HK Style Pineapple Buns (Sponge Method) v. 2 港式菠蘿包(中種法) v.2

Here’s the amended version of my HK Style Pineapple Buns. I have made slight adjustments mainly to make the crust look and taste better and adhere better to the bread so that the crust won’t come off after a few bits.
這是最新版本的中種菠蘿包做法,EC改動了酥皮的配方,改善了酥皮的上色情況,而且酥皮比以前更緊貼麵包,酥皮不會這麼容易在咬幾口後就掉出來。


HK Style Pineapple Buns (Sponge Method) v. 2
港式菠蘿包(中種法) v.2

Makes 10
10個份量

Ingredients
For the Sponge
210 g bread flour
2.1 g instant yeast (I use SAF gold instant yeast)
125 g water

For the Final Dough
All of the sponge
90 g all purpose flour
0.9 g instant yeast (I use SAF gold instant yeast)
35 g beaten egg
30 g milk
12 g dry milk powder
30 g granulated sugar (I used Kirkland 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 Kirkland organic cane sugar)
1.7 g baking powder
0.5 g baking soda
30 g unsalted butter, softened
25 g pure lard (I use Tenderflake)
17 g beaten egg
3 g pure vanilla extract

For Brushing
1 egg yolk
5 g beaten egg

材料
中種麵團
高筋麵粉 210克
即發乾酵母(EC用SAF金燕) 2.1克
水 125克

主麵團
中種 全部
中筋麵粉 90克
即發乾酵母(EC用SAF金燕) 0.9克
全蛋液 35克
牛奶 30克
奶粉 12克
細砂糖(EC用Kirkland有機蔗糖) 30克
鹽 4.5克
無鹽牛油 42克(室溫放軟)

酥皮
中筋麵粉 100克
奶粉 8克
細砂糖(EC用Kirkland有機蔗糖) 50克
泡打粉 1.7克
梳打粉 0.5克
無鹽牛油(室溫放軟) 30克
Tenderflake豬油 25克
全蛋液 17克
純雲尼拿香油 3克

刷面用
蛋黃 1隻
全蛋液 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 butter and lard and mix on the lowest speed until the mixture resembles breadcrumbs or wet sand. If you don’t own a stand mixer, rub butter and lard into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
麵粉、糖、奶粉、泡打粉和梳打粉放入廚師機的攪拌盆中混合均勻,加入豬油和牛油,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豬油和牛油捽入乾粉中直至成麵包糠狀。

Add egg mixture and vanilla. Mix at 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.
加入蛋液和雲尼拿香油最低速拌至材料結成大塊,用手輕輕整合成麵團,分成十等份後搓成圓球,以保鮮紙蓋好備用。

For the Sponge 中種麵團
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 about 4 minutes until a dough is formed. Transfer dough to a lightly greased mixing bowl. Cover with plastic wrap and let rise at room temperature for 40 minutes then refrigerate for 12 to 18 hours.
把麵粉和酵母放在廚師機的攪拌盆中拌勻後加進水,裝上麵團勾低速攪拌四分鐘左右至麵團略成形,取出麵團轉放在已抹油的攪拌盆中,蓋上保鮮紙讓麵團室溫發酵40分鐘後放進雪櫃冷藏12至18小時。

For the Final Dough 主麵團
Remove the sponge from the fridge. In the bowl of the stand mixer with the dough hook attached, combine the sponge and all ingredients of the main dough except the butter. Mix at low speed for about 3 minutes until the dough comes together. Raise speed to medium and knead for 3 to 4 minutes to form a smooth dough. Add in softened butter and continue kneading with low speed until all the butter is Incorporated, about 2 to 3 minutes. Raise speed to medium and knead until the dough is smooth and elastic, 2 to 3 minutes. When a piece of dough is stretched, it will form a translucent membrane that would tear with uneven edges (maintain the final dough temperature to no higher than 26℃/79℉ for best result). Shape dough into a ball and place on a silicon mat. Cover with plastic wrap and let rest in a warm environment (28℃/82℉) for 40 minutes.
*Start making the crust while the dough is resting
從雪櫃取出中種麵團,把中種麵團和主麵團的所有材料(牛油除外)加入廚師機的攪拌盆中,裝上麵團勾低速揉約三分鐘至麵團成形,轉中速攪拌三至四分鐘左右至表面略帶光滑,加入軟化牛油低速揉兩至三分鐘至牛油完全被吸收,改用中速揉兩至三分鐘至麵團光滑有彈性並可拉出容易出現破洞的薄膜,而且破洞缺口處呈鋸齒狀(擴展階段),麵團終溫需控制在26℃/79℉以下,取出麵團滾圓,轉放在矽膠墊上,蓋上保鮮紙,放在溫暖的地方(28℃/82℉)鬆弛40分鐘。
*麵團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 until slightly puffy. I place the tray in the oven with temperature set to 32℃/90℉ and place a pot of hot water inside for added humidity
排氣後平均分割成10等份,將麵團滾圓後排放在已墊牛油紙的烤盆上( 預留位置讓麵團發酵),放在溫暖的地方作40分鐘的最後發酵(EC把焗爐調至32℃/90℉,內加一小鍋熱水加濕自製發酵箱發酵)。

Spray the dough with water (this helps the crust to adhere to the dough). 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.
用水噴濕麵團表面(這可使酥皮更加緊密地依附在麵團上),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,把酥皮蓋在麵團上,繼續把餘下酥皮蓋在麵團上。

Mix together the egg yolk and egg mixture to make an egg wash. Brush a layer of egg wash on the crust. Let dry for 5 minutes and brush on another layer. Rest until the dough is almost doubled in size before baking.
蛋液與蛋黃拌勻後塗在酥皮上,5分鐘後再塗上一次蛋液,待麵團發酵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 15 to 20 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10分鐘前預熱焗爐至375℉/190℃,焗5分鐘後轉至325℉/160℃多焗15至20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

版權所有,如需引用,請註明出處
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2023 ecbakes.com

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by WordPress.com.

Up ↑

%d bloggers like this: