Are you looking for recipe inspiration Hong Kong Pineapple Buns (Bolo Bao) ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Hong Kong Pineapple Buns (Bolo Bao) What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Hong Kong Pineapple Buns (Bolo Bao), starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Hong Kong Pineapple Buns (Bolo Bao) delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Hong Kong Pineapple Buns (Bolo Bao) adalah 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Ojust for addition only, the time it takes to cook Hong Kong Pineapple Buns (Bolo Bao) estimated approx 120 mins.
So, this time, let’s try it, let’s create it Hong Kong Pineapple Buns (Bolo Bao) home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Hong Kong Pineapple Buns (Bolo Bao) use 18 type of material and 7 manufacturing step. Here’s how to make the dish.
Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.rnrn#mycookbook
Ingredients and spices that need to be prepared to make Hong Kong Pineapple Buns (Bolo Bao):
- 300 g bread flour
- 70 ml water (For yudan mix) *
- 80 ml water (For flour mix)
- 1 egg
- 7 g instant yeast
- 20 g milk powder
- 8 g custard powder
- 45 g sugar
- 1/6 tsp salt
- 20 g unsalted butter
- Ingredient for the topping：
- 1/2 egg (12g)
- 105 g All purpose flour
- 1/4 tsp baking soda
- 1 tbsp milk
- 60 g sugar
- 55 g unsalted butter
- 1/2 tsp water
Steps to make Hong Kong Pineapple Buns (Bolo Bao)
- Yudan mix: Put a tablespoon of flour into the pot, add 70 ml of water, and mix well. Gently cook, this will make the bread soft. Use medium heat, slowly become a paste, cook it like this, turn off the fire then pour it in a bowl. Let it cool. Cover with plastic wrap to prevent the surface from becoming hard.
- Make topping: In a large bowl, mix flour, sugar, baking powder. Add in egg yolk, butter, and rub it with your hands. Gradually add milk. Wrap the dough with cling film & rest in fridge.
- For the dough: add flour, milk powder, custard powder, salt, yudane. Place the yeast on the the other side of the bowl. Add water. Mix until combined then slowly add the butter. Knead the dough until smoothly. Cover with a clean clamp towel and let it double in size.
- Sprinkle some flour on working surface. Roll the dough a cylindrical form then divide into 8 equal portions (67g for each). Round the balls. Prepare a lined baking tray. Spray sone water. Cover & let them double in size.
- Take the dough from the fridge, divide into 8 portions. Place on top of cling film, flatten the dough then cover the top. Roll out evenly, big enough to cover the dough
- Place the crust dough on the top of the buns. Gently brush some egg wash.
- Preheat the oven at 200oC before 10 minutes. Bake 15 minutes until golden brown. Best served with a slab of butter.
How ? It’s easy? That’s how to make Hong Kong Pineapple Buns (Bolo Bao) which you can practice at home. Hopefully useful and good luck!