Bau Lau Bao (Pineapple Buns)

It’s always great to walk into a bakery that makes fresh bread in the morning. The aroma of freshly baked pastries and bread has always been a joy to me. As a child, I was fortunate to have a Chinese bakery nearby. Although there are dozens of different types of pastries or buns that one can choose from, one of my top favourites is the pineapple bun. These are sweet buns with a funny looking crumbly layer on top.

Although traditional pineapple buns do not have pineapple in them, they’re called pineapple buns because the crust on top originally had a crisscross imprint to resemble the outer skin of a pineapple. However, it’s more often that pineapple buns resemble the ones in the picture above these days (this doesn’t change the fact they’re yummy though, I promise).

The perfect pineapple bun has a crispy, golden-brown top which always falls apart when you take a bite…no matter how careful you are. It’s sweet, it’s sugary and it’s what makes the bun so special. These delicious buns can be filled with red bean, sweet custard or pineapple filling or be made without any filling at all. In the end, it’s all about that sweet golden top. Although pineapple buns are eaten for breakfast (it’s always best when it’s fresh), they are also eaten with afternoon tea as well. Sometimes, you may even find mini versions of them. However, I’ve always struggled with the regular size buns being too big and the mini ones being too small. I really need to find something in between! Happy Friday!

 

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