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