Polo Bao
served with a thick slab of butter, yummy!
Polo Bao is spoken
in Cantonese meaning 'pineapple bun'.
These are usually served in Hong Kong Cafe,
better known as
茶餐厅
which offer mostly Hong Kong food
ranging from drinks, light snacks to heavy lunch & dinner sets.
Polo Bao is soft & sweet.
It is wrapped with a cookie dough on top.
This cookie dough is then scored to make it break when baked,
resembling the skin of a pineapple.
I agree with the owner of this recipe,
Kenneth Goh
that the buns are best served hot when the cookie dough is crispy.
If it becomes soft when cooled,
simply heat up to make it crispy again.
You will love it because it is delicious,
especially if you have a slab of butter to go with it!
Here is Kenneth Goh's recipe if you are interested:
Polo Bao
yields 18 buns
Bun Dough:
250g bread flour
125g mashed potato
80-100g water
50g castor sugar
30g milk powder, optional
30g butter
2 tsp instant yeast
1 egg
pinch of salt
Cookie dough topping:
75g melted butter
150g self-raising flour
1 egg, medium size, lightly beaten
50g icing sugar
30g milk powder
Others:
1 egg yolk for egg washing
some fine sugar for sprinkling
slabs of cold butter to serve with buns
Preparation:
1. all bun ingredients into the bread machine, bread dough cycle 1.5 hours
2. while waiting for the bread dough cycle to finish,
combine all ingredients in cookie dough, mix to form a soft sticky dough.
divide into 18 balls, & set aside until required.
3. when the bread dough is double its size, punch down & divide into 18 balls
4. take 1 pc cookie dough, flatten it in the palm of your hand to resemble a small bowl
5. place a bread dough inside this bowl, press in the cookie dough to cover all the sides
6. place the bun onto a parchment lined baking sheet
7. use a knife to score pattern on the bun, allow to proof until double in size
8. just before sending into the oven, egg wash the buns & sprinkle sugar generously on the bun
9. bake in preheated oven 180'C for 15-18min until golden brown.
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