Pineapple Bun
also called bo lo bao · bolo bao · boh loh bao · 菠蘿包 · pineapple bun · pineapple bread · pineapple-top bun
- Bakery
- Dim Sum Counter
- serves 8
- about 3 hr 30 min
- Breads
Three ways to read this recipe
The table
| 2 Tbs(16 g)bread flour | cook to a paste, cool it | mix into the tangzhong and knead 10 min | knead the butter in, rise until doubled | portion the dough, drape a lid on each, proof 45 min | brush and bake 350°F (175°C) 16 min |
| 1/3 cup(80 mL)whole milk | |||||
| 2 1/4 cups(300 g)bread flour | |||||
| 1/4 cup(50 g)granulated sugar | |||||
| 2 Tbs(14 g)nonfat dry milk | |||||
| 2 tsp(6 g)instant yeast | |||||
| 1 largeegg | |||||
| 1/2 cup(120 mL)warm whole milk | |||||
| 1 tsp(6 g)table salt | |||||
| 3 Tbs(40 g)softened unsalted butter | |||||
| 5 Tbs(70 g)softened unsalted butter | cream the lid and work the flour in | ||||
| 2 Tbs(25 g)lard | |||||
| 2/3 cup(80 g)powdered sugar | |||||
| 1 largeegg yolk | |||||
| 1 Tbs(8 g)custard powder | |||||
| 1/2 tsp(2 g)baker's ammonia | |||||
| 1 cup(120 g)cake flour | |||||
| 1 largebeaten egg yolk | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.20 things to get out.
Pans and tools
1cook to a paste, cool it
2cream the lid and work the flour in
3mix into the tangzhong and knead 10 min
goes in with what step 1 made
4knead the butter in, rise until doubled
goes in with what step 3 made
6brush and bake 350°F (175°C) 16 min
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 31 mintwo waits that overlap count once
- Needs you
- 10 minof the steps that give a time
One of the 6 steps never says how long it takes, so both numbers are floors. The recipe itself says 3 hr 30 min.
cook to a paste, cool it
20 minwalk awayfrom the start
cream the lid and work the flour in
not timedfrom the start
mix into the tangzhong and knead 10 min
10 minneeds you20 min in
knead the butter in, rise until doubled
1 hrwalk away30 min in
portion the dough, drape a lid on each, proof 45 min
45 minwalk away1 hr 30 min in
brush and bake 350°F (175°C) 16 min
16 minwalk away2 hr 15 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need oven · saucepan
Goes with
See how it is written
>> title: Pineapple Bun
>> category: Breads
>> tags: bun, chinese, hong kong, enriched, oven
>> counters: Bakery, Dim Sum Counter
>> aka: bo lo bao, bolo bao, boh loh bao, 菠蘿包, pineapple bun, pineapple bread, pineapple-top bun
>> pairs-with: japanese-milk-bread
>> servings: 8
>> time: 3 hr 30 min
>> step.1: cook to a paste, cool it
>> step.2: mix into the tangzhong and knead 10 min
>> step.3: knead the butter in, rise until doubled
>> step.4: cream the lid and work the flour in
>> step.5: portion the dough, drape a lid on each, proof 45 min
>> step.6: brush and bake 350°F (175°C) 16 min
Cook @bread flour{2%Tbs}(16 g) with @whole milk{1/3%cup}(80 mL) in a #saucepan{} over low heat, whisking, until it thickens to a paste, then ~cool{20%min} to room temperature.
Mix @bread flour{2 1/4%cup}(300 g), @granulated sugar{1/4%cup}(50 g), @nonfat dry milk{2%Tbs}(14 g), @instant yeast{2%tsp}(6 g), @egg{1%large}, @warm whole milk{1/2%cup}(120 mL) and @table salt{1%tsp}(6 g) into @&(~1)tangzhong{}, then knead ~knead{10%min} to a smooth, slack dough.
Knead @softened unsalted butter{3%Tbs}(40 g) into @&(~1)dough{} until it is glossy again, then cover and ~rise{1%hr} until doubled.
Cream @softened unsalted butter{5%Tbs}(70 g) and @lard{2%Tbs}(25 g) with @powdered sugar{2/3%cup}(80 g), @egg yolk{1%large}, @custard powder{1%Tbs}(8 g) and @baker's ammonia{1/2%tsp}(2 g), then work @cake flour{1%cup}(120 g) in to a stiff, rollable paste. There is no pineapple in a pineapple bun — the name is the cracked grid the lid bakes into, and the custard powder and the ammonia are what crack it. Baking powder gives a lid that spreads smooth instead of splitting.
Divide @&(~2)risen dough{} into eight balls, roll @&(~1)lid paste{} into eight discs between sheets of paper and drape one over each ball, then ~proof{45%min} until light. Drape, do not press: a lid stuck down at the edges tears rather than cracks.
Brush @&(~1)draped buns{} with @beaten egg yolk{1%large} and bake in a 350°F (175°C) #oven{} for ~bake{16%min}, until the grid has opened and gone deep gold.