Pineapple Buns with Cream Filling (Bolo Bao)

Name: Pineapple Buns with Cream Filling (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; 3¾ cups, Pastry Cream

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By Tim Chin

Chinese

Breads

Snacks

SERVESMakes 20 buns

Pineapple Buns with Cream Filling (Bolo Bao)

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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