25+ Delicious Chinese Pastry Bread Recipes You Can’t Miss

Chinese cuisine is a tapestry of flavors, textures, and culinary traditions that have evolved over centuries.

One delightful aspect of this rich culinary heritage is the vast array of pastries and breads that tantalize the taste buds and warm the heart.

From fluffy buns filled with sweet or savory ingredients to crispy pastries that melt in your mouth, Chinese pastry bread is a celebration of creativity and taste.

In this blog article, we will explore over 25 unique and delicious Chinese pastry bread recipes.

Whether you’re a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating mouthwatering treats that you can enjoy for breakfast, as snacks, or even at special occasions.

Each recipe showcases the wonderful diversity of Chinese baking, allowing you to bring the warmth of homemade pastries to your table.

So, roll up your sleeves, grab your ingredients, and let’s embark on a flavorful journey through the world of Chinese pastry bread!

25+ Delicious Chinese Pastry Bread Recipes You Can’t Miss

As we conclude our exploration of 25+ Chinese pastry bread recipes, it’s evident that these delightful creations hold a special place in the hearts and palates of many.

Each recipe tells a story, from the traditional methods passed down through generations to the modern twists that bring a fresh perspective to classic flavors.

Whether you prefer the sweet indulgence of pineapple buns, the savory crunch of scallion pancakes, or the rich aroma of coconut cream buns, there is something for everyone to enjoy.

Baking these pastries at home not only allows you to savor their deliciousness but also offers an opportunity to connect with Chinese culinary traditions.

So, gather your loved ones, share these recipes, and create lasting memories around the table.

We hope this collection inspires you to experiment with your baking and share the joy of Chinese pastries with family and friends.

Pineapple Buns (Bolo Bao)

Pineapple buns, known as “Bolo Bao” in Cantonese, are a beloved Hong Kong pastry that features a sweet, crumbly topping reminiscent of a pineapple’s exterior. Despite their name, these buns typically contain no pineapple; instead, they are named for their appearance. Soft and fluffy on the inside, they are perfect for breakfast or an afternoon snack. These buns are often enjoyed warm and can be filled with custard or enjoyed plain.

Ingredients:

For the Bun Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons instant yeast
• 1/2 cup milk, warm
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon baking powder
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• Yellow food coloring (optional)

Instructions:

1. Prepare the Bun Dough: In a large bowl, mix the flour, sugar, salt, and instant yeast. In a separate bowl, combine warm milk, butter, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and knead until a smooth dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Topping: In another bowl, cream together the flour, powdered sugar, butter, baking powder, egg, milk, and vanilla extract. Mix until you achieve a smooth, thick paste. If desired, add yellow food coloring to give it a golden hue. Refrigerate the topping for about 30 minutes.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a lined baking sheet, leaving space between each bun.
4. Add the Topping: Take the chilled topping and flatten it into disks. Place a disk on top of each bun, pressing lightly to adhere.
5. Second Rise: Cover the buns again and let them rise for another 30 minutes.
6. Bake: Preheat your oven to 350°F (175°C). Bake the buns for 15-20 minutes or until the topping is golden brown.

Pineapple buns are a delightful fusion of flavors and textures, offering a satisfying combination of sweet and soft. They can be enjoyed fresh out of the oven or at room temperature, making them a versatile treat for any occasion. Whether paired with a cup of tea or enjoyed as a stand-alone snack, these buns are sure to impress with their unique appearance and taste.

Egg Custard Tarts (Dan Tart)

Egg custard tarts, or “Dan Tart,” are a popular pastry found in Chinese bakeries, especially in Hong Kong. These delicate tarts feature a buttery, flaky crust filled with a smooth and creamy egg custard. The balance of sweetness and the rich custard make them a favorite among dessert lovers. They are often served warm and are perfect for any time of day, whether as a dessert or a treat with tea.

