Polo Bun (La Pe Do) - Failed

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.

Cheers