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Pineapple Bun (Polo Bun/菠蘿包)
Pineapple bun (polo bun) is very popular bun in Asia. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Polo bun is tasty and crusty.
Ingredients:
For the Bun:
500g bread flour
10g yeast
2TBSP milk powder
60g fine sugar
1/2 tsp salt
60g butter
280ml water
1 large egg
Pastry Topping:
80g butter
30g shortening
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour
Egg wash
1 egg (lightly beaten and sieve):
1 Tbsp water
Method:
Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)
Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).
Leave dough to proof for about 40 minutes or double in size.
While dough is proofing, prepare the pastry topping.Topping:
Beat butter, vanilla essence and sieved powdered sugar till light.
Add in egg.
Fold in flour.
Refrigerate the dough in the fridge for 15-20 mins for easier handling.
To make the bun:
Scale the bread dough into 50g each and mold into a ball.
Leave to proof for about 45minutes or double in size. Glaze it with egg wash.
Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.
Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.
Pineapple Bun (Polo Bun)
Pineapple Bun (Polo Bun) – Very popular bun in Asia. Easy pineapple buns (polo bun/菠蘿包) recipe that you can try at home. Polo bun is tasty and crusty.
If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Regardless of its name, there is no pineapple in the bun—it’s a soft bun with a sweet and crusty topping, which is extremely tasty when it’s freshly baked. I love pineapple buns and that’s why I asked my contributor Siew Loon to share her pineapple buns recipe. If you love Asian-style pastry, buns, and bread, I am sure you will love this. Enjoy!
Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun in Hong Kong. This is a MUST EAT on my list whenever I visit Hong Kong.
Pineapple bun is a combination of soft bun with a butter pastry topping. While enjoying the softness of the bun, we are also able to savor the sinfully fragrant butter pastry and this is really irresistible. And this pineapple bun is always great to be taken hot-off-the-oven so baking it yourself will allow you to pop the bun into the mouth as soon as it is out of the oven. It is best to go with a cup of green tea. After a lot of trials and errors, I have finally made it. I hope you will enjoy this pineapple bun recipe as much I do.
Rate the Recipe:
More Delicious Recipes:
Red Bean Bun
Cheese Puffs (Gougeres)
Skillet Dinner Rolls
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l c tan
sorry, when do I have to add the 30g shortening for the Topping. Its not mentioned in the Method for Topping. Thanks
Siewloon
Add it together with butter
jjag66
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.
siewloon
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.
l c tan
Sorry to trouble u again. To proof the dough, do I need to cover it and place in unheated oven. Thanks
Alyssa
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?
Eva
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?