Ingredients:

For the Tart Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt
• 1 large egg yolk
• 2-3 tablespoons cold water

For the Egg Custard Filling:

• 3 large eggs
• 1/2 cup sugar
• 1 cup milk
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Make the Tart Crust: In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling: In a separate bowl, whisk together the eggs and sugar until smooth. Gradually add the milk, vanilla extract, and salt, mixing until well combined. Strain the mixture through a fine sieve to ensure a silky texture.
3. Roll out the Dough: Preheat the oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles to fit into a muffin or tart pan, pressing them gently into the molds.
4. Fill the Tarts: Pour the egg custard mixture into each tart shell, filling them about 3/4 full.
5. Bake: Bake the tarts for about 20-25 minutes or until the custard is set and slightly puffed, with a light golden color.

Egg custard tarts are a classic Chinese pastry that brings a taste of tradition to the table. Their creamy filling and flaky crust create a satisfying contrast that is hard to resist. Perfect for sharing or enjoying alone, these tarts are not just a dessert but an experience of rich flavors and textures that celebrate Chinese baking. Their popularity ensures they remain a staple in many households, delighting both young and old alike.

Sesame Balls (Jian Dui)

Sesame balls, or “Jian Dui,” are a popular street food and dessert in Chinese cuisine, known for their crunchy exterior and chewy, sweet interior. These treats are made from glutinous rice flour, filled with sweet red bean paste, and coated with sesame seeds before being deep-fried to perfection. Their unique texture and nutty flavor make them a favorite during festivals and celebrations.

Ingredients:

For the Dough:

• 2 cups glutinous rice flour
• 1/2 cup water
• 1/4 cup sugar
• A pinch of salt

For the Filling:

• 1 cup red bean paste (sweetened)
• 1/4 cup sesame seeds (for coating)

Instructions:

1. Prepare the Dough: In a bowl, combine the glutinous rice flour, sugar, and salt. Gradually add water until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. Shape the Balls: Divide the dough into small pieces (about the size of a golf ball). Flatten each piece and place a small spoonful of red bean paste in the center. Fold the edges over the filling and roll it into a smooth ball.
3. Coat with Sesame Seeds: Roll each ball in sesame seeds, ensuring they are evenly coated.
4. Fry the Balls: Heat oil in a deep pan over medium heat. Once the oil is hot, carefully add the sesame balls. Fry them until they float to the surface and turn golden brown, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.

Sesame balls are a delightful treat that combines crispy and chewy textures with the rich flavor of red bean paste. They are a beloved snack for any occasion, often found at dim sum restaurants and street vendors. Their alluring appearance and satisfying crunch make them a hit at parties and celebrations. With their cultural significance and deliciousness, sesame balls are sure to be a cherished addition to your culinary repertoire, bringing a touch of tradition to your kitchen.

Char Siu Bao (BBQ Pork Buns)

Char Siu Bao, or BBQ pork buns, are a classic dim sum dish that features fluffy steamed buns filled with tender, sweet, and savory char siu (Chinese barbecue pork). These buns are adored for their soft, pillowy texture and flavorful filling, making them a popular choice for breakfast, lunch, or as a snack. Char Siu Bao can be served steamed or baked, and they are a staple in many Chinese restaurants and bakeries, offering a delightful bite of umami flavor in every mouthful.

Ingredients:

For the Bun Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon salt

For the Char Siu Filling:

• 1 cup char siu (Chinese barbecue pork), diced
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Prepare the Bun Dough: In a large mixing bowl, combine flour, sugar, instant yeast, and baking powder. In another bowl, mix warm milk, water, vegetable oil, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
2. Make the Filling: In a saucepan, combine the diced char siu, hoisin sauce, soy sauce, oyster sauce, sugar, cornstarch, and water. Cook over medium heat, stirring until the mixture thickens. Remove from heat and let it cool.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Flatten each piece into a circle and place a spoonful of the char siu filling in the center. Gather the edges of the dough to seal the filling inside and shape it into a smooth bun.
4. Steam the Buns: Place the buns on parchment paper squares in a steamer. Cover and steam for about 15-20 minutes, or until the buns are fluffy and cooked through.

