Bo Lo Bao

• porcie: Makes 12 Buns
• celkový čas: Overnight

Ingrediencie

FOR THE BUNS

Mother of All Milk Bread Dough (page 6), made through step 4 (proofed overnight)

All-purpose flour, for dusting the work surface

FOR THE TOPPING

250g (2 cups) all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

113g (/2 cup; 1 stick) unsalted butter, softened

100 g (/2 cup) sugar

1 large egg

½ teaspoon pure vanilla extract

2 drops yellow food coloring

FOR THE EGG WASH

1 large egg, white and yolk separated into two small bowls

Postup

While the dough is proofing, line two large rimmed baking sheets with parchment paper.

MAKE THE BUNS

After the first proof, punch down to deflate the dough and transfer it to a lightly floured surface. Pinch and pull

the ends of the dough to form a smooth ball. Divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one).

Form each portion of dough into a smooth ball by pulling the ends of the dough underneath and then rolling between the palms of your hand, and arrange on the prepared sheets, spacing at least 3 inches apart.

Cover with a damp, clean kitchen towel and set aside in a warm spot until the buns are doubled in size, 45 minutes to 1 hour.

Meanwhile, make the topping:

In a small bowl, whisk together flour, baking soda, and salt.

In a medium bowl, combine the softened butter and sugar with a flexible spatula until smooth. Add the egg, vanilla, and food coloring, mixing until smooth.

Fold the flour mixture into the butter mixture to form a sandy dough, then knead by hand until smooth.

Pat into a disc and divide the dough into 12 equal portions with a bench scraper (for accuracy, weigh with a digital scale if you have one).

Roll one piece into a smooth ball, then flatten into a 4-inch round with a dowel rolling pin.

Score a crosshatch pattern into the dough with the edge of a bench scraper or knife, being careful not to cut all the way through.

Use the edge of the bench scraper to lift the topping off the work surface. Repeat with remaining topping dough, setting each round aside until ready to top the buns. (Alternatively, you can skip making the crosshatch pattern. The topping will still crack beautifully as it bakes, just not as neatly.)

Preheat the oven to 350°F. Brush the tops of the buns lightly with the egg white to help the topping adhere. Place one topping dough round on each bun, gently pressing to cover the entire outer edge (you want the dough to fully encase the top of the bun, if possible). Whisk the egg yolk in a small bowl and lightly brush over the topping of each bun.

Bake the buns until golden brown, 18 to 20 minutes. Transfer the sheets to a wire rack. Let the buns cool for 5 minutes on sheets, then transfer to the rack to cool. Serve warm or at room temperature.

Poznámky

Buns can be kept in an airtight container (a resealable bag works great) at room temperature for up to 4 days, or in the freezer for up to 3 months. Reheat room temperature buns in the microwave for 15 to 20 seconds or on a baking sheet in a 300°F oven for about 5 minutes, until soft and warmed through. Reheat frozen buns on a baking sheet in a 350°F oven for 10 to 15 minutes.