HK-style pineapple buns, aka bolo bao, do not actually have pineapple as an ingredient. The name comes from the crunchy topping that loosely resembles a pineapple. They are a staple of Chinese bakeries in Hong Kong, and are good for breakfast (plain), lunch (as sandwich), tea time (with a slab of butter inside), or dessert (with ice cream)! (Recipe adapted from Sana @ Woman Scribbles)

“Pai Bao” is a kind of Asian sweet buns, arranged and baked in long rows. Maxim’s Bakery Pai Bao in Hongkong has rich eggy and milky flavours, super soft and fluffy.Tangzhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.Resources from Christine blog.

I’m on my journey to find the best recipe for steamed buns or mantou. This is so far the best recipe I ever came across. Very fluffy, not too sweet, just the right balance of flavor and texture.

Or of the "norm" and good.I was looking for something to do a "dunk" in some chicken tika masala I was going to make. Something to replace naan, just different. I ran across this recipe. But I needed to make it simpler. So I did. Both my wife and I were surprised at how well these turned out, and they taste great. Will be making these again. They had a slight crust on them, nothing like baked mind you, and are so soft, nice flavor, a real treat. Give these a try, you won't regret it, other than cleaning up the flour mess, but that might just be me. I seem to get it everywhere!

Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.#mycookbook

This is my Pea-Shaped Steamed Buns recipe, perfect for a small batch and fits a 10-inch steamer. The buns are soft and fluffy with a natural green color from spinach purée. They have a mild, slightly sweet flavor that’s light and comforting. They look like little pea pods with three white “peas” inside. It’s easy and fun to make—perfect if you want something cute and tasty. Give it a try! Enjoy!

I wanted to eat some juicy steamed meat buns. By simply adding sesame oil to the sauce, the flavor becomes authentic.If you want to make 6 buns, just double the amount. I didn't use yeast in the dough, so I could make the buns very quickly. Recipe by iano

This is another recipe for buns. The taste changes depending on how you cook them! These griddle-cooked or pan-fried buns are just as soft and fluffy as steamed buns, and they are hard to mess up too! They're easier and quicker to make than steamed buns!If the buns are hard to wrap, reduce the amount of filling.The chopped chives tend to become soggy, so mix them into the filling just before you form the buns. For 4 servings, 12 buns. Recipe by Masako Bishoku

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

When you miss traditional Chinese bun, you can't go out and grab one for your breakfast because of your quarantine period! Now you can make it on your own!