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%... Continue Reading →

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