Pineapple Buns with Cream Filling (Bolo Bao)
By Tim Chin
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...