Pineapple Buns (Bolo Bao)
Pineapple buns contain no actual pineapple; their iconic name comes from the golden, crackled sweet crust that resembles a pineapple's skin. This traditional Hong Kong bakery staple features soft bun dough covered with a sweet, rich topping made from custard powder, lard, margarine, eggs, and sugar.
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🍳 Cooking Flow
Make the topping dough with custard powder, eggs, sugar, margarine, and lard, shaping it into a log. → Slice a portion and flatten it into a thin round disc using the flat side of a cleaver. → Place the flattened topping over the rounded bun dough. → Bake until the dough puffs up and the topping cracks into a golden crust.
Cooking Steps
Brief Cooking Order
Make the topping dough with custard powder, eggs, sugar, margarine, and lard, shaping it into a log. → Slice a portion and flatten it into a thin round disc using the flat side of a cleaver. → Place the flattened topping over the rounded bun dough. → Bake until the dough puffs up and the topping cracks into a golden crust.
Introduction
Pineapple buns contain no actual pineapple; their iconic name comes from the golden, crackled sweet crust that resembles a pineapple's skin. This traditional Hong Kong bakery staple features soft bun dough covered with a sweet, rich topping made from custard powder, lard, margarine, eggs, and sugar.
Step 1
Mix custard powder, eggs, sugar, margarine, and lard into a yellow paste dough, then shape it into a smooth long cylinder.
Step 2
Use a modified cleaver to slice off a small portion from the topping cylinder.
Step 3
Smash and press the slice with the flat blade of the cleaver applying firm hand pressure to form a thin, round disc.
Step 4
Drape the flattened topping disc directly over the prepared, rounded bun dough so it wraps over the top and sides.
Step 5
Bake the buns until the dough expands underneath the crust, stretching and crackling the golden topping into its signature pineapple pattern.
Ingredients List
Important Notes
The topping disc must be pressed wide and thin enough to drape comfortably over the bun dough.
The distinctive crackled pattern naturally forms during baking as the bun dough expands underneath the topping.
Specific ingredient weights and oven temperatures were not provided in the video; refer to standard bakery formulas if recreating at home.
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