!!!!!!!IMPORTANT!!!!!!!
**Bake in a preheated oven at 375℉ / 190℃ for 15 minutes**
**放入預熱烤箱中層，以 375℉ / 190℃ 烤15分鐘**
Pineapple Bun is a favorite breakfast staple as well as for afternoon tea in Hong Kong. The name only refers to it’s similarity to the appearance of a pineapple, as it does not contain any pineapple whatsoever. With this recipe, you can make this wonderful tasting, super-soft bun with the crispiest (pineapple looking) topping right out of your own oven.
港式菠蘿包出爐囉！在家也可以做出很好吃的菠蘿包喔！ 新鮮出爐的菠蘿包，麵包鬆軟外皮酥脆美味可口，早已成為香港人早餐或下午茶的首選。喜歡就 share 比朋友睇同 like 啦！
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I am using a KitchenAid 5-Qt. Artisan Stand Mixer in this video - https://amzn.to/3eoYW4g
Makes 14 buns | 這食譜可做出14個菠蘿包
湯種材料：
高筋麵粉 50 克
水 250 毫升
麵糰材料：
高筋麵粉 550 克
鹽 8 克
湯種 184 克
牛奶 60 毫升
鮮忌廉 (鮮奶油) 90 毫升
雞蛋 86 克
速發酵母粉 12 克
白砂糖 80 克
無鹽牛油/無鹽奶油 (室溫) 50 克
菠蘿皮材料：
雞蛋 1 個
雲呢拿香油/香草精 1 茶匙
無鹽牛油/奶油 (溶解) 145 克
糖粉 100 克
高筋麵粉 220 克
梳打粉/小蘇打 5 克
Water Roux Dough Ingredients:
50 g Bread Flour
250 ml Water
Bread Dough Ingredients:
550 grams bread flour
8 grams salt
184 grams Water Roux dough
60 ml of milk
90 ml heavy whipping cream
86 grams whisked egg
12 grams instant dry yeast
80 grams white granulated sugar
50 grams unsalted butter, softened
Pineapple Topping Ingredients:
1 large egg
1 teaspoon vanilla extract
145 grams unsalted butter, melted
100 grams powdered sugar
220 grams bread flour
5 grams baking soda
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