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Polo Buns

Polo bun is one of my favourite buns by far; filled with yummy taro paste. Delicious!

Ingredients:

(A) Sweet bun dough
1 tsp dry active yeast
70 g water
10 g icing sugar
150 g bread flour
1 tbsp milk powder
1/4 tsp salt
15 g butter, soften
1 tbsp beaten egg

(B) Polo skin
30 g butter, soften
25 g sugar
1/2 tsp milk powder
1/4 tsp salt
1 tbsp beaten egg
50 g all-purpose flour

Directions:
1. Heat up water in microwave until temperature reaches around 40 degrees Celsius. Dissolve icing sugar in warm water. Add yeast and let stand for 10 minutes.
2. While waiting, combine bread flour, milk powder, and salt in a mixing bowl.
3. Make a well at the centre of the flour mixture, gradually pour in the yeast mixture from (1), butter, and egg, while kneading. Knead dough for 10 minutes.
4. Place dough in a greased bowl and cover bowl with plastic wrap. Rest the bowl in a warm place. Allow dough to rise for about one hour, or till 2.5 times bigger.
5. Knead the dough on a lightly floured surface for 10 minutes. Divide dough into four equal portions. Insert filling (optional) into the bun dough. Taro paste was used here. Place bun dough on a non-stick baking sheet and let rise for 15 minutes.
6. Meanwhile, prepare the polo skin by beating the butter with a hand mixer for 3 minutes on medium speed. Mix in sugar, milk powder, salt. Stir well. Pour in the beaten egg 1/2 tbsp at a time to ensure that it’s well mixed.
7. Then, pour in all-purpose flour into the egg mixture from (6). Mix just enough to combine.
8. Divide the polo skin dough into 4 portions. Press each skin dough onto the bun dough. The top surface of bun dough should be covered by the skin dough.
9. Brush the surface of polo skin dough with remaining beaten egg, with a pastry brush. Cut pineapple patterns on the top surface with a sharp knife. Let dough rest in a warm place until the size doubled.
10. Bake them in a preheated oven at 355 F (180 degrees Celsius) for about 15 minutes, or until the buns turn light brown.
11. Enjoy the buns while warm!

* Yield: 4 buns
* Prep time: 1 hour 15 minutes
* Overall time: 2.5 hours

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This entry was posted on Thursday, June 17th, 2010 at 10:30 pm and is filed under Gourmet, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

4 Responses to “Polo Buns”

  1. Carina Says:
    June 18th, 2010 at 11:38 pm

    Wow!!! Looks so yum, yum, yummy to Mom, Girl….would love to taste it LOL….hmmmmm 2.5 hrs to bake just 4 buns????? that’s too time consuming

  2. admin Says:
    June 20th, 2010 at 12:14 am

    Hi Mom,
    Thanks ;) Bread making is time consuming. That’s why, it’s fortunate to get baked goods from the bakery store! The preparation time took about 1.5 hours, the rest of the time was mainly the proofing and baking process.

  3. Joyyie Says:
    June 30th, 2010 at 9:30 am

    All the things just for four?? Hmm.. How’s the taste?? Is it as nice as those in hong kong(if you’ve tried them before)?

  4. admin Says:
    July 9th, 2010 at 2:40 pm

    Joyyie,
    I supposed you can multiply the amount of ingredients to yield more buns :P They’re almost as good as those in HK, or maybe I missed polo buns so much that they tasted good to me regardless :)

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