Char Siu Bolo Bao

Name: Char Siu Bolo Bao
Yield: Makes 20 buns
Cuisine: Asia, Chinese
Ingredients: ½ cup, water; 2 tablespoons plus 2⅔ cups (13⅓ ounces; 378 grams), all-purpose flour, divided; ½ cup cold, whole milk; 1 , large egg; ⅓ cup plus 4 teaspoons (3 ounces; 85 grams), 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; 99 grams), 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 (567 grams), recipe (see note)

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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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