Pineapple Buns (Bolo Bao)

kingarthurbaking.com

voyagingmoon

subheading: Topping:

4 tablespoons (57g) butter, softened

⅔ cup (132g) granulated sugar

1 large egg yolk

1 tablespoon milk, whole preferred; plus more if needed

1 cup (120g) King Arthur Unbleached Bread Flour

¼ cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

subheading: Custard (optional):

2 large egg yolks

¼ cup (50g) granulated sugar

1 tablespoon King Arthur Unbleached Bread Flour

1 tablespoon cornstarch

¼ teaspoon salt

¾ cup (170g) milk, whole preferred; divided

2 tablespoons (28g) butter

½ teaspoon King Arthur Pure Vanilla Extract

subheading: Tangzhong:

3 tablespoons (43g) water

3 tablespoons (43g) milk, whole preferred

2 tablespoons (14g) King Arthur Unbleached Bread Flour

subheading: Dough:

½ cup (113g) milk, whole preferred; cold*

2 ½ cups (300g) King Arthur Unbleached Bread Flour

2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk

¼ cup (50g) granulated sugar

1 teaspoon (6g) salt

1 tablespoon instant yeast

1 large egg

4 tablespoons (57g) unsalted butter, melted

note: Cold milk will help cool the tangzhong and bring the dough to a slightly warm temperature.

subheading: Egg wash:

1 large egg yolk

Note: Ingredients may have been altered from the original.

Directions at kingarthurbaking.com

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