Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Pineapple Bun
Fluffy Hong Kong bread with a sweet, crumbly topping — a must in every cha chaan teng. Pressing the topping into a crosshatch pattern before baking gives the bun its signature cracked, pineapple-skin-like crust.
Ingredients
Instructions
Knead bread ingredients into a smooth dough. Prove 1 hour.
Make topping: cream butter and icing sugar. Mix in egg yolk and flour to a soft dough.
Shape bread into 10 buns. Place on lined tray. Prove 30 minutes.
Press or pipe topping over each bun in a crosshatch pattern.
Bake at 190°C for 15 minutes until bread is cooked and topping lightly golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
