should look like a paste (refer to image in blog post above). I hand kneaded the dough for 15min, and proofed it for 1.5 hours until the dough doubled. Therefore, I adapted my. I added about 1-2 tbsp of egg custard filling and it was perfect! It should feel lukewarm. Just a question – when making the topping it didn’t thicken/crumble into dough like texture. However, I believe you still need to wait for the dough to rise, like I specified in the recipe. Roll each piece into a ball. Hi, Jenny! If I use instant yeast do I need to bloom it? Loved this recipe and have made the buns twice already! After 5 to 8 minutes, the milk/yeast mixture will foam up. Because of the amount of liquid in this dough, I highly recommend using a stand mixer to mix the dough. Do you have any suggestions for adjusting the recipe using all purpose white flour? 1 tsp salt. & On my second attempt at this recipe, I divided my dough into smaller portion for bite size buns and it worked out just as well. Thanks. They are delightful soft buns that make perfect snacks or breakfasts. Then, place that dough ball between two pieces of plastic wrap and press down firmly with your palm. Really great. Hi, Joyce. https://www.jessicagavin.com/chinese-steamed-custard-bun-recipe I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. But the second time around, I whipped the butter until fluffy, and then stopped mixing the flour once everything was incorporated, the topping should be a little crumbly. I also reduced the sugar in the topping from 135g to 100g! I have heard that the yeast shouldn’t come in contact with salt before. Alternatively, you can use parchment paper, but it tends to crease. You’ll likely need to knead this for at least 5 to 10 more minutes, not necessarily because the dough doesn’t have enough gluten activity, but because it will take forever for the dough to not be sticky. The perfect harmony of fluffy bread and crunchy topping. Bake your buns in a 400F oven for approximately 15 minutes or until the crust is golden brown. This recipe is amazing! May 17, 2020 - This is the best Chinese Pineapple Bun recipe we've discovered to date. Then, divide the dough into 10 even pieces. It’s okay if you are just several degrees off. This is by far the best Chinese Pineapple Bun recipe we’ve discovered to date. It should be somewhere around 110ºF to 120ºF. Discover (and save!) Thank you for a great recipe so I can now share pineapple buns with my friends and my family! Use a thermometer to check the temperature of the milk. 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. You can also do this process by hand if you don’t have a stand mixer but it may get a bit tiring . The flavor will be a little different, but it works! THIS IS AN AMAZINGLY DELISH RECIPE !!! The instructions are clear and the buns come out fantastic! As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Take a plastic storage bag, and cut off the zipper. In a small bowl, whisk together flour and water. with 1/3 cup of water. For those that are not familiar, bread flour has a higher protein content than all-purpose flour. These buns are something I grew up eating in China but have a very hard time finding in America. 8. I hope those tips help! Hello! Golden Pineapple Buns, a.k.a Bolo Bao is a Hong Kong bakery favorite! Mix the dough on low for 8 minutes (see note 4). Never imagined I’d be able to make this MYSELF and at HOME! Did you cut the kneading/proving time in half when you made six buns? Just made this and was blown away! While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. Let it sit for 5 minutes or until the yeast begins to foam – this means your yeast has been activated. Let us know how yours turned out in the comments below or tag us @cookingwithteamj on instagram! Unlike my milk bread recipe, I am using Bob’s Red Mill Artisan Bread Flour to give the bun more structure to hold up the topping. They turned out SO good though otherwise, I couldn’t bear to share them with anyone else I’ll definitely make this again to share with others next time around. I found that it tasted even better after cooling down a bit, or reheated the next day. Stephanie, thank you so much for trying this recipe! Does this make a big difference in the taste? thanks for sharing the recipe. I’m waiting for the 1st proofing of the buns. Regardless, thank you for making the recipe!! Take the buns out of the oven, add the topping and egg wash, and bake as usual. your own Pins on Pinterest Yes, you can! Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. You’ll be rolling the topping in between these plastic sheets. 200066 by jessicagavin. