ingredients
480g bread flour
95g castor sugar
5g salt
5g yeast
2 eggs
190g ice water
25g whipping/cooking cream
50g unsalted butter
loaf bread skin
39g unsalted butter
34g icing sugar
25g egg (beaten)
7g milk powder
65g bread flour
instructions
- add all the ingredients except butter & beat until the mixture is elastic
- add butter and continue to beat until texture is smooth & elastic (window pane-like)
- put the dough in a mixing bowl & leave it to rest for 45min
- the dough should double in size, flour the work bench surface lightly
- divide the dough into 4 pieces, each dough should be about 230g each
- shape dough into balls & leave on work bench to rest for 10 min
- separately prepare the polo skin (instructions below*)
- wrap each thin sheet of polo skin on top of the dough ball
- place 2 dough balls into each baking tin to proof for 40-60min – this recipe should have enough for 2 loaf tins
- dough balls should have expanded & doubled in size, brush the top of the loaf with egg wash
- place the loaf tins in the oven at 185degrees for about 35min (or till top is brown)
*polo skin instructions
- beat butter & icing sugar until fully incorporated
- mix in the egg and continue to beat
- add in dry ingredients & fold until batter is smooth
- divide the dough into 4 – it should be about 50g each
- roll into ball & flatten using rolling pin