HK Style Pineapple Buns (Sponge Method) 港式菠蘿包(中種法)

I’m sharing with you a bread recipe that is made with a preferment today. The idea is very similar to Whole Wheat Sausage Buns (Poolish Starter) but I used a stiffer preferment this time.
今天準備分享中種麵糰製作的麵包食譜。這與全麥腸仔包(液種法)的製作方法十分相似,只是中種麵糰比液種麵糰水份更少。

Generally speaking, the sponge contains 60 to 70% of the total flour amount and it can be made with 50% to 60% hydration and higher hydration gives a softer sponge. I’ve made sponge with 70% flour amount and with 50% and 60% hydration before and I found that the higher the hydration, the faster it rises in the beginning and the easier it is to be incorporated into the main dough. The final result was not affected at all and I noticed no difference. No matter how much flour and hydration the sponge is made with, just keep in mind to adjust the amount of flour and water to be added to the final dough accordingly.
一般來說,中種麵糰的份量約為配方總麵粉重量的60至70%,中種麵糰的含水量則為50至60%, 水量高的中種麵糰會較柔軟。EC分别試過加入50和60%水份製作含粉量70%的中種麵糰,發覺水份含量越高,第一次發酵速度會較快,而第二次攪拌的時候亦更容易與主麵糰材料混合。 話雖如此, 這對最終成品影響不大。不論中種麵糰中的麵粉量和含水量如何,只要在主麵糰配方的總量中扣除即可。


HK Style Pineapple Buns (Sponge Method) 港式菠蘿包(中種法)

Makes 10
10個份量

Ingredients
For the Sponge
210 g bread flour
3 g instant yeast
125 g water

For the Final Dough
90 g bread flour
45 g beaten egg
24 g dry milk powder
42 g granulated sugar (I used organic cane sugar)
4 g salt
30 g unsalted butter, softened

For the Crust
100 g all purpose flour
8 g dry milk powder
50 g granulated sugar (I used organic cane sugar)
1 tsp baking powder
55 g unsalted butter, cold and cubed
20 g beaten egg

For Brushing
30 g beaten egg
5 g milk

材料
中種麵糰
高筋麵粉 210克
速發酵母 3克
水 125克

主麵糰
高筋麵粉 90克
全蛋液 45克
奶粉 24克
細砂糖(EC用有機原蔗糖) 42克
鹽 4克
無鹽牛油 30克(室溫放軟)

酥皮
中筋麵粉 100克
奶粉 8克
細砂糖(EC用有機原蔗糖) 50克
泡打粉 1茶匙
無鹽牛油(凍和切粒) 55克
全蛋液 20克

刷面用
全蛋液 30克
牛奶 5克

Directions 做法
For the Crust 酥皮
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, milk powder and baking powder. Stir well. Add cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub cold butter cubes into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
麵粉,糖,奶粉和泡打粉放入廚師機的攪拌盆中混合均勻,加入凍的牛油粒,用攪拌槳配件最低速將材料打至濕沙或麵包糠狀,沒有廚師機可用手指頭把牛油粒捽入乾粉中直至成麵包糠狀。

Add egg mixture and mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough. Divide into 10 equal portions and shape each into a ball. Cover with plastic wrap until ready to use.
加入蛋液最低速拌至材料結成大塊,用手輕輕整合成麵糰,分成十等份後搓成圓球,以保鮮紙蓋好備用。


For the Sponge 中種麵糰
Add flour and yeast into the mixing bowl and stir well. Add water and mix with the stand mixer with the dough hook on for 4 to 5 minutes until a shaggy dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 1 hour then refrigerate for 12 to 18 hours.
*For same day use, leave sponge at room temperature for 2 to 3 hours until tripled in size.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水,裝上麵糰勾低速攪拌四分鐘至麵糰略成形,取出麵糰轉放在已抹油的攪拌盆中,蓋上保鮮紙讓麵糰室溫發酵一小時後放進雪櫃冷藏12至18小時。
*若即日使用的話可讓麵糰室溫發酵二至三小時至三倍大

For the Final Dough 主麵糰
Remove the sponge from the fridge. Add the sponge and all ingredients of the main dough except salt and butter into the mixing bowl of the stand mixer. Attach the dough hook and mix with low speed for about 7 to 10 minutes until the dough comes together and form a smooth dough. Add in the salt and softened butter and continue kneading with medium-low speed until the dough forms a translucent membrane that would tear with uneven edges when stretched. This could take anywhere from 7 to 10 minutes. Form dough into a tight ball and place on a lightly floured surface. Cover with plastic wrap or the overturned mixing bowl. Let rest at room temperature for 30 minutes.
*If the sponge is used straight out from the fridge, you may cut it into smaller pieces in order for it to incorporate evenly into the final dough
*Monitor the final dough temperature to below 28℃ for best result
*Start making the crust while the dough is resting
從雪櫃取出中種麵糰,把中種麵糰和主麵糰的所有材料(牛油和鹽除外)加入廚師機的攪拌盆中,裝上麵糰勾低速揉7至10分鐘至麵糰表面略帶光滑後加入軟化牛油和鹽,繼續揉7至10分鐘至可以拉出薄膜而且破洞缺口處呈鋸齒狀(擴展階段),取出麵糰轉放在已洒粉的工作枱上滾圓,蓋上保鮮紙或反轉攪拌盆蓋着麵糰,室溫鬆弛30分鐘。
*若從雪櫃直接取出中種麵糰使用的話可把中種麵糰切成小塊方便與主麵糰材料混合
*麵糰最終溫度不要超過28℃
*麵糰鬆弛的同時可預備菠蘿包的酥皮

Gently deflate the dough then divide into 10 equal portions. Shape each into a ball. Arrange the dough balls on a parchment paper lined baking sheet, making sure to leave enough space between them. Let rise in a warm place for 40 minutes. I proofed mine using the proof function of my oven.
排氣後平均分割成10等份,將麵糰滾圓後排放在已墊牛油紙的烤盆上( 預留位置讓麵糰發酵),放在溫暖的地方發酵40分鐘,EC使用焗爐的發酵功能發酵。

Flatten a crust ball in between two pieces of plastic wrap into a thin disc while making it slightly thinner around the edges. Drape disc on top of the dough. Repeat with remaining crust and dough balls.
取一個酥皮圓球放在兩張保鮮紙中間按扁成圓片,邊緣位置要比中央稍薄,把酥皮蓋在麵糰上,繼續把餘下酥皮蓋在麵糰上。

Mix together the egg and milk to make an egg wash. Brush a layer of egg wash on the crust. Let dry for 10 minutes and brush on another layer. Rest until the rolls are almost doubled in size before baking.
蛋液與牛奶拌勻後塗在酥皮上,十分鐘後再塗上一次蛋液,待麵糰發至差不多兩倍大時可入爐。

Preheat the oven to 375℉/190℃ about 10 minutes prior to baking. Bake for 5 minutes then lower to 325℉/165℃ and continue to bake for another 12 to 15 minutes until the crust is golden brown. Transfer to the cooling rack to cool.
*Adjust oven temperature and baking time according to your own oven.
在發酵完成十分鐘前預熱焗爐至375℉/190℃,焗5分鐘後轉至325℉/160℃多焗12至15分鐘至表面金黃,取出轉移到鋼架放涼。
*請根據自家焗爐狀況調整爐溫和時間

The development of the sponge after sitting at room temperature for three hours.
室溫發酵三小時之後的中種麵糰。

My mother’s day breakfast
EC的母親節早餐


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