Whenever I visit HK, I must eat "bo lo bao" ( 菠蘿包 - Pineapple bun). BTW, Why call it a bo lo bao since it doesn't taste or look like pineapple? Can someone tell me coz I am super lazy to google for the answer hehe... * waiting to be spoon-fed*
Normal look
I don't know why i like bo lo bao. It is not attractive looking. U probably won't bother to take a 2nd look if u have never tasted it before. It may be plain looking but in actual fact, it's very tasty! 'Inner beauty' is more important huh! :P
Jane came back from HK last night. She told me that she bought me TWO bo lo bao *touched* JaNE remembers... What's more, they are all the way from HK! So wu sim (有心) of her... *sniff sniff* Then she pulled a plastic bag out from her big backpack and passed it to me.
From Jane
我左看右看，上看下看，再怎么看，都不觉得有像平时吃的圆圆的菠萝包耶。They were not round like the normal ones at all. They looked more like bo lo pancakes to me. Ummmm jane, is this a new look for bo lo bao in HK? haha...
The look is not important lah. They still taste v nice, that's the most important thing. Inner beauty, inner beauty k....
'Punctured' bo lo bao :P
oh Jane, it would be perfect if there was a hot cup of HK milk tea to go with the bo lo bao :P
8 comments:
ahhahahhhhhhhhhhhhhhhhhhhhhaaaaaaaaaaa soooooo funny....... Jane accidentally sat on it in the plane is it???? why like that one....... ahahhhhhhhhhhhhhhhhhhhhhhhhhhhhh
Oh gosh! that never came to my mind! The sugar on top must have melted under Jane's warm butt!
buwahahah...did they taste better?
got funny taste oh hehe..
no lah. tasted interesting coz not traditional type. got red bean paste inside
Thanks Cindy for answering my question *muaks*
Here, for those who are lazy like me, to search for answer
菠蘿包
维基百科，自由的百科全书
菠蘿包，亦稱波羅包，於上海和北京稱為菠蘿麵包，是一種普遍的甜味麵包。據說是原本稱為「俄羅斯包」。1960年代，因為菠蘿包經烘焙過後表面金黃色、凹凸的脆皮狀似菠蘿因而得名，所以菠蘿包實際上並沒有菠蘿的成分。
Read on if u wanna know more abt bo lo bao. i drooled while i read. so u can imagine how 'tasty' the info is :P
菠蘿包沒有餡料。菠蘿包的產生一種說法是因為早年香港人對原來的包子不滿足，認為味道不足，因此在包子上加上砂糖等甜味餡料而成。菠蘿包外層表面的的脆皮，一般由砂糖、雞蛋、麵粉與豬油烘製而成，是菠蘿包的靈魂，為平凡的麵包加上了口感，以熱食為佳。酥皮要做得香脆甜美，而包身則是軟身才好吃。外形亦與日本的蜜瓜包（或稱菠蘿麵包、甜瓜包，メロンパン）及香港的墨西哥包相似。
菠蘿包是香港最普遍的麵包之一，差不多每一間香港的餅店（麵包店）都有售賣菠蘿包，而不少茶餐廳與冰室亦有供應。一般作為早餐或點心食用居多。菠蘿包售價亦相當便宜，一般約港幣$1.5至$5不等，深受香港人歡迎。而除了在香港外，在南中國地區亦甚為普遍。
菠蘿包由於熱量、脂肪與膽固醇含量較高，曾被香港專家定為「十大不良零食」。(Unhealthy? hehe, nvm lah.. die die also no regret :P)
在台灣販賣的菠蘿麵包並非菠蘿包，而是源自日本蜜瓜包的變種。雖然在外型上和菠蘿包相似，但是製作方式和味道並不一樣。外層的脆皮主要由類似曲奇餅的麵糰製作而成。
菠蘿油
菠蘿油是從菠蘿包發展而來的食品，是將菠蘿包橫向切開夾著一塊厚切的牛油（或奶油）所組成 (YUM! one of my favourites!)。菠蘿油最好的吃法是將新鮮出爐的菠蘿包夾上冰冷的牛油，這樣牛油就會被菠蘿包的熱力影響而溶化在包身的中間位置，包身會被溶化的牛油變成金黃色，而食用時菠蘿油與菠蘿包不同之處是能夠吃出濃厚的牛油的香味。但由於加上了牛油，所以菠蘿油比菠蘿包的脂肪與膽固醇含量更要高一些。
香港很多茶餐廳都會供應這種食品搭配奶茶作為下午茶餐或早餐 (see Jane, this is what i'm talking abt! HK milk tea + bo lo bao!)。一些茶餐廳更會將牛油連冰粒送上餐桌，好讓客人將牛油夾至菠蘿包時仍保持在最冰凍的狀態，以加強凍熱口感的對比。
不少香港電影、電視劇中也有菠蘿包及菠蘿油的出現，例子有本地動畫《麥兜菠蘿油王子》，以“菠蘿油王子”作為麥兜父親麥炳的綽號。
較為常見的菠蘿包
個別餅店或茶餐廳在菠蘿包上加上變化，創新、特色的口味層出不窮，如午餐肉菠蘿包、迷你菠蘿包、奶黃菠蘿包、紫菜菠蘿包、藍莓菠蘿包、紅豆菠蘿包 (this is the one jane bought for me. Not bad but a bit too sweet)、椰絲菠蘿包及叉燒菠蘿包等，甚至還有真正有菠蘿蓉或菠蘿片餡料的菠蘿菠蘿包。
與菠蘿包一樣，菠蘿麵包亦有各種加入內餡的變種。例如乾酪(芝士)菠蘿麵包、紅豆菠蘿麵包。另外亦有加入生果味道的哈密瓜菠蘿麵包、草莓菠蘿麵包等等。同樣的，亦有菠蘿菠蘿麵包。
2005年，菠蘿包曾被提名為颱風名字，但落選。前香港天文台長林超英作為評審之一說：「若說『某某國家正被菠蘿包襲擊』，說出來太搞笑了。」
I bought your darling bo lo bao, let me taste 1st ya...comment later. :)
the original & actual version really laugh my ass off, really can't find their similarity ... like being stepped! but at least it's still in one piece n not 肚破肠流 that kind. :p
u like ur bo lo bao cindy? the local version is different though...
muahaha lj, u are so wak tak! actually, they got 内伤. so u can't see 肚破肠流 from the outside hahaha
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