Bolo bao-the pineapple bun-was generally the main thing I got. Each Sunday of my adolescence in Los Angeles, I’d incline toward this Chinese pastry kitchen staple, with its delicate, light, and fluffy inside and it’s brittle sweet treat covering. The pineapple bun procured its name because of its dazzling yellow sparkle the aftereffect of an egg-yolk wash that gives the scored outside a similarity to the outside of a pineapple. (There’s not any pineapple included.) I’d persuade my folks to purchase at least five, so I could stash them in the cooler and eat them consistently until we returned the next end of the week. I adored nevertheless love-eating a bolo bao for breakfast with a hot cup of Hong Kong milk tea.

The Mexican bread kitchens I went to as a child appeared to have their own adaptation of a bolo bao: the concha. I found it trippy that two geologically far off societies made heated products that shared such a great amount for all intents and purpose. The concha, scored with inclination lines, was additionally named after similarity to something most certainly doesn’t show up inside: for this situation, a shell. The conchas I adored were a piece crunchier on top, a piece denser inside, and were normally appreciated with some espresso or hot cocoa. They came in vanilla and chocolate, yet a rainbow of different tones as well.

As a youthful teenager I made my first excursion to Japan, where I found one more emphasis of a sweet bun with a crunchy treat top: melon skillet, named for its similarity to the outside of a melon. I’d say that the melon container falls some place in the middle of a concha and a bolo bao. The surface of the enhanced batter is sturdier than whatever you find with a pineapple bun, however gentler and better than a concha, and the treat top is generally more strong and treat like than the two its partners. Melon dish is in some cases scored in a crosshatch plan, or it’s not scored, however through baking it isolates a little, yielding a crackly design that infers the presence of the strip of a melon. Melon container are likewise regularly made into fun shapes like turtles or bears. (I can’t avoid a heated decent that resembles a turtle; I’d take any reason to eat or make one.)