Things to know about Boh Loh Bao Recipe
Chinese Traditional Pineapple Bun from Hong Kong – Boh Loh Bao is a golden bun from Hong Kong. Even though the name has pineapple, it does not contain pineapple. The name comes from its checkerboard loon on top that resembles the pineapple kin. It is an important part of Hong Kong’s cultural heritage declared in 1994 by the Hong Kong government. A bakery named Tai Tung Na-bakery located in Yuen Long is one of the pioneers in making this snack for more than 70 years. It has a crispy and sugary outer crust and a very soft texture inside. These buns are locals’ go-to snack or breakfast because it is inexpensive. Usually, it is enjoyed together with hot tea. However, it has a high amount of fat, so it is not considered a healthy food.
Buttery and Heavenly Chinese Traditional Pineapple Bun from Hong Kong. Authentic Recipe of Boh Loh Bao
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2/3 cup Whipping Cream – Heavy Cream Room temperature
- 1 cup Milk Room temperature
- 1 pc Egg Large, Room temperature
- 1/3 cup White Sugar – Regular Sugar – Granulated Sugar
- 1/2 cup Cake Flour
- 3 1/2 cup Bread Flour
- 1 tbsp Active Dry Yeast
- 1 1/2 tsp Salt
- 1/4 cup Non Fat Powdered Milk – Non Fat Milk Powder – Non Fat Dried Milk Powder
- 1 1/4 cup All Purpose Flour – Plain Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 2/3 cup Caster Sugar – Superfine Sugar – Baker´s Sugar
- 1/4 cup Vegetable Shortening
- 2 tbsp Milk
- 1 pc Egg Yolk
- 1/8 tsp Vanilla Essence
- 1 pc Egg Yolk For egg wash
- Prepare and measure all ingredients accurately ahead of time.
- In a bowl, combine the cake flour, bread flour, sugar, yeast, and salt (dry ingredients). Mix.
- In a separate bowl, combine the heavy cream, milk, and egg (wet ingredients). Mix.
- Using a stand mixer with a hook attachment, combine the wet and dry ingredients. Mix at low to medium speed for about 15 minutes.
- It is important to occasionally scrape the sides and the bottom of the bowl using a rubber scraper.
- Transfer into a clean bowl and cover the bowl with a damp cloth. Place the bowl in a warm area and proof for about an hour or until it doubles its size.
- After proofing, knead for about 5 minutes to remove the air bubbles from the dough. You may opt to use the stand mixer at low speed.
- On a floured surface, divide the dough into the desired number of buns based on the recipe. Shape the dough into a ball and transfer it to a baking pan.
- Cover the dough with a clean towel and let it rest for about an hour.
- While you wait for the dough to expand, make the topping.
- Using a medium-size mixing bowl, combine the milk powder, flour, baking powder, baking soda, and fine sugar.
- Add the shortening, milk, egg yolk, and vanilla, and mix using your hands to form the dough.
- In case it feels dry, add a teaspoon of milk until the dough comes together. Cover it using food-grade plastic wrap and set it aside until the dough buns are ready.
- Divide the dough depending on how many buns you have made. Shape them into a ball.
- Flatten each ball and put it on top of the dough buns.
- Preheat the oven to 350F / 177C.
- Once the oven reached the desired temperature, brush the top of the toppings and dough with egg yolk and bake for 12 to13 minutes.
Best to serve with hot tea.
— Specific Atributes of This Recipe:
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