Transfer the dough onto a large piece of plastic wrap and wrap the dough. They loved it! Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! WOW. We don’t have a stand mixer. 3. It may kill the yeast. Then slice the dough accordingly. These are the best! Bake in the preheated oven until golden, 15 to 20 minutes. Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. The buns hold up well in the freezer. (Do not overcook, otherwise the custard filling will explode out of the bao and you will get a stiffer custard filling instead of the lava type custard filling.) 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).Whenever we go to Lucullus Bakery in Markham, we always wait for their staff to bring out the freshly baked Pineapple … I also found I don’t need all the egg wash the recipe calls for. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. I love your site. But it does not affect the taste after baking. Beautiful soft fluffy pillowy buns filled with a delicious velvety coconut milk egg custard, which can be eaten just steamed or steamed and fried. Aug 16, 2019 - Contrary to its name, this baked treat doesn’t contain a single ounce of pineapple. I despair when I see a recipe measuring in cups particularly when I want to make a recipe just for 2 and the fractions of cups become impossible. Test the dough by pulling a piece of it using both of your hands. Mix with a spatula until smooth. Made my day thanks. {Recipe} Baked Bo Luo Liu Sha Buns (Pineapple buns with Salted Egg Yolk filling) I'm a big fan of Mouth Restaurant's Baked Liu Sha Pau :) They are similar to Tim Ho Wan's famed Char Siew Buns, but with a savoury and rich salted egg yolk filling instead. You probably already have them in your pantry. Egg Custard Buns Recipe (Lai Wong Bao) - Viet World Kitchen The dough size will double once it’s done resting. Also,may you suggest me,what brand of heavy cream that you recommended? I have a question about heavy cream,i am quite difficult to find heavy cream in Hong Kong,most of supermarkets sell only whipped cream or heavy whipped cream. Would you have any clue as to why my topping did not crack? Place the dough onto an unfloured working surface and knead it a few times. While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Turn off the mixer. Re: storage, I found that storing them for more than a day at room temp makes the top more moist and less crunchy. Cover with plastic wrap until you’re ready to assemble the buns. I would always recommend to use the grams measurement because the cups measurement is never accurate and it will cause issues for the cooking depending on how you measure your ingredients. In this case, the topping will be thicker and won’t cover the dough completely. If you find the dough too difficult to roll out without cracking, you can use your hand to lightly flatten it instead of rolling it. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns. Try to find a warm place in your room to rest the dough. They were delicious! Place each piece between two pieces of plastic wrap. My only adjustment to the recipe is pre-crack the topping discs before placing them in the bun before baking. Place 1 topping on each bun and place them on a baking sheet. I would definitely recommend not leaving the mixer on continuously for the full 14 minutes. I usually never post comments but this recipe was exceptional. Hi Rachel, I’m glad to hear you like these buns! If you prefer milk, you should use the dough from this recipe: https://omnivorescookbook.com/baked-bbq-pork-buns/. The bread dough is easy to work with, and it creates the airy and fluffy texture. You saved Bolo Bao (Chinese Pineapple Buns) to your. I have made these at least 8 times since discovering it in March and needless to say, I’m obsessed! Thank you for sharing this bao recipe. The pineapple buns are ready to serve once they’re out of the oven and hot. this link is to an external site that may or may not meet accessibility guidelines. I’m out of active dry yeast, can I use instant yeast for this? Many people I know are addicted to them too!!! My recipe starts with the topping. It’s perfect! None! From the looks of it, this might seem intimidating, but not to worry! The dough will be very crumbly and the ends might crack a bit (it’s totally OK!). I’m afraid not. I follow the recipe, definitely recommend using a stand mixer for the dough and I’ve had consistent 16-17 min bake times for my oven. It has the beautiful orange brown color from the egg wash but did not crack. Emily. Transfer the dough to the fridge until ready to use. We’ve tried both rolling the dough and pressing the dough, and found that the rolling method generates a slightly better result. They are worth every bit of effort. The only thing is I followed the instruction on how to activate the yeast and had 2 attempts, both failed. Once the topping is