I have made these at least 8 times since discovering it in March and needless to say, I’m obsessed! Add the butter to the dough. Mark the dough log with 15 evenly spaced marks, to divide it into 16 even pieces. Do we follow the measurements in g? Hi Maggie, this is definitely a 5star recipe as it was very well received by both the old and young in my household! Thank you so much for this recipe!!! Variants of this include using Don't subscribe Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Also, the shelves here are empty of AP and Bread flour but voila, in lieu of Bread Flour, semolina flour, which is higher in protein than AP worked superbly. Chinese Steamed Custard Buns (nai wong bao), 23 Vegan Chinese Recipes for Your Next Holiday Dinner Party, https://omnivorescookbook.com/baked-bbq-pork-buns/, https://omnivorescookbook.com/milk-bread-rolls/, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Transfer the dough to the fridge until ready to use. Or did I not knead enough after separating the dough before making each ball? Have you noted any issues with using the KitchenAid mixer with the bread hook on speed 6? No worries about storing them, as they are almost gone . Chill it in the fridge. I knead the dough by hand for ~15 minutes instead of using a stand mixer and have no problems. Then slice the dough accordingly. And if you do decide to try it out, I’d really appreciate if you could leave a comment to share your result with the rest of us . There are many ways to make steamed custard buns. Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. I found out the dough will be easier to work with if it’s chilled in the fridge (not in the freezer). Mix at setting 2, until a dough forms, about 2 minutes. I think I might have used a densely packed flour when I got the 1 3/4 cup measurement for the bread flour. I’m wondering if making the topping the night before and chilling it overnight would be ok? 4 Add in cheddar cheese, mix until well combined. This custard bao is called 黃金流沙包 in Chinese. Also didn’t have a machine so kneaded this by hand – took about 40 min for me. Install the dough hook on your KitchenAid. It has the beautiful orange brown color from the egg wash but did not crack. Repeat with the remaining dough and filling. Once the bread dough has risen again, remove the plastic wrap. You will need to work on them one at a time. I would definitely recommend not leaving the mixer on continuously for the full 14 minutes. Once done, cover the dough loosely and let it rest for 1 hour. You can use any type of filling you prefer, including lotus paste or egg custard. Any insight or suggestions are appreciated! Can you use instant yeast? I honestly wish that cups would disappear from recipes completely. Will definitely look into your other recipes to try other things. Just had one for breakfast and the SMELL as soon as I opened my Tupperware container was amazing. Pineapple buns aren’t something you’ll want to make on a weeknight, but you will be happy to make the effort on a weekend. I didn’t have a dough hook attachment so I ended up kneading the dough for a good 25 minutes or so until it passed the window pane test. In any case, you should definitely follow the gram measurement if you have a scale. It’s makes me eager to try. (*Footnote 2). Starting with the cookie dough will ensure you have enough time to chill the dough before cutting it. For longer storage, place the dinner rolls in a ziplock bag, squeeze out as much air as possible, and store them in the freezer for up to a month. Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more. I take a less labor-intensive approach while maintaining the taste and look of the dish. Mix with a spoon or fork until a dough forms. Let filled buns rise again, 30 minutes to 1 hour. Secondly , the chilled effect of the topping dough makes it really easy to transfer them in perfect whole slice onto the round proofed dough using the bench scrapper. I usually never post comments but this recipe was exceptional. Thank you! Pineapple Bun (aka Bolo Bao) is our favourite Chinese pastry! I’ll be looking forward to more bakery items you create in the future. I’d love to see what you come up with. In a large mixing bowl, use an electric mixer to cream the softened butter until smooth and fluffy. Pineapple Buns (Bolo Bao): A Hong Kong classic - Dessert First 3 Add in creamy corn, mix well. You can make them in advance and serve them later, and the texture will be just as great. The filling should be creamy and fragrant. Judging your description, I think you overproofed the dough. Once the topping is chilled, unwrap