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.

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

Recipe updated March, 2022

For the Sponge
210 g bread flour
2.1 g instant yeast or gold instant yeast
125 g water
For the Final Dough
All of the sponge
90 g all purpose flour
0.9 g instant yeast or gold instant yeast
35 g beaten egg
30 g milk
12 g dry milk powder
30 g granulated sugar (I used organic cane sugar)
4.5 g salt
42 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)
1/2 tsp baking powder
scant 1/8 tsp baking soda
55 g unsalted butter, cold and cubed
20 g beaten egg
For Brushing
30 g beaten egg
5 g milk

高筋麵粉 210克
速耐高糖/速發酵母 2.1克
水 125克
中種 全部
中筋麵粉 90克
耐高糖/速發酵母 0.9克
全蛋液 35克
牛奶 30克
奶粉 12克
細砂糖(EC用有機原蔗糖) 30克
鹽 4.5克
無鹽牛油 42克(室溫放軟)
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 1/2茶匙
蘇打粉 略少於1/8茶匙
無鹽牛油(凍和切粒) 55克
全蛋液 20克
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,baking powder and baking soda. 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.

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.

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 hours until tripled in size.
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 26℃ for best result
*Start making the crust while the dough is resting

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.

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.

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.

The development of the sponge after sitting at room temperature for two hours.

My mother’s day breakfast

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