Char Siu Bao are a delightful way to enjoy the rich flavors of Chinese barbecue in a soft, pillowy bun. Their versatility makes them suitable for various occasions, from casual family meals to elegant dim sum gatherings. These buns are sure to impress with their tender texture and savory filling, inviting everyone to experience a beloved Chinese culinary tradition that transcends generations.

Red Bean Pancakes (Hong Dou Jian Bing)

Red bean pancakes, known as “Hong Dou Jian Bing,” are a popular snack in Chinese street food culture. These crispy, golden pancakes are made from a thin batter, pan-fried until crispy, and filled with sweet red bean paste. They offer a delightful contrast between the crunchy exterior and the soft, sweet filling. Perfect for breakfast or as a dessert, red bean pancakes are a comforting treat that captures the essence of traditional Chinese flavors in every bite.

Ingredients:

For the Pancake Batter:

• 1 cup all-purpose flour
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

For the Filling:

• 1 cup sweetened red bean paste
• Sesame seeds (optional, for topping)

Instructions:

1. Make the Pancake Batter: In a mixing bowl, whisk together the flour, water, and salt until you achieve a smooth batter. Let it rest for about 15 minutes.
2. Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little vegetable oil. Pour a ladleful of batter into the skillet, swirling it to form a thin layer. Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
3. Add the Filling: Spread a generous layer of red bean paste on one half of the pancake. If desired, sprinkle sesame seeds on top of the red bean paste for added flavor and texture. Fold the pancake over to encase the filling.
4. Finish Cooking: Cook for another minute on each side until the pancake is crispy and the filling is heated through. Remove from the skillet and repeat with the remaining batter and filling.

Red bean pancakes are a delightful fusion of textures and flavors, offering a satisfying crunch combined with the sweet creaminess of red bean paste. This simple yet delicious treat is a fantastic addition to any meal or can be enjoyed as a standalone snack. Perfect for sharing with family and friends, red bean pancakes encapsulate the heart of Chinese street food culture, inviting everyone to savor the comforting flavors of tradition.

Almond Cookies (Almond Biscuits)

Almond cookies are a cherished treat in Chinese bakeries, known for their rich almond flavor and delightful crunch. These cookies are made with ground almonds, flour, and butter, resulting in a crispy yet tender texture. Often topped with a whole almond for a decorative touch, these cookies make for an irresistible snack or dessert. They are especially popular during Chinese New Year, symbolizing good luck and prosperity, but can be enjoyed year-round for their nutty sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1 cup ground almonds (or almond flour)
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• Whole almonds (for topping)

Instructions:

1. Prepare the Dough: In a mixing bowl, combine flour, ground almonds, sugar, baking powder, and salt. In another bowl, cream the softened butter until smooth. Add the egg and almond extract, mixing until well combined. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
3. Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them apart. Gently press a whole almond on top of each cookie.
4. Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Almond cookies are a delightful treat that perfectly combines the rich flavors of almonds with a crisp, buttery texture. Their inviting aroma and satisfying crunch make them an irresistible snack for any occasion. Whether enjoyed with tea or as a sweet addition to a festive celebration, these cookies embody the warmth and richness of Chinese baking traditions, offering a taste of nostalgia and comfort in every bite. Their popularity makes them a staple in many households, sure to bring joy to anyone who tries them.

Pineapple Buns (Bolo Bao)

Pineapple buns, known as “Bolo Bao,” are a beloved Hong Kong pastry characterized by their sweet, crumbly topping that resembles a pineapple, although they contain no actual pineapple. The buns are soft and fluffy, with a slightly crunchy crust on top. These treats are often enjoyed as a breakfast item or snack and can be filled with various fillings like custard or pork. The unique texture and sweetness make pineapple buns a popular choice among both locals and visitors, representing a delightful blend of East and West.

