The most iconic bun of Hong Kong! thanks for making it! in fast most traditional bakers use knife to cut the cookie dough, of course yours just look awesome!
Thank you for the recipe. It is slightly annoying that I need to look at 2 different written recipes and a video to make these. Might want to combine them all into one in the future.
This video reminds me the 港式菠蘿包 that is one of my favorites when I was a kid; I used to peel the sweeten top layer and eat that alone enjoying the crispy custard 🍮that is so.......😋
I make this and turn out so gewd!! I adjust sugar amount to 40 grams cause i love sweet but after baking turn out not sweetness level just ok thank you for recipe ❤️ (fyi i make half recipes)
Hi. This pineapple bun topping was excellent. So crunchy! It wasn’t sweet enough for me 😝 (maybe because I have a sweet tooth), so I’ll add abit more sugar next time. Can you help answer my question about the bun please? I’m not sure whether I rushed the last step, and I turned on the warm oven to let the dough rise the second time quicker instead of room temperature, the buns got MASSIVE! Not really an issue, except the inside was denser than your fluffy bun. I will try again next week and not rush with a warm oven… could this be an issue? Or do you suspect that my dough the problem? Could I have over proofed it in the first place as it was raised really big too 😅 (room temperature rise). Or could it be because I used butter instead or margarine which makes the dough denser? I will re try with margarine next time and be patient with waiting the second rise… Please give me your expert advice, thank you for your video. I really want to perfect the dough. Thank you!!!!
Awesome tutorial as always. Definitely one of my favorite buns and I have been waiting for you to release this video but Michael can you make the custard recipe with this pineapple buns?
These buns remind me of a popular Mexican bread called "concha". I really like this recipe! I'll try it on weekend! I hope that my buns look so beautiful like yours, chef. 👍
Very close. There are some HK bakeries that do make something called a Mexican bun. It is much more similar to the concha than the pineapple bun. It also had a cookie-like crust on top, as well, but not as yellow, thinner, and a bit more sweeter. It is delicious
That bun dough link is for 9 ordinary bread rolls, I only need measurement for 6 pineapple bread as I am small family of 2. are you able to detail the ingredients for 6 bun?
@Pius Pau: I made these last week using Michael’s Basic Bread Rolls which gives me exactly 12 x 85gr buns. So if you want to make only 6 buns, you just have to divide the measurements with 2. For e.g: 560 gram flour/2= 280gr; 320 ml milk/2=160ml; and so on
Yes, vanilla essence and vanilla extract are often used interchangeably in recipes, but they are slightly different. Vanilla extract is natural and made by soaking vanilla beans in alcohol, while vanilla essence can be synthetic or a blend of natural and artificial flavors. You can use vanilla extract as a substitute for vanilla essence, and it will usually give you a richer, more authentic flavor. 😊
I don’t know what’s wrong - the bun is not fluffy like it should. It just tastes like dense bread. Is it because I hand mixed the dough instead of using a mixer?
thanks for sharing this amazing recipe I will sure give it a try. but, I was wondering is there any specific reason that it's called pineapple buns? since there is no pineapple :)
En México, en especial en la Ciudad de Guadalajara, se llaman Picón de huevo y es un pan dulce que lleva canela y otros van con nuéz y son deliciosos. Gracias por hacerlos a su manera. Felicidades !
your baking gears and equipment are top-notch quality and branded. I like your presentation of baking but better you speak in Mandarin or English to make the video more interesting too.
So crunchy at the end. I could hear you biting into that delicious caramelized sugar and butter mixture at the end of the video. I don't eat sugar but, it is just as delicious to hear as it would be to eat.
Tried but the taste of the crust wasn’t sweet enough. Checked with other recipes on bolo buns and realized that the quantity of sugar to make the bolo bun is really low compared to other similar recipes. Was disappointed with results…
I'm sorry to hear that the bolo bun recipe didn't meet your expectations. The quantity of sugar in recipes can often vary, leading to differing results in taste. If you found the crust not sweet enough, I suggest you adjust the amount of sugar to better fit your preferences next time. The ingredients used for the polo bun crust recipe are basically the same, regardless of which other recipe you follow. The level of sweetness can always be adjusted.
The pull-apart reveal had me speechless. Absolutely gorgeous
The most iconic bun of Hong Kong! thanks for making it! in fast most traditional bakers use knife to cut the cookie dough, of course yours just look awesome!
Dear Michael finally i get this recipe of you.thank you sososo much.
Nice recipe. Will definitely try it
Thank you for the recipe. It is slightly annoying that I need to look at 2 different written recipes and a video to make these. Might want to combine them all into one in the future.
