Hong Kong Pineapple Buns / 菠蘿包 / 港式菠蘿包 / How To Make Pineapple Buns
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- Опубликовано: 3 авг 2021
- Hong Kong style pineapple bun / 菠蘿包 / bolo bao recipe!
Recipe and step by step instructions ➤ belmerlion.com/other-recipes/...
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Хобби
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.
Look so yummy 😋 thanks for sharing the recipe 🥰
Yummmm. I love the toppings. I'm going to make cookies from your topping recipe. 😋👍👍
I love Polo Pao..hou sek aaa😋
Thank you for the recipe🙏
Yummy 😋 for sure will try it out , thank you 🙏 for sharing
Look beautiful and yum 🥯
Thanks for sharing,Mr,Lim
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.......😋
Awesome
Thanks a lot to share . One of my favorite yummm…
Superb definitely try to make soon. Thanks 😊
Incrivelmente lindo
Parabéns direto do Brasil 🇧🇷
Yess...
For this weekend...
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?
Absolutely delightful 🥰
We are moving to UK and bolo pao is something that I'll really miss. Thanks for this!
When you took a piece to taste I envied you. Thanks chef
Hello Michael I will try this recipe this saturday thanks for sharing have a nice day stay safe
Yummy 😍 🍪 ☕️
Thanks for sharing 🙏✨
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.
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. 🥰
Thank you chef for another great recipe 🙌... i hope you can make limburgse kriekenvlaii next time.. thanks in advance 🙂
Wow, this is my favorite
Nice recipe. Will definitely try it
Really nice recipe 👍
انت رائع بكل ما تقدمه شيف بمعنى الكلمة
The pull-apart reveal had me speechless. Absolutely gorgeous
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘🌺❤️😘❤️❤️
Good job Chef.
Thank u for the recipe
So delicious
Excellent 👌 and delicious 😋
Lovely 😘😘 , Delicious 😘😘😘
Nicely and neatly done as always. Will try for sure. Thanks.
From SriLanka
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?
Супер.. очень мягкие...Спасибо. Super .. very soft ... Thank you.
thank you recipe.❤
My favorite bread in hk.good to eat when warm
Yummy yummy 😊😋
Thank you Chief 🙏
Great! Thank you
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
Thank you for sharing.
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.
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
Yummy 👌
Thanks Michael 😊
This is my favourite bread here in Hong Kong pineapple bread or polo pao😋😋😋
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)
Adorei, EU E MEUS tres filhes nao binaries adoramos essa comide japonesa 🤙🤙🤙🤙🤙
perfection michael
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!!!!
Superb recipe...been trying several others and this is the best! Thank you Michael,keep the recipe and video coming....
Merci beaucoup
Pineapple bun with out pineapple 😜but it's yummy my favourite breakfast
This is my favorite when i was there in Hong Kong 15 yrs ago
thanks 👍👌
Yum.. :)
請問有沒有菠蘿包底的材料份量可供參考呢！🙏🏻
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 !
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.
can you leave this in the fridge overnight?
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.
Hi michael .... I looking at description box there was no recipe there .... where can I found bolobons recipe please....thx
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
Awww cute fine
Looks good...no pineapples though huh 😊
is it stay crisp for next day ?
Sir can you please show us gravity cake
Was it CRUNCHY enough 🤏🥟☕🫖that was very delicious .thanks Michael for this recipe. Good luck with your next video soon ☘🌻🍀
Yes, It was. 😊
Couldn’t locate bun recipes? Please help, thank you.
Your po Lo bao taste like hk po Lo bao?
روعه 👍👍👌👌👏👏👏👏👏👏
👍👍
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.
💙💙💙
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??
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
Please. Where is the dough recipe??? Thank you!
How many gram on the top dough plz
👍👍👍👍👍
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.
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
👍
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
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
👍👍❤❤
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?
I thought you were going to use pineapple also 🙃. But i see the impression of pineapple.
❤️😍🌹
Hi I don’t see the recipe for the bun under your description
ruclips.net/video/6mS-rL7y-FM/видео.html
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
No pine apple?
can you provide the link to your bun receipt please, thanks
belmerlion.com/other-recipes/polo-buns.html
👍👏👏👏👏👏👏👏
your page for this recipe disappeared.....please post it again 😢
What’s the bun recipe?! Only see the topping!
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.
❤️❤️❤️🥰🥰😋😋👍👍