1/3 cup whole milk. 1 tsp vanilla
I wanted to use ingredients that I often keep around the house, so I used butter, vanilla, and turmeric instead.

One day when he was munching on a pineapple, he went, “let’s call it the pineapple bun! You can add jam to your buns too. 1 tsp salt. You can re-heat the bun at 150 degree C for 5-8 minutes. Rise salted egg yolks under running water. There isn’t any real pineapple in the pastry otherwise. The pineapple bun may come in miniature sizes (迷你菠蘿包), it may be used as a bread roll for sandwiches with luncheon meat (餐肉菠蘿包), or it may be pre-stuffed with red bean paste (紅豆菠蘿包), custard cream (奶黃菠蘿包), barbecued pork (叉燒菠蘿包), or a sweet filling of shredded coconut (椰絲菠蘿包) like that in a cocktail bun. And in case you’re wondering, the bolo bao is often referred to as a “pineapple” bun because of the marks on top of the bread.

Another famous and great dim sum steamed bun recipe—Custard bun also named as milk yolk buns. Otherwise, I’d definitely just go out and buy this at the bakery for the sake of convenience. The bun is soft and feathery, just how I think milk bread should always be.
People will probably spend their whole life wondering why I name it that way…etc.” However the story went, this pineapple bun went viral at an era when computers didn’t exist and became one of the most popular and recognizable Chinese pastry in … The crust is crisp with a flavor that you just can quite pin down.

Ingredients. Yields 16 buns. Ingredients: {Bun Dough} 1 cup bread flour. Pineapple Custard Coconut “Bun” Breakfast Braid Posted on October 11, 2012 April 7, 2014 by wallflourgirl Before I get started on anything else, I wanted to let you all know for what fabulous occasion I made this (equally fabulous, if I say so myself) breakfast braid.

5 Tbsp butter (at room temperature) 1 egg, lightly beaten. Pineapple buns should be served warm when the topping is still crispy. Add butter. A mixture of custard powder (a staple in many cantonese bun recipes) and coconut cream which gives it a perfect aroma. Bring the mixture to a simmer while constantly stirring.

The pineapple buns are ready to serve once they’re out of the oven and hot.

It’s quirky and fun. And then the filling, not too sweet, but buttery and tart. Add in sweetened condensed milk, and mix over low heat until combined.

Steps. The diamond pattern resembles the exterior of a pineapple. 2 cups + 2 Tbsp all-purpose flour. However, I do find it worthwhile if you’re really craving this dish. The top sort of looks like the skin of a pineapple. TRADITIONAL PINEAPPLE BUNS WITH AMPLE FLAVORS. The mixture should turn into a consistency like paste. Those little buns are also named as Lai Wong Bao. Jump to Recipe Print Recipe. Kee Wah Bakery has a whopping five varieties of pineapple buns: original, milk powder, shredded coconut, BBQ pork and custard. Salted Egg Yolk Custard Pineapple Buns (Liu Sha Bo Luo Bao) Makes 12. Print Recipe. Custard Bun-Milk Yolk Buns.

Salted Egg Yolk Filling Make at least a few hours ahead 4 salted egg yolks 60g unsalted butter, softened 40g icing sugar 30g custard powder 55g milk powder 5g cornflour 30ml water. Regardless, we still think these buns came out pretty good. A popular serving method is to cut a line in the middle and add a slab of high quality of butter. These can typically be found in the baking section of your grocery store – we got the brand below ( Bird’s Custard Powder ). The “pineapple” crust: 4 tbsp (60 grams) of unsalted butter, softened; 1 large egg yolk; 1 tbsp of coconut cream (I didn't have coconut cream on hadn't so I skimmed the fat from the top of a can of coconut milk) 2 Tbsp nonfat dry milk. Pineapple Buns (Bolo Bao) Makes 16- 3″ buns. Chinese "pineapple" (bolo) custard buns 菠蘿包. Combine the custard powder (or vanilla pudding mix) and wheat starch (or corn starch) in a non-stock saucepan. A lot of pineapple bun recipes, will call for lard and custard powder. This is the version with butter and egg for sweet teeth. When the buns are hot, the butter will melt and it makes the buns taste heavenly. Pineapple Buns *Adapted from various recipes including Woks of Life and Lady and Pups. 2 Tbsp Bird’s Custard Powder. 1 Tbsp instant yeast (I use SAF instant) 1/4 cup white sugar. Traditionally, the pineapple buns are served warm with a piece of butter in between. To prepare the dough for the bread: In a stand mixer, add all the ingredients for the dough expect butter. Pineapple Bun, named for the texture of the crackle crust that resembles the real pineapple, is a real special afternoon or breakfast treat and an absolutely unique Hong Kong style bake!

January 11, 2015 66 Comments.

This pineapple bun recipe does require quite a bit of work as it requires you to prepare 2 separate recipes – one for the bun, and the other for the topping. Steam for 7-8min; let cool and mash with a fork. Make savory pineapple buns with BBQ char siu pork. Remove the mixture from stove and allow to cool slightly.

The turmeric gives the topping a beautiful and natural yellow hue.

Lots of Chinese Pastry Recipes (e.g Salted Egg Yolk Custard Bun aka Liu Sha Bao) also call for the use of Custard Powder in their filling.