Bo Lo Baau (Pineapple Bun) / 汤种菠萝包

Recipe Category:

Ingredients / 材料:

Dough:

Filling:

Topping:

面团:

内馅:

菠萝皮

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix on slow speed for 3 minutes on medium speed until a dough forms.
Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, Leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide dough into 5 portions and round up. Let them rest for 15 minutes at the room temperature.
While the dough is resting, you can prepare the topping. Whip the butter until soft and sift in the icing sugar and mix well. Add in the egg in 3 portions and stir until combined after each addition. Fold in the milk powder and half of bread flour. Mix with a plastic spatula. Gradually add in the rest of bread flour until the topping mixture has reach the softness like an eardrop. Divide the mixture into 5 portions.
Place the divided topping on the lightly floured working surface. Flatten the dough and put it on top of the topping, then stuff with some pork floss and seal tightly. Score topping lightly in a checked pattern with a knife and let rest for 35-40 minutes. Brush on egg yolk and bake in a preheated 180C/350F oven for about 15 minutes.

面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。
接着加入牛油，搅拌大约5分钟，直到面团离开搅拌盆四周，面团拉开呈现薄膜状。
把它放到一个抹了油的塑料保鲜袋里，把空气排出，然后打上个结，室温进行首次发酵1小时或是面团膨胀为双倍大。
取出面团，排挤出气体，然后分割成5份小面团，滚圆后室温静置松弛15分钟。
面团松弛时时可以准备菠萝皮。将无盐奶油搅拌至软化。糖粉过筛后，加入拌匀。全蛋液分3次加入，每次拌匀再续加。将奶粉和一半的高粉拌入，用橡皮刮刀切拌均匀，然后渐渐加入剩下的高粉拌至菠萝皮犹如耳垂柔软。然后将其分5份。
分割好的菠萝皮放到洒了少许面粉的台面上，将松弛后的面团压扁，搁在菠萝皮上，包入适量肉松收口。用刀划出交叉纹，室温下进行最后35-40分钟发酵。抹上蛋黄液，入预热180C/350F烤箱烘焙15分钟。

"Bo Lo Baau (Pineapple Bun) / 汤种菠萝包" is part of these categories:

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