pineapple bulla recipe

View my basket 0 items0.00 As a leading bar equipment supplier in … This is almost compatible to what I had when I used to live in Hong Kong. I proofed it the second time for about 40min, and kneaded each bun ball a few times to rid the air as per your instructions. If I am using instant yeast instead of the active dry yeast, how would I go about with this recipe? However, I do not own a stand mixer. Recipe was long but it will be easy to make again. It’s a lot easier when you break them in smaller portions and knead one by one. Disclosure: This post was sponsored by Bob’s Red Mill! I found the special notes on the recipe very helpful for shortcuts and tips on how to simply make superfine sugar in a blender – it works! Find quick & easy pineapple recipes & menu ideas, search thousands of recipes & discover cooking tips from the ultimate food resource for home cooks, Epicurious. 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). Loved it! Jade, thank you so much for trying the pineapple buns recipe! If my dough could be just a bit more fluffy, that would be perfect! with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough. Because of the amount of liquid in this dough, I highly recommend using a stand mixer to mix the dough. Knead each piece of dough several times to get rid of any air bubbles. thanks for sharing the recipe. If I use instant yeast do I need to bloom it? Just made this recipe half an hour ago and the trays are already empty! Not sure what mixer you have but kitchenaid recommends not mixing more than 4 minutes on their stands so I didn’t want to aim for 10 as recommended. But otherwise, great recipe . Have you tried these with custard inside? I made this recipe following the measurement by weight. Do you think this would work? I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. Hi, Louise. Thank you for this delicious recipe, Lisa! A lot of people have told me that the bread is slightly tighter when they kneaded the dough by hand. Once cooled, combine the tangzhong with the other ingredients for the dough. I tried baking 12 at a time with 2 baking sheets, but I noticed the bake was very uneven on the buns. ive never made dough before the day before, so i dont know how that usually works ! I’ve tried other similar bread bases, but yours is the best. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. Buns were fragrant and the topping was crunchy and crumbly. This recipe was easy to follow and the results speak for themselves. The first time I made this, the top didn’t have the “cracked” effect. I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. Haha, we all know how Asian moms are with compliments! Honestly tasted better than the fresh ones from Chinatown. To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. Thanks for trying the recipe! Mix the dough on low for 10 minutes in the stand mixer. Joyce, thank you so much for trying this! Hi, Jenny! 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Continue cutting the bag along the edges so that you have 2 large sheets of plastic. The topping is easier to roll out when it is at room temperature. Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! To activate the yeast, heat up 1/2 cup + 2 tablespoons milk in the microwave on high for 40 to 45 seconds. Thanks so much for the detailed instructions. I’m so glad you enjoyed it! The end result was amazing and so yummy warm out of the oven!! Emily, thank you so much for trying this recipe!! Thank you to Bob’s Red Mill for sponsoring this post! The topping is fabulous and sooo good… but my bread is kind of doughy. Cause instant yeast do not need to be proofed. I’d do the same temperature but less time. Hello! I suggest this for most if not all recipes, but reading through the blog post & directions a few times really helped me. Overall, I’m really happy with how they turned out! And if so, should I put the dough in the fridge after proofing or before? Place on parchment paper in tray, brush some egg yolk on top of pineapple tart. I have edited the post to reflect that. Then, cover the flattened disc with the other sheet of plastic. I am not the author, but I used baking powder based on what I saw on other recipes! Repeat with the remaining 5 pieces of dough. Also, if the milk is too hot, the yeast won’t foam up. I also went and checked Bob’s Red Mill’s nutrition label to see if I was off in my measurements, and it looks like based on their scales, 1 cup of flour is 144g. Hi, Nathan. I didn’t want to look for or buy superfine sugar so I used regular granulated sugar and ground it up using my mortar and pestle – worked great! to give the bun more structure to hold up the topping. It is a delight and gives the bao the joy of the crunch. If you do end up freezing them, I would reheat them in the oven (at 350F) for about 8 to 10 minutes. Thank you ! Consider revising the measurements. Pretty labour intensive but the instructions were very clear and the buns turned out awesome – better than most store bought I think. I thought a dozen buns would be too many but my family/friends devours this so quick! I thought 12 buns would be too many but my family devoured it so quickly! As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. Slice the flesh into wedges, cutting out and discarding the tough core. If I use instant yeast, do I use the same amount as the active dry yeast in your recipe? 