IMG_8052i am addicted to the Best Recipes event hosted by my “darLing” Fion..
it started off with mooncakes, and there was the chocolate theme, then steamed buns and now bread
BREAD!how can i miss this?
my first contribution ~ the classic hong kong pineapple bun!

Ingredients (makes 8 buns)

225g bread flour
56g sugar
3.5g yeast
21g butter/lard
47g milk
68g warm water
25g egg (c. 1/2 an egg)

pineapple crust
84g cake flour
56g sugar
7g butter
35g lard / shortening
10g egg yolk (about half an egg yolk)
7g milk powder
14g evaporated milk
0.5g baking soda
1g ammonia powder

IMG_8054食材 (可做8个面包)

面包粉 225克
糖 56克
酵母粉 3.5克
黄油/白油 21克
牛奶 47克
温水 68克
蛋液 25克 (约半颗蛋)

蛋糕粉 84克
糖 56克
黄油 7克
白油 35克
奶粉 7克
花奶/淡奶 14克
苏打粉 0.5克
臭粉 1克


IMG_8056– mix all dough ingredients together and knead till smooth and elastic. rise for 30 mins

– punch dough down slightly and rest for another 30 mins

– meantime, mix all pineapple crust ingredients together and divide into 8 equal portions. press it flat

– divide dough into 8 equal portions and allow to rise for 30 mins

– place a piece of pineapple crust on top of bread and brush with egg wash

– bake in preheated oven of 200 degrees C for 8-10 mins * i baked for 11 mins and turned off top heat at 9th min
送入预热至 200摄氏度烤箱烤 8-10分钟即可*我烤了11分钟并在第九分钟将上火关了


Pollution index: in rotorua, new zealand


(24) Comments

  • Mel (November 3, 2014)

    I had wanted to try out \”Polo Buns\” many years back but till now still have try out. When I learnt about Polo Buns, I was trying to look for that pineapple ingredients in it…where is it? You make your Polo Buns looking so perfect and golden in colour!

  • Grace (November 3, 2014)

    These buns look so inviting. The top crust must be crispy .. yum yum !!

  • 婉婉下午茶 (November 3, 2014)


  • Jessie Tan (November 3, 2014)


  • Karen Yap (November 3, 2014)

    Oh yes ! these are the kind of polo buns I saw and tasted in Hong Kong ! Yummy-licious!

  • LY (November 3, 2014)

    These looks so yummy! I would love so much to sink my teeth into these crusty buns. 🙂

  • Fion (November 3, 2014)


  • Angie Ng (November 3, 2014)


  • 鲸鱼蓝蓝蓝 (November 3, 2014)


  • Ann Low (November 3, 2014)

    I saw many lovely polo buns today. Definitely want to make some for sure. Thanks for sharing 🙂

  • Jasline @ Foodie Baker (November 4, 2014)

    I love polo buns! Reading your posts makes me want to make them again, yum!

  • Veronica (November 4, 2014)

    BoLo buns keep popping up in the blogosphere and they look so tempting. Your buns are so beautiful and I just wish I could pluck one out of your photo!

  • Irene Myme (November 4, 2014)


  • joceline (November 4, 2014)

    我啊。。 要跪榴莲顶波囖了。因为交不出功课。哈哈哈 。。。。。。 不知道能不能 跪榴莲 吃波囖包吗?

  • lena (November 6, 2014)

    the crust looks very nice in the pic! very strange, over here very seldom i would thought of eating polo bun but in hkg, must not miss that!

  • asianmist (January 5, 2015)

    Will these buns stay soft next day? My kids are extremely finicky. ….

  • Asianmist (January 5, 2015)

    Would you mind to share the texture of this buns the day after? Thanks

    • Victoria Bakes (January 5, 2015)

      Hi, as i omitted the bread improver, the texture of this bread was like other store bought bread on second day. i wrapped with cling wrap and stored in tupperware. it was ok to eat the next day but since it was supposed to be eaten crusty because of the cookie dough, i heated it lightly in the oven, so the external was crisp again. the internal was still soft. hope this helps

  • Sweet silly (January 27, 2015)

    Hi, instead of lard or shortening, can I substitute the ingredient with butter? And how many grams of butter should I used?

    • Sweet silly (January 27, 2015)

      Quick correction, this is in reference to the pineapple crust. Thank you

      • Victoria Bakes (January 27, 2015)

        Hi, i will say you can substitute with the same amount of butter though the cookie crust texture may be altered (not too obvious though).

        hope this helps

  • Grace (March 8, 2016)

    May I ask what is the ammonia powder for? Is it necessary?

    • Victoria Bakes (March 9, 2016)

      it\’s a leavener mostly used in old fashioned recipe to create crispy cookies/crackers. you can read up more about it here . i have not omitted this before (in this recipe) and cannot comment if it will alter the texture that it\’s meant to be if you used it. to that end, i have made pineapple bun without ammonia powder though. so you may like to omit if it is a concern for you

  • tracy (July 27, 2017)

    HI victoria thanks for your recepi i makes so many wonderful cakes and breads it come out so soft and yummy thanks a lot for sharing

Leave a Reply

Victoria Bakes – Baking into the Ether