Salted Egg Polo Bun

Ingredients:

Bun
Ingredients A
Bread Flour – 1000g
Mauri Sweet Bun Improver – 5g
Sugar – 140g
Salt – 16g
Mauripan Instant Yeast – 15g
Ingredients B
Eggs – 50g
Milk – 310g
Water – 300g
Ingredients C
Butter – 100g

Polo Bun Topping
Unsalted Butter (Softened) – 190g
Icing Sugar – 130g
Whole Egg – 80g
All Purpose Flour – 285g
Baking Soda – 6.5g

Salted Egg & Kaya Filling
Unsalted Butter (Softened) – 340g
Icing Sugar – 230g
General Purpose Flour – 65g
Full Cream Milk – 170g
Milk Powder – 170g
Mauri Salted Egg Yolk Kularome – 13g
Salt – 14g
Mauri Raya Paste – +/-

For Egg Wash
Whole Egg – 55g
Milk – 15g

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Baking Step:

Bun

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. 
   

Polo Bun Topping

1. Using paddle attachment, beat butter and icing sugar together at low speed for 30s until combined.
2. Scrap down the bowl, mix at medium speed for 3 mins. Using slow speed, slowly add in eggs within 2 min, and mix for another 1 mins at medium speed until combined.
3. Scrap down the bowl, add in flour and baking soda, mix for 1 minutes at low speed until fully combined.
4. Cover and keep in the chiller.
   

Salted Egg & Kaya Filling

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.

This recipe makes approximately 38pcs of buns