Bolo Bao Chinese Pineapple Buns Recipe

Bread flour: A high-protein flour that gives the buns their chewy texture.

Sugar: Adds sweetness to both the dough and the topping.

Salt: Enhances the flavor of the buns.

Instant yeast: Helps the dough rise and become fluffy.

Warm milk: Activates the yeast and adds moisture to the dough.

Egg: Provides structure and richness to the dough.

Unsalted butter: Adds richness and flavor to both the dough and the topping.

Cake flour: A low-protein flour that creates a tender, crumbly topping.

Egg yolk: Adds richness and color to the topping.

Milk: Helps to bind the topping ingredients together.

When preparing the dough, ensure that the milk is warm but not hot, ideally around 37°C (98.6°F). This temperature activates the yeast without killing it, leading to a better rise. Additionally, when incorporating the butter, make sure it is fully softened to blend seamlessly into the dough, resulting in a smoother texture.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, but the texture might be slightly less chewy.

• sugar - Substitute with honey: Honey can add a different flavor profile and moisture, but reduce the quantity slightly as honey is sweeter.

• salt - Substitute with kosher salt: Kosher salt can be used, but you might need to adjust the quantity as it is less dense than table salt.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in warm water before adding to the dough.

• warm milk - Substitute with warm water: Warm water can be used, but the buns might be less rich and flavorful.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• softened unsalted butter - Substitute with margarine: Margarine can be used, but it may slightly alter the flavor and texture.

• cake flour - Substitute with all-purpose flour and cornstarch: For every cup of cake flour, use ¾ cup of all-purpose flour plus 2 tablespoons of cornstarch.

• egg yolk - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg yolk, suitable for a vegan option.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, but it may slightly change the flavor.

• Allow the bolo bao to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the buns soggy.

• For short-term storage, place the cooled buns in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you live in a particularly humid climate, consider storing them in the refrigerator to maintain freshness.

• To freeze the bolo bao, wrap each bun individually in plastic wrap. This helps to prevent freezer burn and keeps them from sticking together.

• Place the wrapped buns in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Store the buns in the freezer for up to 2 months. For the best texture and flavor, try to consume them within this time frame.

• When ready to enjoy, thaw the buns at room temperature for a few hours or overnight in the refrigerator. This gradual thawing helps maintain their soft texture.

• To reheat, preheat your oven to 180°C (350°F). Place the thawed buns on a baking sheet and warm them in the oven for about 5-7 minutes. This will help restore their freshly baked texture.

• Alternatively, you can reheat the buns in the microwave. Place a bun on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you prefer a crispier topping, you can brush the buns lightly with a bit of milk or butter before reheating them in the oven. This will help to refresh the pineapple bun topping and give it a delightful crunch.

• Preheat your oven to 150°C (300°F). Place the bolo bao on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until heated through.

• For a quick reheat, use a microwave. Place the bolo bao on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have a toaster oven, preheat it to 150°C (300°F). Place the bolo bao directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a steamer. Bring water to a boil in a steamer pot. Place the bolo bao on a steaming tray, cover, and steam for about 5 minutes or until heated through. This method helps retain moisture and keeps the buns soft.

• If you prefer a crispy exterior, use a skillet. Heat a non-stick skillet over medium-low heat. Place the bolo bao in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, ensuring they don’t burn but get a nice, warm interior and slightly crispy exterior.

• Mixing bowl: A large bowl used to combine the bread flour, sugar, salt, and instant yeast, as well as to mix the warm milk and egg into the dry ingredients.

• Measuring cups: Used to measure the precise amounts of bread flour, cake flour, sugar, and milk required for the recipe.

• Measuring spoons: Used to measure smaller quantities like salt and instant yeast.

• Whisk: Useful for beating the egg and egg yolk before adding them to the dough and topping mixture.

• Dough scraper: Helps in kneading the dough and ensuring all ingredients are well incorporated.

• Stand mixer: Optional but helpful for kneading the dough more efficiently.

• Greased bowl: Used to let the dough rise without sticking.

• Damp cloth: Covers the dough while it rises to keep it moist.

• Baking sheet: Lined with parchment paper, this is where the buns will be placed for their final rise and baking.

• Parchment paper: Prevents the buns from sticking to the baking sheet.

• Rolling pin: Useful for flattening the topping dough portions.

• Oven: Preheated to 180°C (350°F) for baking the buns.

• Wire rack: Used for cooling the buns after they come out of the oven.

Prepare ingredients in advance: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a stand mixer: Utilize a stand mixer to knead the dough efficiently, saving you from manual labor.

Preheat the oven early: Preheat your oven while the dough is rising to save time.

Double the recipe: Make a double batch and freeze half for later, reducing future prep time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer of buns.