Hong Kong · Asia
Bolo Bao (Pork Buns)
Crackly-topped Hong Kong buns with an egg-wash sheen that controls the bake.
bolo baoHong Kong style pork buns
The Chemistry in This Bake
Brushing an egg wash onto the dough before baking to control browning and shine.
Learn the full technique →Ingredients
- Bread flour
- Instant yeast
- Sugar
- Warm milk
- Butter
- Char siu pork (diced)
- Hoisin sauce
- Onion
- Egg (for wash)
Method
Knead the dough and rise until doubled.
Cook the pork with hoisin and onion into a glossy filling.
Flatten dough pieces, fill, and seal into tight buns.
Proof until puffy, about 45 minutes.
Brush each bun carefully with egg wash for controlled browning and shine.
Bake at 190 °C for 15 minutes until deep golden.