Recipe Research: Pineapple Bun

Description

The pineapple bun (also known as Ba Lo Bao), a sweet bun originating from Hong Kong and found in Chinatowns globally, is renowned for its distinctive topping resembling the texture of a pineapple. Despite its name, this treat doesn't contain pineapple but is a reference to its unique textured appearance. Emerging in post-World War II Hong Kong, the pineapple bun reflects the cultural fusion of Portuguese influence and local flavors.

Recipe Source
Research Evaluation Google Doc

Ingredients*

SERVING SIZE: 12

    FOR THE BREAD DOUGH
  • 2/3 cup heavy cream (at room temperature)
  • 1 cup milk (at room temperature)1 large egg (at room temperature)
  • 1/3 cup sugar
  • 1/2 cup cake flour
  • 3 ½ cups bread flour
  • 1 tablespoon active dry yeast
  • 1 ½ teaspoons salt
    FOR THE TOPPING DOUGH:
  • 1/4 cup dry milk powder
  • 1¼ cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup superfine sugar (it’s very important that it’s superfine)
  • 1/4 cup vegetable shortening (can subsitute lard or butter)
  • 2 tablespoons milk
  • 1 egg yolk
  • 1/8 teaspoon vanilla extract
    FINISHING:
  • 1 egg yolk

Recommended Equipments: mixer with a paddle attachment, towel, plastic wraps, oven, and silicone brush

Instructions

TOTAL TIME: 2 hours 42 minutes (PREP: 2 hours 30 minutes + COOK: 12 minutes)

  1. In the bowl of a mixer, add heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt.
  2. Attach the dough hook and turn on the mixer to "stir" for 15 minutes

  3. Cover the bowl with a damp towel and set still for 1 hour (dough should increase to 1.5X its size).

  4. Return the dough to the mixer and stir for an additional 5 minutes to eliminate air bubbles.
  5. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces.
  6. Shape each piece into a circular bun; cover buns with a clean, dry kitchen towel and let rise for 1 hour.
  7. While that’s happening, make the topping. Add the fine dry milk powder to a mixing bowl.

  8. In a mixing bowl, combine dry milk powder, flour, baking soda, baking powder, and superfine sugar.
  9. Add shortening, milk, egg yolk, and vanilla, mixing everything into a dough. Adjust with milk if needed.
  10. Cover the topping dough tightly with plastic wrap and set it aside at room temperature.

  11. When the buns are done rising for a second time, preheat the oven to 350 degrees F.

  12. Separate the topping dough into 12 equal pieces and roll them into balls.
  13. On a clean surface, roll out each ball into a flat circle and place one onto each bun.
  14. Brush with egg yolk and bake at 350 degrees for 12-13 minutes.

Best served while hot!

To store, place the buns in a ziplock bag and squeeze out as much as much air as possible.

Store them at room temperature for 2 to 3 days and freezer for up to 2 months.


Sample Imagery

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Recipe Websites

The Woks of Life

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Food.

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Non-Recipe Websites

CW&T

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Ivy Chen

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Dopple Press

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