{"id":26752,"date":"2022-09-02T18:41:07","date_gmt":"2022-09-02T16:41:07","guid":{"rendered":"https:\/\/bake-street.com\/?p=26752"},"modified":"2026-04-08T12:25:17","modified_gmt":"2026-04-08T10:25:17","slug":"bo-lou-bao-pineapple-bun","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/bo-lou-bao-pineapple-bun\/","title":{"rendered":"Bo Lou Bao – Pineapple Bun"},"content":{"rendered":"

Now that the temperatures have dropped a bit, it makes me want to turn the oven back on to bake bread and dough. The truth is that it is something I miss a lot in the warmer months. Let’s go back to breads with this recipe for Pineapple Bun or Bo Luo Bao (\u83e0\u863f\u5305)<\/strong> in Cantonese, bolo bao or polo bun<\/strong>. This is one of Hong Kong’s most iconic sweet buns and is curiously not made with pineapple, but gets its name because of the similarity with its outer appearance.<\/p>\n

The pineapple bun is a soft, tender and very fluffy bun, accompanied by a sweet topping crust on top. Traditionally, it is served for breakfast or snack accompanied by a cup of tea (in this post I tell you about the origin of tea<\/strong><\/a>). Surely these breads remind you a lot of Mexican conchas<\/strong><\/a> or Japanese melonpan<\/strong>.<\/p>\n

Bolo Bun – Bo Luo Bao origin.<\/h5>\n

It is believed that they may have a Western influence. One of the stories about bolo bun describes that this Chinese sweet bun had been around for a long time and was traditionally steamed. With Western influence, especially with the presence of Portuguese in Macau and British in Hong Kong, the locals sought a Western-style bun. They wanted a sweet piece with which they could accompany their afternoon milk tea.<\/p>\n

Another story links this piece to Mexican gastronomy in the mid-20th century.<\/em><\/p><\/blockquote>\n

In the 19th century, emigrants from Guangdong<\/em> went to seek their fortunes abroad. Most crossed the Pacific to Canada and the United States, but others headed for Mexico, where they were better received. In fact, even Chinese could marry Mexican women, if they both wished, as the two cultures had many similarities in terms of family values.<\/p>\n

In the late 1930s, Mexicans were forced to leave the United States due to increasing immigration bans. As a result of the influx of Mexicans returning home, Chinese in Mexico also received deportation orders. Most returned to their home country of Guangdong<\/em>, while others sought the familiarity of Western culture and settled in Macau and Hong Kong.<\/p>\n

\"Bo <\/picture><\/div>\n
Creating the link with Pineapple Buns – Bo Luo Bao.<\/h5>\n

In 1946, the Ng family was deported from Mexico. Upon their return, they opened a Hong Kong-style cafeteria on Shanghai Street in Hong Kong. It was there that they began making the famous Mexican bun as a tribute to conchas<\/em>. And, from that moment on, the pineapple bun was first introduced in Hong Kong.<\/p>\n

Not surprisingly, this sweet bread gained a lot of popularity in Hong Kong from the 1940s onwards and was on the rise throughout the decade. As bo luo bao expanded, so did its variations. Traditionally, this bun is cut in half and filled with butter, bolo yau; \u83e0\u841d\u6cb9<\/strong>. Today it can be found filled with cream, coconut, red bean paste (anko), recipe at this link<\/strong><\/a> and even char siu<\/strong><\/em><\/a> (Cantonese-style pork).<\/p>\n

Pineapple bun reached its peak of popularity in 2014 when the Hong Kong Government recognized the technique of making pineapple bun as a valuable traditional craft skill, including it in the Intangible Cultural Heritage Inventory of Hong Kong<\/strong><\/a>.<\/p>\n

In Hong Kong, there is a popular cartoon character named McDull, who appears in the 2004 movie McDull, Prince de la Bun<\/strong><\/a> (\u83e0\u863f\u6cb9\u738b\u5b50 – the literal translation is “the prince of the buttered pineapple bun”). His cap is a checkered pineapple bun cap, with a crown resembling golden butter.<\/em><\/p><\/blockquote>\n

Many traditional pineapple bun recipes elaborate their topping with a small amount of ammonia powder<\/strong>. This ingredient results in an extra strong and crunchy crust <\/strong>due to the crystallization properties of the powder. One thing to note about ammonia powder is that it has a powerful and unpleasant aroma<\/strong>, but this evaporates after baking. However, it seems that if too much is used, the end result will be pieces with an unpleasant odor. Another point that differs from the breads made today is the use of lard instead of butter<\/strong>. Here I must say that I learned about it late…. In fact it was looking for its history and origin.<\/p>\n

When we use lard in doughs, the result is an extremely tender and fluffy snack. Some time ago I left you these potato rolls<\/strong><\/a> that are made with lard and the result is a cloud… For my part I tell you that I will repeat them using lard. So you can choose whether you make them with butter or lard.<\/p>\n