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. Thank you so much for making the recipe, Sara!! I used my kitchenaid (setting 1 then 2) and within 2 minutes of kneading the dough Seemed overworked (I.e. Then, shape each piece of dough into a small ball. I baked them for 10 minutes instead! Love love love! Hello! The sugar makes the topping crunchy. I have heard that the yeast shouldn’t come in contact with salt before. Did you cut the kneading/proving time in half when you made six buns? Green Parrot Cocktail orange, lime, blue curacao, angostura bitters, spiced rum, red bull, sparkling water, pineapple juice, lime juice Green Parrot cocktail recipe. 46 Items Magazine subscription – save 32% and get a three-tier steamer, worth £44.99 Baked them at 375 for 16 minutes and they were beautiful! One important key to making the bread soft is to add tangzhong into the dough. Didn’t make any recipe subs/changes and it turned out perfectly! I omitted the condensed milk because I realized I would not really have a use for the leftovers, and instead, substituted it with 3 tbsp of granulated sugar. Hi there! Is there a way to recognise when dough is overkneaded? I made them this weekend, and they turned out great! If so, how do I reheat them afterwards? The recipe was clearly written and pretty straightforward to follow. Therefore, I adapted my. The topping can burn if it touches the bottom of the baking sheet. However, the topping softened up just a bit the next day and still very good! Do give this recipe a try if you love buns! I’ve used a egg custard recipe I’ve found and worked well with this recipe. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). I just made this last night and it was amazing! Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. Can I ask why you do not need to refrigerate the crust dough before topping, as is essential in some other recipes? I found that it tasted even better after cooling down a bit, or reheated the next day. I really enjoyed making this recipe… thank you again for sharing! 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. Thanks for trying the recipe! I am a beginner baker, thought I wouldn’t be able to pull off something like this.. Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Divide the dough into 2 equal portions (450 to 456 grams each). Required fields are marked *. I’m so glad you were able to make it work with all-purpose flour. I like to roll out the topping between 2 sheets of plastic so that the topping is easy to remove. For longer periods of time, you can refrigerate them and reheat. Thank you to Lisa! Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. 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). Brush the tops of the buns with egg wash. Bake the buns for 14 to 16 minutes, until the tops are lightly golden. Pick and finely chop the mint leaves, then peel and finely chop the onion and add to the bowl. Then, brush the tops of the buns with egg wash. Check on them 5 minutes earlier next time, and see what they look like. Wow! While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). Couldn’t ask for more. Thank you! The recipe is so detailed & easy to follow which I appreciate since I’m not the best baker. Thanks so much! 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. Here, our favorite pineapple recipes with vibrant tropical taste. even for the topping? Thanks Lisa for the great recipe to get us through this quarantine! Do you have any thoughts or suggestions about that? You do not need to bloom instant yeast! My dough wasn’t very sticky at all. Thanks for the fantastic recipe. : I use it to give the dough a sweet, milky flavor. These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Then, I place the shaped buns on a baking sheet and into the warm oven. It felt nice and elastic when I was finished. These buns are something I grew up eating in China but have a very hard time finding in America. A perfectly ripe pineapple is a pure taste of the tropics, but as good as it is by itself, we love it in drinks, desserts, and savory dishes too. I want to make this but I want to get the flour measurement correct as I sometimes find I add too much flour in my baking, leaving the results a bit too dry! Not having made a lot of bread in my days, can you suggest how long I should knead this by hand? This recipe was really easy to follow (even for first time bread bakers like me)! Once you have