Bo Lo Bao (Hong Kong Style Pineapple Buns
Decided to try this new Bo Lo Bao (Hong Kong Style Pineapple Bun) recipe I found on Pintrest, and tried baking it with Blue Jacket Bread Flour as well as the Cake and Pastry Flour.
Result is fabulous! I can't wait to eat one! This recipe is a keeper!
Dough Ingredients
200g Heavy Cream
150g Water
50g Sugar
5g Yeast
5g Salt
480g Blue Jacket Bread Flour
200g Heavy Cream
150g Water
50g Sugar
5g Yeast
5g Salt
480g Blue Jacket Bread Flour
Method for Dough
1. In a large bowl place heavy cream, water, sugar and yeast.
2. Gently stir then add bread flour and salt. Combine till dough is formed and knead till dough passed the windowpane test. ( Can also use a Kitchen Aid mixer or a Bread Machine).
3. Set bowl aside in a warm place to let rise for 1.5 hours ( or until dough has doubled in size).
4. While dough rests, make the topping!
2. Gently stir then add bread flour and salt. Combine till dough is formed and knead till dough passed the windowpane test. ( Can also use a Kitchen Aid mixer or a Bread Machine).
3. Set bowl aside in a warm place to let rise for 1.5 hours ( or until dough has doubled in size).
4. While dough rests, make the topping!
Topping Ingredients
100g Softened Butter
100g Sugar
14g Egg
14g Milk
170g Blue Jacket Cake and Pastry Flour
2g Baking Powder
2g Baking Soda
1 Egg ( for Egg Wash)
Method for Topping
1. In a medium bowl, cream the sugar and butter until light and fluffy.
2. Add the eggs and mix till combined. Repeat with milk.
3. Sieve the flour, baking powder and baking soda and add to butter mixture. Mix until a smooth dough forms. Wrap the dough in a cling film and place in the fridge until firm ( approximately 30 minutes).
4. Once topping is firm, remove from fridge and weigh topping on a scale. Divide the topping by 16 and cut into 16 equal parts using a D-scraper ( or knife). Roll each piece into a ball. ( Should be approximately 24g per piece).
2. Add the eggs and mix till combined. Repeat with milk.
3. Sieve the flour, baking powder and baking soda and add to butter mixture. Mix until a smooth dough forms. Wrap the dough in a cling film and place in the fridge until firm ( approximately 30 minutes).
4. Once topping is firm, remove from fridge and weigh topping on a scale. Divide the topping by 16 and cut into 16 equal parts using a D-scraper ( or knife). Roll each piece into a ball. ( Should be approximately 24g per piece).
Putting it all together
1. After the bread dough has risen for at least an hour an a half ( and doubled in size), press one finger into the dough to check if it is ready. If dough dies not bounce back, proceed to the next step.
2. Using your scale, weigh the dough and divide the weight by 16. Using your D- scraper ( or knife) to cut the dough into 16 equal pieces. ( should be approximately 60g per piece)
3.Once the dough has been divided, roll the dough on a clean surface using a circular motion with the palm of your hand to create a smooth ball shape ( be sure to work quickly so the dough does not dry out).
4. Next take the piece of topping and flatten it into the palm of your hand. Take dough in other hand and press dough into flattened topping. Push and rotate the dough into the topping until it is fully covering the top of the dough. (Note- Can also roll the topping flat and press on top of the dough).
5. Gently score the top of the buns using a D-Scraper. Place on a tray and cover with towel to let rise one more time (approximately 20-30 minutes).
6. Just before putting the buns into the oven, place 1 egg yolk in a bowl with one teaspoon of egg white. Whisk the egg and brush it on top of the buns using a pastry brush.
7. Bake for 15 minutes at 180 Celsius till slightly golden brown.
8. Remove from the oven and enjoy with a slice of butter or just as is!
3.Once the dough has been divided, roll the dough on a clean surface using a circular motion with the palm of your hand to create a smooth ball shape ( be sure to work quickly so the dough does not dry out).
4. Next take the piece of topping and flatten it into the palm of your hand. Take dough in other hand and press dough into flattened topping. Push and rotate the dough into the topping until it is fully covering the top of the dough. (Note- Can also roll the topping flat and press on top of the dough).
5. Gently score the top of the buns using a D-Scraper. Place on a tray and cover with towel to let rise one more time (approximately 20-30 minutes).
6. Just before putting the buns into the oven, place 1 egg yolk in a bowl with one teaspoon of egg white. Whisk the egg and brush it on top of the buns using a pastry brush.
7. Bake for 15 minutes at 180 Celsius till slightly golden brown.
8. Remove from the oven and enjoy with a slice of butter or just as is!
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