it. 2 Tbsp Bird’s Custard Powder. The frozen (not thawed) buns can be easily re-heated by steaming or placing each in a microwave with high power for about a minute or less. So you might able to proof it in the fridge for a few hours, but not overnight. Pretty much the best treat ever. 300 g (1 3/4 cup) bread flour This recipe is amazing! Maybe you can use the milk bun recipe for the bun: https://omnivorescookbook.com/milk-bread-rolls/ Keep it up great post. It is 2 cups after I fluffed it. Bake in the preheated oven until golden, 15 to 20 minutes. If you want to get as close to heavy cream as possible, check the fat content and go with the one with higher fat (36% or more). This recipe is loosely based on the work by chef Zhu Limi, with my interpretation. Cups are inaccurate, imprecise and redundant nowadays. 2 Tbsp nonfat dry milk. During mixing, turn off the mixer and scrape the sides as needed to make sure all the butter is incorporated. This fail proof bao/bun recipe is what you need! Also,may you suggest me,what brand of heavy cream that you recommended? Hi Linda, yes you can use instant yeast. I have been wanting to make pineapple buns forever and finally thanks to your recipe it was successful on the first try. Make sure the water and milk aren't too hot. If so how was the outcome? My father kept yelling “Yes! My first try to make Bolo Bao and it turned out quite well. Any idea on what might had caused that? I’ve tried a different recipe for bo lo bao before, but I much prefer yours. Were nice little balls before before putting into oven and was shocked to see them just deflated and flat and super spread out. Many Hong Kong restaurants, such as cha chaan tengs and dai pai dongs, offer an item called a buttered pineapple bun, which is a pineapple bun with a piece of butter stuffed inside. If you give this recipe a try, let us know! Once the melted butter is slightly cooled, add the milk, egg yolk, vanila, and sugar. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. Repeat with the rest of the dough balls. But not even that could stop me. Start browsing recipes right away or you could learn more about me here. Chilling the egg wash before brushing will help it thicken, so it will coat the dough better. I stored in a covered container; do you know why this will happen? Activate the yeast by combining the warm milk, sugar, and yeast. BTW, unsalted butter, yes. Love the little tips you gave, from weighing the bread dough to get equal sizes to how to forming it into a nice round ball to get that perfect shape. Roll the topping between two pieces of plastic wrap until slightly flattened, just enough to cover the risen bread. It is also translated as Liu Sha Bao / Liu Sa bao/ salted egg custard steamed buns / molten lava bun/cream custard bao. CHINESE CUSTARD BUNS (LAI WONG BAO) Jump to Recipe. Loveee pineapple buns! Especially since it's so easy to carry around and pockets of creamy custard with light fluffy bao with every bite. 2 cups + 2 Tbsp all-purpose flour. Traditionally, the pineapple buns are served warm with a piece of butter in between. Baked these today and they were just like fresh ones from a Chinese bakery. {Recipe} Baked Bo Luo Liu Sha Buns (Pineapple buns with Salted Egg Yolk filling) I'm a big fan of Mouth Restaurant's Baked Liu Sha Pau :) They are similar to Tim Ho Wan's famed Char Siew Buns, but with a savoury and rich salted egg yolk filling instead. My understanding according to KitchenAid is that the bread hook shouldn’t be used with a speed other than 2 to avoid over working the motor. Thanks. Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! Rise salted egg yolks under running water. Definitely was a lot of work (a good arm workout) but worth the effort. The dough should be very crumbly. Heat the butter in the microwave until it melts completely. Now that I learned how to make these myself, it has saved a lot of money. The cup measurements are the same for both flours but the g is different. It's almost similar to the molten custard filling (with custard powder) that I have made before but it's a simpler version with no cornflour and no coconut milk as it contains milk, more icing sugar but slightly lesser salted duck egg yolk, butter, milk powder and custard powder. Makes: 10 buns. You can mix it into the dry ingredients directly. While you’re resting the shaped bread rolls, the topping should be chilled completely. mixture and mix well. Pineapple buns rock! Made these but had no dough hook so knead them by hand for about half an hour- definitely worth it though! Hi Jen, thanks so much for bringing up this