Ingredients:

For the Bun Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup milk, warmed
• 1/4 cup water
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt
• 1 egg, beaten (for egg wash)

For the Topping:

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 tablespoon milk
• Yellow food coloring (optional)

Instructions:

1. Prepare the Bun Dough: In a large mixing bowl, combine flour, sugar, instant yeast, and baking powder. In another bowl, mix warm milk, water, and softened butter. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Make the Topping: In a bowl, cream the softened butter and powdered sugar until light and fluffy. Add flour, baking powder, salt, egg, and milk, mixing until a smooth dough forms. If desired, add yellow food coloring to achieve a golden hue. Refrigerate the topping dough for about 30 minutes.
3. Shape the Buns: Once the bun dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and let them rest for 10 minutes. Preheat the oven to 350°F (175°C).
4. Assemble and Bake: Take the topping dough and roll it out into a thin layer. Cut out circles to fit on top of each bun. Place the topping on each bun and lightly score a crosshatch pattern to create the pineapple appearance. Brush the buns with the beaten egg for a golden finish. Bake for 15-20 minutes until the buns are golden brown and the topping is crisp.

Pineapple buns are a delightful treat that captivates with their unique flavor and texture. The combination of a fluffy interior and a crispy, sweet topping makes them a favorite among many. Whether enjoyed fresh out of the oven or as a delightful snack later in the day, pineapple buns offer a comforting experience that reflects the rich culinary heritage of Hong Kong. Their charming appearance and delicious taste make them an inviting addition to any bakery or home kitchen.

Sesame Seed Balls (Jian Dui)

Sesame seed balls, or “Jian Dui,” are a traditional Chinese dessert known for their chewy texture and delightful nutty flavor. Made from glutinous rice flour and filled with sweet red bean paste or lotus seed paste, these deep-fried treats are rolled in sesame seeds before cooking, creating a beautiful golden crust. The crispy exterior contrasts perfectly with the soft, chewy interior, making them a favorite at festive occasions like the Lantern Festival or as a delicious snack any time of the year.

Ingredients:

For the Dough:

• 2 cups glutinous rice flour
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt

For the Filling:

• 1 cup sweet red bean paste (or lotus seed paste)
• 1 cup sesame seeds (for coating)
• Vegetable oil (for frying)

Instructions:

1. Make the Dough: In a mixing bowl, combine glutinous rice flour, sugar, and salt. Gradually add water and mix until a smooth dough forms. Divide the dough into small portions (about 1 inch in diameter).
2. Prepare the Filling: Take a small amount of the red bean paste and shape it into small balls, approximately 1/2 inch in diameter.
3. Assemble the Balls: Flatten each portion of dough and place a ball of filling in the center. Carefully wrap the dough around the filling and roll it into a smooth ball. Repeat this process for the remaining dough and filling.
4. Coat and Fry: Roll each ball in sesame seeds to coat evenly. Heat vegetable oil in a deep pot over medium heat. Carefully drop the sesame balls into the hot oil, frying until they float to the surface and turn golden brown, about 5-7 minutes. Remove and drain on paper towels.

Sesame seed balls are a delicious combination of textures and flavors, showcasing the harmony of sweet and nutty in Chinese desserts. Their chewy interior and crispy exterior make them a delightful snack or dessert, perfect for sharing with family and friends. Traditionally enjoyed during celebrations, these treats carry a sense of nostalgia and joy, inviting everyone to partake in a sweet moment of culinary tradition. With their satisfying crunch and delightful sweetness, sesame seed balls are sure to become a cherished addition to any dessert repertoire.