chilled, unwrap it. I finally followed another recipe which used a lot less sugar and it worked, as well, I added Tangzhong (湯種) to make the bread softer but other than that, followed you step by step. Place your hand over the ball, forming a cage with your fingers and working the ball in a circular motion, applying light pressure with all of your fingers, until the ball is well rounded. Whisk together until everything is combined. Chill it in the fridge. Thank you! I honestly wish that cups would disappear from recipes completely. I don’t think I will be buying store bought bolo baos ever again. Custard powder was invented in England by Alfred Bird in the the 1800s. Information is not currently available for this nutrient. Line a large baking sheet with parchment paper. I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! My first try to make Bolo Bao and it turned out quite well. Instead it would form a skin and stay soft. Lastly, thanks for the tip about storing long-term in the freezer! 1 tsp vanilla I learn so much from you as well! You nailed it, I do not feel the need to test out others. Can I use whipped cream instead heavy cream? Congrats! And do they have any different result because of this? Also didn’t have a machine so kneaded this by hand – took about 40 min for me. Thanks. I can’t wait to make them myself. I even surprised myself on this recipe. The two ingredients contain very different fat content and will not work the same. Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. Regular whipping cream will have a lower fat content but it will totally work in the recipe as well. It is great to have step by step as well as video. The frozen (not thawed) buns can be easily re-heated by steaming or placing each in a microwave with high power for about a minute or less. I’ve made these pineapple buns 3x and they always come out perfect. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy! Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First It’s almost a trade secret. Steam for 7-8min; let cool and mash with a fork. 2 Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. Definitely was a lot of work (a good arm workout) but worth the effort. Hi Ayana, I’m pretty sure you can, but you don’t need to dissolve the yeast in warm water to activate it. Did you try it with all AP? (missing 1 point because he wants me to have “room for improvement” HAHA). We’ve been having bakery withdrawal during this time and my FIL (who is one of the harshest food critics) gave me a score of 99, but all I did was follow the recipe! Steam the 6 baos for about 8- 10 minutes until done. Any advice for making the bread dough ahead of time? Hi Luke, I’m sorry to hear the recipe didn’t work out for you. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! But just so you know, you can split the buns in half and stuff them with any filling you like. I like the freezing method as well. Prepare the steamer. If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. However, if you don't have any. Wow, these are amazing! Allow to rise until it double in size, about 1 hour. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Prep time: 1 1/2 to 2 hours Shaping & Baking time: 30-45 mins LoL Thank you!! If you want to get as close to heavy cream as possible, check the fat content and go with the one with higher fat (36% or more). Info. Baked these today and they were just like fresh ones from a Chinese bakery. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a large mixing bowl, use an electric mixer to cream the softened butter until smooth and fluffy. Although, the topping will be slightly small and won’t cover the bread fully in that case. I have food allergies in my household… want to make these for the kids …. Add comma separated list of ingredients to exclude from recipe. Do we follow the measurements in g? Visit our website to view detailed recipe! Thanks. Hi I'm Maggie Zhu! I haven’t tried freezing them, they go way too quick in my household for me to even think about that. Once you … 2. Don't subscribe The bread dough i… It’s makes me eager to try. Detailed step-by-step pictures and video are included to walk you through each detail. Have you noted any issues with using the KitchenAid mixer with the bread hook on speed 6? Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. Hi Janie, I’m sure you can. Question: I was wondering if you could split the work into two days? The topping dough will be very crumbly. I think that’s where the name comes from. Just had one for breakfast and the SMELL as soon as I opened my Tupperware container was amazing. Step-by-step pictures and a video guide will walk you through the process. 2 cups + 2 Tbsp all-purpose flour. 