Despite nearly 20 years of Chinese rule, Great Britain’s colonial flavors still reign in Hong Kong kitchens. Western ritual and Asian taste collide during afternoon tea when billowy, warm pineapple buns are sliced in half and sandwiched with a fat pat of butter. The buns, made with the Chinese tangzhong roux method and English custard powder, contain no pineapple whatsoever, but are so named for their iconic crosshatch crust and yellow crumb. <br /> <br />For more on the origin of the pineapple bun: http://bit.ly/2h6Uhct

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