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 ......
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 .
I want the plain one Tiyay! I tried one here na may butter sa tunga, it's soooo yum yum!!ReplyDelete
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!ReplyDelete
Wow Anne...this is a true labour of love...wish I could have some...Mmmm...perhaps two or three or more ;PReplyDelete
I love the crusty pineapple top! These polo buns look very delicious!ReplyDelete
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 :)ReplyDelete
This is look so good, thanks for sharing the recipe:)ReplyDelete
I love the look of the topping, looks crusty, crumbly and delicious! A coincident I made char siu pau today for lunch!ReplyDelete
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.ReplyDelete
Oooooo looks nice! Big big size is good!ReplyDelete
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.ReplyDelete
Anne, these char siu buns look so GOOD!And my..the po lor topping..so moreish!ReplyDelete
Your buns look wonderful, Anne! I'd definitely be happy with your enlarged version :)ReplyDelete
Good job Anne! These are the "Po Lo" buns they sell in cantonese yum char restaurants?ReplyDelete
Can't tell the size from your photos... but I guess it would be difficult to make it that small?
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
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. :)ReplyDelete
wow, polo buns with char siew fillings! i've been wanting to make polo buns too..taking forever to make them :DReplyDelete
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 ;)ReplyDelete