Pineapple Bun (Polo Bun)

Arkensen and Nanzaro love Pineapple Bun, particularly from Lido Restaurant. I got this Pineapple Bun recipe from Helen. Helen has not attempt to make it because the recipe is in grams and cc which is a bit tedious to measure. Morever, Helen said it involves quite a bit of steps which seem quite complicated to her. Anyway, this is my first attempt making it and it turned out quite ok.

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The Pineapple Bun (or Polo Bun) turned out quite soft and I think the dough recipe is good for any other bun. The bun remains soft even after two days.

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Now, I know why it’s called Pineapple Bun. The name came from the look of the topping which resembles the pineapple skin.

It took me quite long to make it as I was trying to convert the measuring into cups and spoons as far as possible so that it’s easier for me to make it again.

Ingredients

Dough:

  • 240g bread flour (2 cups less 3 tablespoons), I used all-purpose flour
  • 60g cake flour (8 tablespoons)
  • 45g sugar (3 tablespoons plus 1 teaspoon)
  • 5g yeast (1 1/2 teaspoons)
  • 30cc or 30ml egg (1 medium egg)
  • 135g water (125ml)
  • 3g salt (1/2 teaspoon)
  • 9g milk powder (2 tablespoons)
  • 30cc or 30ml warm water
  • 45g butter (3 tablespoons)

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Topping:

  • 80g butter (6 tablespoons)
  • 50cc or 50ml egg
  • 1 g salt (a pinch)
  • 1 teaspoon vanilla extract
  • 50g icing sugar (1/2 cup)
  • 5g milk powder (1 tablespoon)
  • 150g cake flour (1 1/4 cups)
  • another egg for egg wash

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Click on the link below for the instructions.

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