Pineapple Bun 

Pineapple Bun is a kind of sweet bread from Hong Kong. Its surface is golden yellow and has a bumpy appearance. Because it looks like a pineapple and gets its name. In different places, it has a variety of divisions. Such as Tai Wan-style, Hong Kong-style, Cantonese-style, etc.

What is Pineapple Bun?

Pineapple bun (Chinese: 菠蘿包) is a kind of dessert predominantly popular in Hong Kong and also common in Chinatowns worldwide.

The pineapple bun does not actually have the ingredients of pineapple, and there is no filling in the middle of the bread. It is said that because Hong Kong people did not satisfy the taste of the original bread in the early years, they added sweet sugar and other fillings to the bread.

The crispy skin on the outer surface of the pineapple bun is usually made of sugar, eggs, flour and lard. Which is the soul of the pineapple bun and make it adds a rich taste to the ordinary bread. It’s better to eat hot and it is also very popular to serve it with a thick slice of butter.

However, due to the high calorie, fat and cholesterol content, it was once identified as a “top ten bad snacks” by Hong Kong experts.

Baked Pork Buns Recipe:

You’ll need:

350g High-gluten flour
15g fine sugar
210g water
9g yeast
For dough:
150g High-gluten flour
6.5g salt
55g sugar
15g milk powder
6g yeast
50g whole egg liquid
88g milk
35g butter
For pineapple bun skin
90g butter
75g sugar powder
40g whole egg liquid (The eggs must be whipped enough so that the egg whites and yolks are completely blended.)
18g milk powder
170-180g low-gluten flour

How to make Pineapple Bun

For pineapple bun skin

1. Mix the 90g softens butter and 75g sugar powder in a bowl. Slowly add the egg liquid while stirring.

2. Add the 170g Low-gluten flour and 18g milk powder in the bowl and mix well. Put the dough in a fresh-keeping bag and store it in a refrigerator.

For dough:

1. Add 9g yeast and 210g water in a bowl. Add 350g High-gluten flour and 15g fine sugar in the bowl and mix well. Then, put it in the refrigerator and fermented it until the dough expands to the center of the highest point and falls slightly, and the interior is honeycombed.

2. Add the dough, 150g High-gluten flour, 6.5g salt, 55g sugar, 15g milk powder, 6g yeast, 50g whole egg liquid and 88g milk in a blender. Stir it under high speed until the dough becomes smooth.

3. Add 35g soften butter into the dough and continue to stir it under middle speed until the butter mixes well with the dough. Turn the speed level up and stir the dough under high speed until you can pull the dough out of the transparent film. Transfer the dough on a workbench and roll it.

4. The dough was placed in a container and wrapped in plastic wrap and allowed to continue to ferment for half an hour in an environment of 25-28 degrees.

Make the pineapple buns

1. Divide the dough into 14-16 equal-sized pieces. Roll the small doughs round. Cover the plastic wrap and wait for about 15 minutes.

2. Transfer the pineapple skin dough on the workbench and divided it into about 20 grams/piece. Flatten the small doughs and round them again.

3. Flatten the pineapple skin doughs and cover them on small doughs. (it can cover 2/3 small dough)

4. It is fermented to twice as large in an environment with a temperature of about 33 degrees and a humidity of 75%. Brush the whole egg liquid on the dough surface.

5. Preheat your oven to 180°C /350°F. Bake the buns for 15-18 minutes. Serve.

Print Recipe

5 from 8 votes

Pineapple Bun 

Pineapple Bun is a kind of sweet bread from Hong Kong. Its surface is golden yellow and has a bumpy appearance. Because it looks like a pineapple and gets its name. 

Prep Time2 hrs

Cook Time18 mins

Total Time2 hrs 18 mins

Course: Dessert, Snack

Cuisine: Chinese

Keyword: Pineapple Bun 

Servings: 5

Calories: 336kcal

Ingredients

• 350g High-gluten flour
• 15g fine sugar
• 210g water
• 9g yeast

For dough:

• 150g High-gluten flour
• 6.5g salt
• 55g sugar
• 15g milk powder
• 6g yeast
• 50g whole egg liquid
• 88g milk
• 35g butter

For pineapple bun skin

• 90g butter
• 75g sugar powder
• 40g whole egg liquid The eggs must be whipped enough so that the egg whites and yolks are completely blended.
• 18g milk powder
• 170-180g low-gluten flour

Instructions

FOR PINEAPPLE BUN SKIN

• Mix the 90g softens butter and 75g sugar powder in a bowl. Slowly add the egg liquid while stirring.
• Add the 170g Low-gluten flour and 18g milk powder in the bowl and mix well. Put the dough in a fresh-keeping bag and store it in a refrigerator.

FOR DOUGH:

• Add 9g yeast and 210g water in a bowl. Add 350g High-gluten flour and 15g fine sugar in the bowl and mix well. Then, put it in the refrigerator and fermented it until the dough expands to the center of the highest point and falls slightly, and the interior is honeycombed.
• Add the dough, 150g High-gluten flour, 6.5g salt, 55g sugar, 15g milk powder, 6g yeast, 50g whole egg liquid and 88g milk in a blender. Stir it under high speed until the dough becomes smooth.
• Add 35g soften butter into the dough and continue to stir it under middle speed until the butter mixes well with the dough. Turn the speed level up and stir the dough under high speed until you can pull the dough out of the transparent film. Transfer the dough on a workbench and roll it.
• The dough was placed in a container and wrapped in plastic wrap and allowed to continue to ferment for half an hour in an environment of 25-28 degrees.

MAKE THE PINEAPPLE BUNS

• Divide the dough into 14-16 equal-sized pieces. Roll the small doughs round. Cover the plastic wrap and wait for about 15 minutes.
• Transfer the pineapple skin dough on the workbench and divided it into about 20 grams/piece. Flatten the small doughs and round them again.
• Flatten the pineapple skin doughs and cover them on small doughs. (it can cover 2/3 small dough)
• It is fermented to twice as large in an environment with a temperature of about 33 degrees and a humidity of 75%. Brush the whole egg liquid on the dough surface.
• Preheat your oven to 180°C /350°Bake the buns for 15-18 minutes. Serve.