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Milk Crisp bread pastry. (Ni su/Nai su)

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I grew up in MN in a community with lots of Taiwanese families like mine. We had the good fortune of having a neighbor who was a baker, and she would make awesome milk crisp pastries. Buns, braided breads, etc.

I've found a couple of recipes on line, but most of them use store-bought bread dough, which is a little disappointing. Anyone here have any good Nai su bao recipes?

Note: I am balls at baking, so tips and detailed recipes are appreciated!

Edit: whoops, forgot to include the recipe I found:

http://intlrecipesyndicate.blogspot.c...

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  1. Bump! No one's made these before?

    1 Reply
    1. re: SandyCat

      No, but they're very interesting. I enjoyed the baked goods in Taipei a lot. Suggest you also post on the What are you baking these days? April 2011 thread for maximum exposure to hardcore bakers.

    2. I make Taiwanese/Chinese style baked buns but usually just use recipes that are higher in milk, eggs and butter. I haven't kept to one recipe but something along the lines of Peter Reinhart's poor man's brioche. I can't vouche for anything near authentic but it tastes great.

      http://kitchenilliterate.wordpress.co...

      1. Why not just follow the recipe you've linked to but make your own bread dough?

        1 Reply
        1. re: ipsedixit

          It's obviously not sourdough, but I can't tell if it's more like a brioche or a dinner roll or what... My memory of the crumb is fading since it's been so long, so I want to know what kind of dough to make first before trying.

          Good call buttertart on posting on the What are you baking thread. Maybe I'll try there.