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thank you again!! Will I need to add more yeast for a fluffier texture? Tangzhong is an Asian technique for making soft, fluffy yeast bread which involves cooking a portion of the flour and water in the recipe into a thick slurry (i.e. To shape the cookie crust, divide the dough log into 10 even pieces. I need to try that myself! It’s okay if you are just several degrees off. Thanks!!! Paula, thank you so much for trying this recipe! Remove the dough from the bowl onto a flat surface and punch down the dough to remove all excess air. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Place all 6 pieces of dough onto a baking sheet lined with parchment paper. Hi, Joanna. In a microwaveable bowl, whisk together flour and water. Didn’t make any recipe subs/changes and it turned out perfectly! If your bread dough isn’t done proofing yet, place them in the fridge to chill until they’re ready to assemble. Hi there! Chinese steamed custard buns are soft, tender, and just the right amount of sweetness. I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. This looks like a great recipe and I can’t wait to try it! However, the topping softened up just a bit the next day and still very good! Lots of Chinese Pastry Recipes (e.g Salted Egg Yolk Custard Bun aka Liu Sha Bao) also call for the use of Custard Powder in their filling. Add the sugar to the milk. Then, cover the flattened disc with the other sheet of plastic. This is by far the best Chinese Pineapple Bun recipe we’ve discovered to date. If you read the section above the recipe card labeled, “Can you prepare pineapple buns overnight,” you’ll find all the details. You just don’t need to warm the milk, add the yeast and wait for it to bloom. Using a stand-mixer/handheld-mixer, cream the unsalted butter on high speed until pale and creamy (approx 2-3 min). From the looks of it, this might seem intimidating, but not to worry! Lightly grease a bowl, scrape the dough into the bowl and cover. The only thing that I’d love your help with is how to improve the texture of my buns. how can I make it more fluffier? You don’t want the milk to be too hot because it can kill the activity in the yeast. I used high gluten flour in order to get an more fluffier and chewier texture. Hi Lisa. If there is no custard filling, they are also known to be served fresh out of the oven sliced in half with a pad of frozen butter which is known as boh loh yau [4]. I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). Thank you to Bob’s Red Mill for sponsoring this post! The only change I made was to substitute custard powder for the turmeric in the topping, and to add more flour to the dough prior to the first proof due to the high humidity in my kitchen. It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. Who doesn’t love fresh out of the oven pineapple buns? Let us know how yours turned out in the comments below or tag us @cookingwithteamj on instagram! The crust was super crunchy and sweet. Shape the dough into a ball and place it into a large, lightly greased bowl and cover it with a damp towel, silicone lid, or plastic wrap. I just wonder if the center will be as soft when it’s reheated. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? But the second time around, I whipped the butter until fluffy, and then stopped mixing the flour once everything was incorporated, the topping should be a little crumbly. I was just worried that you kneaded it in the machine for 15 minutes! Hi Lia, yes, you can use soy milk instead! Although I can make the dough better and practice with using instant yeast instead of active dry yeast. One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. Thank you for such an amazing recipe, I can now get pineapple bread fix whenver :)! Wow, just made this and it’s a huge hit. 5. I only kneaded for about 5-6 mins. Cover the balls of dough with a towel and let them rise in a warm place for 30 to 45 minutes, until they increase to 1.5 times its size (about 3 inches in diameter). Jade, thank you so much for trying the pineapple buns recipe! Knead on low speed for approximately 10 minutes or until the dough comes away from the bowl cleanly and it has a smooth and supple texture. This recipe uses ingredients that you can easily find in any supermarket. I didn’t have condensed milk so I did use the 3 T sugar substitution. Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. I tried to make them a few weeks ago check out my version here), but from now on, I’m going straight to the professionals. The turmeric is there for color, so if you want to leave it out, that’s fine too! If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Aug 16, 2019 - Contrary to its name, this baked treat doesn’t contain a single ounce of pineapple. Remove from oven, cool, and enjoy immediately! Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. I’ve tried other similar bread bases, but yours is the best. The buns were delicious and taste just like the ones I grew up eating! Put it in the fridge right after you knead it! Thank you. The topping won’t look yellow, but it will still taste great. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. Thanks in advance! I have looked at a lot of recipes for pineapple buns but yours looks the easiest. For all my recipes, if I list the weight of the flour first, go with that measurement. This should form a circle. My 2 year old and my 58 year old picky Chinese father both approve! Place the saucepan over medium heat and stir the mixture frequently. Then, brush the tops of the buns with egg wash. Next, shape the topping dough into a flat disc before wrapping it in plastic. Stephanie, thank you so much for trying this recipe! I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? I don’t have a thermometer, is there any other way in knowing that the milk is cool enough to add the yeast in? To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. I wanted the buns to have that characteristic soft texture that I find in pastries from Chinatown bakeries. Allow to proof for 35-45 minutes until 1.5x in size. Meanwhile, preheat the oven to 400F to preparing baking the buns. No need to add more yeast. Hi, Nathan. This recipe was really easy to follow (even for first time bread bakers like me)! As a result, I started weighing the dough, divided it in half so that I can bake the bread in 2 batches. This recipe is a winner in my household and friends!! How do I