Coconut Milk Bread (Coconut Bao)

Coconut milk bread, or “Coconut Bao,” is a soft and fluffy pastry that incorporates the rich flavor of coconut milk into its dough. This delightful bread is often filled with sweetened shredded coconut or coconut cream, creating a tropical treat that transports you to paradise with each bite. Its subtle sweetness and moist texture make it an excellent choice for breakfast, dessert, or as a snack. Coconut milk bread is particularly popular in regions where coconut is abundant, reflecting the delicious fusion of ingredients that characterize Chinese baking.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup coconut milk
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon salt

For the Filling:

• 1 cup sweetened shredded coconut
• 1/4 cup sugar
• 1/4 cup coconut cream

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine flour, sugar, instant yeast, and baking powder. In another bowl, mix coconut milk, water, vegetable oil, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead for about 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Make the Filling: In a bowl, combine sweetened shredded coconut, sugar, and coconut cream. Mix until well combined.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a circle and place a spoonful of the coconut filling in the center. Gather the edges of the dough to seal the filling inside and shape it into a smooth bun.
4. Bake: Preheat the oven to 350°F (175°C). Place the buns on a baking sheet lined with parchment paper and let them rise for another 30 minutes. Bake for 15-20 minutes, or until golden brown.

Coconut milk bread is a delightful representation of the tropical flavors that can be found in Chinese baking. The soft, fluffy texture paired with the sweet, rich coconut filling creates a unique and satisfying treat that is perfect for any time of day. Whether enjoyed fresh out of the oven or as a delicious snack later, coconut milk bread invites you to savor the comforting and joyful flavors of home. This recipe is a wonderful way to explore the versatility of bread and pastry, bringing a taste of the tropics to your kitchen and a smile to your face.

Red Bean Paste Buns (Dou Sha Bao)

Red bean paste buns, or “Dou Sha Bao,” are a classic Chinese pastry enjoyed for their sweet and smooth red bean filling encased in a soft, fluffy dough. These steamed buns are a staple in dim sum restaurants and are perfect for breakfast, lunch, or as a snack. The subtle sweetness of the red bean paste balances beautifully with the lightness of the steamed dough, making them an irresistible treat. These buns are not only delicious but also represent the rich culinary traditions of China, where the red bean has been cherished for centuries.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup warm water
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/4 teaspoon salt

For the Filling:

• 1 cup sweetened red bean paste (store-bought or homemade)
• Extra flour for dusting

Instructions:

1. Prepare the Dough: In a large bowl, combine the flour, sugar, instant yeast, and baking powder. In another bowl, mix warm water, milk, vegetable oil, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a disc about 3 inches in diameter. Place a tablespoon of red bean paste in the center of each disc. Gather the edges of the dough to enclose the filling and pinch to seal. Shape the buns into smooth balls.
3. Steam the Buns: Line a steamer basket with parchment paper and arrange the buns inside, leaving space between them to expand. Cover the steamer and let the buns rise for another 30 minutes. Bring water to a boil in a pot and place the steamer over it. Steam the buns for about 15 minutes until fluffy and cooked through.

Red bean paste buns are a beloved treat that showcases the comforting flavors of traditional Chinese desserts. Their fluffy texture and sweet filling make them a favorite among many. Whether served during dim sum or enjoyed as a snack at home, these buns provide a delightful experience that reflects the culinary heritage of China. Making these buns from scratch is a rewarding process, allowing you to savor the joys of homemade pastries and share them with friends and family.

Egg Custard Tarts (Dan Tat)

Egg custard tarts, or “Dan Tat,” are a beloved Chinese pastry that originated from the Portuguese pastel de nata. These tarts feature a flaky, buttery crust filled with a smooth, creamy custard made from eggs, milk, and sugar. Popular in dim sum restaurants and bakeries, egg custard tarts are a delightful balance of textures, with a crisp exterior giving way to a rich and velvety filling. Their sweetness and simplicity make them an irresistible treat enjoyed by people of all ages, showcasing the beautiful fusion of cultures in culinary traditions.

Ingredients:

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1 egg yolk
• 2-3 tablespoons cold water

For the Custard Filling:

• 3 large eggs
• 1/2 cup sugar
• 1 cup milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Tart Crust: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and enough cold water to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Custard Filling: In a bowl, whisk together the eggs and sugar until well combined. Slowly add the milk and vanilla extract, whisking until smooth. Strain the mixture through a fine sieve to remove any lumps.
3. Assemble the Tarts: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles and fit them into a muffin tin or tart molds. Pour the custard filling into each crust, filling them about 3/4 full.
4. Bake: Bake the tarts for 20-25 minutes or until the custard is set and the tops are lightly golden. Allow the tarts to cool slightly before removing them from the molds.

