You’re either jumping with excitement, curious of what pineapple has to do with this bun, or squirming with disgust.
This soft light fluffy roll is a bun of misconceptions. Mostly for me… Probably for most others too.
I mean seriously, who calls a roll pineapple buns if they have no pineapple in them? And are you supposed to score them to make them look like pineapples? I think something kooky (do you know how many times I’ve respelled that word?) was going on in the inventor’s head. Or maybe he/she bumped their head one too many times…
If you just free bake them like I did without scoring, do you think pineapple would automatically pop into your heads? I think golden hill popped into mine… Or perhaps a headless, tailless, feetless turtle (poor turtle…).
These are from Hong Kong, which received many years of English influence, and therefore, most of their dishes have an English background to them. Like these. I had never heard of these before now.
These were gone by the day. And me, living in a house in which most of the people dislike eating baked bread, that says a lot!
Po Lo Bao AKA Pineapple Buns
for the dough:
tangzhong (ignore the name. just do what i tell you)
- 75 g water
- 15 g flour
- pinch of salt
- 375 g flour
- 1 1/2 tsp yeast
- 25 g sugar
- 100 g milk
- 100 g unsalted butter
- 1 egg white save egg yolk for crust
- salt to sprinkle on top
for the top crusty thingy
- 60 g butter
- 1 egg yolk
- 15 g coconut cream
- 85 g sugar
- 15 g milk powder
- splash of vanilla extract
- 1 g baking soda
for the egg wash
- 1 egg
- 1 tsp water
Mix all the ingredients of the tangzhong in a microwavable bowl. Microwave in 30 second increments until it has thickened. It should not take very long. Let it cool.
Add all the ingredients of the dough into a bowl except for the butter, but including the cooled tangzhong. Using the dough hook attachment, mix for about 5 minutes, or until the dough looks smooth and elastic. It will be very soft. Then add the butter in 5 pieces, not adding the next until the one before is completely mixed in. Knead for 8-9 more minutes or until the dough is very elastic (if you stick pinch a piece of dough, it will pull into a very thin strand.)
Cover with plastic wrap and let rise for 1 - 1:30 hours, or until doubled.
Meanwhile, make the crust. In a bowl, beat the butter until soft and creamy. Then add the egg yolk and the coconut cream. Add in the sugar, milk, vanilla extract, and baking soda. Place it on some plastic wrap and form into a log. Refrigerate for at least 1 hour.
When the dough has risen, punch it down and form into 10 equal sized rolls. They will be small, but don't worry. Place on parchment paper. and rise for 30 minutes.
Whisk all the ingredients of the egg wash together.
30 minutes later, cut the crust mixture into 10 equal pieces and roll each one out so that it is as big as a roll. I like to roll on two sheets of plastic wrap. Then take some egg wash and brush it over one side of the crust. Place that side down on the roll and brush again with the egg wash. Repeat.
Preheat the oven to 400 F and place the rolls in, when the oven is fully preheated. Bake for 17-18 minutes. Enjoy!