I seldom write guest posts for blogs. Here’s another one after submitting my first one, a cheater version of Crème Brulee for Lifehack.org. It’s my childhood snack, pineapple bun (Bo Luo Bao 菠蘿包) in Hong Kong. I used to have pineapple buns for breakfasts and afternoon teas. I miss those soft, sweet buns with crisp topping very much. Without Ann’s invitation, I wouldn’t have thought of or attempted to bake some pineapple buns with tangzhong at home. My recipe was inspired by a recipe from the owner of a Hong Kong café that makes and sells hundreds and hundreds of pineapple buns everyday.
Here’s the video shared on how they make pineapple buns.
My guest post for Ann’s blog took me longer time to finish than I expected. From attempting to bake pineapple buns with tangzhong up to finalize the recipe, it’s been over two months. Sorry, Ann, for taking it so long.
To all my dear readers, if you’re curious about why I took so long to develop and write up the guest post, please hop over to Ann’s blog, you’ll find the answer and the whole recipe. Moreover, you’ll find many other mouth-watering photos and delicious recipes over at Ann’s blog, Pig Pig’s Corner.
Other tangzhong bread recipes:
- Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
- Japanese Style Coconut Custard Buns
- Hong Kong Style Sausage Rolls
- Apple Custard Buns
- Japanese Green Tea Bread with Red Bean Fillings
- Nutella Cream Horns
- Hokkaido Milk Toast (Japanese style)
- Pai Bao (排包 Hong Kong Sweet Buns)
- Braided Raisin Walnut Bread (Tangzhong Method)
21 comments:
Polo bread has been a childhood favorite for me. I tried making it once and I forgot to add the butter to the bread dough. It tasted good still, but it hardened the next day. I can't wait to try this recipe out! thanks for sharing another tangzhong bread again. :)
I love Polo bread. It's one of my favourite asian bread. Thanks for sharing the recipe. Wish you a happy chinese new year.
I love Polo Bao especially when I'm in Hong Kong, would never miss to buy one.
Oh wow! They are so professional! Love the "bo luo yau" in a restaurant here... along with a cup of HK Milk Tea. Perfect. =)
I love the look of this bun, so delicious looking, a bit similar to the mexican buns I think...great blog!
Heading over now. Can you send some buns over first?
Like Jeannie said, they look like those mexican buns but yours look lovely ..... mmm
Thanks Christine for the wonderful guest post! Happy Chinese New Year to you and your family =)
I have read with much interest your post at Pig Pig's Corner. And I want you to know this is one of the most detailed and informative recipe I have ever read on Bo Luo Bao, great job Christine!
Happy Year Rabbit!
Mmmm...my favourite bun, too :D
I love Polo bun, yummy! Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!
Oh My goodness! I love pineapple bun! You just made my day! If I can make this at home, I won't have to drive so far just to get it.
Kung Hei Fat Choi!
This is my absolute favorite bun to eat! Thank you so much for sharing this recipe. I am delighted to have found your site and could hardly wait to try making this.
I have a question though. I tried making these Pineapple buns, as well as your Coconut Custard buns with the Tangzhong. However, I found that the dough for both were far too wet to handle (I don't have a bread machine) to reach a dough, so I had to add about 80 more grams of flour and kneaded. If using the Tangzhong, should I omit or reduce the amount of milk or some of the other wet ingredients? I'm not sure what I'm doing wrong.
Thanks again!
@Sandy:
The tangzhong dough is very wet and sticky, so that's why I always use my breadmaker to do the kneading part.
It's very challenging to handle by hand. You might sprinkle a bit of flour to prevent the surface sticking to your hands while working. Adding too much flour will destroy the balance of all ingredients and hurt the texture. The 80 more grams of flour was too much.
@Christine@Christine's Recipes
Thanks so much for the tip. I look forward to trying it again soon! :)
Thanks Christine for the tip. I made some 菠蘿包 using your recipe. I didn't have ammonia powder or evaporated milk. I just used condensed milk to replace the evaporated milk in the recipe. I am very pleased with the results. They are not exactly the same as the shop bought ones but my mum said she actually preferred the ones I made. The crust was crunchy but it didn't break as easily as the shop bought ones so the buns were less messy when we bit into them. Thanks for sharing with your readers the tangzhong method.
@Lorna Tsang：
So glad to know that you and your mum loved my recipe.
You won't need to buy your mum any 菠蘿包 from now on, instead she can enjoy your homemade ones, hot from the oven whenever she craves for some. So good.
Hi Christine! I tried out your recipe, and it was great! I did some substitutions for the dairy products, but it turned out really good!
Here are some pictures of it
http://kubeen81.blogspot.com/2011/05/pineapple-bun-recipe-no-1-buo-lo-bao.html
Thanks!
@Kubeen81:
Wonderful ! How nice you can have homemade dairy-free pineapple buns. Thanks for the shout-out.
hi christine,
i love your website and recipes. they're awesome and i've tried a few of them myself. i followed your buo lo bao recipe and the buns come out tasting amazing. the only thing is the crust isn't as yellow as yours? do i need to use an extra egg yolk for the color?
@Anonymous：
Good idea of using egg yolk to add more yellowish colour on the crust.
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