This is a blog post on how to make Hong Kong style buns ((菠蘿包, bolo bao in Cantonese). Also called pineapple buns as the top crust resembles a pineapple. Is actually a style of buns found in Hong Kong bakeries. It’s basically a sweet bun with a layer of baked custard bun on top. I found inspiration in making this bun from looking at Hong Kong-style bun use to sandwich a matcha ice cream. If there is no matcha ice cream around any type of flavor ice cream will do.
This recipe makes about 10 bun depending on size and will keep up to 3 days at room temperature. Some recipes use a cool water roux which is to make the dough nice and soft. Personally I didn’t think it would make difference but do by all means use it if it helps. To make water roux is to take some flour and some milk and flour from the recipe and cook it till becomes a thick slurry. This method also called Tangzhong.
Hong Kong Style Buns recipe
PREP TIME30 minsCOOK TIME30 minsRESTING TIME1 hrCOURSEDessert, SnackCUISINEChineseSERVINGS20 buns
EQUIPMENT
- oven for baking
INGREDIENTS
Bun (bottom layer)
- 330 grams bread flour
- 5 grams yeast mix with 30 mls water
- sugar
- 80 mls semi skimmed milk
- 1 large egg (60 grams)
- 70 mls double cream
- 1 tsp vanilla extract
- 50 gram caster sugar
- 30 grams softened butter
- 1/4 tsp salt
Custard bun (top layer)
- 120 grams self raising flour
- 1 egg yolk
- 50 grams butter softened at room temperature
- 20 grams milk powder
- 40 grams sugar
- 1/4 tsp bicarbonate soda
INSTRUCTIONS
Making the top dough
- Add all the ingredients together in a separate mixing bowl. Mix well and let it chill in the fridge.
Making bottom bun dough
- In a mixing bowl add all the dough ingredients together except the semi-skimmed milk. Knead it forms a soft dough. It’s like kneading bread. Then rest it for 1 hour till it rises. Divide the dough into 10. form a round bun shape.
Assembling the bun
- Then take the top bun dough out of the fridge and divide it into 10. Roll it out and lay it on top of the prepare bottom buns.
Baking time
- Bake in a conventional oven at 180 degrees for 20 minutes. Or till the bun rises and turns brown.
Thank you for dropping and reading. Do have a look at my other recipe blogs like the chocolate brownie
Hong Kong Style buns (菠蘿包, bolo bao in Cantonese)
How to make Hong Kong Style buns from scratch. This is a sweet bun with layer of custard bun o top of it.
Bun (bottom layer)
- 330 grams bread flour
- 5 grams yeast mix with 30 mls water
- sugar
- 80 mls semi skimmed milk
- 1 large egg (60 grams)
- 70 mls double cream
- 1 tsp vanilla extract
- 50 gram caster sugar
- 30 grams softened butter
- 1/4 tsp salt
Custard bun (top layer)
- 120 grams self raising flour
- 1 egg yolk
- 50 grams butter softened at room temperature
- 20 grams milk powder
- 40 grams sugar
- 1/4 tsp bicarbonate soda
Making the top dough
Add all the ingredients together in a separate mixing bowl. Mix well and let it chill in the fridge.
Making bottom bun dough
In a mixing bowl add all the dough ingredients together except the semi-skimmed milk. Knead it forms a soft dough. It's like kneading bread. Then rest it for 1 hour till it rises. Divide the dough into 10. form a round bun shape.
Assembling the bun
Then take the top bun dough out of the fridge and divide it into 10. Roll it out and lay it on top of the prepare bottom buns.
Baking time
Bake in a conventional oven at 180 degrees for 20 minutes. Or till the bun rises and turns brown.
