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Bolo Bao

“Bolo bao,” or pineapple buns, are classic pastries that can often be found in Chinese bakeries — and are one of junior Enoch Lee’s favorite foods. Although they are said to have originated in Shanghai, these pastries were popularized in Hong Kong and various Chinatowns around the world. Contrary to what the name suggests, pineapple buns do not contain pineapples — the name instead refers to the pineapple-like pattern of the sugary baked top. While the original pineapple bun has no filling, some have adapted the recipe to include custard, char-siu pork or melted butter inside. “Growing up, I ate it a lot, and it’s a staple in my memories with my family in Hong Kong,” Lee said. “We’d usually eat it every weekend for breakfast, and I have a lot of fond memories of it.”

Recipe | Ingredients:

• 2/3 cup of heavy cream
• 1 cup of milk
• 1 large egg
• 1/3 cup of sugar
• 1/2 cup of cake flour
• 3 1/2 cups of bread flour
• 1 tablespoon of yeast
• 1 1/2 teaspoons of salt
• 1/4 cup of dry milk powder
• 1 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 2/3 cup of fine sugar
• 1/4 cup of butter
• 2 tablespoons of milk
• 1 egg yolk
• 1/8 teaspoon of vanilla extract

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