Soft and chewy bread with a sweet crumbly pineapple looking texture crust on top.

What Is Bo Lo Bao 菠蘿包

Pineapple bun also know as Bo Lo Bao 菠蘿包 is a popular sweet bun at bakeries and in restaurants in China. A pineapple bun has a soft and chewy bread with a sweet crumbly crust on top.

Do you know why it is called a Pineapple Bun? It’s not because it is Pineapple flavored and it doesn't contain Pineapples. It’s because the topping looks like a Pineapple!

How To Make Pineapple Bun

This is one of my favorite bakery pastries! That’s why in today’s post I will show you how to make your homemade pineapple bun. For the bread I used the Tangzhong method. It’ll make the bread more soft and chewy! The bun tastes even better when you eat them fresh out of the oven!

Scroll down to check out the ingredients needed for the Pineapple Bun with step by step instructions! (づ｡◕‿‿◕｡)づ

Click HERE to watch the step by step instructions on YouTube

Pineapple Bun - 菠蘿包

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

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

Tangzhong - Water Roux
✿ 25 Grams Bread Flour
✿ 80 Milliliters Milk

INSTRUCTIONS | Click here for the recipe video

Tangzhong - Water roux:
Mix the flour with the milk until no more clumps. Cook the mixture on low heat until a paste forms. Transfer to a bowl and cover with plastic and set aside to cool down.

Dough:
Heat up milk until LUKE warm. Add the yeast and a little bit of sugar. Set aside to let it activate (Approx. 5 Minutes).




Combine all the dry ingredients. Then add the condensed milk, egg and yeast mixtures. Add in batches while kneading the dough and knead until a dough forms. When dough forms add the butter and knead for 10 - 15 minutes until smooth.

Place dough in a bowl and let it rest 45 Min - 1 Hr until doubled in size.


Topping:
For the topping knead everything together and set aside until use.





After dough has doubled in size, knead the dough a little to remove the air inside. Divide the dough in 12 equal sizes
*For medium size bread

Knead each dough before shaping them. Place your palm over the dough and roll it into a ball. Place them on a baking sheet and spray the buns with some water. Let it rest 45 min.


While the bread is resting we can prepare the topping. Divide the topping in 12 equal pieces as well. Shape it into a ball and set aside until the bread is ready.




Use a Ziplock bag or 2 plastic wraps to roll out the topping.
Place the topping in the middle. Slightly press it flat and then use a roller to flatten it more. Take off the top plastic and place the topping on the bread
*Spray the top with water before placing the topping on.

Brush egg wash on top of the topping.
Bake 385F for 16 - 18 Minutes.


Let the pineapple bun cool down on cooling rack or eat them while still hot! (づ｡◕‿‿◕｡)づ

TIPS & NOTES
✿ Tangzhong - Water roux can be made the day before. Store in fridge until use.
✿ To make it easier and faster you can use a stand mixer to make the dough.
✿ A common way to eat pineapple buns is with a slice of butter in between.
✿ Condensed milk is optional in this recipe, you can replace it with sugar. If adding it will give a nice aroma to the bread.

Did you make this recipe?

If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿

Click here for the printable recipe! (Coming Soon)

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