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Polo Bun Revisit
 I made this once here. My temporary housemates got me polo buns from Chinatown yesterday. It was so good, crumbly, soft and warm, everything you want in a polo bun and a soft custard filling as an extra bonus. I couldn't help but recreate them again in my tiny little kitchen today. I think we all need a break from some chocolate overdose previously! This is made form various sources and I've made enough custard just to fill up half of them and left the remainings plain. Slice it in half and slide in a cold piece of butter. Goodness....these 'Por Lor Yau' are so addictive! However, I still like the one with custard filling better. Here's the recipe, modified, adapted from various sources by me: Credits at the end of the page POLO BUNS (makes 8) Bread dough: 300g bread flour 2 tbsp milk powder 1/2 tsp salt 5 tbsp sugar 2 tsp instant dry yeast 2 tbsp beaten egg 140ml water 30g butter, cubed smallish Whisk together the bread flour, milk powder, salt, sugar and yeast in a large bowl. Combine the beaten egg and water in another bowl and pour it into the flour mixture. Knead to form a loose dough, 10 minutes or so. Add in the butter and knead until you obtain a smooth, elastic, satiny looking dough. Place it in a greased bowl, covered with a dampened cloth and let it rise for an hour or so. After an hour or so, punch out the accumulated air and knead briefly. Divide the dough into 8 portions, approximately 75g each. Let it rest on the table, covered for approximately 15 mins. After 15 mins or so, wrap in the custard filling in each bun. Cap each bun with the topping dough, doing a twisting and turning motion until the topping is neatly secured on top of the bread dough just like this. Glaze it with egg wash (remaining beaten egg + a splash of water) and use a knife to make crisscross pattern on the buns. Place them on a greased baking tray and let them rise one final time until double in size. Bake them in a preheated oven of 180°c for 15 to 20mins until it is golden brown. Serve the custard filled ones as it is and for the plain ones, slice them in half and add in a slice of cold butter. The heat from the bun will warm the butter nicely. Serve immediately.  Topping Dough: 100g plain flour 4 tbsp heaped icing powder Pinch of salt 1 tbsp beaten egg 60g cold butter, chopped smallish This one is really made the same way you would make a tart dough. Place the plain flour, icing sugar and salt in a food processor and pulse 3 seconds to combine them. Add in the butter and pulse again until they are the size of green pea. Add in the beaten egg and pulse until just combine. Gather the dough together into a ball and cling wrap them. Chill them until firm enough to handle and divide them into 8 portions. Roll them into rounds and flatten them into a disc before capping the bread dough with it.  Custard Filling: makes enough to fill 4-5 buns 2 tsp custard powder 25 wheat starch flour (Tung Mein Fun) 1/4 cup castor sugar 50ml cold milk 25g butter, chopped 1/2 a beaten egg Whisk together the custard powder, wheat starch and sugar in a large bowl. Add in the milk at one go and whisk until all custard powder dissolved. Pour them into a nonstick pan and set heat to the lowest setting. Stir nonstop until all sugars are dissolved and the mixture look slightly thickened. Add the butter and stir until butter is fully melted and incorporated. Turn off the heat and add in the egg with one hand while the other hand whisking the mixture vigorously. Return the mixtureto stove and ook it off until it thickens further. Remove from heat and pour them into an ice cube tray, wetted and lined with plastic wrap. Chill them until needed. The custard will release itself easily from the plastic wrap. Adapted and modified from Jo's Deli and Xici.net  related searches : Polo
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