This is the bread that I like most, also my family's favourite :) When I first started making Polo Bun, I used Water Roux (TangZhong) method. Nowadays I hardly use TangZhong method because I find it too troublesome, just saving this recipe here for my record. My version of polo crust is without the use of ammonia bicarbonate and lard. Trust me, just butter is good enough and you will never regret making this. The bread is soft and the crust is super delicious.
Other's Polo Bun Recipe:
Hong Kong Polo Bun, baked without an oven, Air-fryer Method
Cute Little Turtle Pork Floss Polo Bun
Bee/ Beehives Polo Bun
Recipe 食谱：
中文食谱可在网页的右边点击Translate,然后选择中文翻译
To prepare TangZhong/ water roux:
25g Bread Flour
1/2 cup or 120ml Water/ Milk
1. Put the flour into a saucepan. Stir in water/ milk, mix well until no more lumps.
2. Cook with low heat, continuously stirring until it's thickened and when stirring 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 or more, depending on the thickness)
30g Butter (Cold, cut into small cubes)
35g Icing Sugar (can be increased to 45g for a 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 flattened ball, wrap with cling wrap, chill in the fridge for at least 30 minutes. The weight of the dough is about 125g-130g.
To Prepare Bread Dough: (Make 6 buns)
(A)
175g Bread Flour
40g Castor Sugar
2g Salt
5g Milk Powder
1 tsp Instant Dry Yeast
(B)
28g Egg (lightly beaten)
60g TangZhong/ Water Roux
63ml Milk
15g Unsalted Butter (Softened to room temperature)
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
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.
3. Cover with cling wrap and let it proof double in size. About an hour.
4. Deflate and divide the dough into 6, about 60g each. Let it rest for 15 minutes. Knead each dough into ball shapes. (Optional: add some butter in the dough for a more buttery bun).
5. Remove the crust dough from the fridge. Divide into 6, cover with cling wrap, use a plate, flatten the crust dough and place the crust dough onto the bread dough. Optional: Use a pizza cutter/ knife, slit some pineapple pattern on top.
6. Place on the lined baking tray. Let it proof double in size, about an hour. Egg wash.
8. Bake in a preheated oven 180'C for 15-20 minutes. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed.
Enjoy!
By readers, some feedback from those who have tried this recipe:
Recipe 食谱：
中文食谱可在网页的右边点击Translate,然后选择中文翻译
To prepare TangZhong/ water roux:
25g Bread Flour
1/2 cup or 120ml Water/ Milk
1. Put the flour into a saucepan. Stir in water/ milk, mix well until no more lumps.
2. Cook with low heat, continuously stirring until it's thickened and when stirring 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 or more, depending on the thickness)
30g Butter (Cold, cut into small cubes)
35g Icing Sugar (can be increased to 45g for a 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 flattened ball, wrap with cling wrap, chill in the fridge for at least 30 minutes. The weight of the dough is about 125g-130g.
To Prepare Bread Dough: (Make 6 buns)
(A)
175g Bread Flour
40g Castor Sugar
2g Salt
5g Milk Powder
1 tsp Instant Dry Yeast
(B)
28g Egg (lightly beaten)
60g TangZhong/ Water Roux
63ml Milk
15g Unsalted Butter (Softened to room temperature)
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
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 |
4. Deflate and divide the dough into 6, about 60g each. Let it rest for 15 minutes. Knead each dough into ball shapes. (Optional: add some butter in the dough for a more buttery bun).
5. Remove the crust dough from the fridge. Divide into 6, cover with cling wrap, use a plate, flatten the crust dough and place the crust dough onto the bread dough. Optional: Use a pizza cutter/ knife, slit some pineapple pattern on top.
6. Place on the lined baking tray. Let it proof double in size, about an hour. Egg wash.
7. Bake without oven - Preheat Ninja Foodi Bake/ Roast mode, 160'C 3mins. Place the bread dough onto the Cook & Crisp Basket. Bake 130'C 15mins, 160'C 3mins.
 |
| Hong Kong Polo Bun/ Pineapple Bun made without an oven and stand mixer. 👉🏻Knead the dough using Ninja blender and baked using Ninja Foodi OP300 |
If you do not have an oven at home, I highly recommend you to get Ninja Foodi which is so versatile and the price is reasonable for a multi-function cooker that can bake/ roast, air-fry, pressure cook, slow cook, steam, grill, sear/saute and keep warm. The cooker heats up fast and the heat is distributed evenly as good as an oven. Ninja Foodi and Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website. If you're in Malaysia, you can purchase Ninja Foodi via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.
Enjoy!
By readers, some feedback from those who have tried this recipe:
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| By Tricia Ng |
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| Adorable polo bun by thebentomama, using this recipe. |
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| By thebentomama |
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