Friday, April 5, 2013

汤种:菠萝包


用汤种做的包真的非常好吃,我嫌菠萝皮太薄,下次做的话我会double份量,也就是40g each。料多多,我喜欢!! 嘻嘻。。

食谱取自Christines recipes


面包材料:
350g high protein flour
70g sugar
4g salt
1 egg
10g milk powder
6g instant yeast
120g 汤种     (请看之前的食谱,here
125ml milk
30g unsalted butter

菠萝皮材料:(20g each)
125g flour
55g sugar
40g butter
7g milk powder
1 egg yolk
1tbsp evaporated milk
1tsp condensed milk
1/4tsp ammonia powder        (我没加)
1/4tsp baking powder

做法:
  1. 把所有材料(除butter外),拌打成dough,才加入butter。继续拌打5mins。让dough进行第一次发酵至两倍大。
  2. 取出dough,洒点flour,用手按压,挤出空气。分12份,揉成小球形,排在己涂抹少许butter的baking tray上。做第二次发酵至两倍大。
  3. 当小dough发酵完成,才从fridge取出菠萝皮面团。分12小份(20g each),滾圆,蓋上保鲜膜,杆成圆饼形,放在菠萝包dough上面,涂上蛋液。放入己预热的oven中,bake150度20分钟,至表面金黄色。

菠萝皮做法:
把牛油拌打至平滑,加入糖,打至发白。加入milk powder,egg yolk,evaporated milk和condensed milk,拌勻。筛入flour和baking powder,完全拌勻。此時dough会非常湿润和黏手。用保鮮膜把dough捲成长条。放入fridge冷冻30至40分钟。当dough变硬身一点,就可隨時拿出使用。




1 comment:

  1. Hi Yuen Chin,
    I also bookmarked Christine's recipe, but havent had the time to try out. Your Polo Buns turned out to be very pretty, looking at your pictures make me feel like doing Polo Buns again, but it's a lot of effort :)

    Btw, if you happen to make this again this month, dun forget to submit to AB #31, ok? :)

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