Tuesday, November 15, 2016

Polo Bun Revisited


138ml/1 cup plus 3 tbsp milk
4g/1/2 tsp salt
12g/1 tbsp fine granulated sugar
23g/1 tbsp clear corn syrup
18g/1 egg yolk
184g/1 cup plus 1/3 cup bread flour
46g/1/3 cup plus 1 tbsp cake flour
3g/1 tsp instant yeast

35g/2 1/2 tbsp butter


56 gm/4 tbsp softened butter
48 gm/4 tbsp fine granulated sugar
1/4 tsp salt
1 egg yolk

1/4 tsp baking powder
1/3 tsp ammonia
2 tsp milk


10 gm/1 tbsp custard flour
10 gm/1 tbsp dry powdered milk
100 gm/3/4 cup plus 1 tbsp cake flour


1 egg yolk plus 1 tbsp water


Following the order of ingredients in 'A', the milk first and then the rest into the bread machine bowl, ending with yeast on top of the flour.

Choose the dough function in the bread machine and press start.

As the bread machine is churning, adjust liquid accordingly so that there is no more dry ingredients at the edge of bowl. (add more flour if you have used a wee bit more liquid or humidity of flour differs from region to region and seasons of the year.)

Allow the function to knead dough until it is nice and shinny, then add the softened butter.

Continue the function until it is done , 1 1/2 hrs later.

When function is over, remove dough from the bread machine and shape it back into a ball and allow it to rest, covered for 10 - 15 minutes to relax the dough. Weigh the dough and divide into 10 portions.  One portion would be approximately about 50 grams more or less, Line them up in order of division and allow balls to relax again for another 10 - 15 minutes.

Taking the first ball, tension balls by folding in the sides into the middle to create a very smooth tight surface.  Arrange balls back in order. Continue this process with all the remaining balls of dough.

Coming back to the first ball, throw it hard onto countertop and cupping it with the palm of your hand, using pressure, move it around in circles to create a very tight surface.

Put ball onto lined baking tray, 2 inches apart.  Finish this process with the rest of the ball dough.

Leave baking tray in cold oven with a bowl of hot water to proof until ball is double in size.

In the meantime prepared the topping.

Cream butter with sugar and salt until light and fluffy

Add i the egg yolk and cream until well combined.

Dissolve the baking powder and ammonia and add to the butter mixture.  Mix well.

Sieve "C" and add in to the butter mixture.  Mix until a dough forms.  Knead lightly and divide to the same amount of portions as the bread dough.  my suggestion is 10 portions 24 grams each portion.

Preheat oven to 375 f.

When the buns have doubled in size, brush top with glaze.

Flatten a portion of the topping and place it on top of proofed buns.   Repeat topping the rest of the portions.

Glaze the toppings and put to bake for 13 - 14 minutes or until the topping is golden brown,

Remove from oven, cool bun on cake rack.

When it is cooled, split bun and serve with a slice of cold butter.


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