BBQ PORK BOLO BAO: THE ULTIMATE GUIDE TO THIS ICONIC HONG KONG PASTRY
BBQ Pork Bolo Bao is a classic Hong Kong-style bakery bun with a crispy pineapple topping and a savory-sweet BBQ pork filling (char siu). A perfect blend of textures and flavors, this bun is a must-try for lovers of Cantonese pastries.
Ingredients
- For the Bun Dough
- 2 ½ cups all-purpose flour
- ¾ cup warm milk
- 2 tsp instant yeast
- ¼ cup sugar
- 2 tbsp butter (softened)
- 1 egg
- For the Pineapple Topping
- 1 cup cake flour
- ¼ cup butter (softened)
- ½ cup powdered sugar
- 1 egg yolk
- ½ tsp baking powder
- For the BBQ Pork Filling
- 1 cup char siu (BBQ pork), diced
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
- Make the Dough: Combine warm milk, yeast, and sugar. Let it activate for 5 minutes. Add flour, egg, and butter. Knead for 10 minutes until smooth. Cover and let rise for 1–2 hours.
- Prepare the Topping: Cream butter and powdered sugar, then mix in egg yolk, flour, and baking powder. Refrigerate for 30 minutes.
- Make the Filling: Heat soy sauce, hoisin sauce, oyster sauce, and sugar in a pan. Add char siu and cornstarch slurry. Cook until thick. Let cool.
- Assemble: Divide the dough into 12 pieces. Flatten, fill with BBQ pork, and seal. Roll out the topping dough and cover each bun.
- Bake: Preheat oven to 350°F (175°C). Brush buns with egg wash and bake for 15–18 minutes until golden brown.
- Serve: Let cool slightly and enjoy warm with Hong Kong-style milk tea!
Notes
- For Bolo Yau (菠蘿油), slice the bun and add a piece of cold butter inside.
- Store in an airtight container for up to 2 days, or reheat in the oven at 300°F (150°C) for 5 minutes.