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StellaMay 22, 2018 at 12:39 PM这真的是很好吃！我去到哪都想吃菠蘿包。ReplyDeleteRepliesEllen L.May 23, 2018 at 10:13 AMMe too! DeleteRepliesReplyReplyChoochoo29October 15, 2018 at 9:01 AMSuch a great recipe! I attempted to make these tonight and they turned out great! The only thing that didn’t result in a perfect bun was that my dough seemed to be too doughy/bready and not light and airy. Any suggestions on what I could do differently? I used bread flour and allowed ample time for the bread to proof. ReplyDeleteRepliesEllen L.October 15, 2018 at 6:25 PMHi choochoo - usually if the bread seems tight it's because the dough is not wet enough. The moister the dough is the easier it is for the dough to rise up. Hope this helps! ~ellen DeleteRepliesReplyReplyNkDecember 20, 2018 at 4:12 AMFor the crust, what type of flour should I use ? All purpose , bread or cake/pastry ? Thank youReplyDeleteRepliesEllen L.December 20, 2018 at 8:04 PMAll purpose flour is fine. ~ellenDeleteRepliesReplyReplyAnonymousOctober 2, 2019 at 1:42 AMIs there a substitute for custard powder or can I just leave it out? I don't have custard powder.ReplyDeleteRepliesEllen L.October 2, 2019 at 8:40 AMYou could substitute an equal amount of cornstarch, a tsp or so of vanilla extract and a pinch of salt. ~ellenDeleteRepliesReplyReplyBliss OverseasFebruary 24, 2020 at 4:42 AMThank you so much for this recipe, Ellen! The Tangzhong bread came out lovely. I had more challenge with the crust. Overall, the crumbs did not bind together well and crumbled easily, even when I added the extra tbsp of butter. When I tried rolling it, it broke into crumbs and not easy to put ontop of the bao. It was not nice and moist like your photos. I made one misstep... I forgot to add the egg yolk until after incorporating the dry ingredients. Could this be the reason? Or another? Many thanks for your help and generous soul!ReplyDeleteRepliesEllen L.February 24, 2020 at 5:56 PMHey Bliss - yes it's definitely the egg yolk! The yolk is the binder and a must so that the crust stays together. Please try again with the yolk, I promise it will come out nice! ~ellenDeleteRepliesReplyBliss OverseasApril 1, 2020 at 8:42 PMHi Ellen, Thanks for your response! I tried again, adding the egg yolk at the right time, and the crust still did not come out well. Crust didn't stick together that well in the log when refrigerated, despite the extra butter. Would you have any further advice? Thank you!DeleteRepliesReplyEllen L.April 3, 2020 at 7:21 PMHi Bliss - It's all a ratio of the dry to the wet, so keep adding 1/2 tbsp of butter at a time, mixing in well each time, until the mixture holds together when you test it by squeezing a bit of it together in your fist. Hope that helps! ~ellenDeleteRepliesReplyReplyAnonymousFebruary 28, 2020 at 3:54 AMhmmm...the top of the pineapple bun doesn't look right...ReplyDeleteRepliesEllen L.February 28, 2020 at 10:14 PMWhat doesn't look right?DeleteRepliesReplyAnonymousMarch 1, 2020 at 11:59 AMThe texture...looks like the sugar ratio is off. Too much sugar compared to the ones I am used to eatingDeleteRepliesReplyEllen L.March 7, 2020 at 12:03 AMYou have a point - a lot of the pineapple buns nowadays are made with 'pineapple' tops that contain more flour making them easier to make however they don't crack naturally therefore the manually pressed criss cross design on them. Our recipe is for 'pineapple' tops that crack naturally as they bake, a more traditional recipe I believe, and that have a delicious cookie like taste and texture to them. ~ellenDeleteRepliesReplyReplyKIBOYANApril 21, 2020 at 12:12 AMSooo delicious!!! The bread was so fluffy! It did have a yeast taste when I initially bit into it, it could have been that I didn't mix it well enough since I used a spatula and then by hand and not a mixer. I think my only issue is the crust. I don't know why it started cracking after I placed it on the dough so when it went into the oven to cook, it cracked even more and left these huge gaps showing the bread below it. Do you think it's because I didn't use enough butter? It kept being crumbly unless I warm it up with my hand and then it'll stick back together. I did use the egg white wash but it didn't darken it too much. Maybe I'll try the full egg wash in the future and just cook the egg white to eat on its own. :) Thankyou for this awesome recipe!ReplyDeleteRepliesEllen L.April 22, 2020 at 11:29 PMHI Kiboyan, glad you liked our pineapple buns! For the topping, add more butter, 1/2 tbsp at a time, until the mixture keeps its shape easily when you squeeze gently it in a fist. It should be able to come together and keep its shape, kinda of like how cookie dough behaves. And yes, if you want more color use full egg wash. Hope that helps! ~ellenDeleteRepliesReplyReplyAnonymousApril 27, 2020 at 6:11 AMHeya, so I tried to make this tonight- not my first time making bolobao, which is why I was confused- and the dough didn't really raise a lot? I waited for basically the whole afternoon, and left it now for the night too, and I also followed all quantities to a T. Could it be because I used a different kind of yeast (that I never used before)?ReplyDeleteRepliesEllen L.April 27, 2020 at 7:44 PMIf the dough doesn't rise very much, it could either be because your dough is too dry or because something is off with the yeast. Dough needs to be sufficiently hydrated to rise. The problem sometimes is that different flour types and different levels of humidity affect absorption of water by flour. So you need to adjust hydration levels to achieve dough that is smooth, soft and tacky to the touch.Or it could be the yeast is not good. That's happened to me before too. Test yeast by stirring it with 1/2 tsp sugar and 1/2 cup warm water. Leave for 10 mins. It should start foaming if the yeast is still active. If the yeast checks out okay, add in flour, remembering to subtract 1/2 cup water from the total water amount. Hope that helps ~ellenDeleteRepliesReplyReplyAnonymousMay 13, 2020 at 10:19 PMJust wanted to say a huge thank you for this recipe, the pineapple buns turned out perfectly and were absolutely delicious. The pineapple crust worked out perfectly without the extra butter (In fact I think with the extra butter you won’t get the beautiful cracking effect), I think maybe where other people are going wrong is not combining everything with bare hands? The heat of the hands helps the mixture form together into one piece without crumbling. We have tried 2 other recipes from YouTube and failed miserably so thank you again for restoring our faith in making successful pineapple buns! 5 star recipe!ReplyDeleteRepliesEllen L.May 15, 2020 at 12:25 PMYay!! So glad that you enjoyed your buns!!😜DeleteRepliesReplyReplyAnonymousMay 14, 2020 at 5:37 AMHi there, I want to split into 16 buns. Will they be too small and how to adjust the baking time? Thank you.ReplyDeleteRepliesEllen L.May 15, 2020 at 12:26 PMShould be no problem. Just start watching the oven at 15 min mark. ~ellenDeleteRepliesReplyReplyAnonymousMay 14, 2020 at 9:54 PMIn order to make the crust as smooth as your picture, you have to use at least 3/4cup butter. ReplyDeleteRepliesEllen L.May 15, 2020 at 12:28 PMWow, that is alot, I don't think you need that much, just enough so that the crust dough holds together well. If too much butter it might not hold together when baked. ~ellenDeleteRepliesReplyReplyAnaMay 18, 2020 at 5:48 AMUsed your recipe to make red bean pineapple buns for the first time and they turned out perfectly! The crust is even better than store-made ones - super crunchy and delicious :) Thank you so much for this recipe!ReplyDeleteRepliesEllen L.May 18, 2020 at 2:52 PMHey Ana - Yay! Red bean filling sounds so yummy!! 😜DeleteRepliesReplyReplyAnonymousJune 19, 2020 at 7:43 PMHello, for the first rise, how long will that take? I am looking at the photos and cannot connect it to the instructions.Can I simply make 8 dough balls topped with the crust hat in the beginning?ReplyDeleteRepliesReplyEllen L.June 20, 2020 at 1:47 AMThe instructions for the first rise are in the recipe for the Tangzhong Milk Bread recipe which is linked in the recipe above. Please check that out for complete instructions. The first rise is for an hour or til dough is doubled. The cookie crust must be placed on last so that the dough can rise unobstructed by any extra weight. ~ellenReplyDeleteRepliesReplyLQMAugust 2, 2020 at 11:38 PMHi. For the crust, what happened to 100g of sugar. It's not in the procedure? Cream butter in mixer until pale in color and fluffy. Add egg yolk in and incorporate. In separate bowl stir together sugar, flour, custard powder and baking powder. With the mixer on low, add in dry ingredients to the butter. Mix just until mixture looks crumb like and sticks together when pressed. At this point if the mixture is too dry to stick together when pressed, add extra butter 1/2 tbsp at a time until the mixture just comes together. Gather dough and press all into a log, wrap in cling film and refrigerate for an hour (or prepare one day before and chill overnight - I found the crust dough worked even better when chilled longer.)ReplyDeleteRepliesReplyEllen L.August 3, 2020 at 11:30 PMHi LQM - the sugar is mixed into the butter along with the flour, custard powder and baking powder. ~ellenReplyDeleteRepliesReplyCindy C.October 6, 2020 at 2:21 AMThanks for sharing the lovely recipe. I've made it several times now and my family really enjoy it.ReplyDeleteRepliesEllen L.October 7, 2020 at 9:57 PMHi Cindy - You’re very welcome 😉! ~ellenDeleteRepliesReplyReplyEmily ChapmanApril 25, 2021 at 8:07 AMMade this today; turned out great! I will say that my buns seem to have been larger than yours, so possibly I need to work on shaping them to be taller rather than wide. But tastes amazing!ReplyDeleteRepliesReplyEllen L.April 25, 2021 at 7:17 PMHi Emily - so glad your buns came out yummy! To get the buns to develop up and not just out the ball of dough needs to be shaped until the ball of dough is a taut rounded shape. Do this by grabbing a bit of dough between thumb and fore finger and tucking and sticking it to the bottom of the round. Continue this tucking all around and you will see the difference in the surface tension and 'hold' of the dough round. This surface tension helps the dough to keep its shape in the oven and rise up and round rather than out. ~ellen ReplyDeleteRepliesReply

