True to his words, the buns were so delicious or were we hungry? We tried another café a few days later, and I feel it tasted even better than the first. Perhaps there is enough amount of condense milk used as compared to the first.
Don't ask me why they call it a piglet bun (literal translation), my aunt too didn't know how they derived this name too. Nevertheless, I am totally in love with it.
Thus today, I am replicating this simple and yet awesome buns for my family to try for they will never enjoy going to HK at this stage.
Pardon the sloppy photo, I didn't do a good job drizzling the condense milk over the hot toasted bun. By the time, it was really for a snap, the condense milk already became a muddle.
Whatever it is, my hungry little one gave a thumbs up for it.
What you need:
Butter Bun
butter, room temperature
condense milk
Method:
Slice the bun into halves.
Spread a thick layer of butter.
On a med heat, toast it in a frying pan until golden. Cut side facing down. (be careful not to burn it)
Drizzle a generous amount of condense milk before serving.
Serve hot.
Enjoy!
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