Pineapple Buns
Video

Say Hello to Pineapple Buns

The Tantalizing, Shatteringly Crisp Bread Snack You’ve Never Heard Of

If there is one benchmark against which to judge any Chinatown bakery, Bolo Bao is it. Its moist, fluffy interior is the result of adding a cooked flour and water paste called tangzhong to an enriched bread dough. Tangzhong allows the dough to absorb far more water, yielding super moist buns that bake up extra light and fluffy. Most bakery-style versions come with a hard, custardy topping with a crosshatched pattern that resembles the outside of a pineapple. My version is inspired by the shatteringly crisp bolo bao offered at Tim Ho Wan—one of Hong Kong’s only Michelin-starred dim sum restaurants (dubbed “the world’s cheapest Michelin-starred restaurant”). Check out the recipes below!

Close

Cook’s Science Newsletter

Sign up for our newsletter and be the first to learn about new stories, get behind-the-scenes looks at our research and testing, and score exclusive recipes.

Welcome to the community!

Keep an eye on your inbox for the sauce recipes and for our regular newsletter. Thanks for joining us!