Homemade Pineapple Buns (Bolo bao) | Chinese Bakery Style Bread

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A step by step recipe on making homemade pineapple buns (bolo bao). Despite their name, pineapple buns don't have any actual pineapple in them nor are they pineapple flavoured. Pineapple buns got their name due to their appearance resembling a pineapple.
A bolo bao is a soft, sweet, fluffy bun with a cookie crust. It's a classic in Chinese Bakeries. If you want to know if a bakery is any good, you try their pineapple bun.
- This recipe uses tangzhong (roux) which helps keep the bread soft
- The bread itself is a hokkaido milk bread recipe
- There are 3 parts to making a pineapple bun: the cookie crust, the tangzhong, and the dough.
- To check if your dough passes the window pane test, pull the dough and see if you can stretch it thin without the dough tearing.
[full recipe list can be found in the video at the 0:21]
Cookie crust:
1. In a large bowl, combine butter and sugar. Mix until it's smooth.
2. Add the egg yolks and mix.
3. Add vanilla extract and mix.
4. Add flour, custard powder, salt, and baking powder. Mix until a dough forms.
5. Divide the dough evenly into 6 balls.
6. Refrigerate for 20 mins then roll out each ball into round discs
7. Place the round discs back into the fridge until it's needed.
Tangzhong:
1. In a small pot, combine water and flour.
2. Turn the stove on low-med heat then continuously mix until it turns into a thick paste.
3. Transfer it to a bowl and cover with plastic wrap, ensuring the plastic touches the top of the roux so it doesn't form a film.
4. Let it cool then it's ready to be used.
note: this can be made the night before. take it out of the fridge for 30 mins before using.
Dough:
note - I highly recommend using a stand mixer for this. You can knead by hand (I used to knead by hand) but it'll take 30 mins.
1. Place all the ingredients except the butter into the stand mixer. Make sure you are using the dough hook attachment.
2. Mix until it forms one ball of dough then add the butter.
3. Continue to mix/knead the dough until it passes the window pane test.
4. Cover the dough and let it rest until it doubles in size (about 1hr)
5. Divide the dough evenly into 6 then lightly knead each piece of dough before rolling it up into a ball.
6. Cover the balls of dough and let it rest until it doubles (about 1hr)
7. Preheat the oven to 365F (185C)
8. Place a cookie crust on each bun. (I recommend taking the cookie discs out of the fridge for 5mins before it's needed)
9. In a small bowl, whisk an egg with a splash of milk. Brush each bun with the egg wash.
10. Bake for 25 minutes.
11. Enjoy!
Links to products used in this video:
Birds Custard powder: amzn.to/3U69XNh
Amazon basics silicon mat: amzn.to/3Nu78UD
Nordic Ware baking sheet: amzn.to/3LOHIQh
KitchenAid Stand mixer: amzn.to/3PWwvyR
Oxo pastry brush: amzn.to/44habpH
If you use this recipe, feel free to tag me on your socials or use the hashtag #butteredflour
sometimes I don't get notifications for tags so sorry if I don't see them :(
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Instagram: / butteredflour
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I hope you enjoyed this video :)
Thanks a lot for watching!
Chapters:
0:00 - 0:20 intro
0:25 - 2:45 cookie crust
2:46 - 4:03 tangzhong (roux)
4:04 -5:10 making the dough
5:11 - 5:28 window pane test
5:29 - 6:49 shaping the dough
6:50 - 8:23 putting it together
8:24 - 8:38 into the oven they go!
8:39 - 9:37 they're ready!
#bread #tangzhong #bolobao #pineapplebun #milkbread #bakerystyle