One step closer? Maybe..

My Polo buns (polo bau) and my tuna buns this week. For the polo buns i used the basic sweet dough recipe from last week and divide into 15 round portion and allow to rest it for 15 minutes.
For the Polo skin, beat 50g of butter, 50g of margarine ( you can just use butter or margarine i think, it does not make a difference to me) and 100g icing sugar. beat it til smooth and creamy then slowly add a lightly beaten large egg. when smooth, fold in 200g of plain flour using a folding motion (remember not to work the flour too much because we don't want gluten to form). Let the mixture chill for a bit in the freezer so that the fat hardens and become easier to shape into a sheet.

Moisten the top of the buns and put a sheet of the skin over the top of the buns. I did this by rolling a small ball (about 25-30g) of the skin and flatten it with a rolling pin. Remember to work quickly as the skin misture melts quite fast. Allow a final rest and if the skin does not crack due to the buns rising, make some slashes over the skin with a sharp knife or the edge of a bowl scrapper. Egg glaze the top of the skin and bake it at 200C for 15-20 minutes or until the skin turns golden brown.

My tuna buns this time was abit dissapointing, i make the tuna filling with a generic brand of tuna which does not have any taste of tuna at all. Yes it was cheaper, but sarificing the taste is not worth it in this case. But the bread component itself is consistent with the one last week. which i am glad for it. To be consistent.

Also i tried two types of flour this time, a strong ( high protein) flour i bought from an organic store at $2.50/kg and Defiance Baker's flours from the supermarket ( it comes in a bag of 5kg, it is about $1.60/kg). To be dead honest the quality of the bread is the same, Both soft and light. It is a matter of preference, which type of flour you want to use. Organic flour is good beacuse you know it is organic and the non-organic flour might have been processed by many different chemicals. Being a dirt broke uni student, i will opt for the cheaper one in the future.
Til' next time, happy baking.