Por Lor Pau is a very common bun found in Hong Kong ‘cha chan teng’(lingo for local tea cafes/eateries), where locals like to have it with a slab of cold butter sandwiched in between. Imagine sinking your teeth into a hot piping bun with melting butter oozing out? Decadent? Yes. Unhealthy on the waistline? You bet!
I’m ‘into’ these buns lately(minus the butter slab of course), after buying some from a pastry shop specializing in Hong Kong style pastries and buns. I thought ‘why not try making them myself?’ So I went to read up and made these buns by combining two recipes.
The buns are made based on this recipe. After reading several raving reviews on this Hokkaido Milk Bread, I decided to give a whirl, since I had some single cream in the fridge. I must say this recipe truly lives up to its name, the buns turned out super soft, with an aromatic milk taste to it.
As for the pineapple skin, I used the recipe at Jo Delibakery. I find that my Por Lor skin didn’t turn out as nice as I had wished. It’s no fault of the recipe though. I should have made the skin thinner and cover the entire bun before the last proof. As a result, the bun ‘peeked out’ at the bottom. The ideal would be to have the entire bun surface covered with the skin.
Nonetheless, I would make these buns again, because I like the combination of the crisp, slightly sweet topping with the pillow-soft buns. If you like Por Lor Pau too, do check out both recipes. Just note that I halved both recipes, and got about 8 buns, with some skin dough remaining as well(the bread dough to skin dough ratio is 2:1).