Polo Buns 菠蘿包

 

 

Polo Buns 菠蘿包 

Ingredients:

Bread dough

120g Blue Jacket Bread Flour 

120g Blue Jacket Plain Flour 

1/4 tsp salt

10g SIS fine sugar 

1/2 tsp SAF instant yeast 

160ml water

25g vegetable oil

Cookie dough 

50g Ammerlander salted butter

80g SIS fine sugar 

1 large egg yolk

110g Blue Jacket Plain Flour 

1/4 tsp baking powder

1 tsp vanilla extract

Matcha powder

Pineapple paste

Method:

1. Cookie dough: Whisk butter & sugar till light & pale in colour. Add in egg yolk & vanilla extract. Whisk till combined. Sift in flour & baking powder. Knead to form a soft dough. Remove a bit of dough & mix with matcha powder. Chill in fridge for later use

2. Bread dough: Mix all ingredients in a mixer & knead till smooth & elastic. Proof for 1hr

3. De-gas the dough. Divide into 8 pieces. Round the dough & rest for 15mins. Wrap pineapple paste inside the dough

4. Divide cookie dough into 8 portions & roll out into rounds. Placed on top on the bread dough. Add in matcha cookie dough as leaves. Proof for 1hr

 

5. Bake in a preheated oven at 190C for 15mins