KQED Food | How to Make Pineapple Buns at Home🍍👩🍳 | Beyond the Menu #shorts @KQEDFood | Uploaded March 2024 | Updated October 2024, 13 hours ago.
It’s hard to beat a freshly-baked pineapple bun from a Chinese bakery, but James Beard Award-winning cookbook author Kristina Cho has a killer recipe for home-baked pineapple buns that can give any bakery a run for its money. Find the full recipe below!
And to learn even more about pineapple buns, be sure to check out the premiere episode of our new food history show Beyond the Menu: youtu.be/pHMkrB6TXnw?si=nUtjRbx7RCdeoiLL
#pineapplebun #foodie #recipeoftheday #pbs
The Almighty Pineapple Bun (Bo Lo Bao)
**Makes 12 buns**
Ingredients:
For the tangzhong
100g (¼ cup plus 3 tablespoons) milk
20g (2 tablespoons) bread flour
For the milk bread:
125g (½ cup plus 1 tablespoon) warm (110°F) milk
1 teaspoon active dry yeast
50g (¼ cup) granulated sugar, plus a pinch
335g (2 ⅔ cups) bread flour, plus more for work surface
½ teaspoon coarse salt
1 large egg
55g (4 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon canola or other neutral-flavored oil, for bowl
For the topping:
250g (2 cups) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon coarse salt
113g (½ cup; 1 stick) unsalted butter, softened
100 g (½ cup) sugar
1 large egg
½ teaspoon pure vanilla extract
2 drops yellow food coloring
For the egg wash:
1 large egg, white and yolk separated into two small bowls
🥗 Join us on Instagram➡ instagram.com/KQEDFood
🍔 Like us on Facebook➡ facebook.com/KQEDFood
🍕 Follow us on Twitter➡ twitter.com/KQEDFood
About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
It’s hard to beat a freshly-baked pineapple bun from a Chinese bakery, but James Beard Award-winning cookbook author Kristina Cho has a killer recipe for home-baked pineapple buns that can give any bakery a run for its money. Find the full recipe below!
And to learn even more about pineapple buns, be sure to check out the premiere episode of our new food history show Beyond the Menu: youtu.be/pHMkrB6TXnw?si=nUtjRbx7RCdeoiLL
#pineapplebun #foodie #recipeoftheday #pbs
The Almighty Pineapple Bun (Bo Lo Bao)
**Makes 12 buns**
Ingredients:
For the tangzhong
100g (¼ cup plus 3 tablespoons) milk
20g (2 tablespoons) bread flour
For the milk bread:
125g (½ cup plus 1 tablespoon) warm (110°F) milk
1 teaspoon active dry yeast
50g (¼ cup) granulated sugar, plus a pinch
335g (2 ⅔ cups) bread flour, plus more for work surface
½ teaspoon coarse salt
1 large egg
55g (4 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon canola or other neutral-flavored oil, for bowl
For the topping:
250g (2 cups) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon coarse salt
113g (½ cup; 1 stick) unsalted butter, softened
100 g (½ cup) sugar
1 large egg
½ teaspoon pure vanilla extract
2 drops yellow food coloring
For the egg wash:
1 large egg, white and yolk separated into two small bowls
🥗 Join us on Instagram➡ instagram.com/KQEDFood
🍔 Like us on Facebook➡ facebook.com/KQEDFood
🍕 Follow us on Twitter➡ twitter.com/KQEDFood
About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
