Polo Bun

The word 'polo' means pineapple in Cantonese. I am guessing it got its name because its crust resembles the skin of the pineapple as it does not contain any pineapple at all.

Its a tea-time favourite in Hong Kong. The people would toast the bun and sandwich it with thick slices of cold butter, and of course a cup of the famous milk tea. How sinful?

Before going into the oven

How bootiful is that!

Ingredients

Note: Recipe was adapted from The Woks of Life

For the Bun:

- 160 mls heavy cream
- 240mls + 1 tbsp milk
- 1 egg
- 65 g sugar
- 70 g cake flour
- 490 g strong white flour
- 1 tbsp yeast
- 1 1/2 tsp salt


For the crust:

- 35 g milk powder
- 175 g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 125 g extra fine sugar
-  50 g shortening
- 1 egg yolk
- vanilla
- 2 tbsp milk ( I used 4 tbsp)



Method

For the bun:
 
1) Combine all ingredients and knead till smooth and not sticky (about 15 minutes).

2) Cover with damp cloth and let it proof for 1 hour (Dough will double in size).

3) After one hour, gently knead dough to release air.

4) Shape into desired shape and size.

5) Place dough on a non- stick baking pan and let proof for another hour.

6) While dough is proofing, mix all the ingredients for the crust and mix to combine.

7) Roll out crust and place on top of bun dough (first picture).

8) Brush with egg wash and bake for 10-13 minutes on 180 degrees celsius.


It's hard work but in the end it's all worth it! Look at the enjoyment on the face.

Yummmm