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日式菠蘿包 (Melon Pan)
成份:
菠蘿包：
高筋麵粉 250g
酵母 3.5g
細砂糖 50g
鹽 2.5g
奶粉 7.5g
無鹽牛油 25g
雞蛋 25g
暖水 130g
菠蘿皮：
低粉 220g
細砂糖 120g
牛油 66g
雞蛋 62g
步驟:
菠蘿包：
- 高粉、酵母 、砂糖、鹽、奶粉，拌勻
- 加入雞蛋，略為用手攪拌一下，慢慢倒入1/3既水份，開始揉，吸收好後，繼續加水，揉麵團，加到覺得水份夠了便可以，因為不是常常都會用完130克的水份，要看天氣及廚房既濕氣而定的
- 揉到麵團開始光滑，就可以分2-3次加入牛油下去揉，要揉到麵團光滑，還有就是拿一小塊拉開的時候，會出現薄模，薄模的意思就代表麵團既組織會較為有彈性
- 然後，拿去發酵1小時30分鐘，其中一個發酵的方式是放進微波爐裡面，首先，將麵團放入盤裡面，用保鮮紙包好， 放一杯水進去微波爐，叮1分鐘，然後將個麵團連盤和杯熱水一起放，讓它慢慢發酵
- 發酵期間做菠蘿皮
- 發酵好後，就分割成每個40克 ，滾圓，用保鮮紙輓菕A鬆弛25分鐘
- 休息過後，將一份表皮，厭平壓大一點，包好麵團，然後在粗砂糖上滾一下，表面封滿砂糖，在表皮上面界出花紋，放在烤盤上，用保鮮紙包好，拿去發酵30-40分鐘，稱為二次發酵，這次可以用烤箱發酵，做法也差不多，開烤箱一會，薇暖就可以放進去
- 第二次發酵完了，可以烤 10-15 分鐘。頭 5 分鐘用 180C，最後 10 分鐘用 190 C / 375 F，看自己的烤箱而定
菠蘿皮：
- 牛油跟細砂糖，拌勻，略為打發少?/LI>
- 加入雞蛋，攪拌，然後加入麵粉，用手抓成糰
- 用保鮮紙包好，放進雪櫃休息一下
- 麵團發酵好後就可以分割成每個 38 克，然後包入麵團
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