Boluo bao, also known as pineapple buns, are a beloved staple in Hong Kong bakeries and beyond. Despite their name, these sweet treats don’t actually contain any pineapple. Instead, the name comes from the unique, golden-brown, crackly crust that resembles a pineapple’s exterior. Imagine biting into a soft, pillowy bun with a sweet, buttery, and slightly crispy crust – it’s a textural and flavor experience that will leave you wanting more.
Unveiling the Secrets of Boluo Bao
Making boluo bao at home might seem intimidating, but it’s surprisingly achievable with a bit of patience and this easy-to-follow recipe. We’ll guide you through each step, ensuring your buns emerge from the oven golden, fragrant, and utterly irresistible.
Ingredients You’ll Need for Bakery-Worthy Boluo Bao
For the dough:
- 250g all-purpose flour, plus extra for dusting
- 5g instant yeast
- 50g granulated sugar
- 1/2 teaspoon salt
- 120ml warm milk
- 1 large egg, at room temperature
- 30g unsalted butter, softened
For the pineapple bun topping (bolo):
- 60g unsalted butter, softened
- 40g powdered sugar
- 40g all-purpose flour
- 15g cornstarch
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Yellow food coloring (optional)
Essential Tools for Boluo Bao Success
- Two mixing bowls
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
