Leftover BBQ pork? No problem! Stuff them in these crispy top pineapple buns! Tim Ho Wan anyone? These buns have just the right balance of sweet and savory, crunchy and soft. The inside is filled with perfectly cooked sous vide bbq pork; and the outside is a fluffy Hong Kong style bun with a crispy pineapple bolo topping.
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BBQ Pork Pineapple Bun
Makes 10 Buns
Ingredients:
Water Roux Dough
– 25g Bread Flour
– 125ml Water
Bun Dough
– 275g bread flour
– 90g Water Roux dough
– 1/2 teaspoon salt
– 30ml milk
– 45ml heavy whipping cream
– 45g whisked egg
– 6g instant dry yeast
– 40g white granulated sugar
– 25g unsalted butter, softened
Pineapple Topping:
– 45g whisked egg
– 1 teaspoon vanilla extract
– 70 grams unsalted butter, melted
– 75 grams sugar
– 125 grams cake flour
– ¼ tsp baking soda
– ¼ tsp baking powder
– Pinch of salt
– 1 whisked eggs for brushing
BBQ Pork Filling
– 200g diced BBQ pork
– 1 small onion or shallot diced
– 1 tablespoon of oyster sauce
– 2 teaspoons of dark soy sauce
– 2 tablespoons Sugar
– 125ml Water
– 4 tablespoons of oil
– 3 tablespoons of flour
Water Roux
– Whisk together the bread flour and water in a small saucepan over low heat.
– Cook and stir over low heat until it thickens.
– Pour into a heat proof bowl, cover with plastic wrap, and set aside to cool completely before using.
Bread Dough
– In your stand mixer bowl, add flour, salt, instant dry yeast, sugar, water roux, milk, whipping cream, and egg.
– Using the bread hook, mix for 2 minutes.
– When dough has formed add in unsalted butter.
– Continue mixing until dough is smooth and elasticky – about 15 – 20 mins. Be patient here – It will eventually come together.
– Roll into a smooth ball
– Place dough in greased bowl
– Cover bowl in plastic wrap or a damp kitchen towel and rest for 45 minutes in a warm moist place.
– While dough is resting make the pineapple topping and the bbq pork filling (recipe below).
– After 45 minutes of rest, push out the air from the dough then cut it to 10 equal pieces about 50g each. A scale really helps here.
– Roll each piece into a ball.
– Place on parchment paper lined tray, cover, and proof for 1-1.5 hours.
Pineapple Topping
– In a large bowl add whisked egg, melted unsalted butter, sugar, and vanilla extract. Mix until well incorporated.
– In a separate bowl, mix cake flour, baking soda, baking powder, and a pinch of salt.
– Add the flour mixture to the wet ingredients. Mix until a dough forms.
– Cover and refrigerate for 1 hour or until ready to use.
BBQ Pork Filling
– In a bowl, mix together oyster sauce, soy sauce, water, and sugar. Set aside.
– Heat 1 tablespoon of oil in a skillet on medium heat.
– Add in onion and cook until translucent. Stir frequently so it doesn’t burn.
– Once the onions are translucent, add in diced BBQ pork.
– Remove from heat into a heat proof bowl.
– Put the skillet back on the heat, add 3 tablespoons of oil and 3 tablespoons of flour. Stir continuously until well combined and a golden brown roux is formed.
– Add in prepared sauce mix that was set aside earlier. Stir continuously until a thick sauce is formed.
– Add sauce to the bbq pork bowl. Mix together well.
– Cool the pork completely before using.
To Finish:
– Preheat the oven to 365F (185C) on convection or 375F (190C) in a non-convection oven.
– Roll out the bun dough into small rounds with the edges thinner than the center.
– Place as much filling as you are comfortable with closing in the center of the dough. Avoid touching the edges, otherwise it makes it VERY difficult to close.
– To close, pull together sides and pinch together, go around the circle until it is closed all the way. Pinch it off and carefully roll into a small ball.
– Place the pinched side down on the parchment paper lined tray.
– Divide the pineapple top dough into 10 equal pieces.
– Between two sheets of plastic wrap, press or roll it out into rounds that will cover the top of the bun.
– Place on top of the buns.
– In a bowl whisk one egg. Brush the egg wash onto the top of the pineapple bun.
– Place into the middle rack of the oven. Bake for 12 – 15 mins until the pineapple top is cracked and golden.
