MAIN INGREDIENTS
Cocktail bun is a simple sweet bun originating from Hong Kong and dating back to the 1950s. It was created from unsold, but edible buns that were ground with coconut and sugar and used as a filling for the new buns called cocktail buns. The name refers to a mix of ingredients that were similar to an exotic mixture of liquors.
Nowadays, the filling is usually enriched with butter or margarine. These buns can be found in most local bakeries, and they're usually finished with egg wash and a sprinkle of sesame seeds on top before baking.
MAIN INGREDIENTS
Cream bun belongs to a group of traditional Chinese buns hailing from Hong Kong. Like most other varieties of Chinese sweet buns, this one also consists of a soft and fluffy yeast dough that’s typically made with a combination of bread flour, yeast, eggs, condensed milk, unsalted butter, tangzhong (a mixture of bread flour and water), custard powder, milk powder, salt, and sugar.
This classic bun can be recognized by its elongated elliptical shape; the nice, golden surface resulting from the use of egg wash, and the characteristic split down the middle. After baking, the sweet buns are usually cut open, brushed with sugar glaze, covered with shredded coconut, and filled with cream.
The Asian interpretation of classic Portuguese bread rolls is known under the name piggy bun. They are usually oval-shaped and can come in various sizes and lengths. Although they might differ in crispiness and sweetness, most types usually have a light brown crust and a white soft interior.
A staple in Hong Kong and Macau, this bread item has been developed under European influences and is the direct legacy of Portuguese colonization in the area. In Hong Kong, they are usually enjoyed as a filling breakfast, spread with butter or condensed milk, and in Macau, they are used as the base of the legendary pork chop bun.
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