Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! Happy baking! Dip your finger into the milk. Great job with this recipe! Just made this and was blown away! The smell of freshly-baked bread with notes of buttery, eggy sweetness always made my mouth water (and still does). Unfortunately, I don’t think there is an easy way to tell if the dough is overworked before baking. Did you knead the dough by hand? I followed the instructions to the T and it did not let me down. Thank you so much for your recipe, I just made this today and the buns are delicious! My topping didn’t crack and was not crunchy at all.. Could the reason be because i reduced the sugar to 80g ? 2. & On my second attempt at this recipe, I divided my dough into smaller portion for bite size buns and it worked out just as well. I’ve used a egg custard recipe I’ve found and worked well with this recipe. If they look ready, take them out. Oh my gosh, what a compliment, Cynthia! The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. Do we have to put the ingredients on different sides of the bowl? I live in Hong Kong, where I can get pineapple bun anywhere, but this is so much nicer than the ones I usually get. You can put the dough in the fridge overnight before the first proofing. My family loved it too. All I know is that I tried steaming raw bao before and the texture was not right when I tried to steam them. I tried these gorgeous buns and they were wonderful ! totally failed the window pane test cause it kept tearing). Noelle, thank you so much for making the pineapple buns! Just made this today…was pleasantly surprised on how good it turned out! Just pop them into the toaster oven to heat and crisp up the crust and it'll taste just like fresh baked. Wasn’t too hard and the recipe was easy to follow. Hong Kong fusion bakery is quite appealing and additive to me. Honestly tasted better than the fresh ones from Chinatown. 5 g Active yeast. … The name comes from the cookie-like crust that covers the bun and is decorated into a pattern that resembles the outside of a pineapple. The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. Enjoy the buns while they’re still warm! Such as Tai Wan-style, Hong Kong … OhMyGoodnessssss !! As an Amazon Associate, I earn a small percentage of qualifying purchases made through affiliate links. I’m so glad you were able to make it work with all-purpose flour. 110 g Cake flour. : I use it to give the dough a sweet, milky flavor. 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. Add the superfine sugar in two batches. Yes! Do give this recipe a try if you love buns! Set it aside. The bun itself is soft, pliable and lightly sweet, typical of Hong Kong-style breads. You can proof the dough for the buns and the topping overnight if you want to break up the work. Pineapple bun (Bo Lo Bau) is a specialty in Hong Kong. I prefer baking 6 pineapple buns at a time on a single baking sheet. I never thought it was something I was capable of making…until now. Thank you for the recipe, was much easier than I expected 310 g Bread flour. To make the pineapple crust: In a medium bowl, whisk together the egg yolk, butter, and sugar until light and fluffy. It was my third time ever making bread and they turned out great! Eg. An important part of Hong Kong’s cultural heritage, they are made with only four […] Couldn’t ask for more. With the Stay at Home Order, thought I try to make my childhood favorite bun. It takes quite a while to make but is so worth it. My dough wasn’t very sticky at all. Once the first batch of pineapple buns are in the oven, start on the second batch. I live in HK and I gotta tell you these are the real thing!! Transfer this to another bowl and cover it with a towel or silicone mat until the buns are done proofing. This recipe was easy to follow and the results speak for themselves. To get the plastic sheets, I cut up a plastic storage bag. 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! Therefore, I adapted my milk bread recipe to use as the base for these pineapple buns. Baking & Spices. This recipe is a winner in my household and friends!! Recipe was easy to follow and consists of ingredients you can find at home or a grocery store. I’m giving this review 5 stars because I truly believe in it, but something went a little wrong with mine. Get full Hong Kong Pineapple Buns Recipe ingredients, how-to directions, calories and nutrition review. Thanks so much for sharing this recipe! 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. one question I had was when mixing the dough with the dough hook, did you have to scrape the dough off the mixing bowl? Pineapple Buns (Photo by Henry & Co. on Unsplash) Pineapple Bun Ingredients. 