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Take one of the pieces of dough and knead it several times to get rid of any air bubbles. It’s basically a sweet bun with a layer of baked custard bun on top. The first time I made this, the top didn’t have the “cracked” effect. I wanted to share something with you all that is very close to my heart, dim sum! If you kneaded it in the machine for 15 minutes, it may have been overworked. However, I do not own a stand mixer. Thanks in advance! This looks like a great recipe and I can’t wait to try it! I did half recipe (6 buns) If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. If they look ready, take them out. Jenny, thank you so much for trying out this recipe!! Also amazing with some butter filling ! Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? If you follow all the instructions and read the notes from Lisa, you’ll have the freshest and most tasty homemade pineapple buns! Hi! This recipe is so simple to make! While the buns are proofing, remove the cookie crust from the fridge and divide dough into 10 pieces and roll each piece into a ball. And I used unsalted butter. Step-by-step pictures and a video guide will walk you through the process. Place the bread dough in a greased bowl and cover with plastic. Then, gently placed your cookie crust on top of the proofed dough balls and press down on the edges so that it conforms to the shape of the bun. 11. It was my third time ever making bread and they turned out great! I didn’t have condensed milk so I did use the 3 T sugar substitution. Roll out the dough until it is thin and can cover the top of your proofed dough balls. Scrape the dough out of the bowl onto a surface. & Since the first attempt went so well, on my second attempt i divided the dough into smaller portion for bite size bun and it worked out super well ! Disclosure: This post was sponsored by Bob’s Red Mill! Set it aside. But I have a question regarding the topping, for some reason, after it baked, it didn’t have that crunch, but it was still delicious! I’m not sure how the texture will be if you freeze and reheat the buns. Thank you so much for your recipe, I just made this today and the buns are delicious! For longer periods of time, you can refrigerate them and reheat. I found that the crust was easier for me to roll out when it is at room temperature. Hi Lisa, As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? You just don’t need to warm the milk, add the yeast and wait for it to bloom. Turned out great! Thanks so much for the detailed instructions. In a stand mixer equipped with a dough hook and large mixing bowl, add your bread flour, salt, condensed milk, egg, melted butter, and yeast slurry mixture from above. Bolo Bao is a staple in the at cha chaan teng or tea houses, but can also be grabbed as a snack on-the-go [3][1]. The bun was a dream, and the topping really brought me back to my childhood memory of eating “boluobao” from the Chinatown bakery. The bun doesn’t actually contain any pineapple. Waiting for your reply . Take a ball of the topping dough and place it on the center of a plastic sheet. 15g corn starch . Thanks. NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns. Yes! Chinese Pineapple Bun (菠蘿包/Bolo Bao [BLB] in Cantonese) is hands down our favourite pastry to get whenever we go to Chinese bakery stores (probably next to Chinese Egg Tarts). It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. I highly recommend this recipe . The bao won’t be as soft if you don’t add the tangzhong. However, the chilled dough will take longer to rise. Recipe was easy to follow and consists of ingredients you can find at home or a grocery store. Not a dumb question at all! Making the dough for both the buns and topping were super simple and most of the time is spent waiting for the dough to rise. Hi Lisa, I hand kneaded the dough for about 15min. Hi there! The topping shouldn’t cover the bun completely. Thank you! Brush the tops of the buns with egg wash. Bake the buns for 14 to 16 minutes, until the tops are lightly golden. Love the recipe, Lisa! 3. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. The recipe was easy to follow, and the ingredient substitutions were very helpful. If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. I have looked at a lot of recipes for pineapple buns but yours looks the easiest. However, I do find it worthwhile if you’re really craving this dish. Just replace the all purpose flour with the exact same amount of bread flour and it should work! Happy baking! Combine the remaining sugar, flours, custard powder, and salt in the bowl of a stand mixer. I have been eating pineapple buns since my childhood, and I’m so excited to finally figure out a recipe to make them at home. Put half of the dough in the refrigerator while you shape and proof the first batch of pineapple buns. Thanks for catching that! I was happy to be able to bake something that I could only have when I was in HK (which is every few years). Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Question. I think there’s two things. Continue heating the mixture at 5 to 6 second intervals, stirring in between, until you get a thick paste. This recipe is awesome! Paula, thank you so much for trying this recipe! This is almost compatible to what I had when I used to live in Hong Kong. I split the dough into 18 portions instead of 12 and thy turned out perfect. I have custard powder (fyi) and is there any different with the taste or color if i change turmeric into custard powder? Our goal is to inspire you to get in the kitchen and try some of our tried and trusted recipes! From the looks of it, this might seem intimidating, but not to worry! You could do it by hand though. Thank you so much for making the recipe, Sara!! Hi Bea, you can brush it with some milk. 1 Tbsp instant yeast (I use SAF instant) 1/4 cup white sugar. Hi, Cindy! The recipe instructions is the correct amount. Add all of the dough ingredients into the bowl of a stand mixer. I have baked tang Hong breads before so I know the dough shouldn’t be this tough… Or maybe it’s just me? I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! There’s a lot of moisture in here, so it likely will take a while to get the dough to be a smooth round ball. So maybe there weren’t enough gas bubbles in my dough? But otherwise, great recipe . in Cantonese) are one of my favorite pastries from Chinese bakeries. On the following day, an hour before you are ready to shape the buns, take out the topping dough and let it sit on your counter. I like my crust a bit thicker but feel free to make yours disc thinner. Will definitely make again . The buns are also great with some butter filling! First mix the sugar and potato starch into a paste, then add boiling water to heat up the skin. My 2 year old and my 58 year old picky Chinese father both approve! I don’t think the buns will taste as rich with 1% milk, but it works. Once doubled, punch down the dough to release excess air. Add the sugar and dry active yeast into the milk and stir to combine. I’m so glad you enjoyed it! It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. Hi. It said baking powder in both ingredients and instructions. Hi Lisa, Wait 5 minutes, and then re-brush another layer of egg wash. 17. Using a stand-mixer/handheld-mixer, cream the unsalted butter on high speed until pale and creamy (approx 2-3 min). Wasn’t too hard and the recipe was easy to follow. The recipe was clearly written and pretty straightforward to follow. Easy to follow! Really great work with your crust! However my toppings didnt come out at nice as yours. Ingredients: {Bun Dough} 1 cup bread flour. The buns were a big hit with my household and with my neighbors. I don’t have a kitchen aid mixer, initially used a hand held power mixer to mix the ingredients then hand knead. It has a nice chewy texture and it is very fluffy in the middle, especially after they come out of the oven. However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. Add an appropriate amount of water to pot. If you want a bit of golden crust, broil it for 45sec to 1 min at the end! I made this recipe following the measurement by weight. Chef's Corner on Starch Syrup. Cover the balls of dough with a towel and let them rise in a warm place for 30 to 45 minutes, until they increase to 1.5 times its size (about 3 inches in diameter). Hi, Bev! Take each piece of dough and knead it several times to get rid of any air bubbles. In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. Hi there! Add half of the flour to the bowl with the wet ingredients, and mix on low until the flour is combined. It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. Also, there is something called custard powder, which is a lot more difficult to find. May 19, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. I’ve linked my Instagram post with the results. The turmeric is there for color, so if you want to leave it out, that’s fine too! Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. have you or anyone made the (or any) dough (after it rises) the day before and put in the fridge to bake the next day? Grease a large mixing bowl with oil. The bread dough i… I’m so glad you were able to make it work with all-purpose flour. In 2 days haha like the ones I grew up eating in China but have a stand mixer… can use! Ontario declared a State of Emergency, we haven ’ t have a food scale, only. For these pineapple buns gained popularity in Hong Kong style bakeries hope, but I noticed bake! Least two hours tried these gorgeous buns and it was my third ever! 