bolo bao with red bean filling

Hi :) It's hard to believe, but this month marks the 1 year anniversary of Oh, Taste and See! Huge thanks to everyone who has been following my journey and supporting me every step of the way :) There's no denying that it has been an incredible year of learning and trying new things, both in baking and in life. So as a treat (to myself), I decided to commemorate this milestone with one of the most fun recipes I've come across in the last few years. Granted, it's not as simple as making cookies, but it definitely gives me a sense of accomplishment. Not to mention there is never a time in my life when I would be able to say no to a bolo bao. 

In case you were wondering, bolo bao is a Chinese pastry that translates to "Pineapple bun". Sadly, there is no pineapple involved, but it was probably named for its resemblance to the pattern on a pineapple. It can be eaten as just a plain bun or with a variety of fillings, including custard, coconut, and red bean paste. Hope you enjoy :)

Things you need: Water Roux 1/2 cup water 2 tbsp flour Dough 1 tbsp yeast 1 tbsp sugar 1/4 cup water 2 1/2 cups flour 1/3 cup milk 1 egg 2 tbsp nonfat dry milk 3 tbsp sugar 2 tbsp butter 1 tsp vanilla 1 tsp salt Topping 1/4 cup butter 1 egg yolk 3/4 cup flour 1/3 cup sugar 1/4 tsp baking soda 1/4 tsp baking powder 1/2 tsp vanilla a pinch of salt Filling: Coarse red bean paste Egg Wash: 1 egg + 1 tbsp milk

Things you do: 1. To make the water roux, add the water and flour into a saucepan and stir at low to medium heat. Keep careful watch on it! It heats up quickly and thickens. Once it has formed a pudding-like texture, remove from heat and transfer to a bowl. Cover the bowl with plastic wrap and allow to cool. The water roux helps to make the bread more moist :) 2. To make the dough, wait until the water roux is cool, and then proof the yeast for about 5 minutes with the 1/4 cup water and 1 tbsp sugar. Once the yeast has foamed, add it into a medium mixing bowl, along with the roux, milk, egg, butter and vanilla. Mix the wet ingredients together and then add in all the dry ingredients. Knead until the dough forms a ball, and then oil it and cover lightly with plastic wrap. Let the dough rise for 40 minutes. 3. As the dough is rising, you can prepare the topping. Simply mix all the ingredients in a small mixing bowl until combined. Shape it into a log and wrap in plastic wrap. 4. Once the dough has risen, divide it into 8 portions and roll each one out to about the size of your hand. Add a small ball of red bean paste in the center and wrap the dough, gathering the edges in the center. Flip it over and place on an oiled baking sheet. Cover these with plastic wrap and allow to rise for another 40 minutes. 5. Preheat your oven to 325ºF. Divide the topping roll into 8 sections and roll each one out to about 4 inches in diameter. When the dough is ready, carefully place the topping on each bun and use the tip of a sharp knife to make a checkered pattern on the surface. Brush each bun with egg wash and bake for 20-25 minutes, or until the tops are golden brown. Allow to cool and enjoy!

Proofing yeast

Pineapple topping!

:)

Happy 1 year!
-M