Char Siu Carnitas Bolo Bao From Clarice Lam
Two of the most well-known Chinese baked goods are char siu bao (barbecue pork buns) and bolo bao (pineapple buns). Of the two, bolo bao were always my favorite; the name comes from the iconic yellow crackly cookie top that resembles the rind of a pineapple. I fill these with my take on Chinese-barbecued pork, which is roasted carnitas-style. The slightly sweet and flaky bolo topping is a dream paired with the bold and juicy flavors from the char siu carnitas. If you prefer a plain bolo bao to take with your morning milk tea or coffee, simply omit the filling.
Photo by Evan Sung
INGREDIENTS
Makes 12 bao
CHAR SIU CARNITAS
2 pounds (910 grams) boneless pork shoulder or pork butt, cut into 1-inch (2.5 centimeter) cubes
4 garlic cloves, smashed
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon ground white pepper
3 tablespoons granulated sugar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 tablespoon dark brown sugar
1 teaspoon sesame oil
½ teaspoon Chinese five-spice powder
TANG ZHONG
¼ cup (60 milliliters) whole milk
3 tablespoons bread flour
SHOKUPAN DOUGH
1¾ cups (265 grams) bread flour
3 tablespoons granulated sugar
2 large eggs
2 tablespoons heavy cream
2 tablespoons whole milk
2 teaspoons whole milk powder
1½ teaspoons instant yeast
1 teaspoon kosher salt
2 tablespoons unsalted butter, cubed, at room temperature
BOLO TOPPING
½ cup (113 grams) unsalted butter, cubed, at room temperature
¾ cup (150 grams) granulated sugar
2 large egg yolks
1 cup + 2 tablespoons (170 grams) all-purpose flour
¼ cup (30 grams) custard powder
½ teaspoon baking powder
½ teaspoon kosher salt
EGG WASH
1 large egg
2 large egg yolks
1 tablespoon whole milk
¼ teaspoon kosher salt
METHOD
Make the carnitas: Preheat the oven to 325°F (165°C). In a 9-inch (23-centimeter) square baking dish or roasting pan, combine the pork, garlic, pepper, oil, salt, and white pepper. Toss to coat evenly. Cover the baking dish with foil and roast for 1½ hours.
Remove the pork from the oven, reserve ¼ cup of the juices and drain the rest.
In a 2 cup (480 milliliter) liquid measuring cup whisk together honey, soy sauce, hoisin sauce, oyster sauce, Shaoxing wine, brown sugar, sesame oil, and five-spice powder. Pour over the pork in the pan along with the reserved juices and toss to coat. Re-cover the pan with foil and roast for 1 hour longer, until the pork is cooked through, about half of the sauce has been absorbed, and the meat is tender and easily shreddable.
Remove the foil. Using two forks, shred the pork and mix. The sauce left in the pan will absorb into the meat as it sets.
Allow the carnitas to cool in the pan at room temperature for 1 hour, then refrigerate for at least 1 hour.
Make the tang zhong: In a small pot, add the milk, ¼ cup (60 milliliters) of water, and the bread flour and whisk to combine. Bring to a boil over medium-high heat and continue whisking until a thick paste forms, about 1 minute. Transfer the tang zhong to a small bowl and let cool to room temperature.
Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour, ¼ cup (90 grams) of the tang zhong (discard the rest), the sugar, eggs, cream, milk, milk powder, yeast, and salt. Mix on low speed for 3 minutes, then increase the speed to medium and mix for an additional 7 minutes.
With the mixer running, add the butter several cubes at a time, allowing the dough to come back together before adding more. Once all the butter has been added, continue to mix on medium speed until the butter is fully incorporated, 2 minutes more. The dough will be sticky.
Grease a large bowl with nonstick spray or vegetable oil. Place the dough into the bowl and cover with a tea towel. Let it proof until doubled in size, 1½ to 2 hours.
Punch the dough down and turn it out onto a lightly floured work surface. Flatten the dough with your hands to release any remaining air bubbles.
Line two 13x17-inch (33x43-centimeter] baking sheets with parchment paper. Portion out the dough into twelve equal (50 grams) pieces. Lightly dust your work surface with flour. Take one portion of the dough and flatten it using the palm of your hand. Add a heaping tablespoon or two of carnitas to the center of the dough. Fold all the edges inward and pinch shut; it should loosely resemble a dumpling. Turn it seam-side down onto your work surface and roll into a tight ball. Repeat with the remaining dough pieces, placing six buns on each sheet. Cover each sheet loosely with a tea towel and let them proof until doubled in size, about 1 hour.
Make the bolo topping: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on low speed, moving up to medium speed until light and fluffy, about 2 minutes.
Scrape down the sides and bottom of the bowl and add the egg yolks one at a time, allowing the mixture to come back together before adding the next. Scrape down the sides of the bowl and mix on medium speed until fully incorporated, about 1 minute.
Scrape down the bowl again and add the flour, custard powder, baking powder, and salt. Mix until it just comes together into a shaggy ball of dough, about 30 seconds.
Divide the dough in half and place one portion in between two sheets of parchment paper measuring roughly 12x16 inches (30.5x40.5 centimeters) each. Roll out the dough into a thin layer, ⅛-inch (3 millimeters) thick, mimicking the shape of the parchment. Place the sheet of rolled dough onto a baking sheet and refrigerate until ready to use. Repeat with the other portion.
Preheat the oven to 375°F (190°C) and make the egg wash. In a small bowl, add the egg, the egg yolks, milk, and salt, and whisk until smooth. Pour through a fine-mesh sieve to strain out the solid bits.
Remove the sheets of bolo dough from the refrigerator, peel off one piece of parchment paper, gently lay it back onto the dough, flip the whole thing onto your work surface, and peel off the other piece of parchment. Use a 3½-inch (9-centimeter) circle cookie cutter to cut out twelve discs. Save the scraps and reroll them between two sheets of parchment paper to cut more discs. Repeat until the dough runs out.
Egg wash the tops of the buns and the bolo discs. Place one disc on top of each bun and bake until golden brown, 25 to 30 minutes, rotating halfway through baking. Allow the buns to cool on the baking sheets or on wire racks.
From Breaking Bao: 88 Bakes and Snacks from Asia and Beyond by Clarice Lam. Reprinted by permission of Chronicle Books.