This video reminds me the 港式菠蘿包 that is one of my favorites when I was a kid; I used to peel the sweeten top layer and eat that alone enjoying the crispy custard 🍮that is so.......😋
Tq Michael for sharing. I love that most of your recipes used All Purpose Flour n easy to follow tutorial. Yummy buns for teatime today. 🥰
Yummmm. I love the toppings. I'm going to make cookies from your topping recipe. 😋👍👍
I make this and turn out so gewd!! I adjust sugar amount to 40 grams cause i love sweet but after baking turn out not sweetness level just ok thank you for recipe ❤️ (fyi i make half recipes)
Hello Michael I will try this recipe this saturday thanks for sharing have a nice day stay safe
I love Polo Pao..hou sek aaa😋
Thank you for the recipe🙏
We are moving to UK and bolo pao is something that I'll really miss. Thanks for this!
Really nice recipe 👍
I really love this bread.,when i was working in hk. I want to try and bake tomorrow. I hope it will turn into nice pineapple bun like yours. thanks.
I’m from Germany and love buttermilk biscuits for example from popeyes or Kentucky in the USA! Do you may have already published a video? ☺️😍thank you
Look so yummy 😋 thanks for sharing the recipe 🥰
Superb definitely try to make soon. Thanks 😊
Hi michael .... I looking at description box there was no recipe there .... where can I found bolobons recipe please....thx
انت رائع بكل ما تقدمه شيف بمعنى الكلمة
Hi. This pineapple bun topping was excellent. So crunchy! It wasn’t sweet enough for me 😝 (maybe because I have a sweet tooth), so I’ll add abit more sugar next time. Can you help answer my question about the bun please? I’m not sure whether I rushed the last step, and I turned on the warm oven to let the dough rise the second time quicker instead of room temperature, the buns got MASSIVE! Not really an issue, except the inside was denser than your fluffy bun. I will try again next week and not rush with a warm oven… could this be an issue? Or do you suspect that my dough the problem? Could I have over proofed it in the first place as it was raised really big too 😅 (room temperature rise). Or could it be because I used butter instead or margarine which makes the dough denser? I will re try with margarine next time and be patient with waiting the second rise… Please give me your expert advice, thank you for your video. I really want to perfect the dough. Thank you!!!!
Look beautiful and yum 🥯
Thanks for sharing,Mr,Lim
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘🌺❤️😘❤️❤️
is it stay crisp for next day ?
Awesome tutorial as always. Definitely one of my favorite buns and I have been waiting for you to release this video but Michael can you make the custard recipe with this pineapple buns?
Adorei, EU E MEUS tres filhes nao binaries adoramos essa comide japonesa 🤙🤙🤙🤙🤙
請問有沒有菠蘿包底的材料份量可供參考呢！🙏🏻
When you took a piece to taste I envied you. Thanks chef
These buns remind me of a popular Mexican bread called "concha".
I really like this recipe! I'll try it on weekend! I hope that my buns look so beautiful like yours, chef. 👍
My exact thought! I’m going to look for a recipe on how to make good Concha’s!
Very close. There are some HK bakeries that do make something called a Mexican bun. It is much more similar to the concha than the pineapple bun. It also had a cookie-like crust on top, as well, but not as yellow, thinner, and a bit more sweeter. It is delicious
Thanks for the recipe. If I want to add char siu filling to it, should I still bake the buns based on the temperature and duration stated?
Yummy 😋 for sure will try it out , thank you 🙏 for sharing
Couldn’t locate bun recipes? Please help, thank you.
Superb recipe...been trying several others and this is the best! Thank you Michael,keep the recipe and video coming....
can you leave this in the fridge overnight?
Please. Where is the dough recipe??? Thank you!
Good job Chef.
That bun dough link is for 9 ordinary bread rolls, I only need measurement for 6 pineapple bread as I am small family of 2. are you able to detail the ingredients for 6 bun?
@Pius Pau: I made these last week using Michael’s Basic Bread Rolls which gives me exactly 12 x 85gr buns. So if you want to make only 6 buns, you just have to divide the measurements with 2. For e.g: 560 gram flour/2= 280gr; 320 ml milk/2=160ml; and so on
Sir can you please show us gravity cake
Thank you for your nice sharing recipe! How about the bun recipe?. I can’t find it out in the instruction link.
m.ruclips.net/video/6mS-rL7y-FM/видео.html
Thia looks delicious! May I ask why there is always so much butter placed into the bao beforehand eating?
Is just a invention or creation how one eats the buns for advertising.
Yummy 😍 🍪 ☕️
Thanks for sharing 🙏✨
This is my favourite bread here in Hong Kong pineapple bread or polo pao😋😋😋
Your po Lo bao taste like hk po Lo bao?
Thanks a lot to share . One of my favorite yummm…
Excellent 👌 and delicious 😋
can you provide the link to your bun receipt please, thanks
belmerlion.com/other-recipes/polo-buns.html
My favorite bread in hk.good to eat when warm
Hi Chef, can I use your bread recipe for making the Cheung Jai Pau (sausage bread )?
Yes, absolutely.
Thanks chef. One more thing...is it OK to,perhaps, build the breads, leave them overnight and pop them into the oven next morning??
Does vanilla essence mean I can use vanilla extract?
