Polo Bun with Salted Egg Kaya Filling

Bun Ingredients:

Ingredients A
Bread Flour – 800g
Mauri Hokkaido Bread Concentrate – 200g
Sugar – 140g 
Salt – 16g 
Mauripan IDY – 15g 

Ingredients B
Eggs – 50g
Milk – 31g 
Water – 300g 

Ingredients C
Butter – 100g

Topping Ingredients:

Unsalted Butter (Softened) – 145g
Icing sugar – 100g
Whole egg – 60g
All Purpose flour – 220g
Baking Soda – 5g

Salted Egg & Kaya Filling Ingredients:

Unsalted butter (softened) – 200g 
Icing sugar – 140g
General purpose flour – 40g
Full cream milk – 100g
Milk powder – 100g
Mauri Salted Egg Kularome – 8g
Salt – 8g
Mauri Kaya Paste +/-

Egg Wash Ingredients:

Whole Egg – 55g
Milk – 15g

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Bun Baking Steps:

1. Transfer Ingredients A into the mixing bowl.
2. Mix ingredients A with mixer at low speed for about 1 min.
3. Add in Ingredients B into the mixing bowl.
4. Mix for about 7 mins (or until the “clean bowl” is observed).
5. Add in the butter.
6. Mix until the dough is well-developed (about 8 mins).
7. Rest the dough for 10 mins.
8.  Divide the dough into 50 g dough.
9. Round and rest the dough for 5 mins.

Topping Production Method:

1. Transfer Ingredients A into the mixing bowl.
2. Mix ingredients A with mixer at low speed for about 1 min.
3. Add in Ingredients B into the mixing bowl.
4. Mix for about 7 mins (or until the “clean bowl” is observed).
5. Add in the butter.
6. Mix until the dough is well-developed (about 8 mins).
7. Rest the dough for 10 mins.
8. Divide the dough into 50 g dough.
9. Round and rest the dough for 5 mins.

Slated Egg & Kaya Production Method:

1. Using a paddle attachment, weigh all ingredients into the mixing bowl and beat at low speed for around 2 mins until fully combined. 
2. Pipe 20g onto a tray and freeze until solid. 
3. Take out from the freezer and roll into a ball. 
4. Keep in the freezer before use. 

Assemble:

1. Take a 50g of dough, flatten it. 
2. Pipe 15g of kaya and place the salted egg filling into the dough and wrap. 
3. Take 18g of polo bun topping, flatten it. 
4. Wrap the top of the bun and score topping with lattice press prior to proofing. 
5. Proof the dough at 35°C, 85% RH for about 40 – 45min. 
6. Egg wash the polo bun topping. 
7. Bake at 205°C (top) and 180°C (bottom) for 10 – 12 mins. 
8. Cool the breads at the cooling rack before serving.