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Hong Kong Style Pineapple Buns
Bo Lo Bao
Sweet, soft, and fluffy buns with a crisp, sugary, cookie-like topping that resembles a pineapple's texture. A beloved breakfast and snack item in Hong Kong.
đ§ Ingredienser
- 300 g All-purpose flour(for the dough)
- 150 ml Milk(lukewarm)
- 50 g Granulated Sugar(for the dough)
- 5 g Active Dry Yeast
- 1 large Egg(beaten, for dough)
- 30 g Butter(softened, for dough)
- 3 g Salt
- 60 g Butter(softened, for topping)
- 80 g Granulated Sugar(for topping)
- 1 large Egg(beaten, for topping)
- 100 g All-purpose flour(for topping)
- 1 tbsp Egg wash(beaten egg mixed with 1 tsp water, for glazing)
đšâđł Instruktioner
- 1
Activate the yeast: In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
â±ïž 10 minutes - 2
Make the dough: In a large bowl, combine flour, sugar, and salt. Add the activated yeast mixture, beaten egg, and softened butter. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
â±ïž 10 minutes - 3
First proof: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
â±ïž 1 hour - 4
Prepare the topping: In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg until well combined. Gradually add the flour and mix until a soft dough forms. Chill in the refrigerator.
đĄ Proffstips: Do not overmix the topping dough. - 5
Shape the buns: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball. Flatten each ball and place a portion of the chilled topping dough on top. Gently press the topping dough to cover the top of the bun, creating a slightly cracked surface.
đĄ Proffstips: Work quickly to prevent the topping from melting. - 6
Second proof: Place the shaped buns on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.
â±ïž 45 minutes - 7
Bake: Preheat oven to 180°C (350°F). Brush the buns with egg wash. Bake for 18-20 minutes, or until golden brown and cooked through.
â±ïž 20 minutesđĄ Proffstips: Rotate the baking sheet halfway through for even browning.
đĄ Proffstips
- âEnsure all ingredients for the dough are at room temperature.
- âThe topping should be firm enough to handle but soft enough to spread.
- âFor a more pronounced pineapple texture, gently score the topping with a knife.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a small slice of butter inside the bun after baking for extra richness.
- Incorporate a bit of custard powder into the topping for a subtle flavor variation.