Hong Kong Bolo Bao with Crackled Sugar Cookie Top

What you need

• 375 g (3 cups) bread flour, divided: 25 g for the paste, 100 g for the topping, 250 g for the dough
• 30 ml (2 tbsp) boiling water
• 100 g (7 tbsp) unsalted butter, softened but not greasy; 70 g for the topping, 30 g for the dough
• 60 g (1/2 cup) powdered sugar
• 1 large egg, beaten; 25 g goes in the dough, 25 g in the topping
• 25 g (3 tbsp) dry milk powder, 15 g for the topping, 10 g for the dough
• 30 g (1/4 cup) cake flour, or use bread flour instead
• 30 g (2 tbsp) granulated sugar
• 15 g (2 tsp) honey
• 1 tsp instant yeast
• 80 ml (1/3 cup) cold whole milk
• 60 ml (1/4 cup) cold water
• 1/2 tsp fine sea salt
• 1 egg yolk, beaten with 1 tsp water, for the egg wash
• 40 g (3 tbsp) cold salted butter, cut into 8 thin slices, for serving

Method

Restated from the original video

1. 1

   Make the paste: stir 25 g of the bread flour with the boiling water to a sticky dough. Cool, cover and refrigerate at least 1 hour, or up to 24 hours.

2. 2

   Make the topping: mix 70 g of the butter with the powdered sugar. Beat in 25 g of the egg in three additions, mixing fully each time.

3. 3

   Add 100 g of the bread flour and 15 g of the milk powder. Fold until no dry flour shows. Press into a rough log on plastic wrap, twist the ends closed and refrigerate until needed, at least 1 hour.

4. 4

   Make the dough: put 250 g of the bread flour, the cake flour, 10 g of the milk powder, sugar, honey, yeast, the other 25 g of egg, milk, cold water and the chilled paste in a stand mixer bowl. Knead on low until a rough dough forms. Cover and rest 30 min.

5. 5

   Add the salt and knead 30 seconds. Work in the remaining 30 g butter, a small piece at a time, kneading 6-7 min. The dough is ready when it is smooth and a small piece stretches into a thin, see-through sheet without tearing.

6. 6

   Shape into a ball, set in a lightly oiled bowl, cover, and let rise in a warm spot, 30 °C (86 °F), until doubled, 60-90 min.

7. 7

   Turn the dough out, press out the air and cut into 8 equal pieces. Roll each into a tight ball.

8. 8

   Cut the chilled topping log into 8 pieces. Roll each into a ball, then press it flat between two sheets of plastic wrap into a thin disc just wider than a bun.

9. 9

   Drape a disc over each ball and ease it down the sides so there are no gaps. Set the buns 6 cm (2 1/2 in) apart on a lined baking tray. If the topping softens, return the remaining pieces to the refrigerator.

10. 10

    If you like, score a criss-cross pattern into each top with a bench knife. Cover loosely and proof until the puffing dough cracks the topping, about 60 min.

11. 11

    Heat the oven to 190 °C (375 °F) near the end of proofing. Beat the yolk with 1 tsp water and brush it over the tops.

12. 12

    Bake until the tops are deep golden and crisp, about 16 min. Cool on a rack for 5 min.

13. 13

    Serve warm. For the classic bolo you, split a warm bun and tuck in a slice of cold salted butter.

Imported from cookinginchinglish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.