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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:

  1. 高粉、酵母 、砂糖、鹽、奶粉,拌勻
  2. 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
  3. 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
  4. 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
  5. 發酵期間做菠蘿皮
  6. 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
  7. 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
  8. 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:

  1. 牛油跟細砂糖,拌勻,略為打發少?/LI>
  2. 加入雞蛋,攪拌,然後加入麵粉,用手抓成糰
  3. 用保鮮紙包好,放進雪櫃休息一下
  4. 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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