Eat Drink Asia Hong Kong bakeries 101
Jul 31, 2024
In this delightful discussion, cookbook author Kristina Cho shares her insights on Hong Kong's iconic baked goods like egg tarts, pineapple buns, and cocktail buns. She reveals tips for making the perfect egg tart at home while comparing the unique flavors and cultural significance of Chinese-style bakeries in the U.S. versus those in Hong Kong. Kristina also reflects on the nostalgia tied to Chinese bakeries and the challenges traditional bakers face, emphasizing the need to cherish these culinary treasures.
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Charmaine's Sausage Bun Nostalgia
- Charmaine Mok didn't develop a fondness for sausage buns until after leaving Hong Kong.
- They became a nostalgic food she missed, motivating her to learn how to make them herself.
Sam's First Taste of Hong Kong Bakeries
- Sam Evans' first experience with Hong Kong bakeries was after moving there five years ago.
- He was pleasantly surprised, finding them even better than Japanese bakeries, and fell in love with the unique bread.
The Pineapple Bun Paradox
- Pineapple buns get their name from the crackled, pineapple-like appearance of their sugary, lard-based topping.
- This topping is made from a separate dough and gives the bun a unique layered texture.