Starry Mini Pineapple Buns (Hong Kong Style)

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Pineapple bun (Bo Lo Bau) is a specialty in Hong Kong. Pineapple buns do not really have pineapple inside. The bun got its name only because its cookie-like top crust resembles the thick rough skin of a pineapple.

Mini Pineapple Buns

By Cin Chau Lai  (Published: June 4, 2013)
You don't usually find pineapple bun crusts like mine. Here is the unique recipe for my lovely mini-pineapple buns.

Prep time: 4 hours
Cook time: 15 min
Total time: 4 hours 15 min
Yield: 20

Ingredients:
All-purpose flour: 160ml 
Bread flour: 1 3/4 cup 
Instant yeast: 3-4 grams 
Salt: 1 teaspoon 
Custard powder: 1/2 teaspoon 
Sugar: 90 ml 
Big egg: 3/4 
Butter: 6 teaspoons 
Vegetable shortening: 4 teaspoons 
Baking soda: 1/8 teaspoon 
Baking powder: 1/8 teaspoon 
Milk: 1 teaspoon 


Directions:

1. Tong Zhong: Heat all-purpose flour (1/8 cup) and water (80ml) in a pan over a low heat with constant stirring until thickened (about 2 minutes). Allow to cool to room temperature. [* People usually use high gluten flour / bread flour to make Tong Zhong of normal-sized pineapple buns. But I want my mini buns to be a bit crispy on the outside, so all-purpose flour is used here to absorb less water.]

2. Main dough: Add dry ingredients into the bowl [high gluten flour / bread flour (1 3/4 cup), instant yeast (3-4g), salt (1 tsp), custard powder, sugar (40ml)], then liquid [Tong Zhong (step 1), big egg (half), lukewarm water (40ml)]. Knead until the dough feels smooth (about 30 minutes).

3. Add butter (4 tsp) to the dough. Knead until it is elastic. Roll the dough until it forms a ball.

4. Allowing the dough ball to rest at room temperature until its size doubles (about 2 hours).

5. Crust: Mix the following ingredients in a bowl: vegetable shortening, baking soda, all-purpose flour (1/2 cup), sugar (50ml), baking powder, butter (2 tsp), egg (1/4), milk. Refrigerate 30 minutes.

6. Follow-up of Step 4: Divide dough and shape into small dough balls (of size similar to fish ball, or Timbits). Place the small dough balls slightly apart onto a lightly greased baking sheet. Allow to rest until the small balls double their size (about 45 minutes).

7. Follow-up of Step 5: Roll the crust dough until it is about 3mm thick. Cut the crust with cookie-cutter. Place the small pieces onto the small balls (size doubled). Brush egg wash on the crust.

8. Bake at 375*F for 12-15 minutes (depending on the size of your mini buns).

Here is my illustrated recipe in Chinese:

My Chinese recipe:
http://seeddauding.blogspot.com/2013/06/mini-pineapple-buns.html

Do you like this recipe? I would love to hear from you.