菠萝包 (Pineapple Bun)

虽然安迪还在告假的当儿，也“娴里找忙”，

赴轩宏妈的厨房日记的"波萝包之约"。

Sure I'm on holiday, but I just can't decline XuanHom Mama's  invitation for a Pinapple Bun festival!

感觉上，这款波萝包就像肉桂卷；

都属于很经典的面包。

For me, the Pineapple Bun is another choice of a classic bread besides the Cinnamon roll.

虽然这是一款家户俞晓的香港经典面包,可是就就如肉桂卷，

 从来不会想着自己烘焙。

这回因为Fion的穿针引线，我，竟然和这面包系上了！

谢谢你哦，朋友：）

It's sad really, how I never thought of baking this bun myself even though it's such a classic Hong Kong bun. The situation is kinda similar to the Cinnamon roll I made awhile ago, actually. So I thought, why not give it a try? It's thanks to Fion's invitation, really!

菠萝包
食谱参考 ：快乐手做面包
（可做7个）

原料 
高筋面粉160克 低筋面粉40克 即发干酵母2.5克 细砂糖32克 盐2.5克 蛋20克 牛奶108克 黄油20克

做法
1、将黄油以外的所有原料放在一起揉至面筋扩展、表面光滑。
2、加入黄油揉至扩展阶段，放温暖处进行基础发酵。
3、基础发酵结束，将面团取出排气，分割成50克/个，滚圆后松弛15分钟。
4、将菠萝皮分割成30克/个。
5、将松弛后的面团再次排气滚圆，取1份菠萝皮压扁后，将面团收口处向上压在菠萝皮上。

 6、翻转后一只手将面团向上顶，另一只手将菠萝皮轻轻向下推，覆盖大部分面团表面，底部留一小块不要包菠萝皮。
7、在菠萝皮表面沾上细砂糖，然后用菠萝印轻轻压出菠萝纹，排在烤盘上，放温暖处进行最后发酵。
8、最后发酵结束，入预热180°c的烤箱，中层，上下火，15分钟。


菠萝皮的制作

原料
黄油40克 细砂糖40克 蛋40克 低筋面粉100克 泡打粉1克
做法
1、室温软化黄油，低筋粉和泡打粉混合过筛备用。
2、将软化的黄油打软后，加入细砂糖打至颜色变白，体积膨大。
3、分次加入蛋液，每加一次充分搅匀后再加下一次，直至全部加完并搅匀。
4、加入过筛的低粉和泡打粉拌匀。
5、入冰箱冷藏半小时后即可使用。

 Tip
    菠萝包最后发酵需要的湿度比一般面包要低，如果室内不是太干燥的话，直接放在室内即可，表面不需要覆盖保鲜膜或纱布来保湿。

 菠萝皮的制作(Steps to make the pineapple skin).

Pineapple Bun
Ingredients:
Recipe adapted from ：快乐手做面包
160g bread flour
40g cake flour
2.5g instant yeast
32g caster sugar
2.5g salt
20g egg
108g milk
20g butter

Method:
1. Mix all ingredients except the butter until they form a shiny dough.
2. Add in the butter and knead until it is pliable, then store in a warm place to rest.
3. Punch-down the dough, divide the dough into balls of 50g each, leave to rest for 15 minutes.
4. Divide the dough for the pineapple skin into portions of 30g each.
5. Punch-down the bun dough again and roll them back into balls. Take a pineapple skin dough and flatten it. Cover the ball of bun dough where it's sealed with the pineapple skin dough.
 

6. Using your hands, slowly "massage" the pineapple skin dough downwards so that it will cover most of the surface of the bun dough, but don't cover it completely.
7. Coat the pineapple skin with caster sugar, then use a pineapple mould to carefully press pineapple patterns onto the skin. Arrange the buns on a baking tray and leave aside in a warm place to rest.
8. Bake in a preheated oven at 180°C for 15 minutes. 


 Pineapple skin 
Recipi adapted from : 快乐手做面包 
（yield 7 buns)

Ingredients:
40g butter
40g caster sugar
40g egg
100g cake flour
1g baking powder

Method:
1. Soften the butter at room temperature. In the meantime, sieve the cake flour and baking powder.
2. Beat the softened butter and caster sugar together until it turns white and fluffy.
3. Add in the egg at a few intervals, making sure to beat the mixture thoroughly after each addition.
4. Mix in the sieved powder from (1) evenly.
5. Refrigerate for half an hour before using.

Tip:
The last proofing for the pineapple bun dough requires a less humid environment compared to most other breads, so if your indoor environment isn't too dry, you can just leave it to rest in the open without needing to wrap a layer of cling wrap to keep in the moisture.

 面包体松松软软，外皮甜香酥脆，

刚出炉时的面包，一口咬下，更是叫人停不了口！

The bun itself is soft and fluffy while the pineapple layer is sweet and crumbly. Even when it's just fresh out of the oven, you can tell it's a delicious bun!

I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).