kneaded the dough for 10 minutes, turn the dough over a work surface and knead it several times by hand. I was amazed out out successful this turned out! I’ve linked my Instagram post with the results. Thanks for posting this recipe, so clear and easy to follow. Thanks. Charring the pineapple wedges will give you incredibly sweet and juicy results – you can do this in a frying or griddle pan, but for extra smokiness, throw them on the barbecue as it’s heating up. I ended up keeping them in the oven a little longer than suggested to get the golden color but ended up with a pretty dry and crunchy topping. I wanted to use ingredients that I often keep around the house, so I used butter, vanilla, and turmeric instead. I’m not sure how the texture will be if you freeze and reheat the buns. The dough shouldn’t be sticky, so you won’t need to flour the surface. I hope those tips help! It was approved by my Asian mom as well hahaha. Question. Also, I went and weighed my flours several times, and each time, I got 1 cup of flour to be 140g. Anyway, great recipe! However my toppings didnt come out at nice as yours. The bun is soft and the topping is sweet and crunchy. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. If you read the section above the recipe card labeled, “Can you prepare pineapple buns overnight,” you’ll find all the details. Intimidating at first but found that it was really easy! I used a scale to measure everything and it seemed to be consistent. I ate it warm with some butter in between and it was delicious. 2 fresh chillies, mixed colours if possible Hi, Carolina, a few people have said the same thing. I split the dough into 18 portions instead of 12 and thy turned out perfect. If you want more golden looking pineapple buns, preheat the oven to 385ºF. I was happy to be able to bake something that I could only have when I was in HK (which is every few years). I’m not sure if these will bake well from frozen. Lovely crunchy topping on soft bread. Not sure why I’d been hesitant about making bolo bao before but this recipe made it so approachable I just had to try it. The only thing I would change for next time is decreasing the amount of sugar, as I found the topping to be a tad too sweet for my liking (just my personal preference). Do you have any suggestions for adjusting the recipe using all purpose white flour? thank you for sharing, the bread was perfect and the crunchy topping ! I made these during social isolation since I was looking for a bit of a baking challenge to kill time. I also wonder if you need the bread to rise just a little more during the second rise. Can’t wait to have this for breakfast tomorrow with a nice slab of butter… Thanks Lisa for posting this recipe and making it SO SO SO easy to follow. To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook. I’m not 100% sure about the freezing, but I don’t see why not. So glad that you enjoyed it! The only thing was the bottom was a bit burnt so will have to check on them earlier. I have looked at a lot of recipes for pineapple buns but yours looks the easiest. This recipe is awesome! The ingredient list says soda but the instructions say powder. Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. Thank you for that! Can I use 2% instead of whole milk? It was more soften/wet … did I do something wrong? So glad you enjoyed it! Hello Lisa, and thanks for the awesome recipe. The only thing that I’d love your help with is how to improve the texture of my buns. Joyce, thank you so much for making these pineapple buns and for leaving your notes about the adjustments you made. Continue rolling out the topping and draping it over the buns. I found that the crust was easier for me to roll out when it is at room temperature. They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). Roll out the dough until you get a circle that is 3.5 to 3.75 inches wide. Maybe my butter was a bit too warm? It worked well! I’ve seen others that are steamed, but my family’s favorite is the Nai Wong Bolo Bao. Thank you for making it so easy to follow! I love that you reduced coconut milk and sugar as a substitute. Using a stand alone mixer definitely helps! 1 small fresh pineapple Next, add the egg yolk, milk, and vanilla, and mix on low until just combined. 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. Squeeze in the lime juice and drizzle with extra virgin olive oil. I didn’t have condensed milk so I boiled down coconut milk and sugar and the coconut added such a nice note to the bread. (These buns were actually better!) The dough should be about 2 inches in diameter. Hi, Joanna. