BBQ Pork Pineapple Bun (aka. BBQ Pork Bolo Bao) Recipe (菠蘿义燒餐飽) with Papa Fung
ฝัง
- เผยแพร่เมื่อ 13 ก.ค. 2024
- Pineapple Bun (aka. Bolo Bao), a Hong Kong staple, but this one has a twist. It’s filled with fresh pineapple pieces and BBQ Pork, a classic combo.
Timestamps:
0:00 Intro
00:18 Part 1.1: Filling - The Sauce
1:59 Part 1.2: Filling - The Main Filling
3:10 Part 2.1: Pineapple Bun - The Bun
6:09 Part 2.2: Pineapple Bun - The Pineapple Bun Topping
7:39 Part 3: Assembly
9:10 Finale
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BBQ PORK WITH FRESH PINEAPPLES PINEAPPLE BUN RECIPE
This recipe makes around 25 buns.
[ INGREDIENTS ]
FILLING
Sauce:
2tbsp Oil
3tbsp Sugar
1.5 Cup Water
1.5tbsp Dark Soy Sauce
1tbsp Soy Sauce
2tbsp Oyster Sauce
2.5tbsp Cornstarch
1 Stock of Green Onion
Ginger (a few slices)
Sesame Oil (to taste)
Salte (to taste)
Main Filling:
400g BBQ Pork
1/4 of Fresh Pineapple
300g Cooked Sauce (from above)
PINEAPPLE BUN
The Bun:
600g Bread Flour (for the bun), 50g Bread Flour (for dough paste)
**250ml Warm Water (for the bun)**, 200ml Water (for dough paste)
60g Sugar
6g Yeast
78g Unsalted Butter
1 Egg
Pineapple Bun Topping:
160g Cake Flour
100g Unsalted Butter
90g Sugar
20g Milk Powder
2g Baking Soda
1 Egg
-
[ DIRECTIONS ]
FILLING
1. Roughly chop green onions and slice ginger. Set aside.
2. Combine cornstarch and some water to make a slurry.
3. Sauce: Heat up oil in a frying pan, add in green onions and ginger and fry until fragrant, then remove onions and ginger from the pan. Add oyster sauce, and cook until fragrant, then add dark soy sauce, soy sauce, water and sugar and cook until sugar has melted. Add slurry and cook until it thickened, then add sesame oil. Set aside to cool.
4. Finely chop BBQ pork and pineapple and set aside.
5. Once sauce has cooled and thickened, mix the BBQ pork and pineapple into the sauce, then set aside in the fridge.
PINEAPPLE BUN
Main Bun
1. Dough Paste Mixture: Combine 50g bread flour with 200ml of water, then cook it on low heat in a frying pan until it thickens (make sure to stir, or it will burn). Set aside to cool.
2. Combine bread flour, yeast and sugar together and mix it. Add an egg and the dough paste mixture in and mix at a slow speed. Slowly add in water and mix until the dough is sticky (approx. 10mins). Add in butter and continue mixing until it is evenly combined. Take the dough out, knead and toss until the dough is stretchy enough to be pulled thin (see-through) without breaking. Pour a little bit of oil in another bowl, place the dough in, wrap it up and set aside for 1.5hrs.
3. After sitting, knead the dough and divide it up into even pieces, shape them into little balls, cover them and set aside for 15mins.
Pineapple Bun Topping
1. Use room temperature butter and mix it with sugar until evenly combined, then add an egg and mix until combined. Add in cake flour, milk powder and baking soda into the bowl and mix until dough-like. Wrap and set aside in the fridge until it hardens.
2. Take dough out, divide it into the same amount of pieces as the buns, roll the small pieces up into balls, then place it in the fridge to set.
ASSEMBLY
1. Flatten the main dough, and roll it out into discs. Place filling in the middle of the disc and stretch the dough over the filling and pinch to seal it up (Make sure the seal is the bottom of the bun).
2. Scramble an egg to create an egg wash and brush it on the top of the buns.
3. Flatten the pineapple bun topping, drape it over the egg-washed bun, score the top of the buns, and set aside for 30mins to proof.
4. After sitting, brush another layer of egg wash on top, then bake at 340°F for 20mins.
5. When you take it out of the oven, give it a little shake to release the buns from each other then let it sit a bit before eating, so the pineapple top is nice and crispy.
