Reproduction of the Pineapple Bun (Polo Bun).



Reproduction of the PineappleBun (Polo Bun).

Reproduction of the PineappleBun (Polo Bun)

Despite its name, thepineapple bun contains no pineapples, is simply a soft bun that isvery tasty when fresh, and has a topping that is sweet and crusty. Itis a soft bun with a checkered tops with many similarities inappearance to the epicarp of a pineapple hence its name. It consistsof the bread dough and the sweet topping.

In order to recreate thepineapple bun, some ingredients were replaced with others to bringout the desired product. Though the appearance was much the same asthe original product, there was considerable change in the taste andmore nutritional benefits, which would appeal to any consumer tochoose the home, made pineapple buns over the supermarket boughtones.

A Brief Discussion of theIngredients.

The full list of ingredientsused to make the pineapple bun is included in Exhibit 4. The firstingredient in any pastry or baked food is the flour. The All-purposeflour with a higher protein percentage was used to achieve a morecrusty result.

Flour basically comes fromgrains either wheat, barley or rice and the type of grain determinesthe type of flour or end product which could be either pastry, wholewheat or All purpose flour (Whole Grain Council, 2013).

All-purpose flour in additionto having a higher protein content, it has less of carbohydrates orstarch and no fat. This is more nutritionally beneficial to consumersas it would not have an adverse effect on their health.

The next ingredient is theyeast. Yeast has many functions in bread making. Its functionsinclude building of flavor, developing the dough and acting as aleavened among other functions.

The single celled fungus inyeast works by consuming all the sugar in the dough mixture. Thesugars will then metabolize, giving off alcohol and carbon di oxideas by products, which makes the dough, rise. In bread making, theyeast will produce the gluten that strengthens the dough when itholds in the gases and that ultimately make the bread to rise.

The next ingredient is water,which is used to mix all the ingredients together and come up with apasty dough. The water not only works to activate the yeast it alsoacts as a solvent.

Another ingredient is the finesugar for the pineapple crust and granulated sugar for the dough.Different types of sugar are sugar because they have differenteffects. The pineapple crust needs the fine sugar as it goes a longway to produce the smooth desired crust and the granulated sugar isbetter able to dissolve in the dough. The basic use of sugar is toact as a sweetener. Both the granulated and the fine sugar used areorganic in the sense that they do not contain any antibiotics orpesticides (USDA, 2014).

Other ingredients include theingredients incorporated to add flavor like the coconut cream, salt,cream, milk, eggs, and custard powder. There were also somepreservatives to lengthen the shelf life of the pineapple bun thoughit tastes better when fresh from the oven.

Recipe Adjustments.

The main objective forsubstituting the ingredients in any recipe is to achieve a tastierproduct or to produce a healthier product with little negativeeffects on the body. These adjustments produced a tastier productwith a much softer texture and more flavors than the originalpineapple bun bought from the supermarket. The similarities of thetwo products especially in appearance, as I have mentioned, remainedquite the same.

Instead of using vegetableshortening like Crisco, butter was used. Crisco contains no waterwhereas butter is a percentage of water and fat and not all fat.Butter also has a flavor, which is distinctly creamy and adds to theflavor of the pineapple bun. The water in the butter is usuallyturned into steam during baking and this adds to the formation ofgluten making the crust of the pineapple bun crispier. The lowermelting point of the butter also contributes to a much betterproduct.

Another ingredient substitutedwas the powder sugar and fine sugar used in its stead. Powdered sugarcontains additional cornstarch and is best for icings andconfections. Fine sugar would be best suited for the pineapple buns.

The coconut milk and custardcream used in the homemade recipe are used mainly to add a differentflavor to the pineapple buns.

Product Comparison.

Themajor comparison inthe homemade pineapple buns was in the texture and flavor of theproduct which was largely different from that bought in thesupermarket.

The use of less preservativesdecreased the shelf life of the product, which was evident by itstaste after 2 to 3 days.

Comparison of Preparationand General Discussion.

The additional ingredientsused made the homemade buns a bit more costly though their softertexture and additional flavors were well worth the added costs.

Exhibit1: Secondary Recipes Used To Compose Final Reproduction Recipe.


ThePineapple crust

60gramsunsalted butter, room temperature

1large egg yolk

15grams of coconut cream

¾cup+ 1 tbsp (80 grams) of cake flour

¼tsp (1 gram) of baking powder


1½ tbsp (14 grams) of flour

2½ cup (155 grams) of bread flour

1½ tsp active dry yeast

2tbsp (25 grams) granulated sugar

1/3cup (75ml) of sweetened condensed milk

1large white egg

2½ tbsp (37 grams) of unsalted, pieces

Seasalt for sprinkling


Mixthe flour , yeast, sugar, milk, and eggs slowly adding butter untilit has blended well.

Kneaddough until shiny and sticky and place in a flour dusted bowl thenleave in a warm place.

Mixthe cream, butter and sugar until they are fluffy and light addingthe egg yolk and milk to the mixture.

Rollthe mixture into a log then wrap in plastic and leave to freeze for30 minutes.

Dividethe dough and leave for about 60 minutes in a warm place whilecovered in plastic wrap.

Formpieces into a ball then wrap individually.

Brushthe top of each dough with the egg wash and use a knife to make apattern.

Bakeat 375 degrees F for 10 to 12 minutes.

Exhibit2: Final Recipe

Thefinal recipe was much the same as the secondary recipe, only someingredients were added.

2tbsp of custard powder and ¼ tsp baking powder for the pineapplecrust.

2tbsp coconut cream for the dough.

1egg -large, 1 tbsp coconut cream, and 1 tsp of water for the coconutegg wash.

Exhibit3: Photos of Final Product.

The homemade pineapple bun.

The pineapple bun after 2to 3 days in warm temperature.

Exhibit 4: Nutrition Facts

Nutrition facts on thepackaging of pineapple buns.

Exhibit 5: Ingredient Research Exhibit 5 – Details on Processed Food Ingredients


Definition &amp General Commercial Uses

Why (do you think) did the manufacture use it?


All purpose Flour

Flour that has been refined, and is rich in proteins. Nutrients restored.

The flour is rich, cheaper and used for

the dough



Water is as a solvent and also to develop the gluten

The water activates the yeast. It also



Refined sugar

Adds sweetness and color to the food.

Acts a sweetener, adds color and flavor.


Granulated Sugar

For shorter gluten strands. It is less fine, with granules.

To sweeten.



Produces ethanol carbon dioxide, water, and acts as a leavened.

To leaven the dough.



It is used to control the growth of yeast and reduces the oily feel of buttery dough.

Can sometimes lead to a product

with short gluten strands.


Coconut cream

A cream obtained from coconut milk.

For flavor.


Custard powder

A sugar that has been refined and has a very fine grain. It is mostly used for icing and frosting because it dissolves quickly.

Another form of sweetener, also

dissolves better in frosting.



Are natural Emulsifiers

Help the fat and the water to mix well.


Calcium Disodium EDTA




Baking Soda

Used for leavening purposes.

Acts as a good leavening agent

especially when used with milk.


Natural and artificial flavors.

Add colors and flavors.

Add color and flavor.


Organic Agriculture. (n.d.).US Department of Agriculture. May 1, 2014 from

The Pineapple buns/ PO LO BAO/Lady and Pups. April 28, 2015, from

Whole White Wheat FAQ. (n.d.).The Whole Grains Council. May 1, 2014, from