Add wet and dry ingredients (except for butter) into the bread machine according to manufacturer’s instruction. Select “BREAD DOUGH” setting (about 1 hour 30 minutes).
When a dough has been formed, add in butter.
After first rising has ended, remove dough from bread machine and punch out the air.
Divide into 16 equal portions (each about 57 g), shape into balls.
Preparing polo crust dough:
Mix together butter, icing sugar and salt, then beat until light and fluffy.
Add in egg gradually, beat until well combined.
Add in milk powder and plain flour, mix well (the dough will be slightly sticky).
Keep in the freezer for 15 minutes.
Divide the crust dough into 16 equal portions (each about 35 g), shape into balls.
Assembling polo bun:
Lightly coat hands with some flour, fully wrap bread dough with crust dough.
Print the top with pineapple pattern using polo bun mold (or plastic knife), arrange on a wire rack (or baking pan) lined with parchment paper, set aside at room temperature to proof for 45 minutes.
After proofing for 30 minutes, preheat oven to 200°C/390°F.
Mix together ingredients for egg wash and strain through a sieve.
When proofing has ended, brush the top of the buns with egg wash.
Bake in the preheated oven at 200°C/390°F for 13-15 minutes (turn once after 10 minutes), until golden brown.
Allow the buns to cool for 15-20 minutes before serving (the crust will only become crispy when cooled).
Storing of polo bun:
I usually put my polo buns in airtight container and keep refrigerated to maintain the freshness.
Reheating of polo bun:
Preheat oven toaster (without tray). Put the chilled polo bun on baking tray and bake for 1 minute (2 minutes if for 2-3 buns). Switch off the oven and let the bun sits in the oven for 15 minutes to heat up thoroughly (do not bake the bun for too long or the top will burn). Let the bun slightly cools down and serve immediately (reheated bun will become dry and hard if set aside for too long).
This recipe yields 16 buns. The nutritional value for reference is for 1 bun. Reminder:1 If your home oven is not big enough to bake 16 buns at a time, separate them in 2-3 batches and bake only 1 batch at a time. If you bake 2 batches at a time (in 2 layers), they will take longer to be baked and browned. Baking buns for too long will make them hard and dry.2 The temperature in the oven will slightly drop when the oven door is opened while turning the baking tray. It is advisable to preheat again to 200°C/390°F before continuing baking.