Buns are an iconic breakfast or afternoon tea items for Hongkongers (and maybe a large part of the world), and having a freshly baked Hong Kong style bun can be a total game-changer to your day.
Despite the basics ingredients that a bun requires, it can take up to 24 hours from kneading to baking. Therefore, it is common for bakeries to pre-order ready-to-bake bread from factory.
With the help of local bakery, Kwan Heung, a local bakery well-known for their 100% hand-made buns in Sham Shui Po, we’re giving you the Tribute to Buns by breaking down our favourite buns with some bun facts, as well as some other classic Hong Kong baked goods.
PINEAPPLE BUN (菠蘿包)
Taste/ Texture: Soft bun topped with a flaky and crunchy crust.
Distinct feature: Checkered pattern on the crust.
Main ingredients: Flour, sugar, egg and oil.
Interesting fact: It does not contain pineapple. It has been listed as part of Hong Kong’s intangible cultural heritage in 2014. Local people love giving extra flavor and texture by adding a slice of chilled butter in the middle to the bun (perfect choice for afternoon tea).
COCKTAIL BUN (雞尾包)
Taste/ texture: A Hong Kong-style sweet bun with a filling of shredded coconut and sugar.
Distinct feature: Palm-size oval shaped bun with sesame and shredded coconut and sugar on top.
Main ingredients: Flour, coconut, sugar and butter.
Interesting fact: It was created in 1950s by the proprietor of a bakery who refused to throw away leftover ingredients.
PORK BISCUIT (雞仔餅)
Taste/ texture: Crispy pastry with sweet and chewy filling inside.
Distinct feature: Coin-size and brown in colour with shinny top layer.
Main ingredients: Pork, lard, sugar and flour.
Interesting fact: In Chinese, the name translates to little chicken biscuit but it actually has no chicken and pork instead.
CHINESE SHORTBREAD (光酥餅)
Taste/ texture: Slightly sweetened with soft texture. Perfect to serve with tea.
Distinct feature: Round, powdery, white cakey biscuit.
Main ingredients: Flour, sugar and milk powder
Interesting facts: There is a giant version of this shortbread as well, which is another treat in itself.
LITTLE DUMPLINGS (角仔)
Taste/ texture: Crunchy filling covered with crispy pastry.
Distinct feature: Shaped as gold ingots, a form of currency in ancient China. Golden yellow in colour after deep-frying.
Main ingredients: Flour, egg, coconut, peanut, sugar and sesame.
Interesting fact: The gold ingot shape has the meaning of wealth and luck. The Little dumplings is often served in Chinese New Year as an act of blessing.
FRIED LAUGHING BALLS (笑口棗)
Taste/ texture: Crunchy and firm.
Distinct feature: Golden yellow coloured dough ball covered with white sesame.
Main ingredients: Flour, sugar and eggs.
Interesting fact: The dough will open with cracks just like laughing during deep-frying, that’s how did people name it.
Visit the friendly bakers of Kwan Heung at 205 Pek Ho Street, Sham Shui Po, Kowloon, Hong Kong.