Bolo bao (pineapple bun)

Ingredients

• 250 g T55 wheat flour
• 35 g Granulated sugar
• 3 g Fine salt
• 5 g Active dry yeast
• 100 ml Whole milk
• 1 piece Egg (for the bread dough)
• 25 g Unsalted butter (for the bread dough)
• 100 g T45 wheat flour
• 60 g Powdered sugar
• 50 g Unsalted butter (for the pineapple crust)
• 1 piece Egg (for the pineapple crust)
• 2 g Baking powder
• 5 g Milk powder
• 1 tsp Vanilla extract
• 1 piece Egg (for the egg wash)

Method

1. In a large bowl, mix the T55 flour, sugar, salt, and dry yeast. Add the warm milk and egg, then knead until a cohesive dough forms. Incorporate the softened butter and knead for about ten minutes until it passes the windowpane test: the dough stretches into a translucent membrane without tearing. Cover with plastic wrap and let rise in a warm place until doubled in volume.
2. During the rise, prepare the pineapple crust: whisk the softened butter with the powdered sugar until light and pale. Incorporate the beaten egg and vanilla extract, then add the T45 flour, baking powder, and milk powder sifted together. Mix gently with a spatula until a cohesive ball forms, without overworking the dough. Cover with plastic wrap placed directly on the surface and refrigerate until the dough is very firm.
3. Punch down the bread dough by pressing it with your palm and divide it into equal portions. Shape each portion into a smooth ball by pinching the edges underneath. Place the balls on a baking sheet lined with parchment paper, spacing them generously. Cover with a damp cloth.
4. Take the crust dough out of the refrigerator and divide it into as many portions as there are bread balls. Between two sheets of plastic wrap, flatten each portion into a thin, flexible disk, slightly wider than the top of the balls.
5. Place a crust disk on top of each bread ball, covering the surface well. Gently smooth the edges with your palm to adhere the crust to the dough. Using the tip of a knife, score a shallow crosshatch pattern on the crust to create the characteristic pineapple design.
6. Cover the buns with a cloth and let them rise at room temperature until they are well puffed and the crust begins to crack naturally, forming decorative fissures.
7. Preheat the oven to 180°C convection. Gently brush the crust of each bun with the beaten egg using a pastry brush, brushing lightly so as not to erase the pattern.
8. Bake for 15 to 18 minutes, until the crust is golden brown and cracked, and the bun sounds hollow when tapped. Let cool slightly on a wire rack before serving.

Nutrition

Per serving

Energy

616.8 kcal

Protein

15.39 g

Carbohydrate

89.4 g

Fat

21.03 g

Fibre

2.91 g

Calcium

105.66 mg

Iron

1.18 mg

Magnesium

39.31 mg