Cream bun
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| Type | Hong Kong sweet bun |
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| Cream bun | |||||||||||
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| Traditional Chinese | 奶油包 | ||||||||||
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| Simplified Chinese | 奶油包 | ||||||||||
| Cantonese Jyutping | naai5 jau4 baau1 | ||||||||||
| Literal meaning | Cream bun | ||||||||||
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Variations of cream buns exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream.
Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream, and the maritozzi of the Lazio region of Italy, which are enriched buns, made with dried fruit and filled with whipped cream.
Another specific national version is the Hong Kong sweet bun.[1] It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops.[2] The bun has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream.
See also
References
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Hong Kong breads
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