YIPES!!! I just realized that I may have made a big typo. I think I accidentally misconverted 4 Tbsp of milk powder to 120 grams of milk powder in the dough section. 100000s of apologies to whomever may have made it and polished off their year’s supply of milk powder.
I noticed this excessive amount of milk powder when I was making this recipe today for the first time since this post. I thought it was really strange but thought maybe I had a really good reason for it that I had since forgotten…unfortunately, I found out the hard way, after I had made my dough with the said 120 grams of milk powder. I started doing some research and was horrified to find the original volume measurements in my very first draft (thanks, WordPress, for saving that!) that read 4 TBSP of milk powder, which is more like 23 grams. YIKES! 🙁 🙁
I’ve verified that 4 TBSP (23 grams) of milk powder is indeed the correct amount….NOT 120 grams. Soooo sorry 🙁 Please find the corrected version below.
First off, here’s a quick Chinese learning guide:
niu nai = 牛奶= milk
nai fen = 奶粉= milk powder (dry milk)
mian bao = 麵包 = bread (also called ‘bao’ for short, especially by lots of Cantonese folk (sigh, what has Mr. ABC Chef done to me!)
nai su = 奶酥 = you’ll find out soon enough. Factoid about 酥（su)- the closest translation I can think of is flaky layers, or little crumbly bits of butter pastry? Black Sesame Pastry is a perfect example of something “su su”
When I came to the east coast for college, I think one of the things I missed the most (besides amazing California sunshine and weather) was Nai Su Mian Bao, which I would describe to deprived friends as soft bread with a milky creamy filling. It’s not like the whipped cream that Mr. ABC Chef loves in his Canto-style split buns with cream down the center, but this special filling is concocted of milk powder, butter and sugar (and some egg for binding). The milk powder gives it a concentrated creamy taste, and the butter and sugar (and egg) help the filling to melt in your mouth slowly. What’s not to like?