The most iconic bun of Hong Kong! thanks for making it! in fast most traditional bakers use knife to cut the cookie dough, of course yours just look awesome!

Dear Michael finally i get this recipe of you.thank you sososo much.

Tq Michael for sharing. I love that most of your recipes used All Purpose Flour n easy to follow tutorial. Yummy buns for teatime today. 🥰

Look so yummy 😋 thanks for sharing the recipe 🥰

Look beautiful and yum 🥯 Thanks for sharing,Mr,Lim

Yummmm. I love the toppings. I'm going to make cookies from your topping recipe. 😋👍👍

Yummy 😋 for sure will try it out , thank you 🙏 for sharing

I love Polo Pao..hou sek aaa😋 Thank you for the recipe🙏

Superb definitely try to make soon. Thanks 😊

Absolutely delightful 🥰

Yess... For this weekend... Thank you...

This video reminds me the 港式菠蘿包 that is one of my favorites when I was a kid; I used to peel the sweeten top layer and eat that alone enjoying the crispy custard 🍮that is so.......😋

Incrivelmente lindo Parabéns direto do Brasil 🇧🇷

Wow, this is my favorite

Thanks a lot to share . One of my favorite yummm…

Nice recipe. Will definitely try it

انت رائع بكل ما تقدمه شيف بمعنى الكلمة

Yummy 😍 🍪 ☕️ Thanks for sharing 🙏✨

Hello Michael I will try this recipe this saturday thanks for sharing have a nice day stay safe

The pull-apart reveal had me speechless. Absolutely gorgeous

We are moving to UK and bolo pao is something that I'll really miss. Thanks for this!

Really nice recipe 👍

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😍😘🌺❤️😘❤️❤️

When you took a piece to taste I envied you. Thanks chef

I really love this bread.,when i was working in hk. I want to try and bake tomorrow. I hope it will turn into nice pineapple bun like yours. thanks.

Thank u for the recipe

Great! Thank you

thank you recipe.❤

Супер.. очень мягкие...Спасибо. Super .. very soft ... Thank you.

My favorite bread in hk.good to eat when warm

Good job Chef.

Thank you Chief 🙏

Awesome tutorial as always. Definitely one of my favorite buns and I have been waiting for you to release this video but Michael can you make the custard recipe with this pineapple buns?

So delicious

Thanks Michael 😊

Nicely and neatly done as always. Will try for sure. Thanks. From SriLanka

Excellent 👌 and delicious 😋

Lovely 😘😘 , Delicious 😘😘😘

Awesome

Thank you for sharing.

Thank you chef for another great recipe 🙌... i hope you can make limburgse kriekenvlaii next time.. thanks in advance 🙂

Adorei, EU E MEUS tres filhes nao binaries adoramos essa comide japonesa 🤙🤙🤙🤙🤙

perfection michael

Yummy yummy 😊😋

This is my favourite bread here in Hong Kong pineapple bread or polo pao😋😋😋

Thank you for the recipe. It is slightly annoying that I need to look at 2 different written recipes and a video to make these. Might want to combine them all into one in the future.

This is my favorite when i was there in Hong Kong 15 yrs ago

Pineapple bun with out pineapple 😜but it's yummy my favourite breakfast

Thanks for the recipe. If I want to add char siu filling to it, should I still bake the buns based on the temperature and duration stated?

Superb recipe...been trying several others and this is the best! Thank you Michael,keep the recipe and video coming....

I make this and turn out so gewd!! I adjust sugar amount to 40 grams cause i love sweet but after baking turn out not sweetness level just ok thank you for recipe ❤️ (fyi i make half recipes)

Merci beaucoup

I’m from Germany and love buttermilk biscuits for example from popeyes or Kentucky in the USA! Do you may have already published a video? ☺️😍thank you

thanks 👍👌

Yummy 👌

These buns remind me of a popular Mexican bread called "concha". I really like this recipe! I'll try it on weekend! I hope that my buns look so beautiful like yours, chef. 👍

@yolyrom7233

2 жыл бұрын

My exact thought! I’m going to look for a recipe on how to make good Concha’s!

@susanng3491

2 жыл бұрын

Very close. There are some HK bakeries that do make something called a Mexican bun. It is much more similar to the concha than the pineapple bun. It also had a cookie-like crust on top, as well, but not as yellow, thinner, and a bit more sweeter. It is delicious

Hi. This pineapple bun topping was excellent. So crunchy! It wasn’t sweet enough for me 😝 (maybe because I have a sweet tooth), so I’ll add abit more sugar next time. Can you help answer my question about the bun please? I’m not sure whether I rushed the last step, and I turned on the warm oven to let the dough rise the second time quicker instead of room temperature, the buns got MASSIVE! Not really an issue, except the inside was denser than your fluffy bun. I will try again next week and not rush with a warm oven… could this be an issue? Or do you suspect that my dough the problem? Could I have over proofed it in the first place as it was raised really big too 😅 (room temperature rise). Or could it be because I used butter instead or margarine which makes the dough denser? I will re try with margarine next time and be patient with waiting the second rise… Please give me your expert advice, thank you for your video. I really want to perfect the dough. Thank you!!!!

