The boy loves bread. He would usually have a couple of pineapple buns from Bread Top when he’s hungry or a couple of slices of raisin toast at home! He has been asking me to make bread at home so that we won’t have to buy it anymore. And so I did!
I made two of his favourite types of bread : Po Lo bun (pineapple bun) and Raisin bread !
I suspect my yeast is not working anymore, as my bread hasn’t been proofing on both occasions. Sadly. haha So the bread has turned out denser than I hope, but it was still yummy! (: Gonna buy new yeast and try it again!
the recipes I used were easy to follow and really quite quick besides the time needed for the dough to proof. other than that, you will be able to eat the bread within 35mins of it being in the oven! How good is that? hehe so here’s both the recipes! Hope you all will enjoy it as much as I did!
Po Lo Bun
(Adapted from Kitchen Corner, I doubled the recipe)
For the bread :
300g bread flour
2 tbsp milk powder
1/2 tsp salt
2 tbsp beaten egg
2 tsp yeast
For the polo pastry :
100g plain flour
50g sugar powder
2 pinch of salt
2 tbsp beaten egg
- Knead all the bread ingredients with the dough hook mixer for 15 minutes then proof for one hour.
- Punch out the gas and divide it into 8 portions then rest for 15 minutes.
- Make the polo pastry: beat the butter until pale and fluffy then gradually add in sugar powder, salt and milk powder.
- Gradually add in beaten egg till everything combine.
- Gently fold in plain flour, don’t over mix the pastry. You might find it too sticky, add a little flour but not too much.
- Divide it into eight portions. I let it sit in the fridge for half and hour. (it would be much easier to handle later on)
- Take a polo pastry on the left hand and a dough at right hand. Push the dough into the polo pastry from outside to inside by turning the palm of your left hand until 3/4 of the dough has place inside the polo pastry. (follow the photos show at the original website)
- Place the dough seal side down and egg wash it then use a sharp knife gently draw chequer pattern on the pastry surface.
- Let it proof for 1 hour then bake at 170 degrees C preheated oven for 25 minutes (till the top is golden brown).
(adapted from Table for 2 or more)
Gorgeous recipe and I just added raisins after punching out the air of the dough (:
Bread loaf :
320 gm Bread flour
66 gm whipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
75g raisins (or more if you like to have more fruit in your bread)
1 tbsp butter
2 tbsp coarse sugar
Egg (to brush)
1. Knead everything together, except butter for 15 minutes. Add in butter and knead until a thin membrane can be formed when stretched. (I couldn’t really get this consistency!)
2. Cover and let proof for an hour or until doubled. (Mine didn’t, sadly, but i still gave it a good punch haha)
3. When dough has doubled, punch down and knead. Mix in the raisins and divide into six balls.
Stretch each ball long and flat, roll up. Place rolled up dough into a buttered loaf pan.
Let proof until double again.