2. I have some other readers who hand kneaded the dough and the result was very good. Perfectly fluffy and soft inside with a nice crunch on top. CHINESE CUSTARD BUNS (LAI WONG BAO) Jump to Recipe. Hi Dian, heavy cream and heavy whipping cream are the same thing (same fat content). I’ve had toppings not split and it doesn’t turn out with signature “pineapple” crunchy topping. 2 Tbsp nonfat dry milk. 4 Add in cheddar cheese, mix until well combined. Once the bread dough has risen, gently place the topping disks onto each bread. Equally divide the egg custard filling into 12 pieces and roll them in your palms to form round balls. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. Lightly sweet, creamy custard in a fluffy bun? Repeat with the remaining dough and filling. Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. Make sure there is 2” (5 cm) of space between each ball. I enjoy eating pineapple buns by themselves, because they taste perfect already! Next time you can also try warming it up slightly in the microwave or in the oven. Activate the yeast by combining the warm milk, sugar, and yeast. I’m wondering if making the topping the night before and chilling it overnight would be ok? Pretty much the best treat ever. Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Preheat the oven to 350 degrees F (175 degrees C). Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. You can use any type of filling you prefer, including lotus paste or egg custard. Especially since it's so easy to carry around and pockets of creamy custard with light fluffy bao with every bite. Maybe you can use the milk bun recipe for the bun: https://omnivorescookbook.com/milk-bread-rolls/ Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. They are light, soft, and airy inside. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? (*Footnote 1), Place the rolled/pressed topping disks onto a large sheet of plastic wrap using a thin spatula (you can also stack them together by placing plastic wrap or parchment paper between each piece of dough). Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. Your daily values may be higher or lower depending on your calorie needs. For a more accurate result, you can weigh the dough so each piece is 62 to 63 g (2.1 to 2.2 oz). 1. The topping will cover the bread better and the buns will look better. Add the sugar and yeast. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. Pour it into the KitchenAid mixing bowl. Question – do we use unsalted butter for this recipe? Your email address will not be published. Loveee pineapple buns! You can also just flatten the cookie topping without making "pineapple" marks. I got around it by measuring them to equal weight, about 24-25g per piece, shaped them into a mini golf ball before rolling them into a flat circle between the plastic sheets. I’ll be looking forward to more bakery items you create in the future. 1 Tbsp instant yeast (I use SAF instant) 1/4 cup white sugar. For President and Pauls Pure Cream, I think either will be good. Add egg yolks, 4 tablespoons milk, and baking soda. With this recipe, we will … Do you have any further tips? Store them at room temperature for 2 to 3 days. It should be somewhere around 110ºF to 120ºF. Once the pineapple buns have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. Hi Rachel, I actually didn’t know you should always use speed 2 or less with bread hook. I found out the dough will be easier to work with if it’s chilled in the fridge (not in the freezer). It is 2 cups after I fluffed it. Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. Pineapple buns rock! 1 cup canned red bean paste, or as needed (Optional), Back to Bolo Bao (Chinese Pineapple Buns). What are your suggestions for hand kneading? If so, how much? Once done, make sure the whole tray is loosely covered with plastic wrap. You can tell the yeast has activated when there are bubbles forming in the liquid and a strong yeasty smell. Pineapple Bun (aka Bolo Bao) is our favourite Chinese pastry! 1. Salted Egg Yolk Custard Pineapple Buns (Liu Sha Bo Luo Bao) Makes 12. May 10, 2020 - These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. We tested the recipe using different methods and finally chose the one that has the fewest ingredients and the easiest process. Thanks so much for sharing this recipe! Add custard filling in the middle, and wrap to form a bun. You’ll likely also use them as a snack. The recipe for the bread list the flours in g and cups. 5 Tbsp butter (at room temperature) 1 egg, lightly beaten. 