Polo Bun 菠萝包

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I was inspired by a Hong Kong drama as I saw the actors ate the polo buns are so delicious. Then, I looked for this recipe from the internet and finally I've got this wonderful recipe with full explanation and step by step decriptions.

The bread was made as usual, proof for one hour then punch out the gas and portion it to rest for 15 minutes. Then cover with the polo pastry and proof for another one hour and just wait for the 15 minutes of baking you could have a yummy polo bun. It's really smell good while I was waiting for it to come out from the oven. I like its cottony soft texture, and the crumbly polo pastry outside the bread. It's so tasty!

PS: It's yummy to eat plain as it is. I tried insert a piece of cheese and bake in the oven for the next day and it's wondeful. My other half likes to eat it with kaya. Whatever it is...it's delicious!

Recipe makes 4 buns:

For the bread: 150g bread flour / 1 tbsp milk powder / 1/4 tsp salt / 30g sugar / 1 tbsp beaten egg / 1 tsp yeast / 70g water / 15g butter

For the polo pastry: 50g plain flour / 25g sugar powder / pinch of salt / 1 tbsp beaten egg / 30g butter

How I made the polo bun:

1. Knead all the bread ingredients with the dough hook mixer for 15 minutes then proof for one hour.
2. Punch out the gas and divide it into 4 portions then rest for 15 minutes.
3. Make the polo pastry: beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder.
4. Gradually add in beaten egg till everything combine.
5. Gently fold in plain flour, don't over mix the pastry. You might find it too sticky, add a little flour but not too much.
6. Divide it into four portions. I let it sit in the fridge for half and hour. (it would be much easier to handle later on)
7. Take a polo pastry on the left hand and a dough at right hand. Push the dough into the polo pastry from outside to inside by turning the palm of your left hand until 3/4 of the dough has place inside the polo pastry. (follow the photos show at the original website)
8. Place the dough seal side down and egg wash it then use a sharp knife gently draw chequer pattern on the pastry surface.
9. Let it proof for 1 hour then bake at 180'C preheated oven for 15 minutes.
10. It's delicious when you eat it fresh. I did reheat in the oven for couple of minutes on the next day and it's still yummy!