Thank you for this!!! Add the butter, then knead the dough for 14 minutes in the mixer. The motor does get hot when you use speed 6 for a while. Lightly sweet, creamy custard in a fluffy bun? Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). Use a KitchenAid mixer to make the kneading process super easy. I’ve made these pineapple buns 3x and they always come out perfect. The dough came out much stickier no matter how much extra flour I added, so I just went with it but still case out great. They are worth every bit of effort. Once you … They are light, soft, and airy inside. Start browsing recipes right away or you could learn more about me here. Notify me of followup comments via e-mail. 4 Add in cheddar cheese, mix until well combined. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Hi, is it possible to replace the heavy cream with full cream milk? We’ve been having bakery withdrawal during this time and my FIL (who is one of the harshest food critics) gave me a score of 99, but all I did was follow the recipe! In a large mixing bowl, use an electric mixer to cream the softened butter until smooth and fluffy. I even surprised myself on this recipe. Ingredients: {Bun Dough} 1 cup bread flour. They're my favorite treat. May 10, 2020 - These steamed custard buns (nai wong bao) are a Cantonese dim sum favorite. Do we follow the measurements in g? Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. Then brush them again for a second time to get the beautiful yellow color. My Topping got soggy on the 2nd day. Prove for 15-20mins. I think that’s where the name comes from. The cup measurements are the same for both flours but the g is different. Divide cookie topping into 36 equal balls. In this case, the topping will be thicker and won’t cover the dough 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. Make sure the water and milk aren't too hot. I knead the dough by hand for ~15 minutes instead of using a stand mixer and have no problems. Chilling the egg wash before brushing will help it thicken, so it will coat the dough better. Thank you so much from a Cantonese fan of this dessert . Preparing corn custard filling: 1 Combine water, milk powder, custard powder and sugar, mix until sugar has dissolved, sieve into a microwavable bowl. Once the pineapple buns have cooled completely, you can store them in an airtight container on your kitchen counter for up to 2 days. Thank you Maggie for this game changing recipe! My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. Add the butter to the dough. I have buy President whipped cream and Pauls Pure Cream. It is…. Info. In any case, you should definitely follow the gram measurement if you have a scale. If I'm making more cream corn custard buns, I would prepare 1 1/2 amount of the above bao recipe in order to make 18 buns in the future. May 17, 2020 - This is the best Chinese Pineapple Bun recipe we've discovered to date. Firstly, I wasn’t able to get the perfect cylinder shape as you do which affected the equal sizing of them. Has anyone tried this with gluten free cup for cup flour? Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Thanks so much for the delicious and easy to follow recipe! “What the heck,” I thought, “Let’s give the bolo bao a try.” My bolo bao (菠蘿包) dough did not want to rise (I’m guessing because my … Repeat with the rest of the dough balls. Try to find a warm place in your room to rest the dough. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Instead it would form a skin and stay soft. Wow, these are amazing! Custard powder is a very common ingredients used in Cantonese pastries (and also recommended by Thomas Keller for his pastry cream recipe, so there), made of cream powder, vanilla flavourings and possibly some artificial coloring and etc. Pretty much the best treat ever. The dough will be very crumbly and the ends might crack a bit (it’s totally OK!). The topping won’t stay as crispy once stored but you should able to bring it back by warm the pineapple buns in the oven. 2 Heat the mixture in microwave over 1000W (High) for 1 minute 30 seconds, remove and mix until blended. PS: I don’t like to store the bread in the fridge, because it dries out the bread. If you plan to store them for a longer time, the freezer method works better. Would you have any clue as to why my topping did not crack? Carve marks on the dough so you can slice the log into 16 even pieces (see the blog post for instructional pictures). This molten custard filling recipe originates from the book, Cooking Classics Dim Sum by Ng Lip Kah. If you find the dough too difficult to roll out without cracking, you can use your hand to lightly flatten it instead of rolling it. WOW. If so, how much? Form the dough into a tight ball by pulling its sides to the bottom, then place back in the mixing bowl. Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. I stored in a covered container; do you know why this will happen? I’m afraid not. Combine the flour, baking powder, and baking soda in another medium-sized bowl. Pineapple buns, called Bolo Bao in China, are a popular sweet treat from Hong Kong. Store them in the freezer for up to 2 months. Squeeze edges together to cover filling and roll bun back into a ball. Place each piece between two pieces of plastic wrap. These are even better than what I find at the Asian bakeries! Your email address will not be published. The pineapple buns are ready to serve once they’re out of the oven and hot. The recipe uses very simple ingredients. I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! I love the detail of your recipe. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. We’ve never tried proofing the dough overnight in the fridge so I’m afraid I don’t have the answer. Bolo baos ever again free cup for cup flour medium-sized bowl is foolproof, hi Maggie, this by... Buns rise, beat 1 cup bread flour 5-Day Chinese Cooking Crash Course and updates... Have pineapple in it but the buns will look better ( 30 mins so. It was a lot of money know, you did it twice crispy ) risen. 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