Pineapple Char Siu Bao
Makes 9 buns · Prep: About 2 hours 40 minutes (includes rising) · Cook: 18 to 22 minutes · Total: About 3 hours
Pineapple char siu bao pair soft milk bread and savory Chinese BBQ pork with the crackly, buttery topping from a pineapple bun. Despite the name, there is no pineapple involved; the golden cookie crust is meant to resemble one. Prepared char siu keeps the project manageable, because the bread, filling, and topping are already plenty to ask of an afternoon.
Ingredients
Char siu filling
- 10 ounces prepared char siu, diced into small pieces
- 1 teaspoon neutral oil
- ⅓ cup finely chopped yellow onion
- ½ cup low-sodium chicken stock or water
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons light soy sauce
- 2 teaspoons granulated sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Tangzhong
- 2 tablespoons bread flour (20 grams)
- ½ cup whole milk (120 grams)
Milk bread dough
- 2¾ cups bread flour (330 grams)
- ¼ cup granulated sugar (50 grams)
- 1½ teaspoons instant yeast
- ¾ teaspoon fine salt
- 1 large egg
- ⅓ cup whole milk (80 grams)
- All of the cooled tangzhong
- 3 tablespoons unsalted butter, softened
Pineapple bun topping
- 4 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar (65 grams)
- 1 large egg yolk
- 1 tablespoon whole milk
- ¾ teaspoon vanilla extract
- ¾ cup plus 2 tablespoons all-purpose flour (110 grams)
- 1 tablespoon custard powder, optional
- ¼ teaspoon baking powder
- Pinch of fine salt
Egg wash
- 1 large egg
- 1 teaspoon milk
Optional glaze
- 1 teaspoon honey
- 1 teaspoon hot water
Instructions
- 1
Make and chill the char siu filling
Heat the oil in a skillet over medium heat. Cook the onion for 2 to 3 minutes, until softened. Add the stock, hoisin, oyster sauce, soy sauce, sugar, and sesame oil and bring to a gentle simmer. Stir the cornstarch and cold water together, then pour the slurry into the skillet while stirring. When the sauce thickens, after about 30 seconds, add the char siu and cook for 1 minute. The filling should look glossy and hold together on a spoon; cook it another minute if it is loose. Transfer to a shallow container and refrigerate for at least 45 minutes, until completely cold.
- 2
Make the tangzhong
Whisk the bread flour and milk together in a small saucepan before setting it over medium-low heat. Cook, stirring constantly, for 2 to 3 minutes. When the mixture becomes a smooth paste and the whisk leaves lines across the pan, scrape it into a bowl and let it cool until barely warm.
- 3
Knead the milk bread dough
Add the bread flour, sugar, yeast, salt, egg, milk, and cooled tangzhong to a stand mixer fitted with the dough hook. Mix on low until no dry flour remains, then knead on medium-low for 5 minutes. Add the softened butter a little at a time and knead for another 7 to 10 minutes. The dough should become smooth, elastic, and slightly tacky. A small piece should stretch thin enough to let light through before tearing.
- 4
Let the dough rise
Place the dough in a lightly greased bowl, cover, and leave it in a warm spot for 60 to 90 minutes, until roughly doubled in size.
- 5
Make the pineapple topping
Beat the softened butter and sugar until smooth and creamy. Mix in the egg yolk, milk, and vanilla. Stir in the all-purpose flour, custard powder, baking powder, and salt just until a soft cookie dough forms. Divide it into 9 equal pieces, roll each into a ball, cover, and refrigerate while the bread dough rises.
- 6
Divide and rest the dough
Line a large baking sheet with parchment. Gently press the risen dough to release larger air bubbles, then divide it into 9 equal pieces, about 70 grams each. Shape them into balls, cover, and rest for 10 minutes so the dough relaxes.