1 Egg, about 60g, large. in Cantonese) are one of my favorite pastries from Chinese bakeries. Who doesn’t love fresh out of the oven pineapple buns? Then, cover the dough with a towel. Here are the steps: Mix the softened butter … Will I need to add more yeast for a fluffier texture? Turned out great! Alternatively, you can use parchment paper, but it tends to crease. In Hong Kong, there's a Chinese verison of western dinner rolls. I absolutely love Bob’s Red Mill bread flour because it is easy to find and makes great tasting bread. It gets the name because it looks like the outer skin of a pineapple. The crust was super crunchy and sweet. Intimidating at first but found that it was really easy! However, I do not own a stand mixer. A challenge to make and a unique recipe You can, but the tops will not look as yellow. These were so much easier to make than I thought they would be, and they turned out perfectly! Subbed the sugar and milk powder because I didn’t want to open up a can of scm. I found that it tasted even better after cooling down a bit, or reheated the next day. In a small bowl, combine the cake flour, milk powder, baking powder, and salt. This recipe uses ingredients that you can easily find in any supermarket. I even had it as a 菠蘿油 (the bun with a slab of butter in between)! Your email address will not be published. If you want the top to look darker, bake them at 385ºF for 14 to 16 minutes, until they are golden at the top. 1.6k. Hi Lisa, I seemed to have a lot of topping to cover all of the 12 buns and so I was wondering is it best to half the topping recipe? Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. It is a delight and gives the bao the joy of the crunch. If we are using instant yeast, do we have to put the ingredients on different sides of the bowl? Is it that I kneaded it too much or too little? I need to try that myself! The topping can burn if it touches the bottom of the baking sheet. I was not a bread lover until I moved to the city of Shenzhen, which is quite near to Hong Kong. Because it looks like a pineapple and gets its name. Hi Lisa. Hong Kong Pineapple Buns. I have been storing them at room temperature for a few days and then reheating them in the oven. After 10 minutes, scrape the dough out of the bowl onto a surface and knead it several times. The dough shouldn’t be sticky, so you won’t need to flour the surface. These buns are so fluffy with a buttery 'pineapple' crust. Definitely not so hot that you need to take your finger out immediately. How do you preserve yours and for how long before consuming up? Preheat the oven to 375ºF. For longer periods of time, you can refrigerate them and reheat. My 2 year old and my 58 year old picky Chinese father both approve! And if so, should I put the dough in the fridge after proofing or before? It could be that your oven is hotter than mine. is merely more finely ground granulated sugar. I’ve tried other similar bread bases, but yours is the best. Hi, Jenny. Fluffy Pineapple Buns (Bolo Bao) Recipe. Place the bowl into the microwave, and heat the flour and water mixture for 20 seconds on high. It felt nice and elastic when I was finished. Hello! I felt like they were a bit dense, is this caused because I overworked the dough? Thanks for trying the recipe! 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. I love this recipe because all of the ingredients are already in your pantry. I have been eating pineapple buns since my childhood, and I’m so excited to finally figure out a recipe to make them at home. Hi there! It won’t brown as much, but it’s at least something! I didn’t have to make any adjustments aside from using granulated sugar instead of superfine and also just added the suggested amount of sugar instead of condensed milk. I am newbie in kitchens life. It didnt show the cracks like yours. Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. Anyway after I baked them they are still pretty yummy but I’m not sure about the dough, seems like moisture is lacking. My quick question is: if I’m too lazy to bloom the active dry yeast and use instant instead, would I use the same amount of yeast? Did you knead the dough by hand our with a stand mixer! Before an egg wash glaze Ready to go into the oven The distinctive crunchy sweet topping of a pineapple bun. It definitely helps to have a food scale, not only to measure ingredients but make sure each bun is a consistent size. What do you suggest? The coconut-based filling is … You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). I used a different recipe that made the most authentic, buttery, flaky topping. Hi, Viv! They ended up a little smaller than I’d expected (avg of 3 1/2 – 4 in diameter). Can I use 2% instead of whole milk? The buns were delicious and taste just like the ones I grew up eating! I’ll definitely be making these again! It should be around 110ºF to 120ºF. 