Recently saw an interesting bread recipe in a baking group. I was excited to try it as it resemble Polo bun but with filling, it reminded me of Hokkiado Chiffon cake. As I never try Polo Bun before, I was very eager to experiment.
The author named it La Pe Do which I am clueless why such name came about or its’ meaning.
To cut long story short, my excitement soon turned into a frenzy search. So you can imagine my emotion, from a high to a low.
Blame it on my own stupidity as I didn't read the recipe thoroughly. I took it for granted that it is a full recipe as someone did try it. I didn't expect the recipe to have premix!!!!
The instruction is also not clear too. A question mark was 10g of the bread dough or 10g of the premix? In the end, I use my own judgement and weigh out 50g of the bread dough and 14g of the topping which I took from Do What I Like. (such a pity that she stopped blogging)
Due to the last minute scramble, I forgotten to add icing sugar for the crust and it turned out tasteless.
Next time, I will have to remind myself to fully comprehend the recipe and getting everything mise en place before I start on a recipe.
Overall, it wasn't a very good experience per se. Guess I never learnt.
A failed mission.
Overall, the texture is soft when eaten fresh from the oven but subsequently the bread turned stale when cooled.
I will definitely try making Polo Bun again but I think I will still stick to the 17 hour method or the tang zhong method instead.