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Pineapple Buns (Bolo Bao)
Ingredients
  • 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
  •  
  • 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
  •  
  • Tangzhong
  • 3 tablespoons (43g) water
  • 3 tablespoons (43g) milk, whole preferred
  • 2 tablespoons (14g) King Arthur Unbleached Bread Flour
  •  
  • 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.
  •  
  • Egg wash
  • 1 large egg yolk
Steps
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