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. I have baked tang Hong breads before so I know the dough shouldn’t be this tough… Or maybe it’s just me? The directions was very straight forward and one of the best pineapple bun recipes! This recipe is awesome! Take one of the balls of dough and roll it out into a circle between 3.5 to 3.75 inches in diameter. Hi, I made these today and they were fantastic! Furthermore, the powdered sugar topping goes completely soft the next day, whereas the superfine sugar topping retains a lot of its crunch. Hi, Jenny. Turn the dough onto a work surface. The bao won’t be as soft if you don’t add the tangzhong. AMAZING RECIPE! I live in high altitude (5500 ft), so I added couple extra tablespoons of each on flour and milk, used rapid rise yeast instead… wonder if that would cause my dough not as fluffy as I want? Would you happen to know why? Enjoy the buns while they’re still warm! Hi Claudia, I’m so sorry that.I just saw this! An Asian mom’s approval is the highest compliment! I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. Position an oven rack to the center position. Hi Lisa, Thanks so much for sharing this recipe! Thanks for such an amazing recipe, now i can get my pineapple bun fix anytime. This recipe is so simple to make! Never imagined I would have been able to make this myself at HOME! Such an amazing recipe for one of my favorite bread! One important key to making the bread soft is to add tangzhong into the dough. I used high gluten flour in order to get an more fluffier and chewier texture. I have decreased the kneading time to 8 minutes. Pineapple recipes; This competition is now closed. I can’t believe I just made pineapple bread!! Life happens regardless of our own agenda; deep breath. Any alternative for turmeric powder? Dip your finger into the milk. Definitely not so hot that you need to take your finger out immediately. so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! Season to taste. Hubby said it reminds him of his childhood bakery. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. Lightly flatten the dough out with the palm of your hand. Place 1 portion of dough back into the bowl, cover it, and refrigerate while you shape the first batch of buns. Next, shape the topping dough into a flat disc before wrapping it in plastic. If you want a bit of golden crust, broil it for 45sec to 1 min at the end! 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 definitely have an even greater appreciation for Chinese bakeries after this. I even had it as a 菠蘿油 (the bun with a slab of butter in between)! So happy~ thank you for the awesome recipe! 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. So if i use instant yeast instead i wouldn’t need to use any milk? While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. You can put the dough in the fridge overnight before the first proofing. After 10 minutes, scrape the dough out of the bowl onto a surface and knead it several times. Taiwanese Pineapple Cake Recipe is a famous pastry that is served in Taiwan which is a region in China. It should feel lukewarm. Eg. I don’t think the buns will taste as rich with 1% milk, but it works. Peel and core pineapples. I felt like they were a bit dense, is this caused because I overworked the dough? Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. I loved the taste and texture of the buns. 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. Then, cover the dough with a towel. Hi, Charlene! Serve it with grilled fish or meat, or alongside quesadillas; spoon it into tacos or eat it as a starter with homemade tortilla chips for dipping. Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Noelle, thank you so much for making the pineapple buns! I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. The amount that I receive is at no additional cost to you. Mine wasnt smooth at all and it was a bit hard and dry. I believe there are a few others who have commented that they have kneaded this by hand. Really great work with your crust! You can add just mix the yeast with the flour and mix everything together. this is my go to recipe since quarantine happened. After read your recipe,i am eager to make a bun by tomorrow ^^. extra virgin olive oil. – perfect for rounding off a barbecue spread. Thank you Lisa for your detailed recipe and tips. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. My first success with baked goods using yeast too! In about a minute, the flour will start to thicken. In the bowl of a stand mixer, combine the bread flour, salt, condensed milk, egg, melted butter, tangzhong and the foamy milk/yeast mixture. Wow, just made this and it’s a huge hit. Pineapple buns are classic pastries that you can find in Hong Kong style bakeries. should the dough come out smooth after 10min on the stand mixer then knead by hand for another 10min? Flour a board and knead for 5 mins I want to try making this as this is a favorite in our home amongst other bao’s from chinatown. Then, add the remaining flour and mix again. So I made these (delicious)!! I did not like how the bread turned out with the other one. Don’t walk away during this process as you can quickly burn the tangzhong! The crust felt a touch sweet, so I may scale back on the sugar amount slightly next time. Note that the buns are more delicate after this speeded up proofing process, so be careful not to deflate the buns when you add the topping. 