Pineapple Buns (Bor Lor Bao)

Time: 3hrsTo make: 16

Bun Ingredients:

1lb      Strong White Flour
4oz      Sugar
1          Free range egg
2 tspn   Fast Action Yeast
2oz       Butter
2 tbspn  Custard Powder
2 tbspn  Milk Powder
8oz        Warm water

Pastry Ingredients:

7oz          Plain flour
4oz          Sugar
2oz          Butter
2oz          Lard
1              Egg Yolk
2tbspn      Milk powder
1/2tspn   Bicarbonate of Soda
1/3tspn   Ammonium Bicarbonate
3 tbspn   Evaporated milk/fresh milk
1 tspn     Vanilla extract

Instructions:

Bun making -

1) Place all bun making ingredients in a large bowl. Add the warm water.
2) Beat the dough for approx 8 mins with an electric mixer until its becomes strong and elastic.
3) Alternatively if without electric mixer, knead the dough by hand for approx 10 mins
4) Check the dough, it should be very elastic when pull apart.
5) Cover the dough with clingfilm and set aside in a warm place for approx 2hrs to let the dough rise.
6)When the dough becomes twice its original size. The fermentation is completed!
7) Divide the dough into 16 equal portions.
8) Roll each portion into a ball shape
9) Place dough on grease paper/cake cases and spray with warm water. Put in a warm place again for 20mins.
10) When the dough is approx 30% bigger, it is ready for use.

Top Pastry Making -

11) Mix all pastry ingredients together to form a soft dough.
12) Divide the pastry into 16 equal portions
13) Sprinkle some dry flour (plain) on each pastry and roll it with a rolling pin until flatten.
14)Put each pastry on top of the bun & brush with egg.
15) Preheat oven to 180C and bake for approx 14-18mins.  Until pastry look golden brown.

Tada... you should have a good batch of crumpling pineapple bun!

Here  Blog of my first experience of making bor lor bao.