Beet Red Valentine’s Cream Milk Bread Buns Recipe
a pretty pink and creamy bun for you, my dear <3
everything is yummier when it’s pink, n’est pas?
Dear friend,
Dad loved nai you bao or nai wong bao (奶黄包), which means “milk oil bun” in Cantonese. It was his go-to Asian bakery treat. In many ways, I’ve taken after him. I have his explosive temper and love chess just like he did. I bet you he would have loved watching Queen’s Gambit. But I digress. Here I’ve made a pink nai you bao or cream bun, naturally flavored and colored with velvet beet powder. To keep the pink from fading, I added a small amount of rice vinegar to the dough, less than a tablespoon. The resulting bun is pillowy soft and creamy, and so delicious, like a marshmallow of a bread. I recommend sprinkling just a little sea salt atop the cream of the bun before eating it.
To be extra, I had to add fresh raspberries and edible rose petals. If you don’t have beet powder handy (readily available from brands like Rawnice or Suncore Foods), use strawberry powder or pitaya powder instead.
Reel for reference:
scroll down for the recipe ⬇️
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Here is the recipe:
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