Just made a batch of pineapple buns following this recipe . I can’t believe how well they turned out🤭!I think this is the best pineapple bun recipe I have come across, and so easy to follow! Many thanks for sharing. 👍🏻
Thank you so much for your recipe. It's the best and very easy to follow. My girls and I really love this bun and I usually buy this at the Chinese grocery store. Used to pay $0.99 each bun, but I was surprised yesterday they were $3.00 each at the asian grocery store. I told my daughter that we'll just gonna make it at home. I am very happy and satisfied with your recipe. Amazing! 🥰🥰🥰
Hi! I just wanted to let you know that I followed your recipe and they came out AMAZING! I did have to make some slight alterations (used AP instead of cake flour for the topping, didn’t add milk powder) though and so I’m sure they would have been even better had I followed everything to a T. Thank you so much for sharing this!
Thank you so much for this awesome recipe and video! I made my first batch on Friday, they were gone by Saturday morning, and I just made a second batch today, Sunday! My family loves them - so light, fluffy and delicious! 😄
Tried this recipe last month and it was a great success! The buns were so fluffy and they were a hit :) Thanks a lot for teaching us your ways! The instructions were super clear and thorough
Hi, I like to try your bolo bao recipe. When kneading the dough with the Kitchen Aid mixer, you said you used medium speed after adding the softened butter @2:45. What number of speed did you set to? And about how many minutes it will take before the dough is form? Thank you.
Omgggg I tried your recipe and it's sooooo good! I'm living in Tahiti and there's no where I can find polo bao here. Thank you for sharing the recipe!!
Love this recipe! Tried it a few times now. The taste is really good. The only thing is, some of my buns got a little flat. Like the dough apread out too much. Any tips on how to prevent this? To get a nice round bao?
I am going to attempt your pineapple bun soon. I usually make Japanese melon pan but I would like to try with the tangzhong method to create a softer bread that will not harden over time.
UtaNoAi15 oh nice! I made melon pan last week actually and I definitely like this pineapple bun better just because it is softer :) do u have a favourite melon pan recipe?
Just wondering if anyone else have a tough time with the dough coming out too dry. I converted all the measurements into cups and tablespoons using an online conversion converter. I had to add probably another cup of water to the dough, then again adding much more of the cake flour for the topping. Any suggestions?
Good recipe, made into 12 instead of 9. You can take the tangzhong off the stove when it's ready and add the cold milk. It'll cool it down just enough so you can save the trouble of throwing it into the fridge.
Thank you for your sharing!🙂 Why my topping with some black dots (like pepper) after baking? Taste ok, just the outlook with black dots not looks good.
Thank you so much for the recipe. Yours look best in the whole youtube! Do you think it’s still tasty the next 2-3 days? Or do you recommend freezing? X
What a compliment, thank you! 😍 I’m not sure about freezing, but it should be fine after 2-3 days! I highly recommend microwaving it for 15-20 seconds if you’re saving it, it’ll taste just like its fresh out of the oven! :) however, everytime I bake it, it seems to be all gone within 24h 🤣
How flat should we roll out the topping? I tried one other recipe and my topping puffed up so much. Also, I have an older oven that has temp in increments of 25. Instead of baking at 360, would you recommend baking at 350 or 375?
Nally A Hi Nally, I roll each piece to be around 4.5 inches in diameter to cover a lot of the bun. For the oven, I’d say 350 and bake for 15 mins total (but keep an eye on it). Hope this helps!
I made these bun yesterday by following the recipe well. It came out so delicious and presentable. How I wish I could send u the picture🥰. Thank you so much for sharing your recipe with Us!
I have a question! If I wanted to turn this to a pineapple custard bun, like add a custard filling to this, at what point would you recommend adding the custard? After the final rise? I'd like any tips you might have :)
ofujinx hi there! You should add custard filling before the final rise. Flatten the dough out add your custard filling, then make sure it’s all sealed. Let it rise and then add your pineapple bun topping! Hope that helps :)
@@sherrrlen I made it and it turned out really well. The only issue I had was that I burnt the bottom of the buns. Could it be because I had it on the lowest rack? Besides that, it was delicious and reheated well! I would definitely make this again!
ofujinx that could be the reason! I bake mine on the middle rack. Did you have parchment paper under also? I always keep a parchment paper on the baking sheet since the pan may get too hot for the bottom of the buns. Hope this helps!
Nhung Tran yes you can! I’ve tried it a few times with regular AP flour when I ran out of bread/cake flour and it’ll still defs work! There’s really only a slight difference, it’ll still taste really good :)
Steffi Hi Steffi! I haven’t tried with whole wheat bread flour so I’m not too sure. However I’ve read that whole wheat flour will have a more dense result, and suggestions are that you should mix half whole wheat bread flour with half regular bread flour. Or you can just experiment too ;) Hope this helps!
I made these, twice, they taste great fresh out the oven, really soft. But they go really stiff just 8 hours after baking, could not give them to friends and family. Is this normal?
louie2356 hello! I always recommend microwaving it for about 15-20 seconds before eating it the next day as it’ll soften and warm it up! And make sure to always keep it in an airtight container to keep it from going stale! Hope this helps :)
Good video. However, at the 4:00 to 4:15 mark, the amount of baking soda, baking powder, and flour were all hidden because your white text blended into your background. Don’t know how much you added.
My whole life I didn’t find out that it was called a Pineapple Bun until 2018, my whole life was a lie… I can’t believe I’ve been eating these for such a long time and never knew what it was called 😂😂😂
Just made a batch of pineapple buns following this recipe . I can’t believe how well they turned out🤭!I think this is the best pineapple bun recipe I have come across, and so easy to follow! Many thanks for sharing. 👍🏻
Aww I’m glad!! 😍😍
These were so good!! Easy to follow recipe
Thank you so much for your recipe. It's the best and very easy to follow. My girls and I really love this bun and I usually buy this at the Chinese grocery store. Used to pay $0.99 each bun, but I was surprised yesterday they were $3.00 each at the asian grocery store. I told my daughter that we'll just gonna make it at home. I am very happy and satisfied with your recipe. Amazing! 🥰🥰🥰
I just made these buns and they are just like from the bakery! Thank you very much for sharing such a great recipe.
Glenda L happy to hear that it went well! 😊
Hi! I just wanted to let you know that I followed your recipe and they came out AMAZING! I did have to make some slight alterations (used AP instead of cake flour for the topping, didn’t add milk powder) though and so I’m sure they would have been even better had I followed everything to a T. Thank you so much for sharing this!
I watched this while eating a pineapple bun from my local bakery ... I didn't realized how much work is put into it !
Great clear instructions and visuals! I put cha siu in it this recipe for the bun works great.
Samantha Wong thank you 😊 And that’s a great idea, I need to try that next time!
I was wondering if we could just add cha siu to make it a bbq pork bun too. Did you still let it proof a little after you put the pork in?
Thank you so much for this awesome recipe and video! I made my first batch on Friday, they were gone by Saturday morning, and I just made a second batch today, Sunday! My family loves them - so light, fluffy and delicious! 😄
I went through so many pineapple bun recipes and your recipe came out the best! My bf had 3 buns in one sitting!
Shirley Quach SO good right?! I’m glad you like it! :)
Tried your recipe and it's the best! Better than the recipe I've tried before . Thanks for sharing this! 👍
nice ..i make already this bread yummy..amazing
Excellent and clear instructions...can’t wait to have a go!
I hope it went well if you made it already! 😁
Thanks for sharing it, I loved pineapple buns in HK and I will definitely try them very soon 🍍👍
AloysiusPendergast89 hope you’ll like the recipe!
Tried this recipe last month and it was a great success! The buns were so fluffy and they were a hit :) Thanks a lot for teaching us your ways! The instructions were super clear and thorough
Made these three times and it gets better every time, they were delicious. Thank you.
Thanks for sharing! 😁
Do you used all the tangzhong or just 120g?
@@indrisangwari i use all the tangzhong.
Thank you so much dear. Your recipe is very good.👍👍👍
Yay glad you like it! 😊
Thank you!! these were delish :)
I’m so glad you made a video on this!! 😍❤️
Made these buns yesterday and it came out so delicious! Thank you for the recipe!
Julie Li aww happy to hear 😍 enjoy!!
I tried yesterday and the result is perfect.my ward likes it..now he is asking me to make custard bun...thanks a lot😘😘😘😘
ned erf glad you liked it! 😊
Is there any other alternatives than milk powder for the top layer?
Hi, I like to try your bolo bao recipe. When kneading the dough with the Kitchen Aid mixer, you said you used medium speed after adding the softened butter @2:45. What number of speed did you set to? And about how many minutes it will take before the dough is form? Thank you.
Omgggg I tried your recipe and it's sooooo good! I'm living in Tahiti and there's no where I can find polo bao here. Thank you for sharing the recipe!!
