Chinese Pineapple Buns(Polo Bao)

Typical Pineapple Buns-recipes call for milk power in the “Pineapple Crust”, which I have replaced with custard powder. To be honest Pineapple Buns is one of the famous Cantonese pastries.

So for all readers who might not have heard of this yellow, delightful crumbly pastries treat, I’ll preface with the fact that there is no actual ” Pineapple ” in the recipe. First time I eat this kind of bread I keep wondering why they call this bread is Pineapple bun but there’s no taste of Pineapple. I still keep trying to buy in the bakery shop and keep finding the taste of Pineapple sad say there nothing Pineapple there. Later I found out that, I’d been living a lie ( and that in actuality the name ” Pineapple Buns ” comes from the pineapple-liked pattern of the baked topping). I basically give up on the prospect of trying to figure out what went into making a pineapple bun. Some kind of strange, kitchen sorcery was obviously involved.

Recently I decided to take up the challenge and I’ve since involved the pineapple bun mystery. There’s a lot of floating recipes around the internet. But I made my own method and recipe. It’s not really difficult to make , its simple milk bread recipes but different aroma and taste with yellow crumbly topping. So let’s start to make pineapple bun to rebel the mystery as well😊.

Ingredients:adapted from my recipe combined

For the Pineapple Crust

  • 60 grams unsalted butter
  • 15 grams coconut cream
  • 1 large egg yolks
  • 110 grams cake flour
  • 1/2 cup powdered sugar
  • 15 grams custard powder
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

For the Dough 


  •   1/3 cup of water
  • 14 grams of flour
  • 1/8 tsp salt
  • 310 grams of bread flour
  • 1 1/2 tsp instant yeast
  • 25 grams white sugar
  • 1/3 cup heavy cream
  • 1/3 cup condensed milk
  • 30 grams coconut cream
  • 1 large egg whites
  • 37 grams unsalted butter
  • Pinch of sea salt

For Eggwash:

  • 1 large egg
  • 1 tbsp coconut cream
  • 1 tsp water

To make the pineapple Crust: in a stand mixer or hand mixer, cream the butter until pale and creamy, about 3 minutes. Add the large egg yolk and coconut cream , and whip until thick and velvety, about 1 min. Gradually add the butter, powdered sugar, custard powder, baking powder, baking soda mix until everything comes together into a dough. Cover with plastic wrap and refrigerate until firm at least 1 hour.

To make the dough: Whisk together all the ingredients under Roux in small bowl then microwave on high at 15 seconds- interval, remove and whisking the mixture until smooth in between each, until the mixture becomes thickened and leaves ribbons behind whisk. Set aside to cool just warm but not hot.

In stand mixer with dough hook attachment mix the bread flour, instant yeast and sugar until even, then add the roux mixture, heavy cream, condensed milk, coconut cream and large egg whites turn speed in medium and knead the dough until its silky and elastic about 5 minutes ( the dough may seem slightly dry at first but should comes together at the end, then add the unsalted butter in 3 addition. Once all the butter incorporated, increase to medium- high and knead the dough for about 7 minutes. The dough should be soft and moist but pulls away cleanly from the bowl. Cover the bowl with plastic wrap and let it proof at warm place for about 2hours.

To bake the pineapple buns: Scrape the proof dough on the work surface, punch the air come out and divide the dough into 10 equal portions. Shape each portion into small ball then place the doughs on top of parchment-lined baking sheet. Cover loosely with plastic wrap and proof again for 30 minutes until they expand.

Meanwhile, whisk together the coconut cream, egg, water and set aside. Pre heat the oven at 200 C . When the dough almost done for second proofing, divide the chilled pineapple Crust into 10 equal portions then roll into small balls. Using 2 parchment paper put 1 ball then press by hand then roll it out to large circleNo need to cover the entire dough surface. It means to sit on top just like helmet it will drop down further during baking. Now brush the dough with coconut egg-wash, then peel the pineapple Crust away from parchment and gently place on top of the dough

Brush the coconut egg- wash on the top of Pineapple Crust then wait 5 minutes and apply another layer of egg-wash then sprinkle few grains of sea salt on top. Bake for 18 minutes or until golden brown and puffed

The bun are best when they still warm with the crust crumbly and crispy. Hope you give a try for my recipe.


4 Comments Add yours

  1. Oh these look very interesting! 🙂 lovely post, thanks for sharing xx

    Liked by 1 person

    1. Always welcome thank you appreciate my recipe 😊

      Liked by 1 person

  2. hrh7 says:

    I cannot wait to try this. So glad I found your blog.

    Liked by 1 person

    1. Thank you so much 😊


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