台式菠蘿麵包 | 湯種法 | 兒子吃到舔手指 | Pineapple Buns

只能用外～酥～內～軟～來形容這個包～然後兩個兒子吃到的反應也太可愛了吧！
份量可以做4個菠蘿包，材料如下作法請參考影片
湯種：
10g 高筋麵粉
50g 水
主麵團：
145g 高筋麵粉
15g 糖
5g 奶粉
40ml 牛奶
13g 全蛋液
2.5g 鹽
13g 無鹽牛油
15ml 溫水 (35度)
2.5g 即發酵母
酥皮：
30g 無鹽牛油
23g 糖粉
13g 全蛋液
50g 低筋麵粉
6g 奶粉
少許鹽
[ENGLISH RECIPE]
For making 4 pineapple buns
Tong-Zhong:
10g Bread Flour
50g Water
Main Dough:
145g Bread Flour
15g Sugar
5g Milk Powder
40ml Milk
13g Egg mixture
2.5g Salt
13g Unsalted Butter
15g Lukewarm Water (35 degree)
2.5g Instant Dry Yeast
Tong-zhong dough
Pineapple Puff:
30g Unsalted Butter
23g Powdered Sugar
13g Egg Mixture
50g Cake Flour
6g Milk Powder
a Pinch of Salt
1. Make Tong-zhong the night before - mix the flour with water and heat it on low-heat, stir constantly until the mixture becomes paste-like, about 65 degree C
2. Move the tong-zhong to a container, cover the dough with plastic wrap immediately and close the lid. Put the container in the frig once it's cooled.
~NEXT DAY~
3. Dissolve the yeast with lukewarm water.
4. Put the bread flour, milk powder, sugar, egg mixture, yeast water, and tong-zhong in the mixing bowl.
5. Turn to low speed to mix together the ingredients, meanwhile slowly pouring in the milk; mix for around 2 minutes
6. Once a dough is formed, turn to high speed and add salt; mix for around 10-15 minutes
7. Check if the dough is elastic enough and the broken edges are zigzag shape
8. Add unsalted butter and turn to low speed, mix for around 2 minutes
9. Change to high speed and mix for around 8-10 minutes, until the dough is even more elastic than before, and the broken edges are smooth
10. Shape the dough into a big ball and put in a bowl, cover the bowl with plastic wrap and move to a warm corner for fermentation, needs approximately 1 hour (the dough is done fermenting if you poke a hole into the dough and the hole doesn't shrink back)
11. Meanwhile, make the pineapple puff by combining unsalted butter with powdered sugar as well as a pinch of salt, then mix with electric beater on semi-high speed for 1 minute.
12. Add the egg mixture (divide into 2 times) and mix with electric mixer.
13. Add the sifted cake flour and milk powder; "fold" the mixture gently (avoid over-beating) until no more powder.
14. Move the puff mixture onto a plastic wrap, shape the mixture into a long dough and put in the freezer for at least 15 minutes.
15. When the main dough is done proofing, get ride of the big air bubbles from the dough, then divide the dough into 4 portions, each ~75g.
16. Shape all 4 doughs into circular balls, then cover with a semi-wet towel and let them rest for 15-20 minutes.
17. Take out the pineapple puff, divide into 4 portions and shape them into balls, then put back into the freezer.
18. After the 4 doughs done resting, use a roller to flatten the dough, then fold the dough back into a ball and shape them into round balls again.
19. Take 1 puff ball, cover with plastic wrap, and use a flat equipment to flatten the dough. Carefully remove the plastic, then take 1 dough and cover the dough with the puff.
20. Draw the pineapple pattern on the puff surface.
21. Put the buns on a try and put in the oven for final fermentation, approximately 1 hour. Put a cup of hot water in the oven to raise the temperature)
12. When the breads are done fermentation, brush a thin layer of egg mixture on top of the breads.
13. Put the buns at the bottom rack and bake at 170 degree C for 17-20 minutes (depending on your oven)