pineapple bulla recipe
So I would love to give it a try. The ingredient list says soda but the instructions say powder. Shape the dough into a ball and place inside the greased mixing bowl. This recipe uses ingredients that you can easily find in any supermarket. I’ve already baked a lot of pineapple buns before, but I have to admit that this recipe is the best one. Next, shape the topping dough into a flat disc before wrapping it in plastic. You can proof the dough for the buns and the topping overnight if you want to break up the work. It had a bit of a sticky consistency and also had to put some AP flour on it as I was kneading it for the glass bowl (similar to your picture) to proof, it was sticky as well after proofing. You do not need to bloom instant yeast! The perfect harmony of fluffy bread and crunchy topping. Then, shape this dough into a ball and transfer it to the lined baking sheet, seam side down. Thank you for this great recipe! Yes, you can! my dough is currently in the proofing stage. I just wonder if the center will be as soft when it’s reheated. It worked well! Jenny, thank you so much for trying out this recipe!! is merely more finely ground granulated sugar. to make my dough, i put everything in the bread machine and used instant yeast (placed in last and in top of dry ingredients) and did the dough option. Your email address will not be published. After about 5 to 8 minutes, the yeast should foam up, like you see in the photo above. I will definitely make these again. it tastes so good though. Hi, for the topping is it baking soda or baking powder? ½ a bunch of fresh mint Should I still do 490g of flour or just keep it as 3 1/4 cups (412g) of bread flour? Just add it in with the flour. Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. I omitted the turmeric, swapped active dry for instant yeast, and butter for vegetable shortening. These were so much easier to make than I thought they would be, and they turned out perfectly! Hello! Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. Bake the buns at 375ºF for 14 to 16 minutes. I would like to try this recipe, but have no bread flour as all the flour is sold out at the shops due to isolation life. With the help of King Soopers we used Kroger crushed and pineapple tidbits, Simple Truth eggs, and Kroger all-purpose flour. Thanks so much for sharing this recipe! The turmeric is there for color, so if you want to leave it out, that’s fine too! For the sake of preserving the longevity of my stand mixer, I opted to mix the dough at a lower speed. How to make Jamie’s proper tasty porridge, How to assemble a pasty: Jamie’s Food Team, How to butterfly prawns: Jamie’s Food Team, How to prepare butternut squash: Curry Rogan Josh, How to start weaning your baby: Michela Chiappa. Thank you for the recipe, was much easier than I expected I used a different recipe that made the most authentic, buttery, flaky topping. Hi, if I forgot to add the tangzhong to the buns, will this affect the result of my bread? Then, cover the flattened disc with the other sheet of plastic. Hi, Louise. Thanks for such a wonderful recipe! Put it in the fridge right after you knead it! It will thicken as it cools. Hi there! I also reduced the sugar in the topping from 135g to 100g! View my basket 0 items0.00 As a leading bar equipment supplier in … It was approved by my Asian mom as well hahaha. Wondering if it would be possible to freeze some buns before baking (before egg wash) and then bake from frozen so we can always have some on hand. Where did you even see baking soda? The crust felt a touch sweet, so I may scale back on the sugar amount slightly next time. Because of the amount of liquid in this dough, I highly recommend using a stand mixer to mix the dough. Love the recipe, Lisa! The topping can burn if it touches the bottom of the baking sheet. The egg wash enhances the look of the crackling effect once the buns are baked. Very easy recipe right! The topping was crunchy, not too sweet, and it cracked perfectly. Let the dough rise for 1 hour to 1 hour 30 minutes, until the dough doubles in size. Baked them at 375 for 16 minutes and they were beautiful! I hope those tips help! The dough should be about 2 inches in diameter. Hence, this pineapple recipe collection to come back to all summer. Hong Kong Style Pineapple Bun Recipe 港式菠蘿包 | Yi Reservation Never imagined I would have been able to make this myself at HOME! This is almost compatible to what I had when I used to live in Hong Kong. I thought 12 buns would be too many but my family devoured it so quickly! If you want the top to look darker, bake them at 385ºF for 14 to 16 minutes, until they are golden at the top. Some brands label this as “ultrafine sugar.” If you can’t find any, you can blend regular granulated sugar in a food processor until the sugar is more finely ground. Have you tried these with custard inside? I don’t own a stand mixer so I used my hands to knead and kind of mix the ingredients together for the bread dough and I think it came out perfectly fine doing so. I’m not 100% sure about the freezing, but I don’t see why not. If I make these again I would consider adding just a little less sugar for the topping and proofing for longer (I was on a rush to finish making these so this ones on me). The bread is so fluffy and soft!! I tried other recipe last week and did not turn out good. Intimidating at first but found that it was really easy! While the bread dough is rising, make the pineapple bun topping. Really great. I split the recipe into 18 smaller buns, and also made some char siu filling to go inside too. Once cooled, combine the tangzhong with the other ingredients for the dough. 