Soft milk bread, topped with a sweet crumbly pineapple bun topping and stuffed with a savory juicy BBQ pork filling

How To Make Bakery Bread

Today we will learn how to make pineapple BBQ pork bun! Do you love both pineapple bun and BBQ pork bun but can’t pick between them sometimes? Today we will combine 2 popular Chinese bakery items! A pineapple bun and a BBQ pork bun!

The regular pineapple bun is an oven baked soft milk bread topped with a sweet, crunchy yellow topping that crumbles when you bite into it.

The BBQ pork bun, also known as Char Siu Bao is a soft, fluffy steamed bun with a juicy BBQ pork filling.

We will combine the ingredients of both buns to make today's pineapple BBQ pork bun. The bread is made of a soft milk bread. Topped with a sweet crumbly pineapple bun topping and stuffed with a savory juicy BBQ pork filling. This bun is a nice combination of sweet and savory.


Scroll down to check out the ingredients needed for the Pineapple BBQ Pork Bun with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Pineapple BBQ Pork Bun

Pineapple BBQ Pork Bun Ingredients

Topping :
✿ 110 Grams Cake Flour
✿ 90 Grams Powdered Sugar
✿ 60 Grams Unsalted Butter
✿ 1 Egg Yolk
✿ 1 Tablespoon Milk
✿ 15 Grams Custard Powder (Optional)
✿ ¼ Teaspoon Baking Soda
✿ ¼ Teaspoon Baking Powder

Tangzhong :
✿ 25 Grams Bread Flour
✿ 80 Milliliters Milk

Dough:
✿ 400 Grams Bread Flour
✿ 120 Milliliters Milk
✿ 7 Grams Yeast
✿ 15 Grams Sugar
✿ 80 Grams Condensed Milk
✿ 1 Egg
✿ ½ Teaspoon Salt
✿ 55 Grams Butter

Sauce Filling BBQ Pork :
✿ ½ Onion
✿ 1 Spring Onion

✿ ⅓ Cup water
✿ 1 Tablespoon Soy Sauce
✿ 1 Tablespoon Hoisin Sauce
✿ 3½ Tablespoons Sugar
✿ ½ Tablespoon Sesame Oil
✿ 1 Teaspoon Dark Soy Sauce
✿ ¼ Teaspoon Salt
✿ ¼ Teaspoon Chicken Powder

Cornstarch Slurry:
✿ 3 Tablespoon Cornstarch + ¼ Cup Water

✿ BBQ Pork

Pineapple BBQ Pork Bun INSTRUCTIONS | Click here for the recipe video

Day 1 BBQ Pork Filling Sauce & Tangzhong

Let's prepare some ingredients on day 1. To make milk bread we will need to make tangzhong / water roux. Add the ingredients for the water roux in a pan. Cook on low heat. Mix until a paste forms. Cover with plastic wrap. Refrigerate overnight or until use.

On the first day let's also prepare the sauce for the BBQ pork filling. In a pan add some oil. Add the onion and spring onion. Cook until fragrant. Remove from pan and add all the seasoning for the sauce. Cook until the sugar is melted. Add cornstarch slurry in batches. Cook until a thick jam consistency. Transfer to a bowl. Refrigerate overnight.

Day 2 Let’s Make Bread!

Activate the yeast with lukewarm milk and a little sugar. Add all the ingredients except the butter to a stand mixer. Mix on low speed for 3 minutes. Add the butter and mix again on low speed for 3 Min. Turn up speed to medium and mix for another 3 minutes. Total mixing time 9 minutes. Place in a greased bowl. Let it rest for 1 hour. 

Let's make the pineapple bun topping. Add all the ingredients to a bowl. Knead until a dough forms. Set aside until use.

Let's prepare the BBQ Pork filling. Cut BBQ pork in small pieces. Let's mix it with the sauce we made the previous day.

Sauce : meat ratio depends on personal preferences.

Time to make bread. Divide the dough in 12 equal pieces . First shape each dough into a ball. Flatten the ball. Roll the sides thin while keeping the middle thick. Add desired amount of filling. Use your thumb to press in the filling while you wrap the bun. Cover with plastic film. Rest for 45 - 60 Min or until doubled in size.  

Divide topping in equal pieces. Place one ball in between plastic. Roll in +/- 1-2MM thickness. Spray bread with water. Place the topping on top. Brush with egg wash.

Bake 385 | 15 - 18 Min. Transfer to a cooling rack

Enjoy! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ Instead of using the stand mixer you can knead by hand as well. Kneading by hand will take approx 20 - 25 min.
✿ Adjust BBQ Pork filling seasoning to taste
✿ Click here to learn how to make homemade BBQ Pork

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