Bor Lor Bao – Susan Chanmeister

Pineapple Buns (Bor Law Bau) makes roughly 12Baus

Susan kindly shared this recipe she recently obtained from a Bao sifu.

Ingredients:

500g bread flour  used tescos finest bread flour

100g sugar

10g custard powder

10g yeast

50g milk

60g butter

200g water

1 egg

Skin

210gbread flour

112g sugar

56g lard

1 Tbs milk

half egg

1/2 teaspoon bicarbonate of soda

I mixed all dry ingredients together, then added wet, after dough mixed add butter, knead or use bread mixer,

I kneaded by hand about 10 to 15 mins I enjoyed kneading it mad I know lol.

Cover and let it proof for an hour

Next prepare skin

I mixed all ingredients together rolled it out into a sausage covered and put in fridge to chill.

After 1st proof, deflate and cut into equal pieces.

I weighed mine and made each piece around 70 to 75 grams.

I made 12 pieces, next cover and leave for 15 mins.

Then roll each piece into a ball.

Take skin from fridge and cut into 12 pieces, roll each piece and place on top on the buns.

Last proof for about an hour,don’t forget to cover them up, after proof brush egg wash on and bake

190 to 200 degrees for about 15/20 mins

Have fun making 🙂

WaiHan’s notes 23 Feb 2015

I have tried Bor lor Bao before and failed miserably.  It took me 4 attempts to perfect this and this due to finding the right temperature for the oven and the right thickness and scoring technique for the top of the bao.  Please note, I used a bread machine to make the dough and complete the first proof however Susan makes makes her dough by hand and still obtains successful results.  The first time my oven was too hot.  After some trial and error I found that 160 degrees for 18 mins in my fan oven on the middle shelf was best.  I also rolled out my top a bit too thin the first couple of times.  I found scoring the top with very close lines gave the best cracked results for the top.

Over a brilliant recipe.  Thanks Susan for sharing and in the future I will make a Char siu Bor Lor Bao 🙂