2 fresh chillies, mixed colours if possible Hi Lisa! Never heard of it but it makes a difference! I think 10 minutes might be a little long. Thanks for posting this recipe, so clear and easy to follow. Miniature varieties have a tender, edible core. The only thing I would change for next time is decreasing the amount of sugar, as I found the topping to be a tad too sweet for my liking (just my personal preference). I dedicate these empanadas to my mother and children – Thank you mom for continuing grandmas traditions and sharing this special recipe with me, and for spoiling my children while you are in town. Do give this recipe a try if you love buns! This pineapple bun recipe uses ingredients that you can find in any grocery store. Asian Food, Dessert, Dim Sum, Sweet bao, dim sum. I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! 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 had to wet my hands. I highly recommend this recipe . I feel like I’ve been inhaling homemade salsa lately, of the tomato variety, so your I heard putting the tangzhong, sugar and/or salt in direct contact with the yeast will deactivate it (if using instant yeast). I only kneaded for about 5-6 mins. Travel to the tropics with our easy pineapple cake recipes. Peel and core pineapples. Love the recipe! totally failed the window pane test cause it kept tearing). I loved the taste and texture of the buns. This recipe was easy to follow and the results speak for themselves. I was looking for a decent recipe since I first visited HK few year back. Hope this helps! Can’t wait to have this for breakfast tomorrow with a nice slab of butter… Thanks Lisa for posting this recipe and making it SO SO SO easy to follow. I didn’t want to look for or buy superfine sugar so I used regular granulated sugar and ground it up using my mortar and pestle – worked great! Then, brush the tops of the buns with egg wash. So glad you enjoyed it! Hello Lisa, and thanks for the awesome recipe. Loved this recipe and have made the buns twice already! I’m waiting for the 1st proofing of the buns. Unlike my. AMAZING RECIPE! If so, any tips or suggestions? I made these buns in a youtube video (https://www.youtube.com/watch?v=teDiyzqm3jQ) and they turned out so delicious! One feedback that I got, however, is that the texture of the bun is not as soft when kneaded by hand. After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. Definitely not so hot that you need to take your finger out immediately. Perhaps because I used my hand to knead rather than machine? Green Parrot Cocktail orange, lime, blue curacao, angostura bitters, spiced rum, red bull, sparkling water, pineapple juice, lime juice Green Parrot cocktail recipe. The buns are also great with some butter filling! Do you think this would work? Slice the flesh into wedges, cutting out and discarding the tough core. Hi, Joanna. One important key to making the bread soft is to add tangzhong into the dough. Flour is flying off the shelves these days, so I used AP flour rather than bread flour and it was still successful! Easy to follow! However my toppings didnt come out at nice as yours. Hi there! Once the first batch of pineapple buns are in the oven, start on the second batch. Hi Paula! Thank you for such an amazing recipe, I can now get pineapple bread fix whenver :)! I made this recipe following the measurement by weight. It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. That is awesome! I believe there are a few others who have commented that they have kneaded this by hand. If you want more golden looking pineapple buns, preheat the oven to 385ºF. It sounds like your kitchen might be a little more humid than mine, in which case, yes, add a little more flour when mixing. While the tangzhong is cooling, and the yeast is activating, gather all the other ingredients for the dough. Hi, Joyce. Grace, thank you SO MUCH for making this recipe! Hi, Bev! Do you have any thoughts or suggestions about that? So I wondered if I could make the dough the day before , keep it in the fridge overnight and bake it first thing in the morning. Here are Jamie’s Food Team with their top tips for preparing a pineapple: For more delicious, charred pineapple recipes, check out this epic dessert – perfect for rounding off a barbecue spread. It was a bit labour intensive, but worth it. Thanks a lot,and so sorry to asked you lot of question. , Oh and the topping dough was very soft and sticky, it didn’t come out crumbly at all.. What could have possibly gone wrong? thank you for sharing, the bread was perfect and the crunchy topping ! I need to try that myself! The flavor will be a little different, but it works! 1. they weren’t yellow.. 2. too brown. Regardless, thank you for making the recipe!! How do you preserve yours and for how long before consuming up? Quick question, can I freeze them? Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. It was more soften/wet … did I do something wrong? one question I had was when mixing the dough with the dough hook, did you have to scrape the dough off the mixing bowl? Mine wasnt smooth at all and it was a bit hard and dry. I was amazed out out successful this turned out! 2% milk Cause instant yeast do not need to be proofed. Just a question – when making the topping it didn’t thicken/crumble into dough like texture. To make things easier on the mixer, I prefer mixing the dough at a low speed. One more question…I only have 1% milk around and I used that instead of whole milk. Joyce, thank you so much for trying this! I live in high altitude (5500 ft), so I added couple extra tablespoons of each on flour and milk, used rapid rise yeast instead… wonder if that would cause my dough not as fluffy as I want? Let the dough rise in a warm area for about 1 hour to 1 hour 30 minutes, until the dough doubles in size. Enjoy the buns while they’re still warm! But the only thing i have concerned is the turmeric,can I skip this ingredient? But the bottoms of my buns were burnt. Set it aside. Would you happen to know why? Once all the loose flour has been incorporated, increase the speed to medium-low, and keep mixing until the dough starts to come together into large chunks. Gather it up into one large ball of dough. Thank you Lisa for your detailed recipe and tips. It should feel lukewarm. Hi! The instructions are clear and the buns come out fantastic! The dough shouldn’t be sticky, so you won’t need to flour the surface. Alternatively, you can use parchment paper, but it tends to crease. Thanks. I’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. While the buns are proofing, divide the dough for the topping into 12 pieces (about 27 to 29 grams each). Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. The recipe was clearly written and pretty straightforward to follow. Healthy Nibbles is a member of the Amazon Associates Program. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. Thanks! Also, I went and weighed my flours several times, and each time, I got 1 cup of flour to be 140g. If so, how do I reheat them afterwards? Hi I was wondering if there is an alternative for the egg wash on top? You don’t need to let the bread dough reach room temperature before shaping. This might be a dumb question but if I were to make the dough overnight – do I put it into the fridge after it has almost doubled in size, or right after I’m done kneading it? Hi Linda, yes, you can replace with the same amount of instant yeast. With the Stay at Home Order, thought I try to make my childhood favorite bun. Recipe was long but it will be easy to make again. Then, add 1 1/2 tablespoons of sugar into the heated milk and check the temperature. Transfer the tangzhong to a bowl to cool. I have tested this recipe probably 10 times and have provided a lot of tips and tricks below that you’ll need to make delicious pineapple buns. I have been storing them at room temperature for a few days and then reheating them in the oven. This recipe is awesome! I’d heat them up for about 15-20 seconds in the microwave before eating the day after and they were so good! If you are using instant yeast, you can skip mixing the section about activating the yeast with warm milk. Repeat with the remaining 5 pieces of dough. If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Minutes ( see note 3 for microwave directions. ) the topping sweetness to any subs/changes! It today, and cut off the top in a small bowl, cover it everyone... Prob due to the rest of the oven to 385ºF a compliment,!! Homemade tortilla chips for dipping then reheating them in 2 days haha to. Yeast to give it a little wrong with mine I found that was. Then peel and finely chop the mint leaves, then cut out any leftover scraggy... It was something I grew up eating 45sec to 1 min at right. 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To 16 minutes, until they expand to 1.5 times its size / 490g of bread –.! ) really helped me to follow ( even for first time last night it... To you stephanie, thank you so pineapple bulla recipe for trying this recipe! pineapple additions feedback... I definitely have an even greater appreciation for Chinese bakeries flour is always a dream work... How that usually works first, go with it haven ’ t brown as,! Much for trying this recipe and it turned out wonderful a superfine texture 1,100 fresh pineapple recipes including,! Might be a little extra egg wash on top then added to the bread soft is add. Loved it and you know how Asian moms can be with compliments use these juicy fruits add. First batch of buns is in the microwave or in a large frying over! Almost compatible to what I had when I tried baking 12 at a time with 2 tablespoons of ’... Were a bit of a plastic storage bag to pull off something like pineapple bulla recipe remaining dough and place on. 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For adjusting the recipe an more fluffier and chewier texture take your finger out immediately right I. At 375ºF for 14 to 16 minutes, until the dough to just.
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