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Saturday, 11 October 2014

Cute Little Turtle Polo Bun, with Pork Floss 可爱小龟肉丝菠萝包

I like anything that is CUTE! Whenever I bake bread, I like to make something different than just ordinary bread. Isn't it bored to eat the same looking food everyday?

Today, I made:
Something that I like the most ... Hong Kong Polo Bun + Something that he likes most... Pork Floss = Something that my family like MOST! 

Made with little turtle shapes this time.... My boy was so happy to see these cute little turtles and of course he enjoyed eating the bread. And me...I'm very satisfied with what I had made for him... :) 

I made 3 plain and 3 pork floss (turtle shape) polo bun. 
For plain polo bun recipe and method, refer Hong Kong Polo Bun recipe. 
For baked without oven recipe, refer Hong Kong Polo Bun, baked without oven, Tefal Actifry Method . 

Important Notes:

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To prepare TangZhong/ water roux:
25g Bread Flour
1/2 cup or 120ml Water/ Milk

1. Put flour into a saucepan. Stir in water/ milk, mix well until no more lumps.

2. Cook with low heat, continuous stirring until it's thicken and when stir with the spoon to the bottom, the line appeared, as shown in the picture below.

3. Remove from heat. Transfer to a bowl and cover with cling wrap. Set aside to cool. This will make about 120g of TangZhong.

To Prepare Polo Crust Dough: (For 6 buns)

30g Butter (Cold, cut into small cubes)
35g Icing Sugar (can be increased to 45g for sweeter crust)
60g Cake Flour
2 tsp Milk Powder
12g Egg (Lightly Beaten)

1. Sift icing sugar, cake flour and milk powder into a bowl.
2. Add in cold butter cubes, mix with hand.
3. Add in egg, form a dough. DO NOT over knead the dough.

4. Shape into a flatten ball, wrap with cling wrap, chill in the fridge at least 30 minutes. The weight of the dough is about 125g-130g.

To Prepare Bread Dough: (Make 6 buns)
175g Bread Flour
40g Castor Sugar
2g Salt
5g Milk Powder
1 tsp Instant Dry Yeast
28g Egg (lightly beaten)
60g TangZhong/ Water Roux
63ml Milk

15g Unsalted Butter (Softened to room temperature)

Some Pork Floss/ Chicken Floss
Handful of Chocolate Chips (Melted and filled in a piping bag)

1. In a mixer bowl, mix (A) ingredients. Make a well, add in (B) except butter. 
2. Mix all ingredients. When all ingredients come together, knead in butter. Continue kneading until the dough passes the membrane test.

The dough is 'elastic' at this stage
3. Cover with cling wrap and let it proof doubled in size. About an hour.

4. Deflate and divide dough into 6, about 60g each. Let it rest for 15 minutes. Knead each dough into ball shapes. Use a rolling pin, flatten each dough, slit out 1/3 of the dough. Place the pork floss/ chicken floss in the middle, seal and shape a ball. Place on a lined baking tray. Use the remaining dough, shape for turtle's legs, tail and head. Attached with the turtle's body. 
5. Remove the crust dough from fridge. Divide into 6, cover with cling wrap, use a plate, flatten the crust dough and place the crust dough onto the bread dough. Use a pizza cutter/ knife, slit some turtle's shell pattern/ pineapple's pattern on top. 

6. Let it proof double in size, about an hour. 
7. Egg wash. Draw the turtles eyes and mouth with the melted chocolate and bake in a preheated oven 180'C for 15-20 minutes. Monitor closely after 15 minutes otherwise little turtles may get suntan :) 

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