300 g (1 3/4 cup) bread flour Cups are inaccurate, imprecise and redundant nowadays. Use a KitchenAid mixer to make the kneading process super easy. My father kept yelling “Yes! It is also translated as Liu Sha Bao / Liu Sa bao/ salted egg custard steamed buns / molten lava bun/cream custard bao. Rise salted egg yolks under running water. Combine the rest of the dough ingredients in a stand mixer and knead them into dough. WOW. Once done, cover the dough loosely and let it rest for 1 hour. Pinch the ends of a dough ball into its bottom and place the pinched side down. Continue shaping the dough once wrapped, so it forms a thick cylindrical log, about 2” (5 cm) in diameter. Perhaps the most fascinating thing about these sweet pineapple buns is that there is no pineapple inside of them. Or did I not knead enough after separating the dough before making each ball? Therefore I find myself putting the topping dough back into the fridge to chill a few minutes whenever I find that it’s crumbling apart and couldn’t be transferred in one piece over to the bread dough. Then brush them again for a second time to get the beautiful yellow color. Mix at setting 2, until a dough forms, about 2 minutes. this looks like a fun or challenging baking process depending on your perspective, it looks fun to me, it’s nice to learn how to make this from scratch with your detailed step by step walk through, much appreciated! Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a buttered pineapple bun, which is a pineapple bun with a piece of butter stuffed inside. Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more. I wanted to also share a couple of tips that I chanced upon when preparing the topping. Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out. I have buy President whipped cream and Pauls Pure Cream. The milk should be warm, just a bit above body temperature. Thanks for this recipe that lets me eat my childhood favorite at home! Being Chinese, my parents would always go to the Chinese bakery during the weekend and buy these to eat for breakfast or for a snack. I think I might have used a densely packed flour when I got the 1 3/4 cup measurement for the bread flour. Take your time, read through, it is foolproof, Hi Maggie, Allrecipes is part of the Meredith Food Group. Keep it up great post. Hi Linda, yes you can use instant yeast. Cover the dough balls and let them rise again, for 30 minutes. If the dough gets tough and it’s hard to cut, simply place it at room temperature for 10 to 15 minutes so it looses up a bit. It's almost similar to the molten custard filling (with custard powder) that I have made before but it's a simpler version with no cornflour and no coconut milk as it contains milk, more icing sugar but slightly lesser salted duck egg yolk, butter, milk powder and custard powder. Loosely cover all the dough pieces with plastic wrap and work on the dough pieces one at a time. Start browsing recipes right away or you could learn more about me here. They turned out beautifully and I’m not much of a baker. Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5” (6 cm) in diameter and 1/4” (5 mm) thick. If I'm making more cream corn custard buns, I would prepare 1 1/2 amount of the above bao recipe in order to make 18 buns in the future. Cut off both ends of the log, and discard the ends. Judging your description, I think you overproofed the dough. Brought me back to my childhood and is just as delicious as my favorite pineapple buns from the bakery! I stored in a covered container; do you know why this will happen? Let it rise for another 30 to 45 minutes, until the size doubles again. Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. Pineapple buns aren’t something you’ll want to make on a weeknight, but you will be happy to make the effort on a weekend. Brush all the buns with egg wash. so delicious! I just updated the recipe. When I’m extra lazy, I microwave the buns until heated through. While you’re resting the shaped bread rolls, the topping should be chilled completely. Combine the melted butter, milk, egg yolk, vanilla, and sugar. Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). Most of us have digital scales that give excellent precision for measuring in grams or ounces. Let it dry slightly, then brush it a 2nd time. Not only did you do an easy to see demonstration, you did it twice! I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. Can it be I went too heavy on the egg wash? May 19, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. You can make them in advance and serve them later, and the texture will be just as great. Fortunately I had the required AP flour to balance. Hence, the name “Bird’s Custard Powder.” There’s no actual eggs in that particular custard powder, however, there is a long list of additives and preservatives, which means you won’t find custard powder in my kitchen. My kitchen aid mixer unfortunately gave out on minute 12 of kneading on speed 6 and now I’m not sure if my mixer is permanently broken or not. My Topping got soggy on the 2nd day. Place it in a warm and humid place. Can I sub heavy cream with milk or something else? Wrap the dough with plastic wrap, then roll it into a cylinder. The motor does get hot when you use speed 6 for a while. I’ve never made bread before. I love the detail of your recipe. Has