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Shortcut Char Siu Pineapple Buns Recipe (with Video)

Wheat, Eggs, Chinese

Discover our Shortcut Char Siu Pineapple Buns Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 35min | Cook 25min


Pineapple Buns
- 1 pack Kings Hawaiian Original Sweet Rolls
- 50 g Unsalted butter, softened
- 50 g Sugar
- 90 g cake or AP flour
- 0.5 tsp Vanilla extract
- 0.125 tsp Baking soda
- 0.125 tsp Baking powder
Chinese BBQ Pork Filling
- 5 oz Chinese bbq pork
- 1 tbsp Neutral oil
- 0.667 c water
- 1 tsp Light soy sauce
- 0.5 tsp Dark soy sauce
- 1 tsp Oyster sauce
- 1 tsp hoisin
- 1.5 tbsp Sugar
- 0.5 tsp chicken bouillon powder
- 1 tbsp Cornstarch
- 1 tbsp water
- 0.25 tsp Sesame oil
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Make the pineapple bun topping
1. In a bowl, mix softened butter with sugar until smooth.
2. Add 1 egg yolk and vanilla extract, and mix until incorporated.
3. Sift in flour, baking soda, and baking powder.
4. Mix until it becomes a smooth dough.
5. Wrap the dough in plastic wrap and roll into an even log.
6. Refrigerate for 20-30 min (this can stay in the fridge longer if prepping ahead of time).
Make the BBQ pork filling
1. Dice the shallot and Chinese BBQ pork (char siu) into similar sized pieces.
2. Heat up a pan on medium heat, and add neutral oil.
3. Once the oil is warm, add the diced shallots.
4. Cook until softened but not overly browned, or about 2-3 minutes.
5. Add the water, light soy sauce, dark soy sauce, oyster sauce, hoisin, sugar, and chicken bouillon powder.
6. In a separate bowl, mix together the cornstarch and room temp or cold water until the cornstarch is fully dissolved.
7. Make sure the sauce is at least simmering, then add the cornstarch slurry to thicken the sauce.
8. Stir immediately to incorporate.
9. Once the sauce has thickened, add the diced char siu and sesame oil.
10. Mix well.
Assemble and bake
1. Preheat your oven to 375F.
2. Separate the Hawaiian sweet rolls, and place on a wire rack on a baking tray with at least a 1/2 inch of space between each roll.
3. With a sharp knife, cut a deep hole from the top of each roll to make space for the BBQ pork filling.
4. Use the knife to gently lift and push the cut piece out, then fill each hole almost to the top with the BBQ pork filling.
5. Place the cut piece back on top and press down gently.
6. Remove the dough from the fridge, and cut it into 12 even pieces.
7. Roll each piece into a ball, then press it flat in between plastic wrap until it’s ~1/8 inch thick.
8. Lay a cookie crust on top of each roll.
9. Using a butterknife, draw a crosshatch pattern (optional) but don’t cut all the way through.
10. Beat an egg in a bowl, and lightly brush the cookie tops.
11. Bake for 13-15 min or until golden brown.
12. They’re best enjoyed slightly warm.

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