Char Siu Bolo Bao

Name: Char Siu Bolo Bao
Yield: Makes 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; 1¼ pounds, recipe (see note)

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A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVESMakes 20 buns

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

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 allows the dough...

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