- 7
Fill and shape the buns
Flatten one dough ball into a 4-inch circle, keeping the center slightly thicker than the edges. Place about 2 tablespoons cold filling in the center. Pull the dough up around the filling and pinch the seam firmly closed. Set the bun seam-side down on the baking sheet and repeat, leaving about 2 inches between buns. Cover loosely and rise for 35 to 50 minutes, until soft and puffy but not necessarily doubled.
- 8
Add the topping and egg wash
Heat the oven to 350°F. Press or roll one topping ball between two sheets of parchment into a 3-inch disc. Peel away the parchment and lay the topping over a bun, covering the top and part of the sides without wrapping it underneath. Repeat with the remaining buns. Whisk the egg and milk together and brush a thin coat over each topping so it does not pool around the bottom.
- 9
Bake and cool
Bake for 18 to 22 minutes, until the topping is deep golden and the exposed bread has browned. Rotate the pan after about 12 minutes if your oven has hot spots. For a shinier finish, stir together the honey and hot water and brush a very thin layer over the warm buns. Cool for at least 10 minutes before serving because the pork filling stays hot longer than the bread.
Recipe notes
Tips for soft, bakery-style buns
- Wrap only completely cold filling. Warm filling softens the dough, makes the seams harder to close, and encourages leaks.
- The char siu mixture should hold its shape on a spoon. Add another teaspoon of cornstarch slurry if it still runs.
- Use about 2 tablespoons filling per bun. More filling makes the seam harder to close without improving anyone’s afternoon.
- The dough should stay soft and slightly sticky. A bench scraper is more helpful than adding enough flour to make the buns dry and heavy.
- Weigh the dough and topping portions so all nine buns rise and bake at the same rate.
- Custard powder adds a yellower color and light vanilla flavor to the topping, but the recipe works without it.
Shortcuts & substitutions
- Buy prepared char siu from a Chinese barbecue shop or the prepared-food section of an Asian supermarket. Choose pork that still looks juicy rather than dry at the edges.
- For regular baked char siu bao, omit the pineapple topping, brush the risen buns directly with egg wash, and use the same oven temperature and timing.
- Thawed frozen dinner-roll dough works in a pinch, although it will not have the same soft milk-bread texture.
- To knead by hand, mix everything except the butter into a shaggy dough and knead for 5 minutes. Work in the butter gradually, then knead another 10 to 12 minutes. Use a bench scraper while the dough is sticky.
Make ahead, storage & reheating
- Make the char siu filling up to 3 days ahead and the topping up to 2 days ahead. Keep both refrigerated.
- Refrigerate cooled buns in an airtight container for up to 3 days. Microwave one for 15 to 20 seconds for a soft bun, or heat it in a 325°F oven for 7 to 9 minutes to revive the topping.
- Freeze baked buns for up to 2 months. Wrap them individually, place them in a freezer bag, and thaw overnight in the refrigerator before reheating.
Serving note
- Let the buns cool for at least 10 minutes before eating. The char siu filling remains hot after the bread feels ready.
Frequently Asked Questions
Do pineapple char siu bao contain pineapple?
Usually not. The name comes from the cracked golden topping, which is meant to resemble the surface of a pineapple.
What is char siu?
Char siu is Cantonese-style roasted pork coated in a sweet and savory glaze. Chinese barbecue shops commonly sell it by weight.
Can I use all-purpose flour for the dough?
Yes. The buns may be a little less chewy, but they will still work. Hold back 1 tablespoon of milk at first because all-purpose flour may absorb less liquid.
Can I omit the onion?
Yes. Some char siu bao fillings include onion and others do not. Leaving it out gives you a more pork-forward filling.
Why did my buns split open?
The filling may have been warm, loose, or overportioned, or the seam may have needed firmer pinching. Keep the filling cold and leave a clean border around it when shaping.
Can I make pineapple char siu bao ahead?
Yes. Make the filling up to 3 days ahead and the topping up to 2 days ahead, then keep both refrigerated. Baked buns also reheat well, especially in the oven.
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