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WHOLEMEAL POLO BUNS

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Ingredients:

    220g high protein flour, non-sifted

    170g wholemeal flour

    13g wheat germ

    13g soya flour

    60g castor sugar

    8g bread improver

    1/2 tsp salt

    10g instant yeast

    60g shortening

    1 egg

    200ml water

 

Polo skin:

   

    150g butter

    100g icing sugar, sifted

    1 egg

    250g high protein flour

    1 egg, lightly beaten (for egg wash)

 

 

Method:

  1. Combine and blend flours, castor sugar, bread improver, instant yeast, water, salt and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture for 10 minutes.

  2. Add shortening. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.

  3. Form the dough into a ball. Place dough in a greased stainless steel bowl and cover with a damp tea towel. Leave in warm place for about 50-60minutes until doubled in size.

  4. Punch the dough down to release gases produced in the proving process.

  5. Divide dough into 50g balls (Pic. 1)and rest them for 5 minutes before going on to shaping.

  6. At the meantime, prepare polo skin dough. Melt butter in microwave (Pic. 2). Add icing sugar and whisk using a hand whisk until sugar is dissolved (Pic. 3). Add in the egg and lightly beat the mixture until well combined. Add high protein flour and mix well to form a dough (Pic. 4).

  7. Divide polo skin dough into 20g portions (Pic. 5).

  8. Roll each polo dough into a round. Place the dough on your palm and press to flatten. Place on a bread dough (Pic. 6). Place bread dough into muffin cups (Pic. 7).

  9. Proof bread for 30-45 minutes or until double in size (it may take longer depends on weather) and polo skin cracks (Pic. 8).

  10. Brush polo skin with beaten egg. Bake in preheated oven at 200 degC for 15-20 minutes.

  11. Cool buns completely on wire rack before storing in container. Best served within 2-3 days.

 

Notes:

  1. Too high temperature of the oven will result in buns with thick and hard crust. Adjust temperature of oven when necessary.

  2. In general for all breads making, the amount of liquid (eggs and water in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly.

  3. For more information on bread making, please refer to Sandwich Loaf and Basic Sweet Bread Dough.

 

 

Made on 26-04-07

Written on 30-04-07

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2003-2007 Copyright ©Jo's Deli Bakery. All rights reserved. No part of this webpage may be reproduced or transmitted in any form or by any means without the prior written permission by Jo's Deli Bakery.

 

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