Full printable recipe available here: [ Ссылка ]

Ingredients:

Tangzhong:
Water 100 ml
Bread flour 20 g

Dough:

Bread flour 340 g
Milk 120 ml
1 whole large egg (approximately 60g)
Instant yeast 5 g
Unsalted butter 20 g
White sugar 40 g
Salt 2 g
Milk powder 6 g

Pineapple Crust

Cake Flour 100 g
Salt 2 g
White Sugar 85 g
Milk powder 20 g
Unsalted butter (room temp) 50g
1 Egg yolk
Vanilla extract 1 tsp
Baking powder ¼ tsp
Baking soda ¼ tsp

Egg wash:
1 egg
Splash of milk (approximately 1/2 tsp)

Recipe makes approximately 10 medium sized buns
Bake at 350°F (180°C) for about 14-15 minutes or until the top is golden brown.
Note: Oven baking time will vary between ovens.

Today I'm going to be sharing with you my secret Hong Kong pineapple bun (bolo bao) recipe just like the ones you buy at your local Chinese bakery.

These Chinese pineapple buns are super soft with just the right touch of sweetness. In this video you'll learn how to make Chinese pineapple buns that are soft, sweet, along with the world famous pineapple topping that you see at Chinese bakeries.

This bolo bao recipe is easy for beginners and anyone can make it and it does not require a stand mixer.

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