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菠蘿义燒餐飽
這份量可以製成二十五個飽。
[ 食材 ]
餡料
醬:
2tbsp 油
3tbsp 糖
1.5 Cup 水
1.5tbsp 老抽
1tbsp 生抽
2tbsp 蠔油
2.5tbsp 英粟粉
青葱一棵
羗数塊
麻油少許
鹽少許
主要餡料:
400g 义燒
1/4 菠蘿
300g 醬
燒餐飽
主要粉糰:
600g 飽麵粉 (主要粉糰), 50g 飽麵粉 (湯種)
*250ml* 暖水 (主要粉糰)**, 200ml 水 (湯種)
60g 糖
6g 依士
78g 無鹽牛油
1 蛋
菠蘿皮:
160g 餅麵粉
100g 無鹽牛油
90g 糖
20g 奶粉
2g 梳打粉
1 蛋
[ 制作 ]
餡料
1. 將青葱切段和羗切片置一旁。
2. 英粟粉加適量水開匀埋獻用。
3. 醬: 燒熱鑊加油爆香𦍑葱，取出不要，落蠔油爆香加生抽，老抽，水和糖至糖溶埋獻，最後加麻油提香置一旁，待涼。
4. 义燒和菠蘿切細粒。
5. 待醬料涼透杰身即混合义燒和菠蘿，放雪柜雪實。
飽
主要粉糰:
1. 熟粉糰: 飽麵粉和水搞匀放鍋内煮成熟粉漿，其間不停搞拌免黏鍋，煮好置一旁。
2. 飽麵粉和依士和糖先混合，放搞拌器内，加入熟粉糰和蛋用慢速搞拌，其間分數次加水，約搞二十分鐘，要測試搞至出膜即加入牛油慢速搞至撤底混合，取出粉糰揉和撻至起筋，拉粉糰成膜即可，放巳搽油盆中，用保鲜膜覆蓋醒發一個半小時。
3. 取出粉糰分两份，每份搓成條狀切小粒再搓成球状，再醒發十五分鐘。
菠蘿皮
1. 糖放入室温牛油先搞匀，加蛋再拌匀，(餅粉，奶粉和發粉混合拌匀)加入混合的粉料，徹底搞勻用保鲜膜覆蓋放雪柜待用。
2. 雪硬取出分两份搓成長條，分成與飽粉糰同等份，搓成小球放回雪柜待用。
组合
1. 壓扁粉糰用檊木棒碌成圓形粉皮。將饀料放在中間，推高粉皮掐緊收口防漏，收口在底。
2. 蛋漿掃面。
3. 壓扁菠蘿面放在已掃蛋漿的飽上，用切刀鎅井字形，放置一旁醒發半小時。
4. 醒發後再掃蛋漿在面入巳预熱340度之焗爐内焗二十分鐘。
5. 取出撜一下令餐飽鬆開。稍涼食用較脆皮。
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Music/Sound Credits:
Storybook (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ - แนวปฏิบัติและการใช้ชีวิต
**EDIT: For the main dough, it should be 250ml Warm Water. NOT 150ml** Sorry! I made a mistake in the video.**
**[對不起，我寫錯了水的份量，主粉糰應該是250ml暖水而不是150ml。]**
This is the most incredible content on TH-cam. 唔該晒馮爸爸!!!
Thanks ☺️
Well I just found one the best YT channels ever created
😊😊😊
Like咗都仲要留言讚，單係睇個video就知馮爸爸係經驗老到大師父，多謝你分享呢個咁正嘅食譜呀!
多謝捧場，我多咗好多正能量。🙏
@@PapaFungsKitchen 加油，等睇你更多嘅精心分享💪!
My favourite... yummmmmyyyy ❤️
Sweet!
I miss eating this! I hope that I can make this myself using this tutorial!
Give it a try, you got this!
You should have a cooking class in Toronto👍🏻
Your video is excellent. I love the bubble captions, editing and music. Really love the labeled assembly of ingredients. You make it easy and interesting for people to follow you. 👏👏 And I love your cutting board. It’s gorgeous. You should add a link so that people can buy. 😀
Thanks! The cutting board was actually a gift from my daughter. She burnt the logo onto the board herself. 😊
每次有新片都會睇 因為我都好鍾意食廣東菜 其實係唔係好都師傅都移曬民？ 香港好少好食既平民點心 淨係係貴地方先食到.... 所以決定自己整：） 多謝曬你既分享！！
非常多謝你的關注，有你們的推動，我會不斷改進，希望你們多多提點，再次多謝。
👍👍👍
☺️☺️☺️
Love your channel! Could you make a video on pork floss buns please.
Thanks! Will have to master it first before I can make a vid. Thanks for the suggestion.
正呀! 可否用豬油整個包？
我通常焗包用牛油，所以不確定用豬油的效果，對不起。
May I know how many pieces of bun for this recipe? Thank you
It makes around 25
爸爸Fung. 點解我的面團咁濕?是否面種煮完後，50 gram放落去？因為凍了是大概200 gram!🥴
通常焗烤的飽粉糰都較為濕，不過太濕可以加多些粉又或者減少水份來調整，有時粉料吸收水份可能不同，需要相應調節。
好奇一問 菠蘿會唔會出水呢？
菠蘿有些少水份不會影響饀料。
音乐声太大, 产品几好
多謝意見，我們會改善。
請問咩叫做湯種？
湯種是其中之一種方法，比例是25g麵粉，100g水混合用慢火煮杰取出稍涼，即可混合其他材料一起搓揉即成飽皮了。
@@PapaFungsKitchen 感謝，第一次看到這種做法。
別客氣，多謝支持。