Yes, vanilla essence and vanilla extract are often used interchangeably in recipes, but they are slightly different. Vanilla extract is natural and made by soaking vanilla beans in alcohol, while vanilla essence can be synthetic or a blend of natural and artificial flavors. You can use vanilla extract as a substitute for vanilla essence, and it will usually give you a richer, more authentic flavor. 😊
@michaellim can't wait to try. A little nervous! Haha
thank you recipe.❤
Absolutely delightful 🥰
Nicely and neatly done as always. Will try for sure. Thanks.
From SriLanka
Pineapple bun with out pineapple 😜but it's yummy my favourite breakfast
So delicious
Dear Michael Lim I couldn’t find the recipe for the pineapple buns. Will you please write it again! Thanks
Hi there here is the updated link, belmerlion.com/other-recipes/polo-buns.html
Incrivelmente lindo
Parabéns direto do Brasil 🇧🇷
Lovely 😘😘 , Delicious 😘😘😘
They were delicious but how do you prevent the bun from deflating before putting in oven? 🙁
They shouldn't deflate, means they're overproofed
@@pakhoy8648 Thanks.
Thank u for the recipe
Thank you chef for another great recipe 🙌... i hope you can make limburgse kriekenvlaii next time.. thanks in advance 🙂
Im so sorry i didnt find the recipes for the bread, could you help ke to share me the link 😢
Hi there here is the updated link, belmerlion.com/other-recipes/polo-buns.html
This is my favorite when i was there in Hong Kong 15 yrs ago
How many gram on the top dough plz
Yummy yummy 😊😋
What’s the bun recipe?! Only see the topping!
your page for this recipe disappeared.....please post it again 😢
perfection michael
Awesome
Yess...
For this weekend...
Thank you...
Wow, this is my favorite
Thanks Michael 😊
Mr Micheal l can't find the dough recipe regarding the weight of flour n butter too..can u please provide me the details...thank you...
Here is the link ruclips.net/video/6mS-rL7y-FM/видео.html
I don’t know what’s wrong - the bun is not fluffy like it should. It just tastes like dense bread. Is it because I hand mixed the dough instead of using a mixer?
Hi I don’t see the recipe for the bun under your description
ruclips.net/video/6mS-rL7y-FM/видео.html
Супер.. очень мягкие...Спасибо. Super .. very soft ... Thank you.
Great! Thank you
Thank you for sharing.
Merci beaucoup
No pine apple?
thanks for sharing this amazing recipe I will sure give it a try. but, I was wondering is there any specific reason that it's called pineapple buns? since there is no pineapple :)
The topping is slit to look like a 🍍, hence the name.
Thank you Chief 🙏
Yummy 👌
Looks good...no pineapples though huh 😊
Link to recipe does not work
Hi there here is the updated link, belmerlion.com/other-recipes/polo-buns.html
thanks 👍👌
The link is not working.
belmerlion.com/other-recipes/polo-buns.html
Was it CRUNCHY enough 🤏🥟☕🫖that was very delicious .thanks Michael for this recipe. Good luck with your next video soon ☘🌻🍀
Yes, It was. 😊
Why my bun easily turn to dark, hard and not cooked properly inside. Also couldn't rise well.
Your buns are probably to close to the heating elements, and your oven temperature is too high.
En México, en especial en la Ciudad de Guadalajara, se llaman Picón de huevo y es un pan dulce que lleva canela y otros van con nuéz y son deliciosos. Gracias por hacerlos a su manera. Felicidades !
your baking gears and equipment are top-notch quality and branded. I like your presentation of baking but better you speak in Mandarin or English to make the video more interesting too.
Where is the recipe for the dough?
ruclips.net/video/6mS-rL7y-FM/видео.html
authentic hk style does not need to cut line on top, once baked, the top will just pop open by itself
They use ammonia powder which is not widely available
I thought you were going to use pineapple also 🙃. But i see the impression of pineapple.
So crunchy at the end. I could hear you biting into that delicious caramelized sugar and butter mixture at the end of the video. I don't eat sugar but, it is just as delicious to hear as it would be to eat.
Awww cute fine
Дорогой Майком , почему нету рецепт булочек .я очен люблю 😮 ваши рецепты . Пожалуйста будте любезны , буду рада .
60 sugar
60 butter
2 yolk
Mix
Vanile
115 apf
3 bp
روعه 👍👍👌👌👏👏👏👏👏👏
Tried but the taste of the crust wasn’t sweet enough. Checked with other recipes on bolo buns and realized that the quantity of sugar to make the bolo bun is really low compared to other similar recipes. Was disappointed with results…
I'm sorry to hear that the bolo bun recipe didn't meet your expectations. The quantity of sugar in recipes can often vary, leading to differing results in taste. If you found the crust not sweet enough, I suggest you adjust the amount of sugar to better fit your preferences next time. The ingredients used for the polo bun crust recipe are basically the same, regardless of which other recipe you follow. The level of sweetness can always be adjusted.
What is the weight each of the pineapple ingredient?
No recipe!?
belmerlion.com/all-recipes/polo-buns.html
Tks for the recipe! Is it the same bread recipe for making Pineapple Buns? Btw, enjoy ur baking videos, well documented and relaxing to watch! Tks,😊