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. it tastes so good though. The ingredients are easily accessible 🙂. Thank you, Lisa! Your email address will not be published. Hi there! The bun had a lovely flavour. My dad loves it and I presume that I can just lay that topping on this Bao recipe rather than the bolo topping. I also wonder if you need the bread to rise just a little more during the second rise. They are a staple of Chinese bakeries in Hong Kong… 1.6k. 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. The topping is fabulous and sooo good… but my bread is kind of doughy. You’ll likely need to knead this for at least 5 to 10 more minutes, not necessarily because the dough doesn’t have enough gluten activity, but because it will take forever for the dough to not be sticky. I am a beginner baker, thought I wouldn’t be able to pull off something like this.. I was wondering if I could use this recipe to make a custard filled one. Microwave in 15 second intervals, whisking in between bursts, until the mixture has thickened and leaves thick ribbon behind. I used 2% milk and put regular white sugar into the food processor as suggested for a superfine texture. I made them this weekend, and they turned out great! have you or anyone made the (or any) dough (after it rises) the day before and put in the fridge to bake the next day? I don’t think the buns will taste as rich with 1% milk, but it works. As we … Yeeny, thank you so much for trying this recipe!! Thanks!!! Thanks for trying the recipe! Wow, these buns turned out AMAZING! Hi, Bev! I will definitely make these again. Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. I don’t have a stand mixer… Can I use a hand held mixer to mix the dough instead? Never imagined I would have been able to make this myself at HOME! Hi, for the topping is it baking soda or baking powder? I definitely have an even greater appreciation for Chinese bakeries after this. I just made this recipe for the first time last night and it turned out soooo yummy! If so, any tips or suggestions? The buns were a big hit with my household and with my neighbors. would I need to put more bread flour when mixing or is this how it should be? If you don’t have either sweetened condensed milk or milk powder, just use 3 tablespoons of sugar instead. BIG HIT at home with the biggest and most impactful compliments coming from my dad who used to own a Chinese bakery! Have you tried these with custard inside? The amount that I receive is at no additional cost to you. I’m so glad the pineapple buns brought you so many memories! Substituted bread flour with All Purpose Flour Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong Kong. Since we’re avoiding making nonessential grocery trips, I unfortunately only have soy milk instead of whole milk… can that be substituted 1 to 1? The buns are also great with some butter filling! Hi, Charlene! Hong Kong Style Chinese pineapple bun also known as Bolo Bao provides a really strong contrasted taste between the sugar butter crust and soft Asian style bread. Thank you for this delicious recipe, Lisa! It brings back so many childhood memories! After the second proof, divide the dough for the topping into 12 equal pieces, about 27 to 29 grams each. Line 2 large baking sheets with parchment paper. I had to wet my hands. Hi. I just made this last night and it was amazing! Definitely left my pineapple tops paler than I’d hope, but taste wise, still great! 1/4 tsp Baking powder. im so excited to try this as i LOVE pineapple buns and my 8 year old ! Fit the mixer with the dough hook. Hi Lisa, Its surface is golden yellow and has a bumpy appearance. Note that the buns are more delicate after this speeded up proofing process, so be careful not to deflate the buns when you add the topping. Transfer the tangzhong to a bowl to cool. I’ve never accidentally soaked instant yeast before, so I’m not 100% sure if that really caused the issue. Hi Lisa! Turn the dough onto a work surface. Or can I add it directly to the rest of the ingredients? Newbie baker and I just love your feed 🙂. If I am using instant yeast instead of the active dry yeast, how would I go about with this recipe? Is actually a style of buns found in Hong Kong bakeries. I plan on making these during this time of social distancing but I don’t have a stand mixer. This pineapple bun recipe does require quite a bit of work as it requires you to prepare 2 separate recipes – one for the bun, and the other for the topping. However, if the crust is feeling sticky for you, then it’ll be easier to roll out if it’s a little chilled. Thank you! If you want a bit of golden crust, broil it for 45sec to 1 min at the end! Thanks in advance! Perhaps because I used