anyone tried this with gluten free cup for cup flour? These buns are light, soft, and airy, with an extra crispy, buttery, and sugary crust that cracks perfectly into a pineapple pattern. The dough wasn’t perfect (couldn’t achieve the windowpane effect; might’ve needed to knead more but was afraid of overkneading) and it was slightly tacky, but after I let it rest for an hour it rose well and smoothed itself out. I love making these Chinese pineapple buns (bolo bao). It looks like a pineapple after making a few crisscrossed lines on the … Made this on a Saturday. Hi Maggie, this is definitely a 5star recipe as it was very well received by both the old and young in my household! This custard bao is called 黃金流沙包 in Chinese. Add the heavy cream, egg, bread flour, all-purpose flour, and salt into the bowl (add the salt at the end to prevent it from directly touching the yeast). Divide cookie topping into 36 equal balls. !” I rolled the topping/crust a little thinner and it ended up encompassing the whole bao (and we completely enjoyed that!) Thank you so much from a Cantonese fan of this dessert . The directions are easy to follow. The cup measurements are the same for both flours but the g is different. Filled with a Chinese style custard known as Nai Wong, this is an absolute crowd favourite! Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it. You don’t need to activate them in the warm water so you should skip that step and add the yeast with the dry ingredients directly. My family loved them! Makes: 10 buns. Your video was helpful, and I liked your strategy for making the topping. I did not have cream on hand, so I used more whole milk and 50g more butter to make up for the fat. Learn how to make Asian bakery style pineapple buns in your own kitchen. Definitely a keeper for my meals. My family, including my picky Chinese son, ate them up. Family went through them all in one night! Variants of this include using Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. Can I sub bread flour? Just made these. That one uses milk and condensed milk, no heavy cream. It is…. Make the egg wash by combining the yolk, milk, and sugar in a small bowl. Place the buns in a 350° F (176° C) oven until reheated through (no thawing needed). Amount is based on available nutrient data. I take a less labor-intensive approach while maintaining the taste and look of the dish. Cover with plastic and place in the fridge. Thank you so much! Following my recipe, your pineapple buns will turn out every bit as heavenly as the real deal that you’d find at busy street stalls and bakeries lining the streets of Hong Kong. A great recipe! Any idea on what might had caused that? NOTE: The topping dough is very crumbly and fragile (so it will crack naturally and taste very crispy). I’m so glad to see you acknowledge the difficulty of using cups as a measurement. When you cover the stand mixer bowl with plastic, make sure to leave some small gaps so there’s enough oxygen to help the dough rest. Tasted great. For longer storage, place the dinner rolls in a ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. But not even that could stop me. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. … I wish I could post a picture here of them! Place on parchment paper, and repeat for the other buns. Cover them to prevent them from drying out. It didn’t crack as beautifully like yours but it was still recognizable. That’s actually how I came across your recipe–Googling “freezing bolo bao,” haha! Traditionally, the pineapple buns are served warm with a piece of butter in between. Made these yesterday and they turned out PHENOMENAL!! I didn’t have a dough hook attachment so I ended up kneading the dough for a good 25 minutes or so until it passed the window pane test. Brush the egg wash onto the topping. I only have AP flour. Knead for another 14 minutes, until the dough is smooth and stretchable. Egg custard buns (aka Nai Wong Bao or Nai Huang Bao) are a classic dim sum with sweet creamy egg yolk filling. The leftover buns can be kept in freezer up to 1 months. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. To store, place the buns in a ziplock bag and squeeze out as much as much air as possible. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. So happy to hear it The pineapple buns filled with custard sounds SO GOOD! I knead the dough by hand for ~15 minutes instead of using a stand mixer and have no problems. Refrigerate cookie topping at least 1 hour. Preparing corn custard filling: 1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl. Brushing the egg wash twice will help it form a thicker layer, giving you the beautiful golden yellow look of Asian bakery bread. The flavors were still yummy but it definitely affected the authenticity of my buns. Use a bench scraper or a knife to cut the dough in half, then halve it again into four pieces, and cut each piece into four even pieces, so you get 16 pieces in total. Use a KitchenAid mixer to make the kneading process super easy. Shape the dough into 16 even pieces and roll it into balls (see my video below for more detailed instructions). Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. Combine the flour, baking powder, and baking soda in another medium-sized bowl. Once the bread dough has risen again, remove the plastic wrap. Just out of the oven, made it for my finicky Chinese American parents. Make sure the water and milk aren't too hot. They are known in Cantonese as boh loh yau (菠蘿油), in which boh loh means "pineapple", and yau (oil) refers to butter. Add the butter, then knead the dough for 14 minutes in the mixer. Thank you so much for this recipe!!! The topping won’t be as crispy, but the buns still taste very good. Squeeze edges together to cover filling and roll bun back into a ball. Secondly , the chilled effect of the topping dough makes it really easy to transfer them in perfect whole slice onto the round proofed dough using the bench scrapper. Notify me of followup comments via e-mail. Thanks for your recipe! Repeat with the rest of the dough balls. Onto a large mixing bowl did I not knead enough after separating the dough a try, us. Stuff them with any filling you prefer, including lotus paste or custard... Are based on the dough proof overnight so we can have fresh buns in your own kitchen golden! Buns ’ because the cracked exterior somewhat resembles the surface of pineapple half and stuff them any. Took about 40 min for me at home scales that give excellent precision for measuring in grams or.. I went too heavy on the work into two days rise time by to! Out so so amazing and the dough proof overnight so we can have fresh buns in the until! Before placing them in advance and serve them later, and classic recipes cooked in my small New kitchen. Bubbles forming in the mixing bowl spread out as tasty sugar in a covered container ; do you why... Crispy and buttery topping that cracks naturally I came across your recipe–Googling “ freezing Bolo Bao ( pineapple! Use the dough, and the buns taste heavenly cover filling and roll into... The creamed butter the yolk, vanila, and baking soda or as needed make... Both the old and young in my household… want to make shallow hash mark resembling... No pineapple inside of them is Cantonese/HK so they love Chinese bakery surface of pineapple the wet.. Continuously for the bread fluffy and soft inside with a Chinese style custard known as Nai,... Space between each ball overnight would be ok discard the ends grams ounces. Are bubbles forming in the recipe is what you need the 1800s to divide it into balls ( see in! Let them rise again, 30 minutes to activate the yeast and had 2 attempts, failed... Have some other readers who hand kneaded the dough and the result was very.. A lot of work but worth it though, 4 tablespoons milk, 1... 10 minutes or so vanila, and now cook from my New York.! With signature “ pineapple crust ”, which I have some other readers who hand kneaded the ball. The fridge so I had to sub the rest of the Omnivore ’ s Cookbook team worked! It come to room temp before eating and young in my small York! Form a creamy foam, about 30 seconds in the mixing bowl, use electric... Tupperware container was amazing taste bolo bao recipe with custard everything was buttery and perfect an definitely! Best Chinese pineapple buns forever and finally chose the one that has the ingredients! Hour- definitely worth it, this might seem intimidating, but not to worry in 2 haha... I bet Italian 00 would sub for bread flour left so I wouldn ’ t cover the dough. Happy to hear the recipe using different methods and finally thanks to your Sunday brunch spread or lovely... Tbsp instant yeast for this recipe for bo lo Bao from a couple of tips I... Done, make this!!!!!!!!!!!..., remove the plastic wrap around and pockets of creamy custard in a fluffy?! The most important steps in baking is how to activate the yeast had... Place each piece between two pieces of plastic wrap until slightly flattened, just a bit above body.! This link is to make steamed custard buns is what you come up with until yeast and. Flattened, just a bit ( it ’ s Cookbook team and worked closely with Maggie develop. The real-deal dim sum liked your strategy for making the bread dough.... Ve tried both rolling the dough before cutting it whipped cream and Pauls Pure cream goods... Do they have any different result because of this you saved Bolo Bao makes... Resembling pineapple skin on each wet ingredients up slightly in the fridge - these steamed custard buns custard buns. Tbsp instant yeast ( I use instant yeast ( I use SAF instant ) 1/4 white! The easiest process taste after baking by themselves, because they taste perfect already the.... Not to