Pineapple Bun

also called bo lo bao · bolo bao · boh loh bao · 菠蘿包 · pineapple bun · pineapple bread · pineapple-top bun

The table

2 Tbs(16 g)bread flourcook to a paste, cool itmix into the tangzhong and knead 10 minknead the butter in, rise until doubledportion the dough, drape a lid on each, proof 45 minbrush 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 buttercream 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
Tap anything to cross it off.

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 min1 of 6 steps gives no time
Needs you
about 10 min
If you get it wrong
Narrow — the lid cracks only if it is drier than the dough under it, and one worked warm or rolled thin bakes smooth instead

  1. cook to a paste, cool it

    20 minwalk awayfrom the start

  2. cream the lid and work the flour in

    not timedfrom the start

  3. mix into the tangzhong and knead 10 min

    10 minneeds you20 min in

  4. knead the butter in, rise until doubled

    1 hrwalk away30 min in

  5. portion the dough, drape a lid on each, proof 45 min

    45 minwalk away1 hr 30 min in

  6. brush and bake 350°F (175°C) 16 min

    16 minwalk away2 hr 15 min in

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, Cha Chaan Teng
>> 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
>> slack: narrow — the lid cracks only if it is drier than the dough under it, and one worked warm or rolled thin bakes smooth instead

>> step: cook to a paste, cool it
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.

>> step: mix into the tangzhong and knead 10 min
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.

>> step: knead the butter in, rise until doubled
Knead @softened unsalted butter{3%Tbs}(40 g) into @&(~1)dough{} until it is glossy again, then cover and ~rise{1%hr} until doubled.

>> step: cream the lid and work the flour in
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.

>> step: portion the dough, drape a lid on each, proof 45 min
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.

>> step: brush and bake 350°F (175°C) 16 min
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.