Saturday, April 18, 2009

Polo Buns

My earlier experiments with breadmaking last year wasn't really successful. I had problems of sticky dough which led to frustrations. (I have this "weird" dislike of sticky and greasy hands!) That stopped me from making breads for quite a while. Due to an urgent need to clear the packet of expiring-soon bread flour, I'm back to breadmaking again.

The sticky problem is gone! It's either that the recipes are good or the cold method works (or both!), which makes these Polo Buns and Creamy Braided Bread extremely easy to handle.

What is Cold Method? (when using the breadmachine)
Cold Method simply means use cold ingredients. Instead of putting everything into the breadmachine at room temperature, take the extra effort. Measure the water, milk, eggs, butter, cream or any other liquid ingredients, then put them in the fridge for at least 15 minutes. Then put the cold liquid ingredients, followed by the dry ingredients, and lastly the yeast into the breadmachine and start using the DOUGH function. Leave the lid OPEN (a tip from Happy Homebaker). Let it knead for about 10 minutes, then add the cold butter. Restart the machine and knead the dough for another 20 minutes. Then I got the nice, smooth, non-sticky and stretchable dough ready for proofing.

Here's the Polo Buns that I made, another good recipe from Grace Kitchen Corner. The extremely soft interior and buttery pastry on top makes it so good to eat. There's a link in her post that teaches how to push the dough into the pastry easily, which really helps. Try this!