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
