Comments on: Pineapple Bun (Polo Bun/菠蘿包)

By: lisa robinson

lisa robinson — Sat, 02 Feb 2013 14:21:17 +0000

how do you store the leftovers? instead of using shortening, i used sunflower oil instead. hope it works. i am making them now. thanks.

By: Choon

Choon — Fri, 11 Jan 2013 10:14:21 +0000

I replaced all purpose flour with bread flour, because I only have bread flour.
I replaced shortening with butter, and used fine sugar instead of powder sugar.
I quartered all ingredients to just make 5 buns (for experimental purpose, I don’t want to make that many buns in case they don’t turn out nice).

And thank goodness, everything turned out GREAT !!

But the top and bottom is a little too crusty for my liking (but my mum finds it ok), I prefer softer and less crusty bread.
Is it due to my oven? Or dough is too dry? Or should I put a cup of water into the oven while baking?

Thanks!!

By: Jean

Jean — Thu, 05 Jan 2012 14:51:02 +0000

My husband loves this type of bread recipe and we usually buy our dozen at our local bake shop, but here in Sacramento they have a coconut filling that he absolutely loves. Do you, by chance, have a coconut cream filling recipe that I could add to this bun?

By: Eva

Eva — Sat, 09 Jul 2011 04:50:19 +0000

I have been wondering forever how these are made (I love the ones with red bean filling), thanks for the recipe! Any clue as to why they are called pineapple buns?

By: siewloon

siewloon — Thu, 30 Jun 2011 08:07:06 +0000

The famous brad for shortening is CRISCO. Don’t know if it is available in Australia but I think they do sell it in the supermarket like Coles. Powdered sugar is icing sugar.

By: Alyssa

Alyssa — Thu, 30 Jun 2011 06:52:39 +0000

I tried the recipe and I couldn’t get the pastry topping to turn out correctly. It ended up staying a pale white color after baking, and was all flat. Do you have any tips/troubleshooting?

By: l c tan

l c tan — Thu, 30 Jun 2011 02:14:55 +0000

Sorry to trouble u again. To proof the dough, do I need to cover it and place in unheated oven. Thanks

By: jjag66

jjag66 — Wed, 29 Jun 2011 09:32:01 +0000

Thanks for sharing this recipe. My hubby loves this bun but he doesn’t like it fresh he prefers those that is 1 day old. Yup, strange guy! Anyway,I may surprise him one day and try my hands in making these buns.

Before I do so, just need to clarify a couple of those ingredients.

What is “shortening”? Is there another name for it? I live in Australia and I wonder if it’s readily available in Western supermarkets or should I try my luck at Asian grocers.

Is powdered sugar the same as icing sugar?

Thank you.

By: Siewloon

Siewloon — Tue, 28 Jun 2011 14:09:41 +0000

Add it together with butter

By: l c tan

l c tan — Tue, 28 Jun 2011 03:46:20 +0000

sorry, when do I have to add the 30g shortening for the Topping. Its not mentioned in the Method for Topping. Thanks