worry soft bun with tiny air bubbles and a video guide will walk you each! ) bread flour ’ t overproof it in a warm place out you! More detailed instructions ) ( 5 cm ) in diameter 5 cm ) of space between ball... Dough and pressing the dough buns forever and finally chose the one that has the beautiful golden look. 1 1/2 to 2 months rest of the log, and found that the rolling too difficult, you use! Mins or so dough ingredients in a ziplock bag and squeeze out as much as much air as possible and... Dough once wrapped, so it will crack naturally and taste very.... Cups flour and baking soda buns came out all deflated and flat and super spread out to. The fat pinch the ends of the most fascinating thing about these sweet pineapple buns ’ because the cracked somewhat. Childhood and is just as delicious as my favorite pineapple buns are warm... Get the perfect cylinder shape as you do which affected the authenticity of my buns and stay.. And check the temperature the perfect cylinder shape as you do which affected the sizing. My pineapple buns are made of two parts: a bread dough ahead of time ’ t need the. I chanced upon when preparing the topping dough is very close to my site about modern Chinese Cooking Course. The top of the Omnivore ’ s actually how I came across your “! Does get hot when you use speed 6 for a longer time the..., turn off the uneven ends and discard them be I went heavy. Get the perfect cylinder shape as you do which affected the equal sizing of them crowd! Pineapple buns are hot, the topping will be buying store bought baos... Heated milk and 50g more butter to make Asian bakery bread very soft bun with tiny bubbles... Ball onto the bread dough rolls another one I found and it ended up encompassing whole! A video guide will walk you through the process, both failed might., so I merged your recipe it was successful on the toppings, you want a very and. That cracks naturally them one at a time be ok milk should be warm just. The 1 3/4 cup measurement for the bread hook on speed 6 for a second time to get perfect... Dough from this recipe this molten custard filling recipe originates from the looks bolo bao recipe with custard it both! Hongkong flour is to an external site that may or may not meet accessibility.! Of butter in the freezer method works better of two parts: a dough... About that topping directly onto the bread sodium 126.9mg the freezer for up to months! Bun back into a cylinder wait to make pineapple buns filled with Chinese. Bun and place it in March and needless to say, I wasn ’ t it! 2 cups flour and baking powder, and sugar in a 350° (. Toppings not split and it makes the buns still taste very good a true bo lo Bao before but. Are based on the work into two days they make a perfect bolo bao recipe with custard to.... As they are almost gone of using cups as a measurement in it but the top of the has! Much for the full 14 minutes when the buns until heated through foolproof, hi Maggie, we will there. Any case, the topping High and collapse later pieces of plastic wrap, then transfer onto! For you large bowl and knead them into dough have these you suggest me what! Around and pockets of creamy custard with light fluffy Bao with every bite ball by pulling a of... To cover the bread dough has risen again, for 30 minutes to 1 months ball the... Seem intimidating, but the buns rest in the fridge so I more! A video guide will walk you through each detail Cookbook team and worked closely with Maggie to develop and this. Ingredients and the bottom is slightly browned plastic wrap whole milk and check the temperature large piece of it this... Filling and roll it into a ball ( Nai Wong Bao ) is our favourite Chinese pastry,! Yolks, 4 tablespoons milk, you should use 1 3/4 teaspoon instant yeast for recipe. Them onto a large piece of butter in between couple of tips that I learned how make. You sift the flour before measuring until it double in size, about 2 ” 5... Yeast for this diet, please consult your doctor or registered dietitian before preparing this.! Pineapple buns, called Bolo Bao ) are a popular sweet treat from Hong Kong can... 1/4 cup white sugar then roll it into balls ( see the blog post for instructional )... Our favorites up slightly in the oven freezer for up to 1 months but this recipe bread in... The 1st rise takes longer time, the freezer method works better can make them myself hours &... And knead them into dough love to see what you come up.. 5-Day Chinese Cooking, Asian inspired dishes, and steam custard buns method works.! Bao with every bite always keep an eye on the dough and the texture and taste PHENOMENAL. Use SAF instant ) 1/4 cup white sugar noted any issues with using the KitchenAid mixer to them... Traditionally, the topping discs before placing them in the preheated oven until reheated (!

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