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Ellen L.May 23, 2018 at 10:13 AMMe too! DeleteRepliesReplyReply

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Ellen L.October 15, 2018 at 6:25 PMHi choochoo - usually if the bread seems tight it's because the dough is not wet enough. The moister the dough is the easier it is for the dough to rise up. Hope this helps! ~ellen DeleteRepliesReplyReply

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Ellen L.December 20, 2018 at 8:04 PMAll purpose flour is fine. ~ellenDeleteRepliesReplyReply

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Ellen L.October 2, 2019 at 8:40 AMYou could substitute an equal amount of cornstarch, a tsp or so of vanilla extract and a pinch of salt. ~ellenDeleteRepliesReplyReply

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Ellen L.February 24, 2020 at 5:56 PMHey Bliss - yes it's definitely the egg yolk! The yolk is the binder and a must so that the crust stays together. Please try again with the yolk, I promise it will come out nice! ~ellenDeleteRepliesReplyBliss OverseasApril 1, 2020 at 8:42 PMHi Ellen, Thanks for your response! I tried again, adding the egg yolk at the right time, and the crust still did not come out well. Crust didn't stick together that well in the log when refrigerated, despite the extra butter. Would you have any further advice? Thank you!DeleteRepliesReplyEllen L.April 3, 2020 at 7:21 PMHi Bliss - It's all a ratio of the dry to the wet, so keep adding 1/2 tbsp of butter at a time, mixing in well each time, until the mixture holds together when you test it by squeezing a bit of it together in your fist. Hope that helps! ~ellenDeleteRepliesReplyReply

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Ellen L.February 28, 2020 at 10:14 PMWhat doesn't look right?DeleteRepliesReplyAnonymousMarch 1, 2020 at 11:59 AMThe texture...looks like the sugar ratio is off. Too much sugar compared to the ones I am used to eatingDeleteRepliesReplyEllen L.March 7, 2020 at 12:03 AMYou have a point - a lot of the pineapple buns nowadays are made with 'pineapple' tops that contain more flour making them easier to make however they don't crack naturally therefore the manually pressed criss cross design on them. Our recipe is for 'pineapple' tops that crack naturally as they bake, a more traditional recipe I believe, and that have a delicious cookie like taste and texture to them. ~ellenDeleteRepliesReplyReply

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Ellen L.April 22, 2020 at 11:29 PMHI Kiboyan, glad you liked our pineapple buns! For the topping, add more butter, 1/2 tbsp at a time, until the mixture keeps its shape easily when you squeeze gently it in a fist. It should be able to come together and keep its shape, kinda of like how cookie dough behaves. And yes, if you want more color use full egg wash. Hope that helps! ~ellenDeleteRepliesReplyReply

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Ellen L.April 27, 2020 at 7:44 PMIf the dough doesn't rise very much, it could either be because your dough is too dry or because something is off with the yeast. Dough needs to be sufficiently hydrated to rise. The problem sometimes is that different flour types and different levels of humidity affect absorption of water by flour. So you need to adjust hydration levels to achieve dough that is smooth, soft and tacky to the touch.Or it could be the yeast is not good. That's happened to me before too. Test yeast by stirring it with 1/2 tsp sugar and 1/2 cup warm water. Leave for 10 mins. It should start foaming if the yeast is still active. If the yeast checks out okay, add in flour, remembering to subtract 1/2 cup water from the total water amount. Hope that helps ~ellenDeleteRepliesReplyReply

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Ellen L.May 15, 2020 at 12:25 PMYay!! So glad that you enjoyed your buns!!😜DeleteRepliesReplyReply

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Ellen L.May 15, 2020 at 12:26 PMShould be no problem. Just start watching the oven at 15 min mark. ~ellenDeleteRepliesReplyReply

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Ellen L.May 15, 2020 at 12:28 PMWow, that is alot, I don't think you need that much, just enough so that the crust dough holds together well. If too much butter it might not hold together when baked. ~ellenDeleteRepliesReplyReply

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Ellen L.May 18, 2020 at 2:52 PMHey Ana - Yay! Red bean filling sounds so yummy!! 😜DeleteRepliesReplyReply

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Ellen L.October 7, 2020 at 9:57 PMHi Cindy - You’re very welcome 😉! ~ellenDeleteRepliesReplyReply

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