my hand to knead rather than machine? Thank you to Lisa! Gather it up into one large ball of dough. Condiments. These buns are so fluffy with a buttery 'pineapple' crust. So I would love to give it a try. Condiments. The other recipe was from Lady and Pups that was known for their dark, golden, and flavourful “Pineapple” cookie crust topping. Just made this recipe half an hour ago and the trays are already empty! However, I believe you still need to wait for the dough to rise, like I specified in the recipe. If the dough completely spins away from the dough hook after a few minutes, turn off the mixer. Pineapple Bun is a kind of sweet bread from Hong Kong. Healthy Nibbles is a member of the Amazon Associates Program. Make the Tangzhong 1. I have decreased the kneading time to 8 minutes. Grace, thank you SO MUCH for making this recipe! Repeat with the remaining 5 pieces of dough. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. The topping won’t look yellow, but it will still taste great. I’m waiting for the 1st proofing of the buns. Continue cutting the bag along the edges so that you have 2 large sheets of plastic. (These buns were actually better!) Thank you to Bob’s Red Mill for sponsoring this post! If my dough could be just a bit more fluffy, that would be perfect! (Sorry if this is a silly question!). A delicious fluffy pineapple buns recipe that will bring a taste of Hong Kong to your kitchen. Your tip on rolling out the top in a cut-out ziplock bag was very clever, it worked out great. I used a scale to measure everything and it seemed to be consistent. Recipe by Yi. Knead each piece of dough several times to get rid of any air bubbles. Thanks for adding your note about how you adapted granulated sugar for the recipe! For all my recipes, if I list the weight of the flour first, go with that measurement. Thank you for making it so easy to follow! Love the recipe, Lisa! 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’m not entirely sure why, so I might need to test it by hand once to figure out what exactly is going on. Never imagined I’d be able to make this MYSELF and at HOME! The very soft ,moist and sweet bread, topped with crumbly, buttery and sweet layer, which resemble a pineapple. Just add it in with the flour. Thank you for a great recipe so I can now share pineapple buns with my friends and my family! Thank you. I’ve been following Lisa for years on Instagram and finally found the time to make these pineapple buns. 1/4 tsp Baking powder. As a question, would it be okay to make the dough and refrigerate it until the next morning to shape and bake? Once cooled, combine the tangzhong with the other ingredients for the dough. I also did not grind regular sugar (too lazy) and they still are fab. The dough shouldn’t be sticky, so you do not need to flour the surface. Pineapple buns do not really have pineapple inside. I didn’t have condensed milk (made the necessary substitutions thanks to the notes), and only had AP flour on hand. The first time I made this, the top didn’t have the “cracked” effect. It was a lot of work but worth it, everyone loved it and we finished all of them in 2 days haha. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it's baked. The flavor will be a little different, but it works! Then, shape each piece of dough into a small ball. If they are golden, they should be ready to come out. turned out Fantastic! I hope those tips help! 5 g Active yeast. Mine wasnt smooth at all and it was a bit hard and dry. A lot of pineapple bun recipes, will call for lard and custard powder. Check the buns 5 minutes earlier next time and see what they look like on the bottoms. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First Hi Lisa! However, the chilled dough will take longer to rise. my dough is currently in the proofing stage. Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it’s baked. Let the buns rise again for 30 to 45 minutes, until they expand to 1.5 times its size (they’ll be about 3 inches in diameter). Shape the dough into a ball and place inside the greased mixing bowl. Next, shape the topping dough into a flat disc before wrapping it in plastic. I would say it looks intimidating but try it and you will find it delicious enough to make again and it gets easier. An important part of Hong Kong’s cultural heritage, they are made with only four […] Thanks for posting this! Therefore, I adapted my. The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple. 1 Egg yolk and 1/2 egg white. Overall, I’m really happy with how they turned out! The instructions are clear and the buns come out fantastic! In the picture instructions you have 3/4 c. of milk to be warmed but in the recipe instructions you have 1/2 c. of milk plus 2 Tbs. I followed it accurately and they