I seldom write guest posts for blogs. Here’s another one after submitting my first one, a cheater version of Crème Brulee for Lifehack.org. It’s my childhood snack, pineapple bun (Bo Luo Bao 菠蘿包) in Hong Kong. I used to have pineapple buns for breakfasts and afternoon teas. I miss those soft, sweet buns with crisp topping very much. Without Ann’s invitation, I wouldn’t have thought of or attempted to bake some pineapple buns with tangzhong at home. My recipe was inspired by a recipe from the owner of a Hong Kong café that makes and sells hundreds and hundreds of pineapple buns everyday.
Here’s the video shared on how they make pineapple buns.
My guest post for Ann’s blog took me longer time to finish than I expected. From attempting to bake pineapple buns with tangzhong up to finalize the recipe, it’s been over two months. Sorry, Ann, for taking it so long.
To all my dear readers, if you’re curious about why I took so long to develop and write up the guest post, please hop over to Ann’s blog, you’ll find the answer and the whole recipe. Moreover, you’ll find many other mouth-watering photos and delicious recipes over at Ann’s blog, Pig Pig’s Corner.
Other tangzhong bread recipes:
- Japanese Style Bacon and Cheese Bread (with detailed steps of making tangzhong)
- Japanese Style Coconut Custard Buns
- Hong Kong Style Sausage Rolls
- Apple Custard Buns
- Japanese Green Tea Bread with Red Bean Fillings
- Nutella Cream Horns
- Hokkaido Milk Toast (Japanese style)
- Pai Bao (排包 Hong Kong Sweet Buns)
- Braided Raisin Walnut Bread (Tangzhong Method)
- Hot Cross Buns (Tangzhong Method)
- Tangzhong Wholemeal Loaf