港式菠蘿包 手搓麵包 Pineapple Buns · Bolo Bao | 嚐樂 The joy of taste

自製港式菠蘿包，無臭粉不添加豬油，外酥內軟🤤
★港式菠蘿包做法 Pineapple Buns · Bolo Bao Recipe★
菠蘿皮 Topping
無鹽牛油奶油 Unsalted butter (室溫 room temperature) 30克(g)
糖霜Icing sugar 30克(g)
全蛋液 Whole egg (室溫 room temperature) 15毫升(ml)
低筋麵粉Cake flour 60克(g)
泡打粉 Baking powder 2克(g)
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麵團 Dough
4個 4servings
高筋麵粉Bread flour 160克(g)
糖 Sugar 24克(g)
速發酵母 Instant yeast 2克(g)
鹽 Salt 3克(g)
牛奶 Milk 110-115毫升(ml)
無鹽牛油(奶油) Unsalted butter 16克(g)
★ 有關麵團液體量 ★
實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整
在不同的季節所需的液體量都有輕微不同呢～
如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾
* The amount of water needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount of liquid
Observe the dough and increase liquid gradually to avoid the dough being too sticky
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying
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