Chocolate-Banana Bolo Bao

Name: Chocolate-Banana Bolo Bao (Chocolate Bolo Bao Filled with Banana Custard)
Cuisine: American
Ingredients: 1 Tbsp dark brown sugar; ¼ tsp kosher salt; 1 tsp vanilla extract; ½ cup [113 g] unsalted butter, cubed, at room temperature; 1 cup [200 g] granulated sugar; 2 large eggs, yolks only (save the whites for the egg wash); 2 large eggs, yolks only (save the whites for the egg wash); 2 large eggs; 2 Tbsp whole milk; 2 tsp instant yeast; 3 Tbsp Dutch-process cocoa powder; 1 tsp kosher salt; 1½ tsp whole milk powder; 1 large egg; 2 Tbsp unsalted butter, at room temperature and cubed; ¼ cup [40 g] cornstarch; 2 large egg yolks; ½ tsp kosher salt; 2 tsp vanilla extract; ½ cup [100 g] granulated sugar; 2 cups [480 ml] whole milk; ½ cup + 2 Tbsp [130 g] granulated sugar; 3 large bananas, peeled and diced into ½ in [13 mm] cubes; ¼ cup [60 ml] whole milk; ¼ cup [60 ml] cold water; 3 Tbsp bread flour; 1¾ cups [265 g] bread flour; ⅓ cup [90 g] tang zhong; ¼ cup [50 g] granulated sugar; 3 Tbsp heavy cream

Chocolate Bolo Bao Filled with Banana Custard

Preparation info

Yield: Makes
12
buns

Difficulty
Easy

Appears in

Breaking Bao

By Clarice Lam

Published 2024

About

Bolo bao is a staple in every Chinese bakery and also happens to be one of my personal favorites. Meaning “pineapple bun” in Chinese, this soft, pillowy bun is topped with a crackly cookie top, similar to the Japanese melon pan or the Mexican concha. Though named after one of my favorite fruits, there is actually zero pineapple involved in the process here. Its name refers to its signature golden-hued topping that resembles the spiky rind of a pineapple. Here, I have turned the traditional

Ingredients

Asia
Americas
United States
China
Preserve
Vegetarian

Ingredients

Method