It is popular at breakfast or afternoon tea. Slice Off the crown and bottom of the pineapple. Lastly I’m really liking the new website design (On mobile anyway) – It looks great! Add the dry milk powder to a mixing bowl. For a long time now, pineapple buns, or bo lo bao, have been my unequivocal go-to choice whenever I walk into a Chinese bakery. I was the wine snob of the bakery aisle, tasting flavors that weren’t actually there. Pineapple {Tart} Rolls (modified from Rasa Malaysia) (yield ~ 36 pcs) Filling. Definitely it workable, just may the shape maybe be that squarish Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. Transfer one portion of the filling to the center of the pastry. Welcome to my blog, where you can find restaurant and hotel reviews, tried-and-tested recipes as well as gardening and parenting posts. Haha, Elain I yet to learn how to make it:). I keep twisting the seal as if tightening a screw, and it worked. Finally, apply some egg wash on the surface before baking. If you continue to use this site we will assume that you are happy with it. A pineapple bun (Chinese: 菠蘿包; Sidney Lau: boh1loh4baau1) is a kind of sweet bun predominantly popular in Hong Kong[1] and also common in Chinatowns worldwide. Well done to you & your 2 kitchen assistants . As I mentioned earlier, it does not contain any pineapple inside the bun. Connect both ends with cellophane tape or stapler. The filling is ready when it becomes thick enough which you can pile up with a spatula, like jam. :pZoe. Sieve plain flour. The goal of adding a topping to the bun is to create a contrasting mouthfeel when you bite into the soft bun with the crumbly topping at the same time. hehehehe. The dough will become more elastic, smooth, and shining and pass the windowpane test. BTW do you have any recipe on fried sweet potatoes balls, similar to the one at China Town Petaling Street. The heated baking sheet should help the bottoms bake through better! 350g (plus some excess for dusting) of plain flour I'll ask my mum to get the nastar mould for me ! This will give the buns their bright yellow color. If you’re looking for coconut filling, see this recipe: https://thewoksoflife.com/coconut-buns-cocktail-buns/ Add the regular flour, salt, and baking butter and combine until it becomes a uniform dough. Add milk powder, sugar and salt. Blender (8) Dust your hands with some flour. Heat off and dish out to let it cool completely. They are known in Cantonese as boh loh yau (菠蘿油), in which boh loh means "pineapple", and yau (oil) refers to butter. When the pineapple paste is about to dry, Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. The filling is ready when it becomes thick enough like jam. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Place completed rolls on greased baking tray. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. If you can stretch it without breaking, gluten formation is sufficient, and there is no need to further knead the dough. (5) Cut cold butter into cubes. So for all you readers who might not have heard of this yellow, delightfully crumbly bakery treat, I’ll preface with the fact that there is no actual pineapple in the recipe. When I later found out that I’d been living a lie (and that in actuality, the name “pineapple bun” comes from the pineapple-like pattern of the baked topping), I basically gave up on the prospect of trying to figure out what went into making a pineapple bun. Pineapple tarts is my all time favourite! Note: This post may contain affiliate links. This step takes roughly three to five minutes to achieve. Hi Marissa, which filling are you referring to? I must say it again, i love your photos :). So, that includes you! Cut off excess dough. Then try putting a baking sheet in your oven to heat up while the oven is pre-heating. Scrape the side of the mixing bowls from time to time. Oh! The quantity of the pastry and the filling in this recipe is enough to make eighteen to twenty small pineapple cakes, based on the size of the molds that we use, i.e., 4cm x 4cm. This list is the ingredients for a firmer pastry. Yields 35-40 rolls Mix until all the ingredients are combined. Do you have any advice? Your pineapple tarts look good! Add the dry milk powder to a mixing bowl. I love food. Cookie pump with vvvv design spout. Cover the topping with another cling wrap, then flatten the topping dough with the pastry cutter. The cakes will stay fresh in room temperature for about three to five days. Factors such as brands purchased, natural variations in fresh ingredients, etc. 鳳梨 means pineapple. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. Cut out the eyes with a knife at where the diagonal cuts meet below the eyes. Method: Once it is firm like plasticine, remove it from the refrigerator. It should be able to stretch until very thin and become translucent. Discard the liquid and use only the pineapple cubes. In this recipe, I will use pineapple alone instead of a mixture of pineapple and winter melon, as pure pineapple tastes better. Your look really cute and delicious! The yeast also works fine and can double the size of the dough in forty minutes. Despite some very complicated recipes floating around the internet, it’s really not a difficult thing to make! Sorry for bothering you. ©2018 Taste of Asian Food. Rub it into the flour mixture, one cube by one cube. Divide pineapple filling into 10 cents sized lumps. Now it comes to the less conventional part of making this bun- prepare the topping. Your email address will not be published. Check out the following Asian bread recipes if you like this pineapple bun recipe.1. If we did a survey and asked 100 people what their favorite Chinese New Year cookie is, I bet at least 50% would answer "pineapple tarts". Question: Is the 350°F (~175°C) for a fan assisted oven? I love this nastar rolls pineapple too and will try to made one more batch this week! Refrigerate the topping for thirty minutes or until it becomes firm enough to handle by hand. ), Thanks for confirming Sarah – I took a chance this weekend before your reply and lowered the temp and they turned out great. Bake at 350 degrees for 12-13 minutes on a baking sheet. https://thewoksoflife.com/nai-wong-bao-custard-buns/. Now it comes to the fun part, i.e., how to place the topping on top of the bread dough neatly and create a pattern that resembles a pineapple. KP Kwan. Both the open-faced tart and ball types. After 15 minutes, the dough is ready for proofing. Hi there! But if you let them cool and store them in a plastic zip top bag overnight, they’ll be soft and crumbly the next day, just like the Chinatown bakery buns I love. The top of the pineapple bun (the part which is made to resemble a pineapple) is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and lard. You and the kids made? Easy enough to navigate. I weighed the dough and then divided it into ten portions to make ten buns. Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. Place the pineapple dough in the mold and lightly press the top so that the pastry takes the shape of the mold. Keep it in the refrigerator if you do not use it immediately. Let it rest at room temperature until it doubles in size, which will take roughly thirty for forty minutes. Leveled and remove the excess dough. Place a portion of the topping on the cling wrap. Yields 35-40 rolls Ingredients for pineapple jam (as filling): 1 large ripe pineapple 120g of raw sugar 1 stick of cinnamon . Cover tightly with plastic wrap and set aside at room temperature. Hi Goh, After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles.