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Sunday, 24 April 2016

Hong Kong Polo Bear Bun 可爱小熊菠萝包

Cute Polo Bear Bun ~ created on 24 April 2016.


Traditional Hong Kong Polo Bun aka pineapple bun is a kind of sweet bun topped with streusel-like crust shaped like pineapple, a very popular snack in Hong Kong and Macau. You can find this in almost every 'char chan teng' / cafe in Hong Kong.




Traditional Polo Bun 


My latest creation - Polo Bear Bun, created on 24 April 2016.

My first batch of Polo Bun was made before I buy my first oven back in year 2014. Baked in an air fryer, made using Tangzhong method. Get the TangZhong (water roux) Polo Bun recipe here.


My maiden attempt making Polo Bun ~ June 2014, baked in an air fryer.




This time, I use Flour Gelatinised method because I'm making this to pack in my son's recess snack box, I need soft bread that will never turn hard. This method yield the soft bread that I want, so I do not need to reheat the bread in the morning. 




Packed this cute polo bear bun in my son's snack box. 
The bear head and body are individually filled with cheese and raisin. 
My boy is so looking forward to see what he will eat first!
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Ingredients:


Basic Sweet Bread recipe using Alex Goh's flour gelatinised method:


Day 1:

(A)

100g Bread Flour 高筋面粉 100克

70g Hot Boiling Water 滚水 70克

~ Mix (A) with a wooden spoon, form a rough dough. Cover with cling wrap, let it cool and keep in the fridge overnight or at least 12 hours. ~ 
用木汤匙将(A)搅拌成团,用保鲜纸盖好。待凉后放进冰箱收隔夜或至少12小时。




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,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!


Day 2:

(B)

300g Bread Flour 高筋面粉 300克

100g Plain Flour 中筋面粉 100克

80g Sugar 细砂糖 80克

6g Salt 盐 6克

20g Milk Powder 奶粉 20克

9g Instant Yeast 即溶酵母 9克

(C) 

175g Cold Water 冷水 175克

1 large Cold Egg (60g without shell) 冷鸡蛋 1粒

(D)

60g Unsalted Butter (softened) 無盐牛油 60克


1. Mix all (B) ingredients in a mixing bowl, add in (C), mix until well combined. Add in (A), knead until well combined. Gradually knead in (D). 
将(B)搅拌均匀,加入(C),搅拌均匀。加入(A),揉成团,分次加入(D)。

2. Continue to knead until the dough pass the windowpane test. Watch the video if you're unsure what is windowpane test.
继续揉至面筋扩展,表面光滑,有弹性,能拉出薄膜。可以参考以下视频。






3. Transfer the dough to a lightly greased bowl. Cover with cling wrap and let it proof for 1 hour or double in size.
将面团放入已涂油的碗里,盖上保鲜纸,发酵1小时或至双倍大。

4. Mean while, prepare the polo crust dough: 准备菠萝皮

Polo Crust Dough Recipe(This recipe yield 6 polo bun topping):

30g Butter (Cold, cut into small cubes) 冷牛油 30克,切成小块

35g Icing Sugar 糖粉 35克

60g Cake Flour 低筋面粉 60克

2 tsp Milk Powder 奶粉 2小匙

12g Egg (Lightly Beaten) 鸡蛋 12克,打散




~ Sift icing sugar, cake flour and milk powder into a bowl. Add in cold butter cubes, mix with hand. Add in egg, form a dough. DO NOT over knead the dough. 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~
将糖粉,低粉和奶粉过筛。加入牛油,用手搓成碎粒状。加入鸡蛋,搅拌成团(不要过度搅拌)。用保鲜纸包好,轻轻压平,放进冰箱30分钟。


5. When the bread dough is ready, transfer the dough to a floured worktop. Deflate and divide the dough into your desired size. Roll into balls, cover and let it sit for 15 minutes.

将已发酵好的面团排气,分割,揉成小球形状,盖上保鲜纸,休面15分钟。





6. Shape as desired or click here to learn how to handle the polo curst dough and how to shape the traditional polo bun. 
造型。步骤/图示/参考






7. Cover with cling wrap and let it proof for 1 hour or double in size.
盖上保鲜纸,发酵1小时或双倍大。

8. Egg wash and bake in a preheated oven 180'C for 15-20 minutes or until cooked.
涂蛋液,放进已预热的烤箱,以180度烘烤15-20 分钟或至熟。

9. When it's ready, remove from oven and transfer to a cooling rack. Keep in an airtight container when it's completely cooled.
烘烤后把面包放在架子上待凉。即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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