Egg custard tarts are a delightful dessert that combines the best of both worlds—crispy pastry and creamy filling. Their beautiful presentation and rich flavor make them a favorite in many Chinese households and bakeries. The process of making these tarts allows you to appreciate the art of pastry-making and the satisfaction of creating something delicious from scratch. Whether enjoyed with a cup of tea or as a sweet treat after a meal, egg custard tarts are sure to please any palate.

Pork Floss Buns (Rou Song Bao)

Pork floss buns, or “Rou Song Bao,” are a savory Chinese pastry filled with tender, shredded pork floss—a popular topping made from seasoned, cooked, and dried pork. These buns are characterized by their soft, pillowy texture and the delightful umami flavor of the pork filling. Often enjoyed as a snack or light meal, pork floss buns are a favorite among both children and adults, offering a satisfying bite of savory goodness. They are a testament to the rich and diverse culinary landscape of China, combining sweet and savory elements in a single, delicious package.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1/4 cup water
• 1/4 cup vegetable oil
• 1/2 teaspoon salt

For the Filling:

• 1 cup pork floss
• 1/4 cup mayonnaise (optional)
• Sesame seeds (for topping)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, instant yeast, and baking powder. In another bowl, mix warm milk, water, vegetable oil, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
2. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a disc. Place a spoonful of pork floss (and a dollop of mayonnaise if using) in the center of each disc. Gather the edges of the dough to enclose the filling and pinch to seal. Shape the buns into smooth balls.
3. Bake: Preheat the oven to 350°F (175°C). Place the buns on a baking sheet lined with parchment paper. Sprinkle sesame seeds on top for added flavor. Let the buns rise for another 30 minutes before baking for 15-20 minutes or until golden brown.

Pork floss buns offer a delicious and savory option in the world of Chinese pastries. The soft, fluffy texture of the bun paired with the rich, umami flavor of the pork floss creates a satisfying snack or light meal that is sure to please. Their unique flavor profile makes them a standout choice for any occasion, whether served at a gathering or enjoyed as a quick bite on the go. Making pork floss buns at home is a rewarding experience, allowing you to explore the delicious combination of flavors and textures that define this beloved Chinese pastry.

Coconut Cream Buns (Yue Mian Bao)

Coconut cream buns, or “Yue Mian Bao,” are a delightful treat that combines a soft, pillowy bread with a rich, creamy coconut filling. These buns are often enjoyed during festivals and celebrations, showcasing the tropical flavors of coconut in a comforting and familiar form. The slight sweetness of the bread complements the creamy filling perfectly, making them a favorite for both kids and adults. Their fluffy texture and aromatic coconut flavor make them a popular choice for breakfast or as a sweet snack throughout the day.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1/4 cup water
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt

For the Coconut Filling:

• 1 cup sweetened shredded coconut
• 1/2 cup coconut cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the flour, sugar, instant yeast, and baking powder. In another bowl, mix warm milk, water, melted butter, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Coconut Filling: In a bowl, combine shredded coconut, coconut cream, sugar, and vanilla extract. Mix until well combined.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a disc. Place a spoonful of the coconut filling in the center of each disc. Gather the edges of the dough to enclose the filling and pinch to seal. Shape the buns into smooth balls.
4. Bake the Buns: Preheat the oven to 350°F (175°C). Place the buns on a baking sheet lined with parchment paper. Allow them to rise for another 30 minutes. Bake for 15-20 minutes or until golden brown.

