Chinese Pineapple Buns (Bolo Bao) Recipe

Instructions

1. In a small saucepan, combine water and bread flour. Heat on low while stirring until a thick paste forms.
2. Cover with plastic wrap and refrigerate for at least 20 minutes to cool.

Instructions

1. Combine flour, sugar, salt, yeast, and milk powder in a large mixing bowl.
2. Add egg, Tangzhong, and milk to the dry mixture.
3. Mix and knead until no white flour bits remain, about 2-3 minutes.
4. Cover the bowl and let dough rest for 20 minutes at room temperature.
5. Flatten the dough and add butter. Knead for 2-3 minutes to incorporate.
6. Continue kneading using the slap and fold method for 10-15 minutes until the dough is smooth.
7. Shape the dough into a ball and let proof in a greased bowl for 1 hour until doubled.
8. Punch down and divide dough into 10 pieces. Shape each into a ball and proof again for 45-50 minutes on a lined baking tray.

Instructions

1. Cream together sugar and butter.
2. Add vanilla extract and egg yolk, mixing well.
3. Sift dry ingredients over wet ingredients and mix. Shape into a log, wrap, and refrigerate.
4. Divide the topping into 10 pieces, shape into balls, and flatten each slightly. Cover dough balls with each piece.

Instructions

1. Mix egg and milk together.