Bolo Bao 菠萝包 - How to Make Chinese Pineapple Buns at Home!

You can't get more Hong Kong than bolo (pineapple) bao (buns). Contrary to the name, they don't actually have any pineapple at all, but rather the cookie dough topping once baked resembles the appearance of a pineapple. This eventually gave way to this bread's now famous appearance which makes it unique and different from any other Chinese buns (though there are similarities to the Japanese melon pan). While I admit mine does look a bit smoother on the surface , the taste and texture are undeniably the same if not better than any bakery style bun. You just can't beat the soft and moist tenderness of fresh bread (unless of course you live nearby a shop that bakes it fresh daily -- what a luxury!). Whether you prefer it stuffed with red bean, or custard, or just plain because you're the boss of of your buns make sure to try it at home for your next baking project! Enjoy!
Makes 15 small buns (and extra cookie topping).
Red Bean Filling:
Soak dried red adzuki beans overnight in cold water to soften. Drain the next day and place into a large pot to boil with water and brown sugar to taste. Once cooked and very soft, mash with a potato masher until your desired smoothness. If you prefer a smoother red bean paste, puree in a food processor or blender. Set aside to cool while you prepare the bread dough.
Tangzhong Milk Bread:
1-¾ cup (226 g) bread flour, divided
120 ml (1/2 cup) milk, divided
3 tablespoons (45 g) granulated white sugar
2-¼ teaspoons (7 g) yeast
1 large egg, room temperature
4 tablespoons (56 g) butter, very soft
½ teaspoon (2 g) salt
Make the tangzhong by combining 23 g (~3 tablespoons) of flour and 120 ml (½ cup) of milk in a small saucepan. Heat over medium high heat and whisk until a thick paste. Place into a bowl of a stand mixer along with the remaining flour, sugar, yeast, egg, butter, and salt. Knead on low speed using the dough hook attachment until smooth and elastic. Cover and rise in a warm spot until doubled in size. In the meantime, prepare the pineapple topping.
Crunchy Pineapple Topping:
4 tablespoons (52 g) butter, softened
½ cup (100 g) granulated white sugar
2 large egg yolks
½ teaspoon (2 g) salt
1-½ cups (195 g) all purpose flour
½ teaspoon baking powder
½ teaspoon turmeric powder (optional for color)
Egg wash: 1 large egg beaten with 1 tablespoon water or milk.
Beat butter and sugar together until light and fluffy. Add egg yolks and salt. Stir until combined, scraping the sides and bottom of the bowl in between beating. Add flour, baking powder, and turmeric (if using) and stir until just combined and there are no streaks of dry flour left. It is ideal to have your dough pliable and firm enough to hold together but soft enough to flatten. Shape into a rounded log. Cut into roughly ¼ inch rounds. Using the flat side of a Chinese cleaver, push with even force and swipe to thin out until about ⅛ inch thick. Scrape dough off the work surface and place on top of each shaped bun.
Take the proofed bread dough and deflate. Divide into 15 portions and roll into a smooth sphere. You can either make plain buns at this point, or flatten into a circle using a rolling pin. Fill with prepared red bean filling if using. Gather up the sides and pinch tightly to seal. Place seam side down on a large lined baking sheet. Wrap topping around the surface of each dough ball. Proof in a warm spot until about doubled in size.
Before the dough is almost done proofing, preheat oven to 350 F (180 C).
Brush the tops of the bread with egg wash and bake for 10-12 minutes.
Allow to cool before enjoying with a cup of tea!
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xo Shannon
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[@zfactor8946]

looks yummy

[@InShannonsKitchen]

Thank you!

[@dorothyl.cadenasso7896]

I want one! Beautiful Job....You are such an excellent instructor. You make things look so easy!

[@InShannonsKitchen]

Thanks Auntie D! Give it a try and let me know how you like them!

[@OurLifeGrowingOld]

Those look great. They also look very easy to make. Are there any other types of filling that can be used?

[@InShannonsKitchen]

Yes, you can fill them with things like custard or plain with no filling and eaten with a pat of butter after they’re baked. I’ve even seen some using char siu for the filling. Happy baking!