It costs slightly higher at S$3-4 per whole pineapple. If you continue to use this site we will assume that you are happy with it. As I am a ‘quick’ person with minimal patience, I must make my recipe as simple as possible. If you continue to use this site we will assume that you are happy with it. Here are the steps: There is no unique technique in this step, as long as you can cover the filling with the pastry, preferably of equal thickness at any parts. Taiwanese pineapple cake 鳳梨酥- how to make it from scratch, chinese pineapple cakes taiwanese pineapple tart. You may like smaller ones by dividing it into twelve or fourteen portions. Cut out the eyes with a knife at where the diagonal cuts meet below the eyes. Notify me of follow-up comments by email. https://dessertfirstgirl.com/2015/09/pineapple-buns-bolo-bao.html Baking. It’s a straightforward process, and all the ingredients can be found at your local grocery store. I will also provide a few tips on how to make it more crumbly and melt-in-the-mouth, or firmer which will not shatter easily as a gift. Learn how your comment data is processed. Cover the buns with a clean, dry kitchen towel and let rise for another hour. It is a must for CNY! However, it is very fragile and may break if you want to pack it as a gift for someone.Therefore, I have included an alternative recipe in the note section below the instruction. I am pleased to reply to any questions and comments as soon as possible. Versatile! My name is PatriCa(雪冰). Saw the Sweet 16 brand pineapple there, I had the urge to make pineapple rolls! Here are the things you need…no one said these were diet pineapple buns. If it’s too dry, add a little more milk a teaspoon at a time until it comes together. Transfer one portion of the filling to the center of the pastry. I was wondering if you have a version of these with the filling? Slice Off the crown and bottom of the pineapple. Just shaping the pastry into squares and baking it? Often homonyms (words that share the same pronunciation but have different meanings) are gladly used. Now stretch one part of the dough thinly with your finger. Hi Shubhangi, You need to wrap the custard with the pastry first before putting on the topping. Let's see if the #pullapart #pineapple technique is as easy as it looks. Refrigerate for an hour until it becomes slightly harden. Remove and turn the cake over with a pair of tongs. Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. (2) Blend pineapple till refine texture. When the pineapple buns are done rising for a second time, preheat the oven to 350 degrees F. Separate the topping dough into 12 equal pieces and roll them into balls. Hi! The filling is ready when it becomes thick enough like jam. Love you and your family for representing the Asian community in the culinary scene. It looks delicious. Flatten the topping by pressing it with a. Your email address will not be published. Separate the core from the flesh. Hi Marissa, which filling are you referring to? Both the open-faced tart and ball types. Honey is the close substitute, but of course the taste is not exactly the same. If I have your little helpers with me, maybe I would consider baking for CNY. Cool baked pineapple rolls completely before storing. Taiwanese pineapple cake is a favorite bakery delicacy all year round. This is by far the best Chinese Pineapple Bun recipe we’ve discovered to date. Refrigerate the topping for thirty minutes or until it becomes firm enough to handle by hand. https://mykitchen101en.com/rich-and-buttery-pineapple-tart-pineapple-roll-recipe Keep it in the refrigerator if you do not use it immediately. Make three indented lines on the topping surface, then turn ninety degrees and indent another three lines. I have yet to venture into making this rolls but you make it sound easy ! Discard the liquid and use only the pineapple cubes. Repeat step for the remaining pineapple sectors. Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Pull-apart garlic bread is a unique bread loaf that can be pulled into slices without cutting it.3. I weighed the dough and then divided it into ten portions to make ten buns. Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. 6. Cooking is my passion, and it's all about sharing. Recipe: Stir fried leeks with sliced mushrooms (CNY), Obanhmi, Damansara Utama, Petaling Jaya, Selangor, Recipe: Bak Kwa (Homemade Chinese Pork Jerky) 肉干, Recipe: Melt-in-the-mouth German cookies (CNY), Japanese Ramen @ Takumi, Düsseldorf, Germany. Taiwanese pineapple cake is a favorite bakery delicacy all year round. The pineapple bun (Bolo Bao, Polo bun, Bolo Bao) is predominantly popular in Hong Kong and is also commonly available worldwide in the respective Chinatown. Pinch of salt Thanks for showing the natal mould picture, will go get one and have a try, thanks Yen :), Hi Yen, Waaa.... these Pineapple Nastar Rolls look so pro ! Slice open the pineapple half, crosswise. Directions Step 1 After 15 minutes, the dough is ready for proofing. We use cookies to ensure that we give you the best experience on our website. Otherwise, the following information should be sufficient for any regular bakers. So for all you readers who might not have heard of this yellow, delightfully crumbly bakery treat, I’ll preface with the fact that there is no actual pineapple in the recipe. thank you! :D. So what are your favorite CNY cookies? Keep it in the refrigerator for two hours, or until it is hardened. TheWoksofLife.com is written and produced for informational purposes only. Hi Yen, Very pretty pineapple tarts and I like your cake stand too! Brush the pineapple rolls with egg glaze (egg … 1 teaspoon of vanilla essence Since the size of your mold may be different from what I use. Continue mixing the dough until it becomes. Place the molded pineapple cakes on a tray, line with baking paper. Bake at 190°C/375°F for twenty minutes on middle racks or until the buns turn golden. Yields 35-40 rolls 3 cans of Pineapple rings 10 tbsp caster sugar 1 tsp cornstarch (mix with 1tsp of water) 1. I made the Malaysian style Pineapple tarts during the previous Chinese New Year, with egg wash! Finally, apply some egg wash on the surface before baking. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look … Place the bun at the center of the topping, then invert the bun/topping so that now the topping is on top. The dough should be lumpy during the rub-in process. It takes a little more time to prepare because you need to make the TangZhong, but it is worth the effort if you like soft buns.2. Try baking supplier stores eg, Phoon Huat, or even some outlets of cold storage and NTUC Fairprice do carry it. Your email address will not be published. This step takes roughly three to five minutes to achieve. hi yen, initially i hv the same thoughts as you about the nastar shape but not anymore after making the kumquat nastar rolls with the mould. Now it comes to the less conventional part of making this bun- prepare the topping. Do you have any advice? Fill up the mold by using a small piece of the dough. Hi, this is KP Kwan. * Pineapple used was from NTUC Finest with the brand S&W Sweet16 to guarantee its sweetness and more juicy. Note:  Taiwanese pineapple cake is also translated into English as Taiwanese pineapple shortbread, shortcake or tart. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F. Blender Cover the bowl with a damp towel and place in a warm spot for 1 hour. For this good year, I’ve made the filling as well. Step 2 I keep twisting the seal as if tightening a screw, and it worked. This recipe for pineapple buns is so easy and authentic, you'll be making this Chinese bakery classic at home in no time.