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Friday, May 24, 2013

Pineapple char siu buns


Are you just like me who think that the baked char siu buns they served at the Chinese resto is too measly a portion  ?

That you need to double your order just for that item alone ?

Well , I was aiming for that size when I baked these buns - as those dainty baked char siu filled buns - two-bite ( okay , 3 or more ladylike bites ) tasty morsels are much more easier to fit in my square plate .

Instead of small buns , I've got the super size version , much more like the size of the popular pineapple buns here .

Oh , well ......


The hot weather sure did er didn't help !

Maybe it's the bread improver or maybe the extra proving time since I've forgotten to preheat the oven ......

Not dainty for sure but I'm not complaining !

Though the char siu filling needs more tweaking , not enough sauce for my taste .

And even without the filling , the bread itself was so fluffy and soft , the topping flaky and crispy - and just simply delicious !

While I was shaping the pineapple topping , I kept wondering why I can't make it into a neat ,  thin rounds . I had to put it the freezer thinking that it'll make it easier to handle but still had a hard time after the topping had been thoroughly chilled . As I'm typing the recipe and saw 1/2 of an egg yolk - now I know tsk tsk ! Instead of half of an egg yolk , I've added 1/2 of an egg ! Good thing that the topping turned out okay despite it .....



Recipe adapted from Foundation dim sum making by Kitty Choi

Makes 20 buns ( My slight modification in green ) 

1 lb bread flour
1 tablespoon instant yeast
3/4 tsp emulsifier ( bread improver )
3 oz sugar
2 tbsp milk
1/2 of an egg
5 tbsp butter
1 cup warm water

For the filling :

160 grams diced char siu
20 grams diced shallots ( 35 grams )
40 grams char siu sauce ( 1 tsp )
1 1/2 tsp hoisin sauce 
1 tsp light soy sauce
1 tsp brown sugar
1 1/2 tbsp diced spring onions 
6 1/2 tbsp water mix with 1 tsp tapioca starch  

For the pineapple topping :

196 grams flour
14 grams milk powder
112 grams caster sugar ( 100 grams ) 
56 grams butter
56 grams lard
1/2 tsp baking soda
1/2 tsp baking ammonia ( baking powder )
1 tbsp milk
1/2 of an egg yolk
1 tbsp minced pineapple
1/2 tsp vanilla

1 egg , beaten

* Combine the char siu filling and mix well ; set aside . Heat oil , add in shallots , cook until softens a bit then add in the char siu , char siu sauce , light soy , brown sugar and hoisin sauce . Cook until char siu is heated through . Add in the tapioca mixture , stir until thickens , add the spring onions . Remove from heat , Let cool before using .  

* Combine all the dough ingredients and mix well . Knead until you form a cohesive dough and tip in into a clean work surface . Throw the dough repeatedly on the surface until soft and elastic . Transfer in a lightly greased bowl and cover with a damp cloth and place in a warm area for 1 hour until it doubles in size .

* Form the dough into a long tube shape ; divide into 20 equal parts . Roll into balls and let rest for 20 minutes . Wrap in char siu filling , put bun into the baking sheet seam side down , repeat with the rest . Let rest for another 20 minutes .

* Meanwhile , preheat oven to 230°C .

* Sift flour and milk powder in a bowl , make a well in the center and add remaining ingredients . Knead to form a dough and divide into 20 equal portions .

* With a rolling pin , roll a portion into a thin circle and place on top of the bun ; brush with beaten egg . Repeat with rest .

* Bake buns for  8 minutes .




17 comments :

  1. I want the plain one Tiyay! I tried one here na may butter sa tunga, it's soooo yum yum!!

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  2. ha! i pretty much learned how to cook because restaurant portions of ANYTHING were never enough. i've never had this kind of bun before, they look delicious!

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  3. Wow Anne...this is a true labour of love...wish I could have some...Mmmm...perhaps two or three or more ;P

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  4. I love the crusty pineapple top! These polo buns look very delicious!

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  5. Polo char siu pau? Very nice! I have never tried any with char siu filling. Wish i could just grab one from the screen, feeling a little hungry now :)

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  6. This is look so good, thanks for sharing the recipe:)

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  7. I love the look of the topping, looks crusty, crumbly and delicious! A coincident I made char siu pau today for lunch!

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  8. Oh, so this is so called "Po Lor Pau" right? I heard even the name with Po Lor/Pineapple, but the real one actually no pineapple in it. But I checking your recipe, there is pineapple added, so this is a real Po Lor Pau , hahahha..Actually your Po Lor Pau look very good, wish I can try this out soon.

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  9. Oooooo looks nice! Big big size is good!

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  10. Your pictures look so good, making me think if I can ever try this. But right now I can only wish If I can come over to you and have some.

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  11. Anne, these char siu buns look so GOOD!And my..the po lor topping..so moreish!

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  12. Your buns look wonderful, Anne! I'd definitely be happy with your enlarged version :)

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  13. Good job Anne! These are the "Po Lo" buns they sell in cantonese yum char restaurants?

    Can't tell the size from your photos... but I guess it would be difficult to make it that small?

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  14. Hi Anne,

    It's great to be back for blogging but I'm going away soon to US next week... tsk tsk :p

    Nevermind if these buns are dainty or not, small or big... as long as they taste GOOD! I like my pineapple buns with lots of topping and I see lots of topping in yours :D

    Zoe

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  15. Hi Anne, your pineapple char siu bun look so delicious, very well baked. I love the huge size of the bun, reserve 2 for me please. :)

    Best regards.

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  16. wow, polo buns with char siew fillings! i've been wanting to make polo buns too..taking forever to make them :D

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  17. Wow! I must give this a go ! I've heard a lot about this famous char siu pineapple buns but hv never tried any yet . Well, the truth is we can't find even pineapple bun in any resto over here in France . Guess I've to make it myself & hopefully they look as good as yours . Your buns look dainty to me with lots of yummy topping ! Love it ;)

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