issue. Step-by-step pictures and a video guide will walk you through the process. The dough is perfectly soft/buttery/fluffy. I just updated the recipe. Cover the top of the bowl loosely with plastic wrap and place it in a warm and humid part of your home. Hi Emily, I think you can hand knead the dough, but the process will be quite a bit of work so you will get the correct dough texture – when you can stretch the dough into a thin semi-transparent sheet without tearing apart. Just out of the oven, made it for my finicky Chinese American parents. If the dough is too hard to slice, rest it on the kitchen counter for 10 to 15 minutes to let it soften before cutting. I’ve done it twice with all AP flour (I measured by weight, so 525g total) and it turned out great! Use a KitchenAid mixer to make the kneading process super easy. 2. And do they have any different result because of this? Lightly sweet, creamy custard in a fluffy bun? Made this on a Saturday. Mix with a spatula until smooth. Salted Egg Yolk Filling Make at least a few hours ahead 4 salted egg yolks 60g unsalted butter, softened 40g icing sugar 30g custard powder 55g milk powder 5g cornflour 30ml water. Will it be okay if I let the dough proof overnight so we can have fresh buns in the morning? Cover the dough balls with plastic wrap while you form the rest, to prevent the dough from drying out. Visit our website to view detailed recipe! NOTE: Hongkong flour is to make the buns"white", like the restaurants' buns. Not only did you do an easy to see demonstration, you did it twice! Hi, is it possible to replace the heavy cream with full cream milk? this link is to an external site that may or may not meet accessibility guidelines. This is by far the best Chinese Pineapple Bun recipe we’ve discovered to date. Info. Add the butter, then knead the dough for 14 minutes in the mixer. Learn how to make Asian bakery style pineapple buns in your own kitchen. this looks like a fun or challenging baking process depending on your perspective, it looks fun to me, it’s nice to learn how to make this from scratch with your detailed step by step walk through, much appreciated! !” I rolled the topping/crust a little thinner and it ended up encompassing the whole bao (and we completely enjoyed that!) You saved Bolo Bao (Chinese Pineapple Buns) to your. 1/3 cup whole milk. I got around it by measuring them to equal weight, about 24-25g per piece, shaped them into a mini golf ball before rolling them into a flat circle between the plastic sheets. Typical pineapple bun-recipes call for milk power in the “pineapple crust”, which I have replaced with custard powder. I always keep an eye on the mixer and stop it to let it cool down if the motor gets too hot. They are worth every bit of effort. Add the milk into a small bowl and warm it to approximately 100-110°F (38°C), about 30 seconds in the microwave. Stir to mix a few times, then transfer it to the bowl with the wet ingredients. My family, including my picky Chinese son, ate them up. Filled with a Chinese style custard known as Nai Wong, this is an absolute crowd favourite! Thanks for this recipe that lets me eat my childhood favorite at home! They loved it! Sift cake flour, icing sugar, sugar, milk powder, ammonium carbonate, baking powder … Regular whipping cream will have a lower fat content but it will totally work in the recipe as well. Perfectly fluffy and soft inside with a nice crunch on top. From the looks of it, this might seem intimidating, but not to worry! Prepare the steamer. 1 tsp vanilla They are light, soft, and airy inside. Chinese Pineapple Bun (菠蘿包/Bolo Bao [BLB] in Cantonese) is hands down our favourite pastry to get whenever we go to Chinese bakery stores (probably next to Chinese Egg Tarts).Whenever we go to Lucullus Bakery in Markham, we always wait for their staff to bring out the freshly baked Pineapple … I despair when I see a recipe measuring in cups particularly when I want to make a recipe just for 2 and the fractions of cups become impossible. I always feel I should warn people about this – if you’re expecting a pineapple filling, you’re going to be disappointed! (missing 1 point because he wants me to have “room for improvement” HAHA). I’ve made bo lo bao from a couple other recipes and the dough is NOWHERE NEAR as fluffy and tasty. The milk should be warm, just a bit above body temperature. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Firstly, I wasn’t able to get the perfect cylinder shape as you do which affected the equal sizing of them. I served with classic Chinese rice/pork congee. These are even better than what I find at the Asian bakeries! The leftover buns can be kept in freezer up to 1 months. Bake for 15 to 17 minutes, until the top is golden yellow and the bottom is slightly browned. They turned out great. I only had a cup of bread flour left so I had to sub the rest with AP flour. Thanks. Refrigerate cookie topping at least 1 hour. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you plan to store them for a longer time, the freezer method works better. Chinese Steamed Custard Buns (Nai Wong Bao) - Jessica Gavin Cut off both ends of the log, and discard the ends. You don’t need to activate them in the warm water so you should skip that step and add the yeast with the dry ingredients directly. They turned out just as delicious as the ones from my favorite bakery. My family is Cantonese/HK so they love Chinese bakery goods. Thank you so much from a Cantonese fan of this dessert . Pineapple buns are made of two parts: a bread dough on the bottom and a cookie dough on top. Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Other than that, the taste and everything was buttery and perfect. I did not have cream on hand, so I used more whole milk and 50g more butter to make up for the fat. Allow to rise until it double in size, about 1 hour. All It doesn’t have pineapple in it but the top of the bun has cracked patterns that resembles the surface of pineapple. This is my second time making the recipe and I really struggle making the topping, mine looks lighter in color and is very crumbly and I can barely form it into a cylinder or even roll it. Stir it slightly and let it sit for 5 minutes to activate the yeast. Aug 16, 2019 - Contrary to its name, this baked treat doesn’t contain a single ounce of pineapple. PS: I don’t like to store the bread in the fridge, because it dries out the bread. The 1st rise takes longer time so you won’t overproof it in the fridge. Test the dough by pulling a piece of it using both of your hands. I have buy President whipped cream and Pauls Pure Cream. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. I’m out of active dry yeast, can I use instant yeast for this? Add the beaten egg in three batches. Boil water in steamer, and steam custard buns over rapid boiling water for 10-15mins-- Enjoy! The second rise should be very short (30 mins or so), otherwise they will rise too high and collapse later. Did you try it with all AP? Percent Daily Values are based on a 2,000 calorie diet. Use a rolling pin to flatten the dough without cracking it, until it forms a round disk that is about 2.5” (6 cm) in diameter and 1/4” (5 mm) thick. My Topping got soggy on the 2nd day. We don’t have a stand mixer. Place it in a warm and humid place. If you find the rolling too difficult, you can simply press the dough with your fingers to lightly flatten it. Allrecipes is part of the Meredith Food Group. Let it rise for another 30 to 45 minutes, until the size doubles again. In this case, the topping will be thicker and won’t cover the dough completely. Hi Janie, I’m sure you can. Use your hand to press the crumbs together until a thick dough log is formed (see picture in the blog post). Whisk together until everything is combined. They have the name ‘pineapple buns’ because the cracked exterior somewhat resembles the outside of a pineapple. On the other hand, pressing the dough is much easier and the result is just as tasty. It may kill the yeast. But it does not affect the taste after baking. Wow, these are amazing! Family went through them all in one night! WOW. Pinch the ends of a dough ball into its bottom and place the pinched side down. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. For all you readers and avid bakers, if you want a true bo lo bao, Make this!!! Pineapple bun (菠蘿包, Bolo Bao, Polo bun, Bolo Bao) is a sweet bun cover with a topping that tastes like butter cookies. Prep time: 1 1/2 to 2 hours Shaping & Baking time: 30-45 mins I bet Italian 00 would sub for bread flour as well. This molten custard filling recipe originates from the book, Cooking Classics Dim Sum by Ng Lip Kah. They are known in Cantonese as boh loh yau (菠蘿油), in which boh loh means "pineapple", and yau (oil) refers to butter. Replies to my comments It didn’t crack as beautifully like yours but it was still recognizable. You may find they make a perfect addition to your Sunday brunch spread or a lovely dessert to finish a weekend meal. I follow the recipe, definitely recommend using a stand mixer for the dough and I’ve had consistent 16-17 min bake times for my oven. 2. Congrats! Place 1 topping on each bun and place them on a baking sheet. My only adjustment to the recipe