Por Lor Pau
Por Lor Pau is a direct translation of the Cantonese name for this bread. This bread is well liked by many Hong Kongners. We liked the crispy and crusty topping which shattered into bits and pieces once you bite into it. To savour it, slash the bread horizontally and add a big slab of cold butter and it will be the infamous Por Lor Yau of HK. I think this will go very well with Teh Tarik.
My kids loved this, we usually have this on Sunday mornings but of course minus the slab of butter.
This is the first time I am doing this. Since I have nothing on today, except a few reports to read and some research to do, I made this using the time consuming Sponge and Dough method. Of course, I leave the kneading and mixing part to my beloved Kenwood BM300.
Sorry folks! No recipe as this is a commercial one, so cannot post but you might like to refer to:
Jo's Deli Bakery under the bread section for Polo Buns, or
Epan - Melon Buns
Labels: Bread n Buns
posted by Florence @ 2:06 PM
7 Comments:
mmmmmmmmmm...........i can smell it from here.......
it's exactly like the one sold in bakery shops, you're very professional, could you teach us to make it?
dou dou
thanks for sharing, i am going to hongkong soon. can't wait to eat.
can you post the recipe for this?
Hello Florence,
wow..your por lor pau looks so good. I would love to try making this. Hope to see the recipe soon. Thanks.
We don't have Por lor Pau here in my country as i only tried them when i was in london chinatown few years back. I know my Mom would love this bun and would like to bake for her. I tried jodeli but not the same. I understand you are not giving out the recipe but can you share just how to make the top part of the bun. Deeply appreciated.
Hello Florence,
I always want to try to use Sponge Dough method using the breadmaker to knead the dough. Can you advise how do you do it?
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