Public recipe with member extras
Soy Milk Pineapple Bun (Bolo Bao)
A Hong Kong bakery classic, soft soy milk enriched bread topped with a crackled sweet cookie crust, despite containing no actual pineapple.
Baking, Breads & Pastries · Asian Bakery-Style Pastry · Weekend Baking Project
What you need
Ingredients
- 3/4 cup Warm Unsweetened Soy Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/3 cup Sugar
- 3 cups Bread Flour
- 1 Egg
- 4 tbsp Butter, softened
- 1/2 cup Softened Butter (for the topping)
- 1/2 cup Powdered Sugar (for the topping)
- 1 Egg Yolk (for the topping)
- 3/4 cup All-Purpose Flour (for the topping)
Method
Instructions
- Combine the warm soy milk, yeast, and 1 tablespoon of the sugar; let sit until foamy. Add the bread flour, remaining sugar, egg, and softened butter, and knead until smooth, about 10 minutes. Let rise until doubled, about 1.5 hours.
- For the topping, cream the softened butter and powdered sugar, beat in the egg yolk, then fold in the flour until a soft cookie dough forms. Chill 20 minutes.
- Divide the bread dough into 8 pieces and shape into balls. Divide the topping dough into 8 pieces and flatten each into a disc over a ball of bread dough, covering the top.
- Score the topping in a crosshatch pattern, place on a baking sheet, cover, and proof 30 minutes.
- Bake at 375°F for 16 to 18 minutes, until the topping is golden and cracked.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen
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