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Chinese Pineapple Buns with Coconut Filling 菠萝包
AuthorYun Zhang JohnCategoryBreadDifficultyIntermediateIf you're a fan of Chinese pastries or simply love exploring new flavors, pineapple buns (bo lo bao 菠萝包) with coconut filling are a delightful treat worth trying. These buns, despite their name, don't actually contain pineapple. Instead, they are named for their resemblance to the fruit's textured skin. With a crispy, sweet topping and a soft, fluffy interior filled with aromatic coconut, they make for a perfect accompaniment to your afternoon tea or coffee. Making Chinese pineapple buns with coconut filling at home might seem like a complex endeavor, but the end result is definitely worth the effort. The combination of a crispy, sweet topping and a soft, coconut-filled interior creates a delightful contrast of textures and flavors that will surely impress your friends and family. Whether you're a seasoned baker or just starting out, these pineapple buns make for a rewarding baking project that allows you to savor a taste of traditional Chinese bakery treats right in your own kitchen. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that will leave everyone craving for more! This recipe will make 8 buns.
You Will Need
Bun
250 g Bread flourStart with 250 and slowly adjust
25 g Dried milk powderAbout 4 tbsp
35 g SugarAbout 2.5 tbsp
130 g Milk
25 g Butter
1 Egg
3 g Instant dry yeast1 tsp
2 g Salt1/2 tsp
Cookie crust
35 g Melted butter
40 g Sugar
1 Egg yolk
65 g Pastry/cake flour
¼ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
Coconut filling
60 g Desiccated coconut (fine)
25 g Melted butter
25 g Sugar
1 Beaten eggUse about 80% of it for the filling and the rest for egg wash
Instructions
Mix dough
1
Combine all bun ingredients except the butter into a large mixing bowl. Mix together and knead the mixture until fulling combined by hand or in a stand mixer.
2
Mix in the soften butter into the dough until fully incorporated and then knead the dough until smooth and elastic, this will take about 15-20min in a stand mixer or by hand. Place the dough in bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Mix topping and filling
3
In 2 separate bowls, combine each of the ingredients for the cooking crust and the coconut filling. Mix well and then set into the fridge to chill and harden up.
4
When the 2 mixtures have had time to harden up, divide each of them into 8 equal portions. You can use a scale to weight them to be precise. Form the portions into balls and set those back into the fridge separately until we are ready to use them.
Shaping the buns
5
Once the dough has risen beautifully, divide it into 8 equal portions and pull each portion into a smooth ball of dough. this step is important b because you are getting rid of air bubbles and achieving an smooth surface for the buns.
6
When you have done this to all the pieces we can fill the buns with the coconut filling. roll out the dough ball with the smooth side down and in case a ball of filling into the centre and Carefully gather the edges together and pinch the ends to close tightly.
7
Then place them apart onto your cookie sheet to do its second rising. And they have puffed up and jiggly, they are ready for baking…But not before we top them with the cookie topping!
8
The best way to handle this soft mixture is to place the pre-portion ball onto the table, cover with plastic wrap, press down firmly with a flat object and roll out slightly with a rolling pin over the plastic. Then carefully scrape it off the table with the dough scraper and place on top of the risen buns.
Baking
9
Brush the tops and sides of the buns liberally with egg wash and into a preheated 350F/180C oven they go for 20min.
10
After baking, allow to cool on wire racks and enjoy!!
Ingredients
Bun
250 g Bread flourStart with 250 and slowly adjust
25 g Dried milk powderAbout 4 tbsp
35 g SugarAbout 2.5 tbsp
130 g Milk
25 g Butter
1 Egg
3 g Instant dry yeast1 tsp
2 g Salt1/2 tsp
Cookie crust
35 g Melted butter
40 g Sugar
1 Egg yolk
65 g Pastry/cake flour
¼ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
Coconut filling
60 g Desiccated coconut (fine)
25 g Melted butter
25 g Sugar
1 Beaten eggUse about 80% of it for the filling and the rest for egg wash
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2 thoughts on “Chinese Pineapple Buns with Coconut Filling 菠萝包”
On the ingredients list 250 300 Grams flour? which one?
It should be 250 to 300 grams of flour, I’ve adjusted it, thank you for commenting!