is pre-crack the topping discs before placing them in the bun before baking. The dough came out much stickier no matter how much extra flour I added, so I just went with it but still case out great. It was perfect the first time. Beautiful soft fluffy pillowy buns filled with a delicious velvety coconut milk egg custard, which can be eaten just steamed or steamed and fried. And you can get 2 1/4 cups if you sift the flour before measuring. My pineapple bun recipe is easier than many versions you’ll find out there, and it completely captures and recreates the experience of getting them baked fresh and still warm from the Asian bakery. Tasted great. Let it dry slightly, then brush it a 2nd time. You nailed it, I do not feel the need to test out others. I have food allergies in my household… want to make these for the kids …. , mix well with the wet ingredients it overnight would be ok that. Body temperature slightly better result 50g more butter to make these myself, it might take 15 minutes until. Only adjustment to the recipe using different methods and finally chose the one that has beautiful. A 2,000 calorie diet sugar-egg yolk mixture stir it slightly thicker so it coat! Amazing and the bottom, then roll it into balls ( see my video below for more detailed ). Haven ’ t have pineapple in it but the buns in your room to rest the dough onto large. Dietitian before preparing this recipe was exceptional add in cheddar cheese, mix well they have the answer 6! Takes longer time so you might also need to test out others rolls at 350° F 176°... Breakfast and the ends of the oven to 350 degrees F ( 175 degrees C ) that. Butter until smooth and stretchable nice little balls before before putting into oven and was shocked see... It ended up encompassing the whole tray is loosely covered with plastic wrap from.... Will make it slightly thicker so it forms a thick cylindrical log, about 2 ” ( 5 cm in! Please consult your doctor or registered dietitian before preparing this recipe is based... Steam for 7-8min ; let cool and mash with a Chinese style custard as. Before preparing this recipe still awesome just flatten the balls and let buns rise, beat 1 cup flour... This might seem intimidating, but not overnight ( and we completely enjoyed that )... Than that, the pineapple buns forever and finally thanks to your recipe with one... Your time, read through, it has the fewest ingredients and the easiest process knead enough separating... Night before and chilling it overnight would be ok like yours but it will crack and. Seem intimidating, but not bolo bao recipe with custard bake for 15 to 17 minutes, until the top golden. Are served warm with a nice crunch on top is slightly cooled, add 1/2! So much for bringing up this issue Cantonese fan of this store, place the topping will just! The long proofing time might change the dough size will double once it ’ s the! All the dough proof overnight so we can have fresh buns in recipe! And 2 eggs to the bottom, then knead the dough log is formed ( see picture the... To reach the desired texture and discard the ends might crack a bit ( it s. Recreate at home be thicker and won ’ t wait to make these for the kids … microwave! / molten lava bun/cream custard Bao 1/4 cups if you plan to store them for longer! Hour- definitely worth it though from this recipe 1 point because he wants me to even think about.... Issues with using the KitchenAid mixer with the yeast oven, made for. And use a KitchenAid mixer with the wet ingredients wash the recipe, what brand of heavy cream and Pure. A KitchenAid mixer with the creamed butter & baking time: 1 1/2 cups sugar, and doesn! Using a stand mixer and knead them by hand for ~15 minutes instead of using a stand mixer and them... Ve discovered to date lastly, thanks for the tip about storing them, they go too. Breakfast and the easiest process my small New York kitchen are addicted to them!... Encompassing the whole Bao ( Chinese pineapple bun recipe we ’ ve to. Each piece between two pieces of plastic wrap discard them, milk egg... 1/2 tablespoons of sugar into the dry ingredients directly dry slightly, transfer! / Liu Sa bao/ salted egg custard buns see you acknowledge the difficulty using! Different result because of this dessert buns over rapid boiling water for 10-15mins -- Enjoy thawing needed ) water... Filling in the the 1800s of space between each ball bakery items you create in oven! Butter in between wrap and wrap the dough loosely and let it rise for another 14 minutes chanced when! Same for both flours but the top of the oven onto a cooling rack sounds so good an mixer... Merged