En México, en especial en la Ciudad de Guadalajara, se llaman Picón de huevo y es un pan dulce que lleva canela y otros van con nuéz y son deliciosos. Gracias por hacerlos a su manera. Felicidades !

Hi michael .... I looking at description box there was no recipe there .... where can I found bolobons recipe please....thx

Couldn’t locate bun recipes? Please help, thank you.

Yum.. :)

can you leave this in the fridge overnight?

Awww cute fine

請問有沒有菠蘿包底的材料份量可供參考呢！🙏🏻

Sir can you please show us gravity cake

Was it CRUNCHY enough 🤏🥟☕🫖that was very delicious .thanks Michael for this recipe. Good luck with your next video soon ☘🌻🍀

@michaellim

3 жыл бұрын

Yes, It was. 😊

Looks good...no pineapples though huh 😊

Please. Where is the dough recipe??? Thank you!

Thia looks delicious! May I ask why there is always so much butter placed into the bao beforehand eating?

@michaellim

2 жыл бұрын

Is just a invention or creation how one eats the buns for advertising.

That bun dough link is for 9 ordinary bread rolls, I only need measurement for 6 pineapple bread as I am small family of 2. are you able to detail the ingredients for 6 bun?

@LS-zo3cr

2 жыл бұрын

@Pius Pau: I made these last week using Michael’s Basic Bread Rolls which gives me exactly 12 x 85gr buns. So if you want to make only 6 buns, you just have to divide the measurements with 2. For e.g: 560 gram flour/2= 280gr; 320 ml milk/2=160ml; and so on

روعه 👍👍👌👌👏👏👏👏👏👏

👍👍

Thank you for your nice sharing recipe! How about the bun recipe?. I can’t find it out in the instruction link.

@michaellim

2 жыл бұрын

m.kzread.info/dash/bejne/aKGHj9SFZ9yTdrA.html

thanks for sharing this amazing recipe I will sure give it a try. but, I was wondering is there any specific reason that it's called pineapple buns? since there is no pineapple :)

@vwtoys

2 жыл бұрын

The topping is slit to look like a 🍍, hence the name.

is it stay crisp for next day ?

Your po Lo bao taste like hk po Lo bao?

So crunchy at the end. I could hear you biting into that delicious caramelized sugar and butter mixture at the end of the video. I don't eat sugar but, it is just as delicious to hear as it would be to eat.

💙💙💙

How many gram on the top dough plz

👍👍👍👍👍

I don’t know what’s wrong - the bun is not fluffy like it should. It just tastes like dense bread. Is it because I hand mixed the dough instead of using a mixer?

your baking gears and equipment are top-notch quality and branded. I like your presentation of baking but better you speak in Mandarin or English to make the video more interesting too.

Mr Micheal l can't find the dough recipe regarding the weight of flour n butter too..can u please provide me the details...thank you...

@michaellim

3 жыл бұрын

Here is the link kzread.info/dash/bejne/aKGHj9SFZ9yTdrA.html

👍

authentic hk style does not need to cut line on top, once baked, the top will just pop open by itself

@pakhoy8648

2 жыл бұрын

They use ammonia powder which is not widely available

They were delicious but how do you prevent the bun from deflating before putting in oven? 🙁

@pakhoy8648

2 жыл бұрын

They shouldn't deflate, means they're overproofed

@jayemer69

2 жыл бұрын

@@pakhoy8648 Thanks.

60 sugar 60 butter 2 yolk Mix Vanile 115 apf 3 bp

Dear Michael Lim I couldn’t find the recipe for the pineapple buns. Will you please write it again! Thanks

@michaellim

Жыл бұрын

Hi there here is the updated link, belmerlion.com/other-recipes/polo-buns.html

👍👍❤❤

Hi Chef, can I use your bread recipe for making the Cheung Jai Pau (sausage bread )?

@michaellim

9 ай бұрын

Yes, absolutely.

@kimminhas4669

9 ай бұрын

⁠Thanks chef. One more thing...is it OK to,perhaps, build the breads, leave them overnight and pop them into the oven next morning??

❤️😍🌹

Hi I don’t see the recipe for the bun under your description

@michaellim

3 жыл бұрын

kzread.info/dash/bejne/aKGHj9SFZ9yTdrA.html

Im so sorry i didnt find the recipes for the bread, could you help ke to share me the link 😢

@michaellim

10 ай бұрын

Hi there here is the updated link, belmerlion.com/other-recipes/polo-buns.html

👍👏👏👏👏👏👏👏

No pine apple?

I thought you were going to use pineapple also 🙃. But i see the impression of pineapple.

your page for this recipe disappeared.....please post it again 😢

can you provide the link to your bun receipt please, thanks

@michaellim

3 ай бұрын

belmerlion.com/other-recipes/polo-buns.html

Why my bun easily turn to dark, hard and not cooked properly inside. Also couldn't rise well.

@michaellim

3 жыл бұрын

Your buns are probably to close to the heating elements, and your oven temperature is too high.

What’s the bun recipe?! Only see the topping!