Char Siu Pineapple Buns (Bolo Bao)

Once the bread dough has proofed, return it to the mixer for 5 minutes (or knead by hand) to remove air bubbles. Transfer to a lightly floured surface and divide into 18 equal portions.

Divide the topping mixture into 18 equal pieces. Roll each into a small ball and then use a rolling pin to flatten them into thin circles large enough to cover the top of the buns.

Flatten a piece of bread dough into a circle. Place a heaping tablespoon of the cooled pork filling in the center. Gather the edges to seal the bun and roll it into a smooth ball. Place seam-side down on a parchment-lined baking sheet and gently press a topping circle onto the top.

Repeat with the remaining dough and filling. Cover the buns with a clean, damp towel and allow them to rise for a second time for 1 hour.

Preheat your oven to 350°F (175°C) with a rack in the middle position. Whisk the remaining eggs for an egg wash. Brush the topping with egg yolk and any exposed bread dough with egg white. Bake for 18-20 minutes until the tops are golden brown. If the crust browns too quickly, tent loosely with foil.

Serve the buns warm for the best texture. Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave for 30 seconds.