Have you ever had Pineapple Buns (Bolo Bao 菠蘿包) at a Chinese bakery or restaurant? These are a classic: fluffy, milk bread-based buns topped with a crackly, crunchy cookie topping (like a concha or craquelin). They get their name from their pineapple-like appearance rather than flavor; they are buttery and creamy with a hint of vanilla. Our own Tatiana Bautista, who developed the recipe, shows how to shape these small rounded buns, create the cookie topping, and then bake them to golden perfection. The optional custard filling comes together easily and can be piped into the center of each bun. Try making them for yourself and tell us how you like them!
Get the recipe for Pineapple Buns (Bolo Bao): [ Ссылка ]
Baker's Special Dry Milk: [ Ссылка ]
King Arthur Pure Vanilla Extract: [ Ссылка ]
Chapters
0:00-0:56: Tatiana introduces Pineapple Buns (Bolo Bao 菠蘿包)
0:57-3:16: Step 1 - Make the crispy crackly cookie topping
3:17-4:28: Step 2 - Make the tangzhong by heating flour, milk, and water
4:29-6:05: Step 3 - Make the bun dough with bread flour and dry milk powder
6:06-7:18: Step 4 - Split the proofed dough and roll into rounded buns
7:19-8:29: Step 5 - Place toppings on each bun and bake in the oven
8:30-11:06: Step 6 - Make the custard filling for the pineapple buns
11:07-11:37: Step 7 - Fill the buns with custard using piping bap and tip
11:38: Enjoy the finished pineapple buns (Bolo Bao 菠蘿包)
