This must be one of my most challenging baking tasks to-date. I mean the oil dough (polo pastry) was not easy to handle even after keeping in the fridge, it was too fragile and I couldn't wrap it nicely round the bread dough without tearing. You could see the results of the tearing, don't even have to use ammonia powder which some recipes did to achieve the crackling pattern on the pineapple crust. I spent a long time just to make 4 polo buns and felt like giving up half-way through. I think if I were to run a HK style bakery, I would go broke anytime. Half a day gone, but only 4 outputs! =)
Luckily the polo baos were delicious, that's the only saving grace! I ate one while still piping hot, His Majesty ate one (he is a very picky eater), Her Majesty ate one (she eats almost everything, including paper), and only one left for tomorrow. I will update and give the verdict on how it tastes like tomorrow.
[Update on 13 May 2013]
Only 1 small morsel of polo bun was left on Friday, but it still tasted good. I made another batch of 4 polo buns on Sunday, this is my polo bun version 2.