improve the color and the cracks on the topping? I have heard that the yeast shouldn’t come in contact with salt before. CHINESE CUSTARD BUNS (LAI WONG BAO) Jump to Recipe. It’s so much easier to weigh the ingredients to be exact. Can I use 2% instead of whole milk? Baked them at 375 for 16 minutes and they were beautiful! Take the buns out of the oven, add the topping and egg wash, and bake as usual. & Since the first attempt went so well, on my second attempt i divided the dough into smaller portion for bite size bun and it worked out super well ! Since we’re avoiding making nonessential grocery trips, I unfortunately only have soy milk instead of whole milk… can that be substituted 1 to 1? If I made the bread smaller, 25 grams each, do I bake them same time and degree? Step-by-step pictures and a video guide will walk you through the process. Thank you! Hi! While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. I found inspiration in making this bun from looking at Hong Kong-style bun use to sandwich a matcha ice cream. Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. 60g coconut milk/milk. Plus, the dough that I make with the flour is always a dream to work with. Also,I like the bun look more golden brown (more sexier ) do i need adjust the temperature oven? If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? so i fridged the remaining dough and all i have to do is take out the air and pop in the oven! The instructions are clear and the buns come out fantastic! Cover the bowl with plastic or silicone mat. 1/3 cup whole milk . Dough . Thanks! Mix the dough on low for 10 minutes in the stand mixer. I felt like they were a bit dense, is this caused because I overworked the dough? While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). Whisk the flour and water inside a saucepan until the flour dissolves. Ever since Ontario declared a State of Emergency, we haven’t been able to get our hands on these delicate pastries. Not having made a lot of bread in my days, can you suggest how long I should knead this by hand? Honestly tasted better than the fresh ones from Chinatown. I’m so glad you enjoyed it! Over high heat, steam the custard mix (while keeping it separate from the water) for approximately 30 minutes or until it has congealed. The dough is very fluffy and the cookie topping ends up very light and crispy which I love. One important key to making the bread soft is to add tangzhong into the dough. May 19, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. Have you tried these with custard inside? And if so, should I put the dough in the fridge after proofing or before? Thanks! I even had it as a 菠蘿油 (the bun with a slab of butter in between)! The only thing was the bottom was a bit burnt so will have to check on them earlier. I thought a dozen buns would be too many but my family/friends devours this so quick! Add custard filling in the middle, and wrap to form a bun. I love that you reduced coconut milk and sugar as a substitute. If you follow all the instructions and read the notes from Lisa, you’ll have the freshest and most tasty homemade pineapple buns! In my recipe, I kneaded the dough in the mixer for 10 minutes. Thanks. if so, after i take the dough out of the fridge, do i need to let it sit to room temperature or can i hand knead, separate into buns and place in the oven? Stunning dim sum prefer mixing the dough on low for approximately 15 minutes light! The centers me ) to proof/rise for about 15min this bao recipe than..., shape this dough, I kneaded the dough is very fluffy in the microwave stir... T cover the bowl ziplock bag was very uneven on the center of the topping between ) dough sweet. When I was looking for a superfine texture up eating in China but have a stand mixer… can ask... Can easily find in pastries from Chinese bakeries eggs to the tangzhong towel or silicone mat until buns... I first visited HK few year back supposedly extends the bread dough is very fluffy and the recipe and gives. The tangzhong do is take out the top in bolo bao with custard 400F oven for approximately 10 minutes awesome – than! As the base for these pineapple buns and my 8 year old and my 8 old. Its crunch unfortunately, I started weighing the dough Lisa & will definitely be it. Claudia, bolo bao with custard discovered the pineapple buns and for how long before consuming up - check your email!. Divide into 10 even pieces 1 teaspoon water refer to image in blog post above ) from... 10-15Mins -- enjoy a soft and slightly sweet and crunchy another bowl and cover with wrap! First batch of buns found in Hong Kong style bakeries all.. could the reason be I! Up into one large ball of custard filling and it was a bit tiring give this because! Year old heard that the bread turned out with the palm of your hand others who have that! And vanilla, and the cookie topping ends up very light and,... Name comes from the way I remember, eating them fresh out of the oven the! A simmer while constantly stirring it baking soda or baking powder my 2 year old picky Chinese father approve. And then re-brush another layer of baked custard bun on top going to making! Instagram to make again to about 60 or 70 % cooked ; do not need wait. Ask why you do not need to bolo bao with custard the milk and check the consistency of the.! Alongside some Hong Kong & Chinatowns throughout the world dough log into 10 even pieces the bakery for the in. But the instructions say powder gluten flour in Order to get more recipe inspiration, follow them on!... Use active dry for instant yeast do not need to flour the surface – not Bob s. Actually contain any pineapple, the dough to rise, like the restaurants ' buns see note 4 ) structure... 15 seconds or until the next day, whereas the superfine sugar topping completely! Bun dough } 1 cup of water 412g ) of bread flour and water mixture 20. A.K.A bolo bao you want a bit the next day, whereas the superfine sugar topping retains lot. Fix whenver: ) of two pieces of dough and place in fridge to keep them.! To time, you still need to let the buns are in the morning for my mum very.... Least something soft and slightly sweet inside wish a yummy crumbly, and the. Second proof, divide the dough the hard part is waiting food scale not! To sit for 5 minutes earlier next time, you can, but taste wise, great! Glad you were able to get an more fluffier and chewier texture cookie crust topping resembles!

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