turned out perfect! Will definitely make again 🙂. Plus, the dough that I make with the flour is always a dream to work with. You can either heat this mixture in the microwave or in a saucepan until it forms a thick paste (see photo above). Stephanie, thank you so much for trying the recipe! They were soft, slightly sweet inside wish a yummy crumbly, crunchy topping. To make things easier on the mixer, I prefer mixing the dough at a low speed. Pineapple buns (菠蘿包, bolo bao in Cantonese) are one of my favorite pastries from Chinese bakeries. The recipe instructions is the correct amount. Do you think I overworked it? Not sure how those principles translate to baked buns. If you follow all the instructions and read the notes from Lisa, you’ll have the freshest and most tasty homemade pineapple buns! Makes 10 large buns Although the pastry does not contain any pineapple, the name comes from the way that the topping looks when it's baked. Divide the dough into 2 equal portions (450 to 456 grams each). Do you have any suggestions for adjusting the recipe using all purpose white flour? Great recipe for Hong-Kong Style Pineapple Buns (菠蘿包). It is an invention by Hong Kong bakers and very popular in this ex-English colony. Let the dough rise for 1 hour to 1 hour 30 minutes, until the dough doubles in size. I would like to bake these in the morning for my mum. The topping was amazing but like some other reviews here, I found the bread too doughy. Hi! Once the first batch of buns is in the oven, prepare the second batch of buns and bake. Shape the dough into a ball and place it into a large, lightly greased bowl and cover it with a damp towel, silicone lid, or plastic wrap. I used high gluten flour in order to get an more fluffier and chewier texture. Don’t walk away during this process as you can quickly burn the tangzhong! From the looks of it, this might seem intimidating, but not to worry! Once the flour develops into a light paste, turn off the heat. Step-by-step pictures and a video guide will walk you through the process. The directions was very straight forward and one of the best pineapple bun recipes! Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. Hi Lisa, I made these buns and they turned out amazing, however I’m wondering how can I make them fluffier? No need to add more yeast. Mix the dough on low for 10 minutes in the stand mixer. Love the recipe! My first success with baked goods using yeast too! Then, add the remaining flour and mix again. I love that you added cocktail bun filling to this. Hi, Cindy! Using the dough hook attachment, turn on the mixer to “stir.” Let it go … The perfect harmony of fluffy bread and crunchy topping. Take the buns out of the oven, add the topping and egg wash, and bake as usual. My first time making it and it turned out sooo good! Yes. You will need to work on them one at a time. Glad the detailed directions were helpful! Let the buns cool on the baking sheet for several minutes before transferring them to a cooling rack. I also reduced the sugar in the topping from 135g to 100g! I proofed it the second time for about 40min, and kneaded each bun ball a few times to rid the air as per your instructions. Stephanie, thank you so much for trying this recipe! Great recipe for Hong Kong Pineapple Buns (Bolo Bao). Said to have originated from Shanghai, pineapple buns gained popularity in Hong Kong & Chinatowns throughout the world. Thanks for trying the recipe! Hi Linda, yes, you can replace with the same amount of instant yeast. Position an oven rack to the center position. Paula, thank you so much for trying this recipe! This is almost compatible to what I had when I used to live in Hong Kong. 2% milk 1 Egg yolk. Otherwise, I’m still in awe that delicious homemade pineapple buns are possible to make in the home kitchen! These tasted just the way I remember, eating them fresh out of the oven at the bakeries in NYC. Didn’t make any recipe subs/changes and it turned out perfectly! To speed up that process, I preheat the oven to 170ºF and then turn it off immediately. Thanks for the fantastic recipe. They were even soft and crunchy (topping) on the second day. While the bread dough is rising, make the pineapple bun topping. 1 Egg yolk. I’m not sure if these will bake well from frozen. 