A Chinese bakery classic is the pineapple bun aka 菠萝包, boluobao. The secret is that there is no pineapple in the bun. The bun consists of two parts, one is the brioche like bun on top a cookie dough. When heating the bun, the upper layer will crack which would looks like the pineapple skin.
Pineapple bun can be made without filling or with a custard pudding or BBQ pork cha siu filling. The classic pineapple is also served during breakfast with a slice of butter or with scrambled eggs and tomatoes. It goes well with a glass of Hong Kong style milk tea, cold or warm.
Water Roux Dough Ingredients
- 50 gr. Bread Flour
- 250 ml Water
Bread Dough Ingredients
- 550 gr. bread flour
- 8 gr. salt
- 184 gr. water roux dough
- 150 ml of milk
- 86 grams whisked egg
- 12 grams instant dry yeast
- 80 grams white granulated sugar
- 50 grams unsalted butter softened
Pineapple Topping Ingredients
- 1 large egg
- 1 tbsp vanilla extract
- 145 gr unsalted butter, melted
- 100 gr powdered sugar
- 220 gr. bread flour
- 5 gr. baking soda
For further instructions check https://www.youtube.com/watch?v=40O2jC8ja5M&t=14s.
I have changed the recipe a little bit.
My version has the custard filling.
Ingredients custard
- 500 ml milk
- 50 gr. custard powder
- 1 egg yolk
- 100 gr. sugar
For the custard, take a bowl and add the custard powder, the egg yolk and 150 ml milk and mix well. Heat the pan with the rest of the milk and sugar and stir till the water has been dissolved. After, add the custard mixture and bring to a boil. Stir well, the custard will form within 2-3 minutes. Turn of the heat when you have a custard substance. Let is cool down before using it for the filling.
