Pineapple Buns (Bolo Bao)

Name: Pineapple Buns (Bolo Bao)
Yield: 20 buns
Cuisine: Chinese
Ingredients: ½ cup, water; 2 tablespoons plus 2⅔ cups (13⅓ ounces), all-purpose flour, divided; ½ cup cold, whole milk; 1 , large egg; ⅓ cup plus 4 teaspoons (3 ounces), sugar; 3½ teaspoons, nonfat dry milk powder; 2¼ teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; 4 tablespoons, unsalted butter, cut into 2 pieces and softened; ⅔ cup plus 2 teaspoons (3½ ounces), all-purpose flour; ¼ teaspoon, baking powder; ¼ teaspoon, salt; 6 tablespoons, unsalted butter, softened; ⅔ cup, confectioners' sugar; 2 , large eggs, beaten; 2 teaspoons, vanilla extract

9 comments

Desserts or Baked Goods

Chinese

Breads

Keep your bun game strong, no pineapples required.

SERVES20 buns

WHY THIS RECIPE WORKS

by Tim Chin
If there is one benchmark against which to judge any Chinatown bakery, bolo bao is it. Its moist, fluffy interior is the result of adding a cooked flour and water paste called tangzhong to an enriched bread dough. Tangzhong allow...

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