Bo Lo Baau (Pineapple Buns Straight Dough Method) / 菠萝包（直接法）

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Ingredients / 材料:

Dough:

250 g Bread flour
20 g Milk powder
120 ml 3.5% Milk, warm
30 g Honey
3-4 g Active dry yeast
1/2 Egg
Pinch of salt
15 g Butter
150 g Poppy paste (optional)

Topping:

3 tbsp Castor sugar
0.5 g Powdered baking ammonia
0.5 g Baking soda
80 g All-purpose flour
2 tsp Milk powder
55 g Shortening
2 tsp Egg, beaten
A few drops of pale lemon colouring

面团：

250克高筋粉
20克奶粉
120毫升 3.5%温牛奶
30克蜂蜜
3-4克干酵母
1/2个鸡蛋
1小撮食盐
15克牛油
150克罂粟蓉（随好）

菠萝皮：

3大勺白砂糖
0.5克阿摩尼亚粉/嗅粉
0.5克小苏打粉
80克中粉
2小勺奶粉
55克固体白油
2小勺全蛋液
数滴柠檬黄色素

Method / 做法:

Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
Turn onto floured surface and knead briefly, then form into a dough ball. Place it in lightly greased bowl. Cover with a plastic wrap and place the whole container in a warm bath (35C/95F) 45 minutes, until nearly double in size. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready. Punch down the dough and divide into 9 equal pieces, roll each piece into a ball. Cover with a plastic wrap and let rest for 10 minutes. Flatten each dough, with the seam side down. Turn and wrap in poppy fillings. Place them on a baking tray lined with parchment paper. Cover and let rise for about 35 minutes. Preheat the oven to 200C/400F.
At the meantime, combine together sugar, baking ammonia and baking soda in a bowl. Sift in the flour and milk powder. Add in the rest of ingredients and mix till all incorporated. On a plastic wrap, flatten each pineapple topping to round, about the size of each dough bun. Place them on the dough bun and lightly score with a toothpick to create checked surface, which resembles a pineapple. Brush on egg wash and bake at 200C/400F for about 16 minutes on middle rack.

Details => Forum

砂糖放入搅拌盆，倒入温牛奶化开后，洒入干酵母静置10分钟。加入高筋粉以及鸡蛋低速搅拌至所有材料成团。然后加入食盐和牛油搅拌均匀。提速搅拌至面团柔软，有弹性，用手拉开成薄膜状即可。
取出面团，揉搓滚圆放到一个抹了少许油脂的容器，盖上保鲜膜以防表面干硬。将整个容器放入一个盛有35C/95F的温水盆内，发酵大约45分钟直到面团体积为原来的两倍。手指沾些高粉，慢慢从面团中间剌到底，如果食指抽出来后，指孔不回缩表示发酵成功。面团匀切成9份，排气揉圆后盖上保鲜膜松弛10分钟。面团收口朝下，用手拍扁排气，翻面后包入馅料。排在铺了烤纸的烤盘上，盖好进行最后发酵35分钟左右。预热烤箱至200C/400F。
砂糖，阿摩尼亚粉以及小苏打粉混合拌匀后，筛入中粉和奶粉。然后再拌入其它材料即可成菠萝皮，然后匀分成9份。在台面上铺上一张保鲜膜，将菠萝皮逐一用手压扁至面团大小后，盖在发好的面团上然后刷上一层全蛋液，用牙签在上面划出格纹。放入预热好的烤箱中层烘焙大约16分钟。

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"Bo Lo Baau (Pineapple Buns Straight Dough Method) / 菠萝包（直接法）" is part of these categories:

Bread / 面包 (129)
Chinese / 中餐 (286)
Dim Sum & Snacks / 点心小食 (90)

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