Delicious Hu Tao Cina buns shaped into ghosts, perfect for any festive occasion. This recipe yields ten 4-inch buns, featuring a sweet filling and topped with cream cheese fluff for a flavorful treat.
1: Using a stand mixer with a dough hook attachment, add in milk, sugar, egg, and yeast. Let yeast bubble for about 5 minutes.
2: Add all dry ingredients: flour, milk powder, and salt. Set mixer on medium speed for 7 minutes until a smooth ball forms.
3: Add in butter and mix on medium speed until incorporated for around 3 minutes.
4: Remove the dough from the bowl and place onto a lightly floured surface, forming it into a ball.
5: Place the ball of dough into an oiled bowl and seal with saran wrap on top. Let it rise until puffed 2.5 times in size.
6: Remove saran wrap, punch the air out of the risen dough, and turn it over onto a lightly floured surface.
7: Using a rolling pin, roll the dough to 1/8 inch thickness.
8: Make the Filling by creaming all ingredients together in a bowl and spreading it onto the surface of the dough.
9: Roll the dough up into a log, encasing the filling inside.
10: Cut the dough into 10 even pieces using a thin thread for clean cuts.
11: Place two pieces into a 6 inch diameter baking dish, or cake pan, and shape into a yin-yang formation to create ghosts.
12: Let rise in a warm place until doubled in size.
13: Once doubled in size, brush the surface with egg yolk and bake at 350°F for 10-13 minutes or until golden brown.
14: Make the cream cheese fluff by placing all ingredients in a bowl and mixing with a mixer on medium speed for 4 minutes or until fluffy.
15: Decorate the cooled buns using cream cheese fluff, mixing with food coloring for decoration.
