Bolo Bao (Chinese Pineapple Buns) recipe
All Recipes Bread Yeast Bread Recipes Rolls and Buns
Ingredients
- 1 ½ cups white sugar 1 cup lukewarm water 1 cup lukewarm milk 2 packages active dry yeast ⅔ cup salted butter, melted 2 eggs 7 cups bread flour, or more as needed 1 cup sugar ½ cup butter 2 egg yolks 4 tablespoons milk 1 teaspoon baking soda 2 cups all-purpose flour 3 teaspoons baking powder 1 cup canned red bean paste, or as needed
Nutrition Info
- 241.8 caloriescarbohydrate: 39.8 gcholesterol: 38.2 mgfat: 7.1 gfiber: 1.2 gprotein: 4.9 gsaturatedFat: 4.1 gservingSize: -sodium: 126.9 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Bolo Bao (Chinese Pineapple Buns)
Directions
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Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in, when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place.
Divide dough into 36 equal pieces, cover and let buns rise for 1 hour more.
While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl, add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour.
Flatten 1 bun in your palm, place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).
Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet.
Bake in the preheated oven until golden, 15 to 20 minutes.