Polo buns

Recipe for polo buns

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Polo buns, recipe Rating: 4.8
Number of votes:75
INGREDIENTS:

Makes 15

(A) Sponge:

350g High protein flour

2g instant yeast

210ml water

(B) Main dough:

150g High protein flour

10g instant yeasts

100g castor sugar

8g salt

8g bread improver

20g milk powder

1 small egg, light beaten

35g water

50g butter

25g shortening

(C) Polo skin:

50g butter

50g margarine

100g icing sugar

a pinch of salt

1 large egg, lightly beaten

8g milk powder

200g all-purpose flour, sifted

METHOD:

To prepare sponge:

1. Combine all ingredients in (A) in a mixing bowl and knead with a dough hook at low speed. Stop kneading when all ingredients are just combined to form a dough .

2. In an oiled mixing bowl, prove dough for 4-5 hours until surface of sponge dough looks perforated and forms spider-web-like structure when pulled away from edge of mixing bowl.

To prepare Polo skin:

1. Sift icing sugar and milk powder into a mixing bowl. Add butter, margarine and salt. Beat mixture until light and fluffy.

2. Add beaten egg gradually, a little at a time.

3. Fold in sift flour until a smooth polo skin dough is obtained.

4. Refrigerate skin dough in fridge if it is sticky and too soft to work with.