Hong Kong — Hong Kong-style tea restaurant (2)

A famous Hong Kong DJ said that once, “if you go to HK-style tea restaurant everyday for 3 meals, you are able to have different kinds of foods.” This means that a HK-style tea restaurant serves 360 different kinds of breakfast, lunch, afternoon-tea, and dinner. Awesome!

 Pineapple bun (bo lo baau) is one of my favorite western buns. The top of the pineapple bun is crunchy and is quite sweet compared with the bread underneath. The original name of pineapple bun is “Russian bun.” The name of pineapple bun is because after baked the bun, the surface turned golden yellow, and become crunchy which looks like a surface of a real pineapple. Thus, a pineapple bun certainly does not have pineapple as the ingredient.

 Most of the HK tea dining room offer an item called “buttered pineapple bun” (bo lo yau), which is a pineapple bun with a piece of butter stuffed inside. Typically, the pastry would be brought hot from the oven to the customers. The best eating method is a fresh pineapple bun served with a COLD butter. Thus, butter would dissolve by the pineapple bun of the heat. A whole bun would full of the taste of butter. The only different between pineapple bun and buttered pineapple bun is a butter served inside.

Pineapple bun and buttered pineapple bun contained too much fat and cholesterol. They are not good to our health. However, have it rarely is a good enjoy!  

 Red bean ice is a drink commonly found in HK tea dining room which included azuki beans, light rock sugar syrup, and milk. It usually topped with ice cream to become a dessert.

My Rating:

Recipe of Pineapple bun:
250g Strong flour, 50g Plain flour, 165ml Warm milk, 1/2 Egg, 45g Sugar, 5g Dry yeast, 25g Butter, Eggwash(for brushing).
Crispy Topping
100g Flour, 30g Sugar, 1/8 tsp Ammonia powder, 1/6 tsp Baking soda, 2 tsps Water, 10g Milk powder, 40g Shortening, 1/2 Egg yolk.

1. Mix 50ml of warm milk with dry yeast, wait for a while until frothy.
2. Mix strong flour, plain flour and sugar in a large mixing bowl, make a well in the centre and add in yeast, egg and warm milk. Knead until a soft dough is formed.
3. Place the dough in an oiled bowl, cover it up with a cling film and let it proof for about 1 hour until double in size.
4. Knock back the dough and divide it into 9 portions, leave it for 10 minutes then roll it into a ball. Put the dough on a baking tray and let it proof for an hour until double in size.
5. Mix all the ingredients of topping and divide them into 9 balls, press the crisp dough to flattened and
place it on the top of dough. Brush the crispy topping with eggwash. Then put the doughs in the pre-heated oven and bake at 190 for 12-15 min.

Recommended restaurants:

  Ka Lok Restaurant – No. 40B, G/F, Sun Chun Street, Tsuen Wan, N.T. Tel: (852) 2493-7308

 Tsui Wah Restaurant (This tea restaurant will serve buttered pineapple bun with ice to customers. Thus customers would able to taste the bun when it is still hot in the mouth but the butter in a freezes condition. )

— No. 493-495, G/F, Jaffe Road, Causeway Bay Tel: (852) 2834-2438 

No. 77-83, Parkes Street, Jordon, Kowloon. Tel: (852) 2384-8388


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