Pineapple buns, known as Bo Lo Bao, are a labor-intensive treat to prepare. With a special dough called Tong Zhong and a crunchy coating of flour, baking soda, yeast, butter, sugar, and egg, these buns surprise with their unique texture and flavor.
The preparation of pineapple buns begins with making the Tong Zhong.
Once integrated into the main dough, the buns are formed and left to rest.
Afterward, they are shaped and baked until they achieve a golden and delicious texture.
Enjoy this tropical delight at any time of the day.
Pineapple Buns
Ingredients
215 grams of Flour
40 grams of Sugar
2 Eggs
40 milliliters of Water
5 grams of Baking powder
1 pinch of Salt
25 grams of Unsalted butter
15 grams of Flour
75 milliliters of Water
55 grams of Flour
40 grams of Sugar
¼ teaspoon of Baking soda
¼ Baking powder
15 grams of Butter
1 Beaten egg
Preparation
Step 1 : To prepare the pineapple buns, you should start by making the Tong Zhong.
Step 2 : In a pot, mix the water and flour until you get a paste, which cools to room temperature before adding to the main dough.
Step 3 : Then, prepare the coating and let it rest.
Step 4 : To do this, combine 55 grams of flour, a quarter teaspoon of baking soda, a quarter teaspoon of baking powder, 15 grams of butter, 40 grams of sugar, and a beaten egg.
Step 5 : This mixture is divided into 8 portions.
Step 6 : For the main dough, sift the flour and mix all ingredients, such as eggs, butter, sugar, salt, water, baking powder, and the previously prepared Tong Zhong.
Step 7 : Knead and let it rest in a covered container with a cloth for 2 hours so the dough can rise.
Step 8 : After this time, knead again and divide the dough into 7 or 8 balls, which will be the buns.
Step 9 : Let them rest again for 45 minutes.
Step 10 : After resting, shape the buns by gently pressing the balls with a kitchen plate.
Step 11 : Knead the coating mixture and apply it over each bun, then brush with beaten egg.
Step 12 : Place the pineapple buns on a baking tray and bake at 180°C for 15 minutes, followed by 5 minutes of resting.
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