Matcha (sorta) Pineapple Buns

Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha (sorta) Pineapple Buns
Matcha (sorta) Pineapple Buns
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun
Matcha Pineapple Buns // https://eatchofood.com/blog/2019/1/1/matcha-pineapple-bun

Hello, 2019! Happy New Year!! I hope you went to bed as early as you wanted and didn’t have to stand outside in the cold or rain waiting for fireworks or a ball to drop. We celebrated the New Year twice technically, because we were flying from Cleveland to San Francisco when the clock struck midnight (EST). So I blew Reuben a kiss from my crammed middle seat because he fell victim to the cold floating around my family and I’m trying my hardest to not succumb to the germs too. We unwillingly celebrated the New Year again in our apartment, hangry (thank god for delivery sushi though!) and definitely grumpy from flying. But we were so thankful to be back home and in our cozy bed again! This isn’t too far from my ideal NYE though, if you take out the hangry-ness. My ideal NYE is at home, watching a movie with my family instead of a celebrity filled countdown. Maybe I’ll take a glass of sparkling cider and some cheese and crackers.

Reuben and I got to spend a nice long holiday week in Cleveland and it was so dang pleasant. We gained about 143929491 pounds but it was worth it. Staying at my parents’ house is sort of magical. I sleep so much, there is always a new movie to watch, and somehow there is always freshly made egg rolls. Thanks, Mom! Christmas is the one holiday out of the year that I always go home and try to stay for as long as possible. Throughout the rest of the year, I get a few longish or super short weekends to get some time to see my brother and parents. Maybe a few aunts, uncles, cousins, and grandma sightings too! So getting a whole week at home with the fam is the best Christmas present. Sorry, was that too corny?

The last few times I’ve been home, I’ve gotten into the habit of making Pineapple Buns or Bo Lo Bao. They are a huge family favorite at Chinese bakeries! We all love them. Especially my dad and grandma. Pineapple Buns don’t actually have any pineapple in them. They get their name from the crisscross pattern formed on the topping, which resembles a pineapple. The bun is a super fluffy and slightly sweet milk bread topped with a crisp cookie like topping. I would experiment on the recipe every single time I was home because no matter how they turned out my family would eat them instantly. Plus I Ioved having a family full of taste testers available!

The goals of my experimentation were:

1. Super fluffy and light milk bread.

2. A cookie topping that would actually hold a definite pattern.

Achieving goal number 2 was a lot harder than I thought. The topping on a classic pineapple bun sort of naturally cracks and becomes a super flakey cookie. It doesn’t quite hold the score patterns as cleanly as I want them to. But! When Reuben and I went to Mexico City this past summer, I discovered the Concha! I tried a few different ones for research purposes (obviously) and realized that they were remarkably similar to pineapple buns. I found the bread to be a little drier and not as rich and doughy, but the cookie topping was similar in flavor and texture. The patterns on all the conchas were so clean and defined! The recipes for concha topping and pineapple bun topping is pretty similar. The only difference I found was the use of powdered sugar instead of caster sugar, which allows the topping to retain it’s form a lot better. So I inserted the (sorta) into the recipe name because these buns are like if a Pineapple Bun and a Concha had a beautiful and delicious hybrid baby bun!

The end result after a year of experimenting is the lightest and tastiest milk bread with an addicting cookie topping! If you haven’t had a warm pineapple bun just out of the oven with some butter and honey, then you are missing out on one of the best things in life EVER! Oooh I bet a drizzle of condensed milk would be amazing too! Don’t forget to make yourself a cup of milk tea while you’re at it!


Matcha (sorta) Pineapple Buns

makes 16 buns

milk bread materials:

2/3 cup heavy cream
1 cup milk
1 egg
1/3 cup white sugar
1/3 cup cornstarch
2 cups all purpose flour
2 cups bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt

topping materials:

1 1/4 cup all purpose flour
1/4 cup dry milk powder
1 tsp matcha powder
1/2 cup vegetable shortening
3/4 cup powdered sugar
1/2 tsp baking powder
1/4 tsp salt
1 egg yolk
2 tbsp milk

steps:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 90 minutes. The dough will grow 1.5x from its original size.

  2. Scrape out the dough onto a lightly floured surface and knead for 2 minutes. Divide the dough into 16 equal pieces and roll into smooth little dough balls. Place dough balls on baking trays lined with parchment paper. 8 dough balls fit on a standard baking tray. Cover trays with a damp kitchen towel and allow to rest for another 45 minutes.

  3. Preheat oven to 350 degrees.

  4. Make topping by combining flour, dry milk powder, matcha powder, shortening, powdered sugar, baking powder, salt, egg yolk, and milk in the bowl of a standmixer fitted with a paddle attachment. Mix on low speed for 1 minute. Dough will still be slightly crumbly. Knead together with you hands until dough is smooth and combined. Set aside until ready to use.

  5. Once the dough has rested for the second time, roll out the topping on a lightly floured surface until it is about 1/8” thick. Cut out 16 2.5” - 3” circles using a cutter. Use an offset spatula or bench scraper to lift the dough rounds up if they stick. Place rounds on top of the dough balls and lightly score the tops.

  6. Bake buns for 15-17 minutes until buns are slightly golden. Remove from oven and allow buns to cool on a wire rack. Enjoy warm or completely cooled.

baking notes:

  1. In the photos you’ll notice that I marbled a plain dough with matcha dough. I did this in an attempt to make the buns look more pineapple like. The marbling is unnecessary because the colors are not as defined after baking. So just mix in the matcha into the entire dough.

  2. These buns are relatively small-medium sized. If you prefer larger buns just divide the dough into 12 instead.