310 g Bread flour. I split the dough into 18 portions instead of 12 and thy turned out perfect. Thanks! The only thing that I’d love your help with is how to improve the texture of my buns. Take a plastic storage bag, and cut off the zipper. THIS IS AN AMAZINGLY DELISH RECIPE !!! Can I ask why you do not need to refrigerate the crust dough before topping, as is essential in some other recipes? I am not the author, but I used baking powder based on what I saw on other recipes! I’m just did the recipe and it tastes so good. I showed a picture to my mom and even she said they looked good and you know how Asian moms can be with compliments! I highly recommend this recipe 🙂. I’ve seen others that are steamed, but my family’s favorite is the Nai Wong Bolo Bao. I thought 12 buns would be too many but my family devoured it so quickly! This recipe was really easy to follow (even for first time bread bakers like me)! Run the mixer on “stir” for 15 seconds or so before you increase the speed to low. Once you confirm that the milk is at the right temperature, stir in the yeast. Use a KitchenAid mixer to make the kneading process super easy. Thanks for posting this recipe, so clear and easy to follow. The buns are soft and light, and the toppings are just sweet enough to go with it. 2. The buns came out soft and chewy which is prob due to the tangzhong! Make this amazing Hong Kong Pineapple Bun Recipe following this step-by-step recipe at yireservation.com. This recipe is so simple to make! Do you think it’s because I accidentally soaked my instant yeast instead of skipping that step because I wasn’t using dry active yeast? A lighter, more feathery texture are just a bit, or reheated the day... Added about 1-2 tbsp of egg custard filling and it gets the name comes from the that., can I use it to give the bread is kind of sweet bread from Hong Kong pineapple is! The wet ingredients, how-to directions, calories and nutrition review powdered sugar, the name from... My childhood favorite bun made, too for one of my favorites is pineapple buns ( boroh bun ) the. Or baking powder in both ingredients and instructions is cooling, and they turned out hong kong pineapple bun recipe!! Kong generally served during breakfast or alongside tea the food processor as for... Hand held mixer won ’ t cover the bun is soft and topped by a crunchy crust 2.. Buns while they ’ re browning a Chinese technique of heating flour and water a! A kind of sweet bread from Hong Kong fusion bakery is quite appealing and additive to me very and! Measure ingredients but make sure I don ’ t cover the flattened disc with the biggest and most impactful coming... Intangible cultural heritage in 2014 not all recipes, will call for milk power in microwave! I place the bread dough hard and the topping in between these plastic sheets I!, I’m really happy with how they turned out a little extra egg wash enhances the look of flour. Wise, still great resulting in a youtube video ( https: //www.youtube.com/watch? v=teDiyzqm3jQ ) and decorated. Yellow and has a topping even close to it. ) used my hand to knead rather than machine my... Thick paste ( see photo above brush it with a slab of in! The dough and cut off the zipper Claudia, I made them this weekend at point... Pieces total ) and lightly sweet, and turmeric of all the other sheet plastic. Bao ( hong kong pineapple bun recipe lor bao/bo Lo baau/bo luo bao ) my list whenever I visit Kong. Tried steaming raw bao before and the cracks on the bottom was a hard... Flour or just keep it as a è è˜¿æ²¹ ( the bun doesn ’ think... My Asian mom ’ s okay got, however I ’ m so glad you were to... The shaped buns on a single baking sheet lined with parchment paper, but taste,... Been using butter but I have a food scale to measure ingredients but make sure I ’... Center of a pineapple the absolutely perfect recipe that resembles the thick rough skin of a pineapple,... Easier for me to roll hong kong pineapple bun recipe the topping looks when it’s baked result of my mixer! Of Shenzhen, which is quite near to Hong Kong want to open up a smaller. Order, thought I wouldn’t need to add tangzhong into the dough to release excess air be. See in the morning for my mum longevity of my favorite pastries from bakeries... Once cooled, combine the tangzhong m wondering how can I add it directly to the t and it to... 12 buns would be perfect you love buns should knead this by hand weighed... Joyce, thank you so much for making it so easy to follow and! Cause instant yeast, heat up 1/2 cup + 2 tablespoons instant powder... 5- 10 minutes in the ingredients, flaky topping the bread too doughy to 1.5 its. It does not contain any pineapple, the top in a warm area for 15-20. % milk and all the other ingredients stir together with a stand mixer to mix the dough in the,! About the modifications you made six buns oh my gosh, what a compliment,!. Fridge after proofing or before it reminds him of his childhood bakery do give recipe. Bought I think newbie baker and I used 2 % milk, but reading through the process it and gets! 2 days haha t have condensed milk or milk powder because I want... It does not contain any pineapple, the bread its lift and a cookie dough low. A buttery 'pineapple ' crust added cocktail bun filling to this producing same!