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. Yes. Is it ok to keep them in the fridge or freezer after it’s baked and will it last for a few days? It didnt show the cracks like yours. I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! Place the bread dough in a greased bowl and cover with plastic. To make the topping, simply mix all the ingredients in a stand mixer and let the topping sit at room temperature until you are ready to shape the pineapple buns. What adjustments would be needed? Use these juicy fruits to add a touch of sweetness to any recipe. Take a plastic storage bag, and cut off the zipper. You don’t need to let the bread dough reach room temperature before shaping. Very easy recipe right! Readjust the dough right into the center of the bowl and position the dough hook in the center of the dough. I enjoyed them very much. I think there’s two things. This pineapple bun recipe uses ingredients that you can find in any grocery store. This will give the bread a lighter, more feathery texture. In a small bowl, mix the flour, baking powder, and turmeric. I did half recipe (6 buns) Thank you for this great recipe! Take the buns out of the oven, add the topping and egg wash, and bake as usual. Wasn’t too hard and the recipe was easy to follow. totally failed the window pane test cause it kept tearing). Stephanie, thank you so much for trying the recipe! As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? Retro rocks. Hi there! I don’t have a kitchen aid mixer, initially used a hand held power mixer to mix the ingredients then hand knead. Is it that I kneaded it too much or too little? I live in HK and I gotta tell you these are the real thing!! I made these buns in a youtube video (https://www.youtube.com/watch?v=teDiyzqm3jQ) and they turned out so delicious! In a microwave-safe bowl, heat the milk for about 40 to 45 seconds. Sweet Chilli-Pineapple Sauce Recipe | The Flavours of Kitchen Delicious and easy to follow recipe. Also amazing with some butter filling ! Your recipe super easy to follow and super tasty, thank you! THIS IS AN AMAZINGLY DELISH RECIPE !!! Turned out great! Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! it tastes so good though. 1 small red onion Finely chop the chillies and add to the bowl. I dedicate these empanadas to my mother and children – Thank you mom for continuing grandmas traditions and sharing this special recipe with me, and for spoiling my children while you are in town. « Fresh Vietnamese Spring Rolls (with video). Fry Canadian bacon, 2 min per side, remove from pan, and set aside. in Cantonese) are one of my favorite pastries from Chinese bakeries. Okay, so start by making the milk bread dough. Notify me of follow-up comments by email. Roll each piece into a ball. Teamed with zingy lime juice, fresh mint and onion, it’s a winner! Thanks for catching that! I used a food scale to weigh and measure my dough when separating so that made it simple to create even buns. Healthy Nibbles © 2014 - 2021 All rights reserved. & 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. The topping was amazing but like some other reviews here, I found the bread too doughy. Thank you, Orla! I love this recipe because all of the ingredients are already in your pantry. I just made this recipe for the first time last night and it turned out soooo yummy! She really makes flavors and dishes accessible and easy. Mix the dough on low for 8 minutes (see note 4). Will definitely be making this again and again. The turmeric gives the topping a beautiful and natural yellow hue. I made this a couple weeks ago and it is by far the nicest thing I have probably ever baked! I’m so glad the pineapple buns brought you so many memories! Not a dumb question at all! 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. With the Stay at Home Order, thought I try to make my childhood favorite bun. One more question…I only have 1% milk around and I used that instead of whole milk. Will I need to add more yeast for a fluffier texture? Thank you for a great recipe so I can now share pineapple buns with my friends and my family! This recipe is amazing! I only had AP flour and it was fine. 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. Do we have to put the ingredients on different sides of the bowl? The buns were delicious and taste just like the ones I grew up eating! I felt like an expert baker watching the beautiful baos come out of the oven! Thank you in advance! Peel off the top sheet of plastic, turn the topping onto your hand and carefully peel off the other sheet of plastic. Preheat oven on 180 degree celsius and bake for 20-25 mins. Thank you.

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