Greeting My Lovely Viewers: Welcome Back!

Hello and welcome back to my channel, everyone! I'm Emmy, and I'm so glad you're here with me today. It's great to see all of your beautiful faces, and I hope you're all doing well. Before we dive into today's recipe, I just wanted to take a moment to say hello and express my gratitude for being part of this community.

Today, I'm super excited to share with you one of my favorite childhood treats: the bolo bao! If you've never had a bolo bao before or heard of it before, don't worry – I'm here to introduce you to this delicious little sweet bun. Baos are small, sweet buns that you can buy at Chinese bakeries, and they come in all sorts of flavors. The bolo is one of my absolute favorites, and I just know you'll love it too.

So, what is a bolo bao? Well, the name "bolo" actually refers to the cookie crust on top of this bun, which is simply divine. The crust looks like a cross between Mexican concha and melon pan – those lovely baked breads from Japan that have this beautiful shell-like appearance. And let me tell you, it's just as delicious! But what I love about bolo bao is the combination of flavors and textures. It's like a little package of happiness in every bite.

Now, I know what you're thinking: "Emmy, why are we making bolo bao today?" Well, my friends, today is all about convenience and ease. We're going to take a shortcut by using pre-made sweet rolls or buns as our base, and then we'll add the bolo crust on top. It's a game-changer! You can have your very own homemade bolo bao in no time.

The Smelly Lunchbox Inspiration

I want to give a big thank you to The Smelly Lunchbox for inspiring this recipe. Their passion for food and community is contagious, and I'm so grateful to be a part of their tribe. If you haven't checked out their channel yet, please do – they're amazing! And if you have, then you know that I've been inspired by their creativity and enthusiasm.

Baking the Bolo Crust

So, here's the magic happens: baking the bolo crust on top of our pre-made sweet rolls. It takes about 15 minutes to bake, but trust me, it's worth every second. Since we're using store-bought buns, we don't have to worry about kneading and rolling dough from scratch – that would take way too long! We can just focus on making the most of our ingredients.

Tips and Tricks

If you want to make bolo bao from scratch (and I highly recommend it), I suggest checking out this wonderful book. It's full of tips, tricks, and recipes for all sorts of delicious treats. And if you're feeling adventurous, we can try making the dough from scratch together – just let me know!

Conclusion

And that's it for today, my lovelies! I hope you had as much fun watching this video as I did making it. Don't forget to hit that subscribe button and the little bell icon to turn on notifications, so you can stay up-to-date with all my latest recipes and creations.

If you have any questions or requests for future recipes, please leave them in the comments below. And if you'd like to share your own bolo bao creations with me, I'd love to see them! Until next time, happy baking and delicious eating!