Coconut cream buns are a delightful fusion of flavors that transport you to a tropical paradise. Their soft, fluffy texture combined with the sweet, rich coconut filling creates a satisfying treat that is perfect for any occasion. Whether enjoyed at breakfast or as a sweet snack, these buns are sure to be a hit with family and friends. Making coconut cream buns at home allows you to experience the joy of traditional Chinese baking while indulging in the irresistible flavor of coconut.

Scallion Pancakes Buns (Cong You Bing Bao)

Scallion pancakes buns, or “Cong You Bing Bao,” are a savory Chinese pastry that combines the crispy, flaky texture of scallion pancakes with the soft, fluffy consistency of steamed buns. Filled with aromatic scallions and seasoned with salt, these buns are a perfect snack or appetizer, offering a burst of flavor with each bite. They are often served at dim sum or as street food, showcasing the delicious interplay of textures and flavors that characterize Chinese cuisine. These buns are not only delicious but also a great way to introduce the rich tradition of Chinese baking into your home.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup boiling water
• 1/4 cup cold water

For the Filling:

• 1/2 cup chopped scallions (green onions)
• 2 tablespoons vegetable oil
• 1 teaspoon salt

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Gradually pour the boiling water into the flour, stirring with chopsticks or a fork until the mixture becomes shaggy. Add the cold water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Make the Filling: In a bowl, mix the chopped scallions, vegetable oil, and salt until well combined.
3. Shape the Buns: Once the dough has rested, divide it into 12 equal pieces. Roll each piece into a thin circle. Brush a thin layer of vegetable oil on each circle, then sprinkle the scallion filling evenly over the surface. Roll the dough tightly into a cylinder, then coil it into a spiral shape and flatten it gently with your palm. Repeat with the remaining dough.
4. Cook the Buns: Heat a skillet over medium heat and add a little oil. Place the spiral-shaped buns in the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy. Remove from the skillet and drain on paper towels.

Scallion pancake buns are a unique and delicious way to enjoy the classic flavors of scallion pancakes in a bun format. Their flaky, crispy exterior and soft interior provide a delightful contrast that is hard to resist. Perfect for snacking, these buns can be served with soy sauce or chili oil for dipping, enhancing their savory profile. Making scallion pancake buns at home is an enjoyable process that allows you to appreciate the rich culinary traditions of China while creating a memorable dish for any gathering.

Pineapple Buns (Bolo Bao)

Pineapple buns, or “Bolo Bao,” are a famous Chinese pastry known for their signature sweet, crunchy topping that resembles a pineapple’s exterior. Despite the name, these buns do not contain any pineapple; instead, they feature a soft, fluffy bread filled with a sweet, buttery filling. The contrasting textures of the soft bun and the crunchy topping make these treats irresistible. Pineapple buns are popular in Chinese bakeries and are often enjoyed with a cup of tea or coffee, making them a delightful choice for breakfast or an afternoon snack.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon baking powder
• 1/2 cup warm milk
• 1/4 cup water
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon salt

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg (for egg wash)

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, sugar, instant yeast, and baking powder. In another bowl, mix warm milk, water, softened butter, and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Topping: In a bowl, cream together the flour, powdered sugar, softened butter, baking powder, and vanilla extract until smooth. Set aside.
3. Shape the Buns: Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and place it on a baking sheet lined with parchment paper. Flatten the top of each bun slightly. Spread a thin layer of the topping mixture over each bun, creating a crisscross pattern to resemble a pineapple’s skin.
4. Bake the Buns: Preheat the oven to 350°F (175°C). Brush the buns with an egg wash made by whisking the egg with a little water. Bake for 15-20 minutes or until golden brown.

Pineapple buns are a delightful and popular pastry that encapsulates the essence of Chinese bakery culture. Their unique appearance and combination of soft bread with a sweet, crunchy topping make them a favorite for many. Whether enjoyed fresh from the oven or warmed up later, these buns bring joy and comfort to anyone who tries them. Making pineapple buns at home is a fun and rewarding experience, allowing you to create a beloved classic that can be shared with friends and family at any occasion.

Note: More recipes are coming soon!