– Remove from the oven and cool on a wire rack.
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#hongkongfood #pineapplebuns #bbqpork #dimsum
Original of the video here
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Video Transcription
[Music]bolla pal ake a pineapple bun is aclassic Hong Kong pastry you can findthese in any bakeries in Hong Kong andactually in any China towns around theworld and despite its name there’sactually no pineapples in thereit’s just referring to the topping thatsupposedly look like pineapples I don’tsee it I really don’t see it I’m likeokay maybe but no do you see it let meknow in the comments belowusually these buns can be eaten byitself or in the Hong Kong time hangwhich is like a diner they would put abig slab of butter in there like thisbig eye centimeter thick these arecalled ball Oreo and I think the mostextravagant Forleo that we’ve had was inMacau where they put in those reallygood I didn’t explain what it is I don’tknow what you’re gonna say no becausethat’s the best one we’ve ever hadwhy they put in a slab of foie grasinside instead of butter and that isindulgent so today we’re gonna be makingone of our favorites which is bolotassel bow its tassel which is Hong Kongstyle barbecued pork stuffed inside apineapple by the tosser that we’re usingis from our first episode ever it’s aSuvi BBQ pork if you haven’t done soalready watch that video and pleasesubscribe to our channel and hit thatnotification about so the first thingthat we need to do which is kind ofdifferent from western baking we’regoing to make the Tong jump which iskind of like a wet through this methodis used in a lot of like westernizedChinese buns so this wet room keeps themoisture inside the bread so it has alonger shelf life and you can find asimilar method in Japanese no breadsthat method is called return a method soyou want to just heat the pan a littlebit we’re gonna add our bread flour anda little bit of water to get this goingthis is on medium low heat and just keepstirring[Music]it needs to be a gloopy pasteconsistency something like this oncethat you reach that you put in the balland set it aside to cool it down yeahit’s very important to cool this downbecause if you don’t cool this down it’shot you put it in the mixer with theyeast is gonna kill all the yeast thetongues only is now nicely cooled onething you need to do is have we forgotto mention this earlier is to cover itotherwise we’ll get dry and stock solet’s get started with this we’re gonnaput in bread flour sugar and on thisside yeast so what we made before theremight be a little bit extra so make sureto measure it out before you add it itgoes in no panic room speed toonow the next step is to add in thebutter the softened butter make sureit’s room temperature room so we’regonna throw those two pieces in[Music]so the mixer is done we’re gonna takethis out you have a nice little ballhere it’s gonna be a little stickyit all comes out we’re going to try andget this into a ball a nice smooth ballso what we do is we roll it back andit’s gonna pull it tight okay we give ita little turn we roll it back and wejust keep doing this till we have a nicenice ball going okay so you want tomaintain pressure on the bottom portion[Music]it’s nice and smooth now so we put it ina greased Bowl yepand let it rise for 45 minutes until itdoubles in bulk and we should do thatwhile it’s covered we’re gonna keepfilling first let some heat up a deeppan yep we’re gonna cook down one wholeonion diced and make sure you cook theonion down till it’s about transparentand aromatic before you add the barbecuepork otherwise the barbecue pork woulddry out before the undercoat and becausea barbecue pork already cooked sous-videto perfection don’t forget that[Music]we have the BBQ pork which we’ve dicedso it’s about half a centimetre onecentimeter cubes we have some oystersauce some dark soy to give it color andquite a bit of sugar actually becauseBBQ pork buns the filling is usuallyquite sweet and you make sure you mixall three of these together before youcook it because if you don’t do thatthen it might burn something[Music]okay so when that’s ready put it in alarger bowl the next cut is quiteinteresting we’re gonna make a littleroux so let’s add some oil in therefirst some all-purpose flour once thisgoes in we have to stir immediately yeahit’s kind like making a western gravyright yep this salsa mix that we didbefore make sure you add the water inthis well mix it all together mix itKevin so once we are about here we’regonna just cook it down till it’s niceand thick it’s almost there as you cansee inside we’re gonna mix it and makesure it’s nicely incorporated so whenthis is done you’ve put it aside to coolbecause you can’t use this hot fillingin the dough and fill these the dough isis done so we’re gonna take this out I’min a way because his recipe makes ten soI just gonna divide it evenly for tenso five hundred sixty so 56 grams eachall right so