📝 About This Recipe
A crown jewel of Hong Kong tea culture, the Pineapple Bun contains no actual fruit; it earns its name from the iconic, craggy golden crust that resembles the skin of a pineapple. This recipe features a cloud-like, milky Tangzhong starter dough topped with a crumbly, buttery cookie shell that shatters delightfully with every bite. The contrast between the warm, pillowy bun and the sweet, crunchy topping creates a sensory masterpiece that has defined Cantonese bakeries for decades.
🥗 Ingredients
Tangzhong (Water Roux)
- 20 grams Bread Flour (about 2 tablespoons)
- 100 ml Whole Milk (room temperature)
Main Dough
- 350 grams Bread Flour (high protein content is best)
- 60 grams Granulated Sugar
- 7 grams Instant Yeast (one standard packet)
- 1/2 teaspoon Salt
- 120 ml Whole Milk (lukewarm, approx 100°F)
- 1 Large Egg (beaten, room temperature)
- 40 grams Unsalted Butter (softened to room temperature)
Pineapple Cookie Topping
- 120 grams All-Purpose Flour (sifted)
- 60 grams Unsalted Butter (softened)
- 60 grams Powdered Sugar (sifted)
- 1 large Egg Yolk (for the cookie dough)
- 10 grams Dry Milk Powder (adds a rich, milky aroma)
- 1/4 teaspoon Baking Soda (helps the crust expand and crack)
- 1 large Egg Yolk (extra for the final egg wash)
👨🍳 Instructions
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1
Make the Tangzhong: In a small saucepan, whisk 20g flour and 100ml milk until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a translucent paste. Remove from heat and let it cool completely.
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2
Prepare the main dough: In a stand mixer bowl, combine the bread flour, sugar, yeast, and salt. Add the lukewarm milk, the beaten egg, and the cooled Tangzhong.
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3
Knead the dough: Using the dough hook, mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 5 minutes. Add the softened butter and continue kneading for another 8-10 minutes until the dough is smooth, elastic, and passes the 'windowpane test'.
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4
First Proof: Shape the dough into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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5
Make the Cookie Topping: While the dough rises, cream the 60g butter and powdered sugar together until pale. Mix in the egg yolk and milk powder. Fold in the sifted flour and baking soda until a soft dough forms. Wrap in plastic and refrigerate for 30 minutes.
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6
Shape the Buns: Punch down the risen dough to release air. Divide into 10-12 equal pieces (about 60-65g each). Roll each into a smooth ball and place on a parchment-lined baking sheet, spaced 3 inches apart.
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7
Second Proof: Cover the buns lightly with plastic wrap and let rise for another 45-60 minutes until they look puffy and light.
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8
Apply the Topping: Divide the chilled cookie dough into the same number of pieces as the buns. Roll each piece into a ball, then flatten between two pieces of plastic wrap into a thin circle large enough to cover the top 2/3 of a bun.
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9
Assemble: Gently peel the cookie circle off the plastic and drape it over a proofed bun. Repeat for all buns. Use the back of a knife to gently score a diamond pattern into the topping (optional, as it will naturally crack).
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10
Egg Wash: Preheat your oven to 350°F (175°C). Gently brush the tops of the cookie crusts with the extra beaten egg yolk for a deep golden finish.
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11
Bake: Place the tray in the center of the oven and bake for 15-18 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
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12
Cool and Serve: Transfer to a wire rack. For the ultimate 'Bo Lo Yau' experience, slice the warm bun horizontally and insert a thick, cold slab of salted butter.
💡 Chef's Tips
The Tangzhong method is essential; it ensures the bread stays soft for days by pre-gelatinizing the starches. If the cookie topping is too sticky to handle, chill it longer in the freezer for 5-10 minutes before flattening. Avoid over-proofing during the second rise, or the weight of the cookie crust might cause the buns to collapse in the oven. For the best 'pineapple' pattern, score the topping deeply enough to see the pattern but not so deep that you cut into the bread dough.
🍽️ Serving Suggestions
Serve warm with a thick slice of high-quality cold salted butter tucked inside. Pair with a classic Hong Kong-style Silk Stocking Milk Tea (hot or iced). Enjoy as a 'Cha Chaan Teng' breakfast alongside a bowl of macaroni and ham soup. Serve as a sweet afternoon snack with a side of fresh tropical fruit like mango or papaya.