Pauline Wong
Looking for the perfect pineapple bun? Speak to Hong Kong bun enthusiast Pauline Wong, winner of a creative pineapple bun baking competition organized by U Magazine. She tells Yannie Chan about her three-year quest for pineapple perfection.
HK Magazine: So, what’s your bun background?
Pauline Wong: I’ve been baking since I was around 12 years old—but mostly western pastries. Around three years ago, I started taking baking seriously, and I studied a lot of books and different recipes online. Hours feel like minutes whenever I start baking. I sometimes postpone dinners until I finish.
HK: Why Hong Kong-style buns?
PW: Pineapple buns bring back fond memories from my childhood. When I was young, my mother always bought us Hong Kong-style buns and I loved them. I want to do the same and let my family enjoy them. Also, these buns are an important part of Hong Kong’s history and culture. I want to contribute to keeping these buns alive.
HK: What should we look for in the perfect pineapple bun?
PW: There are two parts to a pineapple bun: the crispy layer and the bun. The crispy layer should be perfectly crispy and not overly sweet. It’s relatively easy to make. The bun is the tricky part: it should taste soft, airy and puffy. It should bounce back when you press into the bun.
HK: Do you think you’ve succeeded in making the perfect pineapple bun?
PW: Pineapple buns are easy to make but they are very difficult to perfect. It requires even more precision than other pastries. For western desserts, a slight difference in the amount won’t affect the end product as much. But the pineapple bun will not taste right with any error. I’ll say my pineapple buns are close to perfect—though the fact that I’m eating them freshly baked helps.
HK: How long did it take you to perfect your recipe?
PW: It took two to three years of experimenting. The temperature was especially hard to get the hang of. A pineapple bun needs to rise three times, and the rate of fermentation varies depending on the temperature—meaning the recipe needs to change in winter and in summer. My very first batch of pineapple buns felt like stones.
HK: Is your family sick of eating pineapple buns yet?
PW: I also get bored eating the same breads, so I come up with variations. I make fillings with ham, sweet potatoes or other ingredients that my family likes. I haven’t had any disaster pairings yet, because I think about them carefully!