Chinese Pineapple Bun Recipe Secrets Revealed

Full printable recipe available here: wokmeetsoven.c...
Ingredients:
Tangzhong:
Water 100 ml
Bread flour 20 g
Dough:
Bread flour 340 g
Milk 120 ml
1 whole large egg (approximately 60g)
Instant yeast 5 g
Unsalted butter 20 g
White sugar 40 g
Salt 2 g
Milk powder 6 g
Pineapple Crust
Cake Flour 100 g
Salt 2 g
White Sugar 85 g
Milk powder 20 g
Unsalted butter (room temp) 50g
1 Egg yolk
Vanilla extract 1 tsp
Baking powder ¼ tsp
Baking soda ¼ tsp
Egg wash:
1 egg
Splash of milk (approximately 1/2 tsp)
Recipe makes approximately 10 medium sized buns
Bake at 350°F (180°C) for about 14-15 minutes or until the top is golden brown.
Note: Oven baking time will vary between ovens.
Today I'm going to be sharing with you my secret Hong Kong pineapple bun (bolo bao) recipe just like the ones you buy at your local Chinese bakery.
These Chinese pineapple buns are super soft with just the right touch of sweetness. In this video you'll learn how to make Chinese pineapple buns that are soft, sweet, along with the world famous pineapple topping that you see at Chinese bakeries.
This bolo bao recipe is easy for beginners and anyone can make it and it does not require a stand mixer.
If you enjoyed this video then please give this video a like to help it rank on KZbin, and consider subscribing for more recipes like this.

[@youarerien8874]

I tried few other bolo bao recipes before, and this one clearly turned out the best ! The other videos didn't explain so well how to knead the dough, and I think it made all the difference. I could never achieve this specific soft and airy texture from Hong Kong 's bolo baos. Thank you so much !

[@wokmeetsoven]

You're very welcome 😊 I'm glad the recipe turned out well for you.

[@virginiachan3543]

Pineapple bun (Hong Kong-style pineapple bun) is a sweet bread without fillings. It is one of the authentic snacks in Hong Kong. They originated in Hong Kong in the 1960s. All Hongkongers must have eaten pineapple buns. Available in traditional Hong Kong bakeries. However, no one would call it a Chinese pineapple bun. We all call it pineapple buns or Hong Kong-style pineapple buns.

[@ptfsCentral]

1:15 It’s just food… it’s just food… I am very clean minded

[@i_Like_Desserts]

Agreed…It’s not *buns,* just buns…..

[@nukedim2276]

Good pastry .! Easy to follow. The video demonstrates clearly.

[@wokmeetsoven]

Thank you 😊

[@jeremyepps2215]

Great video! Thanks for the information!

[@wokmeetsoven]

Thank you! Glad you enjoyed the video.

[@noratome5445]

Thanks it's a good recipe, I made twice

[@wokmeetsoven]

I'm glad you enjoyed the recipe 😊

[@captainhook8422]

Can it be keep in the fridge? And if it can, do i have to wait until that last 40 minutes to out it jn a fridge?

[@wokmeetsoven]

Are you talking about the dough? If you keep it in the fridge then it will take longer to proof and you will need to account for this extra time. I also recommend taking the dough out of the fridge and let it come up to room temperature prior to baking.

[@pringlesthegoose1702]

this is my fav bolo bao video on youtube

[@wokmeetsoven]

Thank you so much for the kind words ♥

[@Gizmosan10]

My topping is dry, doesn't come together. what should I add more of?

[@wokmeetsoven]

You can try adding in 1/4 to 1/2 tsp of milk to the topping but don't go overboard with it or it will become too sticky and wet.

[@jillian_yen4]

This is my favorite bread here in hk..yummy❤❤

[@wokmeetsoven]

Thanks! Also one of my favorites too 😁😁

[@judithgarcia5732]

Finally, thanks

[@wokmeetsoven]

You're welcome, hope you enjoy the recipe 😊

[@right..5651]

Looks good 👍 but I can stop thinking of the eggshell anout the size of my thumb that went in to the mixture, that one looked like trouble 😅 2:18

[@wokmeetsoven]

Don't worry I removed it from the mixture , just I cut that scene out as it doesn't look too professional with me sticking my hands inside trying to scoop out the egg shells 🤣 You can see at around 2:25 there is no longer traces of the egg shell lol but good eye!

[@right..5651]

@@wokmeetsoven Good, glad to hear you are safe! 😉👍

[@wokmeetsoven]

thx 😊

[@Sarah-em6dq]

I don't have cake flour! Can I use normal flour?

[@wokmeetsoven]

Cake flour has a lower protein content and therefore produces a more soft, and fine texture that you find in cakes whereas "normal flour" has a higher protein content which makes it more chewier and bread-like. You can substitute it for cake flour however, the texture will not be the same.

[@Reinolds_Recipes]

Very yummy❤

[@wokmeetsoven]

Thank you! ♥What sort of recipes would you like to see next?

[@veronicapaladin5670]

No butter?

[@wokmeetsoven]

There's butter in both the dough and topping. It's listed in the description and is also mentioned in the video.

[@tlmcraig]

Wy wife says there is no such word as tongzhang or that it means sugar- what’s up with that?

[@wokmeetsoven]

Your wife is confusing Tong which means sugar in Cantonese. Tangzhong is a real technique popularized by Yvonne Chen from Taiwan and there are books published that mention it.

[@AtomskTheMynahBird]

Concha

[@user-pq2qk7od4h]

2:09

[@wokmeetsoven]

?

[@alexthai2456]

some places make pineapple bun without egg custard inside...........so does pineapple bun used to has egg custard inside or not originally???? I felt confused

[@wokmeetsoven]

Not from what I know. The original style of pineapple buns had no fillings inside, but nowadays you will find several different fillings inside such as BBQ pork, or red bean being the most popular but you can pretty much put any filling inside that you like.

[@mei5385]

please DO NOT use metal spoon on metal pot!!!!

[@wokmeetsoven]

why not???

[@mei5385]

@@wokmeetsoven because the sound it makes was horrible to listen to, like nails on chalkboard.

[@wokmeetsoven]

Thanks for the feedback, I'll keep that in mind for future videos.

[@drlutskovsky]

Men. That’s a lot of bowls to use!!!😂