ROAST PORK AND PINEAPPLE BUNS
It’s a cross between a char siu roast pork bun and a beautiful yellow “pineapple” bun in these Chinese Pineapple Buns with Roast Pork Filling. Pastry concoctions made with the help of their powers aren’t long for this world once they’ve come out of the oven.
We’re talking about Hong Kong-style Chinese bakery breads here, which are famous worldwide in Chinatowns and prepared with a soft, fluffy, buttery milk bread foundation that’s slightly sweet and comparable to brioche (but with less egg). Filling and slathering can be done on top and inside the buns.
When you bite into a regular pineapple bun, the crispy, sweet yellow topping crumbles to reveal a plain bun underneath. Because of its cracked appearance, the topping on the Chinese pineapple bun seems like a pineapple, despite its absence of actual pineapple flesh.
It’s a different point of view regarding char siu bao. They are usually loaded with a blend of glazed Cantonese roast pork or char siu, and have no additional toppings.
A sweet, soft milk bread texture is paired with the savory flavor of roast pork in these Chinese Pineapple Buns with Roasted Pork Filling, which have a buttery pineapple bun topping on the exterior. It’s nearly impossible to stop at just one.
- ⅔ cup of heavy cream(room temperature)
- 1 cup of milk (room temperature)
- 1 large egg (at room temperature)
- ⅓ cup of granulated sugar
- ½ cup of cake flour
- 3½ cups of bread flour
- 1 tbsp. of active dry yeast
- 1½ tsp. of salt
- 2 tbsp. of oil
- 1/2 cup of finely chopped shallots or red onion
- 2 tbsp. of sugar
- 1 tbsp. of soy sauce
- 2 tbsp. of oyster sauce
- 2 tsp. of sesame oil
- 2 tsp. of dark soy sauce
- ¾ cup of water
- 3 tbsp. of flour
- 2 cups of Chinese roast pork
- ¼ cup of nonfat dry milk powder
- 1¼ cups of all-purpose flour
- ½ tsp. of baking soda
- ¼ tsp. of baking powder
- 2/3 cup of superfine or caster sugar
- ¼ cup of vegetable shortening
- 2 tbsp. of milk
- 1 egg yolk
- 1/8 tsp. of vanilla extract
TO FINISH THE BUNS:
- 2 eggs(separated)
- Add the dough ingredients to a mixer bowl: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Mix until smooth. Attach the dough hook to the mixer and set it to “stir.” Take a 15-minute break from the mixer every now and then to knead the dough by hand. If the dough is too sticky because you live in a humid area, you can add up to 14 cups more flour at a time until it comes together. Hand-kneading takes 5-10 minutes longer because you don’t have a mixer.
- The dough is proofed and ready to use after only 15 minutes of mixing. For one hour, set the dish in a warm position, covered with a damp cloth. A 1.5-times increase in dough volume is expected.
- Preparation of the filling and topping can be done at this time. Heat 2 tablespoons of oil in a wok over medium-high heat for the filling preparation. Stir-fry the onion for 2 minutes once it has been added to the pan. Salt and pepper to taste, and then add the sugar and the other ingredients. The mixture must boil before it may be removed from the heat source. It’s time to get started. Stir often for a few minutes until the sauce has thickened to your desired consistency. When it’s done cooking, remove from the heat and toss in the pork. Set away for a while.
- Add the powdered milk to a mixing bowl to make the topping. Crush the larger clumps of dry milk powder with your fingertips to make it more consistently powdered. Add the flour, baking soda, baking powder, and granulated sugar to the batter. Mix everything together. Shortening, milk, egg yolk, and vanilla extract should all be added at this point. Make a dough by combining all of the ingredients with your hands. Add a spoonful of milk at a time until it comes together if it’s too dry. Set it aside at room temperature by covering it with a dish or plate that has been overturned.
- Re-mix the dough for another 5 minutes to remove any remaining air bubbles after an hour of proving. Hand kneading is also an option. Cut the dough into 18 equal pieces and dump it onto a lightly floured surface.
- When it’s time to put it all together, divide the topping mixture in half and form 18 balls out of it. Roll each ball into a circle with a rolling pin.
- Using your hands, flatten a piece of bread dough into a rough circle. Wrap the dough around a heaping tablespoon of pork filling in the center. Place seam-side down on a parchment-lined baking sheet after rolling into a smooth ball with your hands. A circle of topping should be placed on top of the bun.
- Continue making the buns until they are all done. Allow rising for one additional hour under a clean, wet towel.
- Once they’ve risen, place a rack in the middle of the oven and heat it to 350 degrees Fahrenheit. Apply egg yolk and egg white to the topping and any exposed dough. Bake for 18-20 minutes, or until golden brown. Tent the buns with foil if the topping begins to burn.
- Warm out of the oven or reheated in the microwave for 30 seconds; these are delicious. In an airtight container, keep them at room temperature for later use.