Love this recipe! Tried it a few times now. The taste is really good. The only thing is, some of my buns got a little flat. Like the dough apread out too much. Any tips on how to prevent this? To get a nice round bao?
I can't wait to try your recipe
Hi is it possible not to use baking powder?
I just have baking soda at the moment 😅
I LOVE PINEAPPLE BUNS and you make it look so easy to make @ home!!! 💖✨🍍
Karen Fang MY BIGGEST FAN 🥺💗 please try this exact recipe too!!
I am going to attempt your pineapple bun soon. I usually make Japanese melon pan but I would like to try with the tangzhong method to create a softer bread that will not harden over time.
UtaNoAi15 oh nice! I made melon pan last week actually and I definitely like this pineapple bun better just because it is softer :) do u have a favourite melon pan recipe?
Thank you so much for Recipe. Today I make. The taste is so good.
Aye Aye Yay! So glad it was good for you 😊
Lovely! For your stand mixer what speed do you use and whats the watts of your mixer stand?
Looks amazing !! Cant wait to try myself ☺️☺️☺️
Amy Tran PLEASE DO! It’s so yummy, can’t wait to see pics 😍
Just wondering if anyone else have a tough time with the dough coming out too dry. I converted all the measurements into cups and tablespoons using an online conversion converter. I had to add probably another cup of water to the dough, then again adding much more of the cake flour for the topping. Any suggestions?
Do I need a stand mixer for this recipe or is the dough too wet to handle?
what are the measurements in cups
Looks amazing!
Bradley Scheftner THANK YOU! 😁
Heyy ive got a question if i want to double it should i just double the ingredients?
How would I alter this to add pork to the inside?
Looks so good 🤤
william huang THANKS! give it a try 😁
Hello! I tried making this today and it came out extremely well! Tastes exactly like ones we usually get in Chinatown. Thank you for sharing!!
GumDropPig Wow that is so great to hear! You’re welcome, glad it turned out well 😍
Good recipe, made into 12 instead of 9. You can take the tangzhong off the stove when it's ready and add the cold milk. It'll cool it down just enough so you can save the trouble of throwing it into the fridge.
Smart idea!! Thanks for sharing the tip 😊
Next time i will do that I dont know why mine turned super big 😂
@@Kashmine same here mines came out super big
For the topping it says cake flour what do you consider to be cake flour?
Thank you for your sharing!🙂 Why my topping with some black dots (like pepper) after baking? Taste ok, just the outlook with black dots not looks good.
Florence T interesting! That has never happened to me nor have I heard that happen to anyone! 😱
amazing
Could you please advise me how to fix my topping. It was either too runny to stay in shape or not melted
wooo go crazy sherlen
Lotus Mesic 😁💗💗
Thank you so much for the recipe. Yours look best in the whole youtube! Do you think it’s still tasty the next 2-3 days? Or do you recommend freezing? X
What a compliment, thank you! 😍 I’m not sure about freezing, but it should be fine after 2-3 days! I highly recommend microwaving it for 15-20 seconds if you’re saving it, it’ll taste just like its fresh out of the oven! :) however, everytime I bake it, it seems to be all gone within 24h 🤣
Nice.
Yummy...
Yummy yummy
Hi, is there a substitute for cake flour?
emoc 666 u may use regular flour! :)
Possible to make without the dry milk in the crust topping?
Yes! The milk powder just gives an extra milky taste but you can go without it!
How flat should we roll out the topping? I tried one other recipe and my topping puffed up so much. Also, I have an older oven that has temp in increments of 25. Instead of baking at 360, would you recommend baking at 350 or 375?
Nally A Hi Nally, I roll each piece to be around 4.5 inches in diameter to cover a lot of the bun. For the oven, I’d say 350 and bake for 15 mins total (but keep an eye on it). Hope this helps!
I made these bun yesterday by following the recipe well. It came out so delicious and presentable. How I wish I could send u the picture🥰. Thank you so much for sharing your recipe with Us!
gwapa gwapa amazing to hear! 😍😍
I have a question! If I wanted to turn this to a pineapple custard bun, like add a custard filling to this, at what point would you recommend adding the custard? After the final rise? I'd like any tips you might have :)
ofujinx hi there! You should add custard filling before the final rise. Flatten the dough out add your custard filling, then make sure it’s all sealed. Let it rise and then add your pineapple bun topping! Hope that helps :)
@@sherrrlen I made it and it turned out really well. The only issue I had was that I burnt the bottom of the buns. Could it be because I had it on the lowest rack? Besides that, it was delicious and reheated well! I would definitely make this again!
ofujinx that could be the reason! I bake mine on the middle rack. Did you have parchment paper under also? I always keep a parchment paper on the baking sheet since the pan may get too hot for the bottom of the buns. Hope this helps!
