Pineapple Bun (aka. Bolo Bao), a Hong Kong staple, but this one has a twist. It’s filled with fresh pineapple pieces and BBQ Pork, a classic combo.
Timestamps:
00:18 Part 1.1: Filling – The Sauce
1:59 Part 1.2: Filling – The Main Filling
3:10 Part 2.1: Pineapple Bun – The Bun
6:09 Part 2.2: Pineapple Bun – The Pineapple Bun Topping
7:39 Part 3: Assembly
9:10 Finale
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BBQ PORK WITH FRESH PINEAPPLES PINEAPPLE BUN RECIPE
This recipe makes around 25 buns.
[ INGREDIENTS ]
FILLING
Sauce:
2tbsp Oil
3tbsp Sugar
1.5 Cup Water
1.5tbsp Dark Soy Sauce
1tbsp Soy Sauce
2tbsp Oyster Sauce
2.5tbsp Cornstarch
1 Stock of Green Onion
Ginger (a few slices)
Sesame Oil (to taste)
Salte (to taste)
Main Filling:
400g BBQ Pork
1/4 of Fresh Pineapple
300g Cooked Sauce (from above)
PINEAPPLE BUN
The Bun:
600g Bread Flour (for the bun), 50g Bread Flour (for dough paste)
150ml Warm Water (for the bun), 200ml Water (for dough paste)
60g Sugar
6g Yeast
78g Unsalted Butter
1 Egg
Pineapple Bun Topping:
160g Cake Flour
100g Unsalted Butter
90g Sugar
20g Milk Powder
2g Baking Soda
1 Egg
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[ DIRECTIONS ]
FILLING
1. Roughly chop green onions and slice ginger and set aside.
2. Combine cornstarch and some water to make a slurry.
3. Sauce: Heat up oil in a frying pan, add in green onions and ginger and fry until fragrant, then remove green onions and ginger from the pan. Add in oyster sauce, and cook until fragrant, then add dark soy sauce, soy sauce, water and sugar and cook until sugar has melted. Add slurry and cook until it thickens, then add in sesame oil. Set aside to cool.
4. Finely chop BBQ pork and pineapple and set aside.
5. Once sauce has cooled and thickened, mix the BBQ pork and pineapple into the sauce, then set aside in the fridge.
PINEAPPLE BUN
Main Bun
1. Dough Paste Mixture: Combine 50g bread flour with 200ml of water, then cook it on low heat in a frying pan until it thickens (make sure to stir, or it will burn). Set aside to cool.
2. Combine bread flour, yeast and sugar together and mix it. Add an egg and the dough paste mixture in and mix at a slow speed. Slowly add in water and mix until the dough is sticky (approx. 10mins). Add in butter and continue mixing until it is evenly combined. Take the dough out, knead and toss until the dough is stretchy enough to be pulled thin (see-through) without breaking. Pour a little bit of oil in another bowl, place the dough in, wrap it up and set aside for 1.5hrs.
3. After sitting, knead the dough and divide it up into even pieces, shape them into little balls, cover them and set aside for 15mins.
Pineapple Bun Topping
1. Use room temperature butter and mix it with sugar until evenly combined, then add an egg and mix until combined. Add in cake flour, milk powder and baking soda into the bowl and mix until dough-like. Wrap and set aside in the fridge until it hardens.
2. Take dough out, divide it into the same amount of pieces as the buns, roll the small pieces up into balls, then place it in the fridge to set.
ASSEMBLY
1. Flatten the main dough, and roll it out into discs. Place filling in the middle of the disc and stretch the dough over the filling and pinch to seal it up (Make sure the seal is the bottom of the bun).
2. Scramble an egg to create an egg wash and brush it on the top of the buns.
3. Flatten the pineapple bun topping, drape it over the egg-washed bun, score the top of the buns, and set aside for 30mins to proof.
4. After sitting, brush another layer of egg wash on top, then bake at 340°F for 20mins.
5. When you take it out of the oven, give it a little shake to release the buns from each other then let it sit a bit before eating, so the pineapple top is nice and crispy.
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麻蓉飽食譜
這食譜份量可以做十七隻。
[ 食材 ]
餡
182g 黑/白 芝麻
50g 無鹽牛油
80g 糖 少許鹽
飽
主要粉糰:
400g 餅麵粉
80g 糖
5g 發粉1stp 豬油
200ml 水
5g 依士
油皮:
20g 餅麵粉
10g 豬油
[ 制作 ]
餡
1. 用白鑊慢火炒香芝麻，要耐心慢火炒以免燶，炒香𢓭放置一旁待涼。
2. 磨碎芝麻混合糖和室温牛油，放入雪柜雪實。
3. 雪硬取出分成小球再放入雪柜待用。
飽
1. 将依士和糖混合，用暖水浸泡以激活。
2. 主要粉糰: 将麵粉，糖和發粉先混合，加入已激活的依士，逐少加水馒速搞伴，中途加入豬油搞匀，取出粉糰搓至滑身，用保鲜膜包裹醒約十五分鐘。
3. 油皮: 麵粉和豬油搓勻備用。
4. 取出粉糰搓滑分開二份，搓成長條，分成小粒。
5. 將油粉糰分成和主粉糰同等份量的小粒。
6. 將油粉放在主粉糰面壓在一起，用棒碌長形，卷起壓平摺三摺放置一旁，蓋好以免乾。
7. 用掌壓扁粉糰用檊木棒壓成圆形，外面薄中間厚些。
组合
1. 將餡料放粉皮中間搯實收口，收口放在飽紙上放置一旁醒發一個半小時。
2. 水滚計蒸八分鐘即成。
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Music/Sound Credits:
Imagine (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
