Naisu (奶酥) Filling

Based on various Chinese food blogs and Google translate

Makes enough moderate filling for 8ish buns?

Ingredients:

• 70g butter
• 30g powdered sugar
• 80g milk powder
• 1/8 tsp salt
• 30g beaten egg (save the rest for the egg & water wash on rolls)

Directions:

• Cream together butter, powdered sugar, and salt
• Add egg (may take a while for egg to mix in to the creamed butter)
• Fold in milk powder and mix until just combined
• Weigh and roll into desired quantity
• Keep refrigerated until needed
• To use in a bread roll recipe, eg this one: after shaping rolls, let them proof for 10-15 min. Then flatten and add a glob of filling, making sure to tightly pinch and seal the edges. Continue with second proof and baking instructions as directed.