Polo Bun with Char Siew 菠萝叉烧包

Polo bun, Bo Lo Bao, or pineapple bun is a kind of sweet bread very popular in Hong Kong and Macau. Contradict to its name, it does not contain any pineapple at all. The name Bo Lo originated from the appearance of the bun. Checkered top baked to golden brown, this resembles the skin of an pineapple. After baked, the dome will become crunchy and crumbly, creating a nice contrast to the soft pillowy bread within.

There are many variation to this bun. Some added luncheon meat, red bean paste, custard cream as fillings for the bun. Personally, I love the one with Char Siew most. How about you?

Polo Bun

Makes 10-12 buns

Ingredients

 Bread
Tang Zhong Starter Dough

• 25g bread flour
• 125 ml water

Bread Dough

• 270g bread flour
• 43g caster sugar
• 4g salt
• 4.5g milk powder
• 5.5g instant yeast
• 43g egg, beaten
• 30g whipping cream
• 27g fresh milk
• 25g unsalted butter

Filling

• 240g Char Siew (store bought or homemade)
• 5 tbsp ABC Kicap Manis
• 2.5 tbsp Shao Xing Wine
• 2.5 tsp honey
• 35g spring onion, chopped
• 1 tbsp sesame oil
• 1 tsp sesame seed, toasted
• 1/3 tsp five-spiced powder

Polo Toppings

• 100g butter
• 60g caster sugar
• 180g cake flour
• 55g egg
• 10g milk powder

Cooking Directions
Bread

1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
3. Let tang zhong cool to room temperature before use.
4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
5. Knead in butter until fully incorporated (around 5-10 minutes).
6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
7. Place the dough onto a clean floured surface. Punch down and divide the dough into 10-12 portions.

Filling

1. In a frying pan, heat 1 tablespoon of sesame oil, stir fry spring onion until fragrant. Add in the remaining ingredients and toss well. 
2. Divide the filling to 10-12 portions.

Polo Toppings

1. Mix all the ingredients together.
2. Divide the topping to 10-12 portions, roll round.

Assemble

1. Wrap a portion of filling into a portion of dough. Seal the edges.
2. Flatten the topping using hand, place it on top of the dough.
   
   
3. Use scraper or knife to draw the criss cross pattern.
4. Let the dough proof for another 1-2 hours or until double in size.
5. Brush with eggwash. Bake in preheated oven at 170C for 20-25 minutes, or until the top turn golden brown.

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用料

面包

汤种

• 高筋面粉 25 克
• 水 125 ml

面团

• 高筋面粉 270 克
• 細砂糖 43 克
• 盐 4 克
• 奶粉 4.5 克
• 快速乾酵母 5.5克
• 全蛋液 43 克 （大约 3/4 全蛋）
• 忌廉（whipping cream 動物性鮮奶油）30 克
• 牛奶 54克
• 无盐牛油 25 克

内陷

• 240克叉烧（商店购买或自制） 
• 5汤匙ABC 甜酱 
• 2.5汤匙料酒 
• 2.5茶匙蜂蜜 
• 35克青葱，切碎 
• 1汤匙麻油 
• 1小匙芝麻，烤过
• 1/3茶匙五香粉

菠萝酥

• 100克牛油
• 60克砂糖 
• 180克低筋面粉 
• 55g蛋 
• 10克奶粉

做法

面包

汤种

1. 高筋面粉和水放到锅里，开小火，不停搅拌。熬成浓稠的糊状，盛出待温度降至室温方才使用

面团

1. 把所有材料包括汤种（除了牛油）搅拌成面团，用手揉至面团光滑（大约10分钟）
2. 加入已软化的牛油，继续揉约5-10分钟
3. 把面团放在温暖处发酵至2-2.5倍大小（大约1小时）
4. 用手按压面团，然后分割成大小均匀的10-12份

内陷

1. 锅内热油，炒香青葱，加入其余的材料。
2. 将内陷分成10-12份。

菠萝酥

1. 将所有材料混合在一起。
2. 分割成10-12份，滚圆。

组合

1. 将一份叉烧包入一份面团里。收口。
2. 将一份菠萝酥压扁，放在面团上面。
   
3. 用刮刀或刀画出十字交叉的图案。 
4. 让面团发酵1-2小时或直到两倍大。 
5. 涂上蛋液。在170℃预热烘箱中烘烤20-25分钟，或者直至顶部金黄色。