Pineapple Buns 菠蘿包

Pineapple Buns 菠蘿包
Pineapple Buns (Bo Lo Bao) are a favourite breakfast staple for people on the go as well as for afternoon tea in Hong Kong’s Cha Chaan Tengs (cafes). Although the name is derived from the topping which resembles the appearance of a pineapple, it does not contain any pineapple ingredients or pineapple flavours at all. The bun is sweet, soft and especially fluffy as I’m using the Tangzhong method here. You too can make this sweet soft bun with a crumbly crust topping at home!
波羅包是香港茶餐廳最受歡迎的早餐主食和下午茶。 這個名字只是指它與菠蘿的外觀相似。 它不含任何菠蘿。 包子是用湯種法做的香甜軟糯特別蓬鬆。您也可以家裡製作這種外皮酥脆 鬆軟香甜麵包,
Ingredients 材料 - Makes 8 buns 做八個包
Dough 麵糰:
Bread flour/strong white flour (高筋麵粉) 280g
Skimmed milk powder (脫脂奶粉) 10g
Custard powder (吉士粉) 10g
Sugar (糖) 40g
Salt (鹽) 1/8 tsp
Instant yeast (速溶酵母) 5g
Beaten egg (蛋液) 30g - save leftover for egg wash later (剩下的留著最后掃包面)
Water (水) about (約) 70ml
Softened unsalted butter (軟化無鹽牛油) 30g
Outer Crust Topping 菠蘿酥皮:
Cake flour/low gluten flour (低筋麵粉) 90g
Skimmed milk powder (脫脂奶粉) 10g
Caster sugar (細砂糖) 45g
Softened unsalted butter (軟化無鹽牛油) 30g
Baking powder (泡打粉/發粉) ½ tsp (茶匙)
Beaten egg (蛋液) 30g - save leftover for egg wash later (剩下的留著稍後掃包面)
Tangzhong 湯種:
Bread flour or strong white flour (高筋麵粉) 20g
Water(水) 100ml
Please give my recipe a try, like, comment, share and subscribe to my channel
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[@Reinolds_Recipes]

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[@UCan2]

Thank you so much! 🙏 We'll do our best. 😍