It might explain why something called Hong Kong flour exists. It is not melon flavored (although you can find ones that are). I don't really mind if my Chinese breads turn out white or not. AS these squishies are SUPER large, there may be some minor imperfections. The checkered pineapple-like surface of the crusts gives name to this pastry. What do “Melon Pan” (from Japan) and “Pineapple Bun” 菠蘿包 (from China) have in common? The pineapple bun peaked in popularity between the 1940s and 1960s. To meet demand, urban bakeries produced up to 3,000 rolls a day, accounting for the majority of their revenue. The whiter, the better. Despite this fact, plenty of customers come day after day looking to get their hands on Kagetsudo's "Jumbo Melon Bread". If I remembered correctly, the taste in general is similar to the basic Hong Kong style bolo bao but Melonpan got a stronger hint of powered milk. > “Actually, what I’m talking about is choux crowned with disks of a cookie-like dough, a hyper-sweet topping known as craquelin in France. These Chinese Pineapple Buns with Roast Pork Filling are a mashup of two Chinese bakery favorites: the char siu roast pork bun, and the crispy-topped, golden yellow “pineapple” bun.Their powers combined create a magical pastry concoction that aren’t long for this world once out of the oven. Melon pan is an oddity (at least for most of us in the U.S.) in that it’s basically a sweet bun surrounded by a cookie crust. If I were to rate this I would give it 4 out of 5 melons. Hong Kong Bolo Bao (Pineapple Bun) - Hong Kong bolo bao probably got the most different varieties. Hong Kong Bolo Bao (Pineapple Bun) - Hong Kong bolo bao probably got the most different varieties. Japanese Melon Pan (Melon Bread) - I only tried the basic version which doesn't taste like melon at all. If I remembered correctly, the taste in general is similar to the basic Hong Kong style bolo bao but Melonpan got a stronger hint of powered milk. As I have absolutely no prior knowledge to this, I’ve taken to the vast amount of the consistently and faithfully correct answers that have been crammed into the internet. ALL SALES ARE FINAL. They really are the same thing. In recent years, a lot of bakeries started to add real pureed melon or melon syrup (from either real melon or the green melon syrup we use for shaved ice) in the dough to add “melon” flavors or color. I know, everyone says they are different… but if you study the recipes – they are virtually identical. Japanese Melon Pan) | The 350 Degree Oven

A melonpan (メロンパン, meronpan) (also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan, that is also popular in Taiwan, China and Latin America.They are made from an enriched dough covered in a thin layer of crisp cookie dough. Compared to melonpan, pineapple bun has a thin golden-brown crust made from egg and sugar, which is actually a seperate layer to the bun itself. It’s named such because of the cookie crust topping that resembles the melon rind.

What is Japanese Melon Pan? The Chinese like soft and fluffy white breads. By comparison the Japanese style is lighter in weight and taste, slightly dryer and has a firmer outer layer (including top cookie crust) which resists to flaking unlike its Hong Kong counterpart which should be treated with care as the top cookie crust tends to flake easily.

Both Melon Pan and Pineapple Bun are made from a soft milk bread dough, and are covered with a crunchy cookie like crust. They are absolutely worth it because you can't get a squishy bigger than this! First of all, let’s get some things straight: “melon pan” are melon in appearance only (they are bread though so the “pan” part is accurate). Okay, so start by making the milk bread dough. The Pastry family happened to be out dining on Mexican food this past Saturday and we passed a Mexican bakery. According to wikipedia: Melonpan and pineapple bun from Hong Kong are very similar. Japanese Melon Pan (Melon Bread) - I only tried the basic version which doesn't taste like melon at all. The first step is … melonpan vs. pineapple bun. Melon Pan Recipe. Melonpan and pineapple bun from Hong Kong are very similar. Melon Pan vs. Concha Bread. Pronounced as "bo lo baau" or "bo lo bao" in Cantonese, pineapple bun (菠蘿包) is the Hong Kong equivalent of the Japanese melonpan, where "Bo Lo" means pineapple (菠蘿), and "Baau" or "Bao" means bread or bun (包). A couple examples are the Chinese pineapple bun and the Mexican concha bread. The HK flour is bleached and low in protein so that the resulting bread is super white and super soft.

By comparison the Japanese style is lighter in weight and taste, slightly dryer and has a firmer outer layer (including top cookie crust) which resists to flaking unlike its Hong Kong counterpart which should be treated with care as the top cookie crust tends to flake easily. These two breads seem really similar. It seems, at least for melonpan, it is.