Anyone knows if i can substitute the milk powder for milk 😅
I don’t have cake or bread flour. Can I just use all purpose flour?
Nhung Tran yes you can! I’ve tried it a few times with regular AP flour when I ran out of bread/cake flour and it’ll still defs work! There’s really only a slight difference, it’ll still taste really good :)
Would this type of bread be good for sandwiches?
It is sweet so probably not best for sandwiches. Most folks eat it as a snack with a cup of tea/coffee/milk.
Yayyyy!! Make more vids :)
Mia Prokopetz what should I make next mimi ;)
amazing!! can you do a cake video
prokoping THANKS! What kind of cake would you like to see?
Sherlen's Kitchen red velvet, oreo or lava!!!
@@imJooe you read my mind on lava... coming soon!
My favourite Bao from HK !
Nicholas Cheung from my kitchen! 😆
Would whole wheat bread flour work ??
Steffi Hi Steffi! I haven’t tried with whole wheat bread flour so I’m not too sure. However I’ve read that whole wheat flour will have a more dense result, and suggestions are that you should mix half whole wheat bread flour with half regular bread flour. Or you can just experiment too ;) Hope this helps!
After you shape the topping into a small log, do you place it in the fridge or keep it at room temperature?
coookei Hi! I keep it at room temperature, it should be well structured.
Mmm bolo baos 🤤🤤
Kelly Chow try this out 💗 or get your mom to!! ;)
cake flour gram？
vivian Hong Hi Vivian! I don’t suggest using cake flour for the dough, if you don’t have bread flour you can use all purpose flour!
Wow those COMM 395 skills coming in BIGG. Look AT YOUUU
VSw1ss 😂😂😂 the hardest and scariest class of my ENTIRE undergrad honestly
Hi, I am unable to see the measurements for baking soda, baking powder, and cake flour for the topping. Will someone please share? Thanks!
Hi! It should all be in the description box below
I made these, twice, they taste great fresh out the oven, really soft. But they go really stiff just 8 hours after baking, could not give them to friends and family. Is this normal?
louie2356 hello! I always recommend microwaving it for about 15-20 seconds before eating it the next day as it’ll soften and warm it up! And make sure to always keep it in an airtight container to keep it from going stale! Hope this helps :)
Can anyone tell me the proportions of baking soda and baking powder? It's not too clear on the white background
Stephanie Wong hi Stephanie! It’s 1/4tsp of each :) you can find more details in the description box - hope this helps!
@@sherrrlen hi! I found it thanks! Felt silly for not seeing after haha, but I was on my phone and couldn't tell 😂 thanks for this!
Stephanie Wong no problem! Hope you enjoy! 🤗
YUM!!
Jessica S-B 💗💗💗
Why don't you activate the yeast first?
It doesn’t need to be activated because this recipe uses instant yeast! Not active dry yeast. So you don’t need to activate in warm water!
isnt it dangerous to use plastic wrap in oven?
Nope! I don’t put plastic wrap when baking. It’s only to proof the bread in a warm spot (so the oven is not fully on, just at 85°F)
@@sherrrlen Okay, thank you for responding!
i made this youtube acc just so i could subscribe YES YUMMY 🤤
Amber Lee AWW ILY AMBER 😭💗💗💗
Good video. However, at the 4:00 to 4:15 mark, the amount of baking soda, baking powder, and flour were all hidden because your white text blended into your background. Don’t know how much you added.
James Lee hi James! Sorry about that, you can find all the details in the description box below 😊
*0:34** - That's a big block of butter LOL.*
hk style
My whole life I didn’t find out that it was called a Pineapple Bun until 2018, my whole life was a lie… I can’t believe I’ve been eating these for such a long time and never knew what it was called 😂😂😂
you should tear the bun and let people see the inside of it.......... why not so detail??? we want to see how to custard is made
Cant read the measurements its white on white. Too frustrated
the measurements are in the description
Nice texture, however, no measurements..
Why do u wear gloves ??
These took so long lmao
I don’t have a measuring scale😭😭
One thing, please be more confident when you are in front of camera!! It's in you, you can do it!!
no pineapple❔
amazing