Bakericious: Polo Pineapple Buns - Water Roux Tang Zhong Method 湯種菠蘿麵包

Irene whatsapp me on last Fri afternoon informed me that Fion has invited us to join in the polo pineapple bun post-it-together event. Of course I agreed immediately although I was thinking, woa polo bao leh, seem like quite difficult to make. However I take it as a challenger, if is not this event, I dunno will wait until which year which month then I will embark on it lol.

Well, it is a bit more work but it is not as tough as I was thinking, so happy that I finally make it. And so look forward for today post-it-together event, can't wait to check out the posting today but I need to wait till lunch time :p. Thanks Fion for the invitation.

Recipe adapted from Carol 自在生活

Pineapple Buns
Makes 12 buns, each about 62 grams

Ingredients of bread:

350 gm bread flour

70 gm caster sugar

4 gm salt

56 gm whisked egg

10 gm milk powder

6 gm instant dry yeast

120 gm tangzhong (refer this post for making tangzhong)

125 ml milk

30 gm butter, softened at room temperature

Ingredients of topping (makes 12, each about 20grams)

125 gm cake flour

55 gm caster sugar

40 gm butter, softened at room temperature

7 gm milk power

1 egg yolk

1 Tbsp evaporated milk

1 tsp condensed milk

a bit less than 1/4 tsp edible ammonia powder, available at Asian stores

1/4 tsp baking powder

To make buns:

Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes.
Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
Meanwhile, make the topping, refer to the directions below.
Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.

- See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.QfFHwCiM.dpuf

Pineapple Buns
Makes 12 buns, each about 62 grams

Ingredients of bread:

350 gm bread flour

70 gm caster sugar

4 gm salt

56 gm whisked egg

10 gm milk powder

6 gm instant dry yeast

120 gm tangzhong (refer this post for making tangzhong)

125 ml milk

30 gm butter, softened at room temperature

Ingredients of topping (makes 12, each about 20grams)

125 gm cake flour

55 gm caster sugar

40 gm butter, softened at room temperature

7 gm milk power

1 egg yolk

1 Tbsp evaporated milk

1 tsp condensed milk

a bit less than 1/4 tsp edible ammonia powder, available at Asian stores

1/4 tsp baking powder

To make buns:

Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes.
Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
Meanwhile, make the topping, refer to the directions below.
Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.

- See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.QfFHwCiM.dpuf

Pineapple Buns
Makes 12 buns, each about 62 grams

Ingredients of bread:

350 gm bread flour

70 gm caster sugar

4 gm salt

56 gm whisked egg

10 gm milk powder

6 gm instant dry yeast

120 gm tangzhong (refer this post for making tangzhong)

125 ml milk

30 gm butter, softened at room temperature

Ingredients of topping (makes 12, each about 20grams)

125 gm cake flour

55 gm caster sugar

40 gm butter, softened at room temperature

7 gm milk power

1 egg yolk

1 Tbsp evaporated milk

1 tsp condensed milk

a bit less than 1/4 tsp edible ammonia powder, available at Asian stores

1/4 tsp baking powder

To make buns:

Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes.
Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
Meanwhile, make the topping, refer to the directions below.
Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.

- See more at: http://www.pigpigscorner.com/2011/01/pineapple-bun-bo-luo-bao-by-christines.html#sthash.QfFHwCiM.dpuf

Ingredients for Tang Zhong :
250ml ice water
50g bread flour

Method :

1. Mix the flour with ice water, stir until no lumps.

2. Cook it over medium low heat, keep stirring constantly with wooden spoon or whisk to prevent the mixture sticking to the pot or burning. Stir until the mixture become thicker and there are "lines" appearing in the mixture when stir it.
3. Off the fire and continue to stir the mixture to let the water vapor evaporates (I stirred for another few mins), set aside to cool down.
4. If not using the tangzhong immediately, cover with cling wrap and keep in the fridge up to 3 days or discard if turn to grey color.

Note :
100g of tangzhong is only about 1/3 of the above.

Ingredients for Topping :
60g unsalted butter, soften
40g caster sugar
120g bread flour, sifted
1/2 egg, beaten

Method :
1. Whisk butter and sugar until pale.
2. Add in egg in 2 addition and mix well.
3. Fold in flour and mix well to become soft dough.
4. Wrap it with cling wrap and keep in the fridge to chill for at least 1 hour.

Note :
Topping using bread flour will be more crispy, cake flour will be softer.

Ingredient for bread :
100g tangzhong
270g bread flour
30g cake flour
3/4 tsp instant yeast
1 egg about 50g
40g caster sugar
1/4 tsp salt
80g milk
30g unsalted butter

some beaten egg for glazing

Method :

1. Combine all ingredients except butter and half portion of the milk in the mixer and beat until form the dough, slowly add in the balance of milk and continue to knead until the dough is not sticky.

2. Add in the butter and continue to knead until the dough become smooth and elastic, until reach windowpane stage.

3. Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 45-60 mins.

4. Divide the dough into 8 portion (about 74g each) and roll into balls.

5. Bring the topping dough out from fridge and divide into 8 portion (about 29g each) and roll into balls. Press each ball into a flat disc then place on top of each bread dough. The topping dough will be very sticky, sprinkle some cake flour at the rolling pin and table. (I used my fingers to help to push and press it.)

6. Use the dough cutter to press on the dough topping to make the criss-cross pattern.

7. Place the buns on the baking tray, spray some water on the top and put in the oven to proof for 20 mins.

8. Remove the buns from the oven after 10 mins of proofing and continue to proof outside. Pre-heat the oven at 170C.

9. Once the 20 mins proofing is over, brush the bun top with egg wash and bake for 20-22 mins or until top turn golden brown.

Verdict?

The bun is so soft, however the topping is a little bit hard, but nevertheless still very delicious, everyone given a thumb up. My Mil took one after she reached home from discharged of the hospital and she given thumb up too. However I think the bun is a little too big, is even bigger than my palm, next time must reduce the size lol.