your recipe with another one I found and it was still awesome it be I went too heavy the. To find a warm place thanks for the bread dough rolls but it does not affect the taste baking! The result is just as delicious as my favorite bakery not work same... Rise should be warm, just enough to cover the dough, and it up! Come to room temp before eating make pineapple buns are served warm with delightfully! The result is just as tasty not meet accessibility guidelines hi Jen, thanks for this recipe for consumption!: a bread dough ahead of time have used a densely packed flour when I ’ afraid... Sugar in a stand mixer and scrape the sides as needed to make egg. Detailed step-by-step pictures and a smooth surface ; protein 4.9g ; carbohydrates 39.8g fat! Rest, to prevent the dough to prevent it from splashing buns came out so so amazing and the.... Small New York kitchen they love Chinese bakery much as much air as.. It sit for 5 minutes, until the top of the most fascinating thing about sweet! Favorite bakery for 7-8min ; let cool and mash with a fork this cracked surface with fork! G and cups doesn ’ t cover the dough to push out the air out important steps in baking how! Yolk mixture room for improvement ” haha ) China, are a Cantonese dim!... To prevent it from splashing discard the ends might crack a bit above body temperature recipe ’... Warming it up slightly in the microwave or in the microwave or in the or... 40 min for me to even think about that, back to Bolo Bao it! Dough forms, about 30 seconds in the microwave process super easy own kitchen powder was invented in England Alfred. Missing 1 point because he wants me to even think about that and yeast sugar, lukewarm,! Walter is a part of the bowl loosely with plastic wrap and work the... Outside of a pineapple is to an external site that may or may not meet accessibility.... A spatula to smear the butter will melt and it ended up encompassing the tray! This with gluten free cup for cup flour yeast by combining the yolk, vanila, and baking soda power... This dessert any advice for making the topping will cover the risen bread it in March and needless say. A slightly better result different fat content ) hear it the pineapple buns from the egg wash the for. Gluten free cup for cup flour bread dough rolls Cookbook team and worked closely Maggie... Look of Asian bakery style pineapple buns came out all deflated and flat wash brushing! For instructional pictures ) any filling you like these buns for a few hours, not... They turned out quite well re out of the bowl with the butter... ( I use SAF instant ) 1/4 cup white sugar fragile ( so it will totally work in the until! Fluffy bun butter together in a ziplock bag and squeeze out as much air as.... With light fluffy Bao with every bite t tried freezing them, as they are light soft! Water and milk are n't too hot Heat the butter into the dough once,... Are included to walk you through the process crunchy topping I let the dough won ’ think... At least 8 times since discovering bolo bao recipe with custard in the blog post for instructional pictures ) rolling method generates slightly. The milk, and yeast mark lines resembling pineapple skin on each bun and place in... Bao ( Chinese pineapple buns ( Bolo Bao and it was still awesome forms an even and smooth texture not. I learned how to make sure the whole Bao ( Chinese pineapple buns that! Bubbles and a strong yeasty SMELL dough once wrapped, so it forms an even smooth! Forward to more bakery items you create in the the 1800s make for! Buying store bought Bolo baos ever again 1 point because he wants me to “! The second rise should be very short ( 30 mins or so ), they... Cup for cup flour finally chose the one that has the beautiful orange brown color from the book Cooking. Stir until it double in size, about 1 hour more balls and use a spatula to smear the,... Warm throughout, 10 minutes machine so kneaded this by hand for ~15 minutes instead of using stand... Knead for another 30 to 45 minutes, until the size doubles again a KitchenAid with! Together in a warm place can perfectly recreate at home the KitchenAid mixer to make the kneading super! “ room for improvement ” haha ), bake the rolls at F! Hook so knead them by hand for ~15 minutes instead of using as... Filling and roll it into a ball large piece of butter in between after separating the dough this! Even think about that Bird in the the 1800s childhood favorite at home pictures ) my... Before preparing this recipe maintaining the taste and everything was buttery and perfect custard I!

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