"WEBVTTKind: captionsLanguage: en(upbeat music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see youand welcome back.Today I'm going to bemaking a giant bolo bao.If you've never had a bolo bao before,or heard of a bolo bao before,it's one of my favorite baos.Baos are little sweetbuns that you can buy --sometimes they're savory,they're not always sweet --they're little buns that youcan buy at Chinese bakeries,all different kinds.And the bolo is one ofmy childhood favorites.Bolo means pineappleand you may think that there's pineappleinside the sweet bun, but there isn't.The name bolo, or pineapple,refers to the cookie crustthat's on the top of this bun,which is my favorite, was my favorite,as a kid, I would just eat the crust partand wouldn't care so much for the bread.Now, I love the whole experience.But it's got this beautiful crust on topand it looks similar to Mexican concha,which are also baked breadswith this beautiful kind ofshell appearance on them.Or also like melon pan,which you can find in Japan.They all look similar,in the sense they've gotthis beautiful kind of crust.And today I'm going tobe making a version todaythat was inspired by the Smelly Lunchbox,I'll put a link down below.And this is a trick, a hack,a thing that I needed to trybecause what we're going to do is use bunsor sweet rolls that are already madeand then add the bolo crust on top,bake it, so that we can have bolo bao,instantly almost.It takes about 15 minutesto bake the crust,but since the bread's already made,we don't have to knead and rolland all that kind of stuff.And I just have to knowif this is all as goodas it looks and sounds.But if you want to actuallymake bolo bao from scratch,might I suggest this great book,it's, \"Moon Cakes and MilkBread\" by Kristina Cho,she has a recipe in herefor her milk bread dough.And here is an example ofwhat a bolo bao looks like.And this is Kristina's recipefor the, \"Almighty pineapplebun\", as she calls it.So, let's go ahead and get started.So I have to admit that I wasn't an adulttill I knew the magic of bolo bao,how they made this crackly top,but it's essentially a cookie dough.So that's what we're going to be making.First, we need some softened butter.So, I have got some butter here,softenedand I'm going to mush it upbefore I add any other ingredients.To that we're going toadd the sweet stuff,sugar,bloop.Mix that well.Now I'm going to add two egg yolks,which I happened tohave in my refrigerator,leftover from another recipe.Love that.Work that in.Oh my gosh, so golden.And then some vanilla.I'm using vanilla pastebecause that's what I've got,but extract will be fine.A teaspoon.Work that in.Oh, it smells so good.Okay,now,going to sift in some flour,along with baking powder and baking soda.Bloop.And this is our dough.So easy, right?Okay, so we've got a dough here.And now,take this dough --okay, and a little plastic wrap --place that on the counter.Form this into a dough.I love how the egg yolksreally give this dougha bright yellow color.And by the way,these glasses come from glassesusa.com.And if you would like toget a pair for yourself,click the link down belowfor a special offer.Big thanks to Glasses USAfor their continued support,so I can make bettervideos for all of you.All right, now, this is a dough.It's quite sticky at this pointand so what we're going to do,now that everything's worked in,try to clean the bowl as best we can,transfer this to a piece of plastic wrap.I'm just going to keep this as a circle.In fact, I'm going to make it a disc.Press itinto a disc,which will make iteasier to roll out later.So I'm flattening it out becauseit'll cool faster that way.And now we're going to popthis in the refrigeratorfor 20 to 30 minutesto allow the butter tofirm up a little bitand make it easier to roll as well.Alrighty, look at my sunny cookie dough.Beautiful.All right, in my lovelies, we are back.This is the cookie doughdisc that has been chilledand is much stiffer than when we started.So, this is what I'm goingto be using for my giant bao.And this is Portuguese sweetbread.First,(beeping)we need to make-The crust.As you just heard, my oven is ready,it is preheated to 375 degrees.I'm going to roll this outand use another piece of plastic wrapand place this on topof this.And we're going to roll it out toabout a quarter of an inch.Doesn't have to be too thin.Basically enough to cover our breadand I might have a little extra,but, is it possible to haveextra bolo bao topping?I don't know.If you have it, probably is, but,you won't hear me complaining.Okay, so I am attempting tokeep this as round as possible,working from the middle out.Okay, now let's try rolling it.So if you want to makeindividual size bolo baos,then you would divide thisup into six or eight pieces,depending on the size of your buns,and roll them out individually into ballsand press them flat.Okay, let me take my bun and see ifthis will fit over the top.Think a little bit bigger.Okay, now we are rolled out.Next, I have a broilingpan here with a rack.And in the directions it said,to prevent over browningon the bottom of the breadto elevate it on a rack.Deet, deet, deet,and this comes fromthe Cornerstone Bakery.Oh, it smell so good.Look how cute this is.It's like a little mushroom. Look at it!It's so adorable.So, here's my giant potential bolo bao,it's so cute.Oh, it's so cute.Okay. Okay.Okay. Next, what we're going to dois take our cookie dough that we just madeand we're going to place itright on top of our bread.Try to center it.We want it to becoveredevenlyand then press it down.Definitely recommendusing the plastic wrap,because it allows for easierhandling of the dough.Oh yeah.Oh my gosh,look how cute that looks already.(laughing)So bright and yellow. Okay.Now what we're going to do isscore the bolo bao patternon the top of the bread.Now, don't go all the waythrough, we're just scoringand it's just a little patternof a crisscross pattern.Go across this way.Because of the size of my bread,I am spacing the linesabout one inchin width.See that, the score marks?Not going all the waythrough, just scoring.And then we're going to goin the opposite directionsamewidth.So, we scored into the cookie top.I want to make sure that theseare nice and deep enough.My knife is quite sharp too.See?Cute.Now we're going to putan egg wash on this.Taking an egg, and we aregoing to beat that up.And to make it extra rich,add a splash of creme.Next we're going to paintthis beautiful glazeright on top of our cookie mixture.Our topping.Evenly glaze this,and then we're going to pop this intoa preheated 375 degree ovenand cook it for about 13 to 15 minutes,or until it's golden and beautiful.Alrighty. See you in a little bit.(laughing)(soft music)All right, my lovelies, look!My giant,beautifulbolo bao.Look at it. Isn't it gorgeous?It is absolutely spectacular.Look at that golden brown topping.I should note, becausemy oven is so small,I did have to tent thiswith a little bit of foilfor the last few minutes of cooking,so it would not over brownBut lovelies, isn't it gorgeous?Okay, let's give this ataste while it's still hot.Oh my gosh.(laughing)Ilove it.The giant bolo bao.Oh my gosh.Look.We've got a little extracookie at the bottom there,but no big deal.And, oh my gosh, look at this,up on a cutting board, oh,stunning.It crackedas it should.All right.It's time to cut into this.So I'm just going to takea little wedge of this.Oh my gosh. Yes.Bolo bao giant.Giant bolo bao.It's so preposterous and sillyand marvelous and wonderful.Look at that.There is our topping thatwe made, nice and golden.Beautiful bread.Alrighty.Alrighty, let's give thisa taste, itadakimasu.So good.Mm.Portuguese sweet bread isactually a great base for this.It's very, very similar to bao,the right amount of sweetness,enough to make itsweeter than a savory bread.It's got a nice fluffy texture.Although, I would have to say,Chinese bakery breadtends to be a little bit chewier.Having said that, verysimilar level of enrichmentin the dough itself.I have to say the proportionsare a little bit off,because this is a giant one,there's a lot of bread hereto the ratio of cookie crust,butit issogood.Mm, mm, mm, mm, mm.It's buttery, slightly vanilla'd, sweet.It is crumbly,yet still buttery and softand sweet and delicious.So...stinking great.So if you are a fan of bolo bao,I highly recommend making this.It's so fast and easy,such a quick way to get a littletaste of nostalgia at home.You do not need to use agiant Portuguese sweet bread,if you do not have one or can't find one,you can use the Hawaiian bread roles,you can use even a slice of milk bread,like big fat slab of milk bread toast,that would be fantastic as well.Just make that cookiedough and add it to --oh my gosh, it would be so, so good.But, highly recommendeating it warm as well,becausemm.Alrighty my lovelies,I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Check out my website,I will include a printableversion of this recipe.Like this video, subscribeand I shall see you in the next one.Toodaloo! Take care!Bye!(upbeat music)(loud burping)Excuse me.Don't know where that came from.Didn't consume anything gaseous at all,just eating bolo bao.Mm, so good.Mm.\n"