we’re gonna push the airoutokay we’re gonna bring it back back tomore of the original size so we’re gonnabreak off and then we’re gonna make this56 grand each pretty close so we do thesame thing we did before all right so wegot them back up to this size onto ourtree so we have to proof this again foranother 45 minutes to an hour yeah andif you don’t have one of those siliconesheets you can just use parchment paperit’s gonna use a sheet pan and cover iton topall right onto the pineapple topping thepart that doesn’t make sense but no thisis the best part so we have some meltedbutterwe actually doubling the recipe becausewe making extra batches while sells andwe promised some other people some tasksyou’re welcome to make this show we callit a lot of favors so we have to paypeople back and most of them we pay backin the food that’s how it works we’regonna add our liquid ingredients infirst we have vanilla extract a whiskegg sugar so normally this would be madewith lard or using butter instead forChinese baking they use this thingit always sounds bad towel is smelly sosmelly powder but it’s actually justammonia powder I’ve I’ve never triedthis stuff before I don’t know if itactually smells yeah it’s actually avery difficult ingredient to find soinstead we’re going to use baking sodaand baking so next we’re going to addthe dry ingredients togetherthis is cake flour we’re going to putbaking soda and we put in our bakingpowder pinch of salt alright and nowthis all folds into there[Music]you want to mix this until it’s a doughlike consistency is actually quite heavywe’re gonna cover it up the next part isto put in the fridge it’s gonna takeabout 30 minutes to an hour you don’twant to use this until it is completelychilled otherwise just gonna fall apartwhen you try and put it on to your bunshave been have risen and now we’ll rollit out the edges should be thinner thanthe middle okay and the reason why we dothis is because if once we fold it ifthe edges are thick like the middle onesides gonna be really really reallythick so now for the hard partplace a good amount of filling in themiddle of the bun but make sure to avoidthe edges because the oil make it almostimpossible to close pull together theopposite edges and pinch together goaround the bun pulling and pinching theopposite ends until it’s closedpush the filling down if required pinchit off and roll it into a ball[Music]I rolled them all some of them mightworksome of them might not work but you cantell we were not probed because we stillhave some leftovers in here but it’sokay we have a second batch so we’ll useit in that basically do as much as youcan okay if you’re not confident butless if you’re confident put a littlemore don’t go to chintz but you knowokay this is a pilot bill topping thatwe put into the fridge okay so we’regonna roll this out we’re going to nowcut them up into smaller bits and rollthem up into Mike’s circles and placethem on top so the easiest way to dothis is over the saran wrap we put itdown we make the ball we squeeze it outwe just flip it on top that’s it forthis size we did about 30 grams yep thepineapple tops are on the trick is notto make them too thin and you know havea little bit of crust there so the nextstep I’m going to score them a littlebit okay I’m using the back of a knifeand it’s gonna give it a little what isthis hashtag or pound key this is thepineapple shape it also works if youdon’t score it’ll just break howeveronce to print this allows it to break onthe lines did you put on knots andcrosses what do you call itknots and crosses that’s weirdI’ve never heard of that what do youcall it X’s and O’s knots and crossesit’s a love knot oh I’ve never heard ofthat has anyone else ever heard of knotsand crosses and then this is a veryimportant step don’t forget to put agloss on it otherwise it would not turnout right pretty the oven to confectionat 365 degrees Fahrenheit and if youdon’t have a convection oven then 375 onnon conduction we’re going to put thisin the oven for 12 to 15 minutesdepending on how big you made yourbuttons you’ll know they’re done whenthe tops are nice and cracked andgolden-brownCharlie yeah waiting for it it’s prettycrusty there’s nice and golden-browndo you see the pineapple shape I don’tsee a pineapple shape here guysgive this an open my skill level is notthat high I would have liked morestuffing this is quite full it’s notthat he’s not bad for an amateurall right punchers Cheers the crust formy really nicely yeah yeah yeah worththe effortokay I know what goes into it now thereason why is not completely like brightred because there’s no food coloringinside mm-hmm the bun itself is verysoft as wellyes Pro from the Tong Tong this is ourbarbecue pork button if you have anyquestions let us know in the commentsbelow and check the descriptions formore detailspineapple button laughs and closer tothe table I’ll take a step back no thatwasn’t me I’m sorry I take a step closeryou take a step back