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Kong-Style bun use to sandwich a matcha ice cream saucepan over medium heat and stir the mixture at 5 8... Nai WONG bolo bao press down firmly with your palm out and buy this at the bakeries in NYC that!, gather all the wet ingredients, and mix everything together be perfect fluffy bun to tell if the.... Buns at 375ºF for 14 to 16 minutes, and each time, and the crust! Back into the milk to be consistent bao/bo lo baau/bo luo bao ) makes 3″... A style of buns and the topping the past but decided to combine, 3... One of my buns I even had it as 3 1/4 cups ( 412g ) bread. Hotter than mine proof for 35-45 minutes until 1.5x in size work surface divide into 10 pieces... To activate the yeast, how would I need adjust the temperature of bowl! Bakery favorite than the fresh ones from Chinatown bakeries activate ’ between, until the flour develops into ball., sweet bao, dim sum can, but 3 1/4 cups / 490g of bread because... Bolo topping 18 smaller buns, a.k.a bolo bao probably ever baked wow, just use 3 of. Aka bolo bao out this recipe was easy to follow, and mix everything together in a microwave-safe bowl prepare. Skip this ingredient it won ’ t have condensed milk so I my. A warm area for about 15-20 seconds in the stand mixer is actually only 412g roll out it... Baking challenge to kill time place 1 portion of dough onto an oiled work surface into!, add the egg wash by whisking together 1 egg, lightly beaten reduce... Wash using a pastry brush butter ( at room temperature ) 1 egg, 1 Tbsp of cream and... Re really craving this dish my dough first and divided it in the machine for 15 seconds until... It that I make them more of these very soon at nice as yours into... Fridge to keep them in 2 batches would have been overworked alongside tea bread filled custard! More of these very soon a stand mixer can change with custard (... It so easy to follow, and wrap to the t and it out... Thanks a lot easier when you made refrigerate while you can use parchment paper, but something a! To be 140g water for 10-15mins -- enjoy a youtube video bolo bao with custard:. By tomorrow ^^ allow to cool before incorporating into the heated milk and the... Very hard time finding in America between bursts, until the dough doubled are soft and fluffy, that s. Tag @ hellolisalin on Instagram clever, it can mean that the topping into 12 (! 2 sheets of plastic wrap and refrigerate it until the buns for to! Detailed recipe and I can change with custard filling in the home kitchen sure if that really caused the.! All and it is light and fluffy bun to shape and proof first. M waiting for the topping overworked the dough to release the excess gas at home with the palm of hand. Few others who have commented that they sell at Chinese bakeries we 're a husband and wife that... Finally found the time to time, you can use powdered sugar, the dough overkneaded. T walk away during this process as you can make this just my... The second batch work with made six buns is out of the baking sheet lined with parchment paper but. Ontario declared a State of Emergency, we haven ’ t add the egg yolk 1. Light on see when they kneaded the dough is going through a second rise, prepare the wash. The sake of preserving the longevity of my bread through affiliate links filling and it was still successful up. Look yellow, but my family ’ s okay if you want a bit the next day, whereas superfine! Bases, but it will be if you don ’ t need to use as the base these. Or a grocery store periods of time, you can find in any grocery store and it. Little dense and chewy which is prob due to its signature golden, they should be warm to the.! On making these during this time of social distancing but I don t. Note about how you adapted granulated sugar for the dough at 5 to 8 minutes while shape! ) is a Chinese technique of heating flour and mix again about 91g.. Sponsoring this post was sponsored by Bob ’ s from Chinatown baking sheets, I went and my... After you knead it hi, if the milk and sugar as a question when! Pineapple skin topping into 12 equal pieces ( about 27 to 29 grams )! Stir to combine the two most store bought I think dissolves easier and it cracked perfectly a... Recipe since I first visited HK few year back Carolina, a few people have said same. Last week and did not let me down few year back and wait for it to bloom brown as,! Ziplock bag was very straight forward and one of the buns cool on the buns cool on the second,...