@CozyKitchen436
#HongKongBakery #TangzhongMethod #SoftBuns #BakingAtHome #HomemadeBuns #BunRecipe #菠蘿包 #港式麵包 #湯種法 #自製麵包 #烘焙教學 #鬆軟麵包 #家用烘焙 #麵包食譜
Craving authentic Hong Kong-style pineapple buns? 🍍✨ In this video, I’ll show you how to make the perfect soft and fluffy pineapple buns (菠蘿包) using the Tangzhong method—no lard, no ammonia powder, just pure deliciousness!
想嚐試正宗的港式菠蘿包嗎？🍍✨ 在這條影片中，我會教你如何製作完美的軟綿綿菠蘿包，採用湯種法——無豬油、無臭粉，只有純粹的美味！跟著這個簡單的步驟，輕鬆做出外脆內軟的菠蘿包。
Ingredients for Tangzhong (Water Roux) :-
1. Bread Flour: 30g
2. Water: 150g
Instructions for Tangzhong (Water Roux) :-
1. Mix bread flour and water until smooth.
2. Cook over medium-low heat, stirring constantly until it forms a paste.
3. Let it cool and refrigerate at 4°C overnight.
P.S. It can be stored for 5-7 days.
Ingredients for Main Dough (Makes 10-12 buns, each approx. 60g)
1. Tangzhong: 120g
2. Bread Flour: 350g
3. Sugar: 35g
4. Ice Water: 115g
5. Egg: 35g
6. Unsalted Butter: 35g
7. Instant Yeast: 5g (dissolved in 10g water)
8. Milk Powder: 10g
9. Salt: 4g
Main Dough Instructions :-
1. Mix the bread flour, milk powder, salt, sugar, tangzhong, water, and egg in a stand mixer for 3-4 minutes until the dough forms.
2. Add the butter and continue mixing.
3. Once the butter is incorporated, gradually add the yeast mixture and continue mixing until fully combined and the dough passes the windowpane test.
4. The dough should reach a final temperature of about 26-28°C.
5. Place the dough in a greased container, cover with plastic wrap or a lid, and let it rise at room temperature (30°C) for 50-60 minutes or until it doubles in size (this may vary depending on room temperature).
6. While waiting for the dough to rise, prepare the topping.
Ingredients for Pineapple Bun Topping (Makes 11-12 pieces, each approx. 20g) :-
1. Room Temperature Butter: 50g
2. Sugar: 50g
3. Egg: 15g
4. Milk: 8g
5. Baking Powder: 1g
6. Cake Flour: 112g
7. Milk Powder: 6g
Topping Instructions :-
1. Cream the butter and sugar until fully combined.
2. Add the egg and mix well.
3. Stir in the milk.
4. Add baking powder.
5. Sift in the cake flour and milk powder, knead into a dough, flatten, wrap in plastic wrap, and refrigerate at 4°C for at least 1 hour.
Final Steps :-
1. After proofing, divide the dough into 60g portions. Roll each piece into a ball. Let them rest for 15 minutes.
2. Roll the balls again and place them on a baking sheet lined with parchment paper or a silicone mat. Spray with water to keep them moist and allow them to proof at room temperature (around 30°C) for 50-60 minutes or until doubled in size.
3. After the final proofing is complete, take the pineapple bun topping out of the fridge. Divide it into pieces of about 20g each, roll them into balls, and flatten them.
4. Place them on top of the proofed dough.
5. Brush the surface of the bread with egg wash.
6. Preheat the oven to 180°C. Bake for 12 minutes, then switch to fan-forced mode for an additional 4 minutes. If your oven doesn’t have a fan setting, bake for 16 minutes total (baking time may vary depending on the oven).
7. Enjoy the crispy, fluffy, naturally risen pineapple buns fresh out of the oven!
Tips and tricks:-
1. Use the Tangzhong Method:
This method helps retain moisture and gives the buns a soft, fluffy texture. Ensure your tangzhong is smooth and well-cooked.
2. Cover with Plastic Wrap:
When refrigerating tangzhong, make sure the plastic wrap is in direct contact to prevent drying out.
3. Egg Wash for Shine:
Brush the buns with egg wash before baking for a beautiful golden crust.
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**湯種材料：**
1. 高筋麵粉：30克
2. 水：150克
**湯種製作方法：**
1. 將高筋麵粉和水混合至順滑。
2. 中小火加熱，不斷攪拌，直到形成糊狀。
3. 放涼後，放入4°C的冰箱冷藏過夜。
*附註：可保存5-7天。*
**主麵團材料（可做10-12個，每個約60克）：**
1. 湯種：120克
2. 高筋麵粉：350克
3. 糖：35克
4. 冰水：115克
5. 全蛋：35克
6. 無鹽牛油：35克
7. 即用酵母：5克（溶解在10克水中）
8. 奶粉：10克
9. 鹽：4克
**主麵團製作方法：**
1. 將高筋麵粉、奶粉、鹽、糖、湯種、水和全蛋放入攪拌機中，攪拌3-4分鐘，直到形成麵團。
2. 加入牛油，繼續攪拌。
3. 牛油混合後，逐漸加入酵母混合液，繼續攪拌，直到完全混合並通過薄膜測試。
4. 麵團最終溫度應達到約26-28°C。
5. 將麵團放入已抹油的容器中，蓋上保鮮紙或蓋子，在室溫（30°C）下發酵50-60分鐘，直到麵團膨脹至原來的兩倍大小（視室溫而定）。
6. 等待麵團發酵的同時，準備菠蘿包面皮。
**菠蘿包面皮材料（可做11-12塊，每塊約20克）：**
1. 室溫牛油：50克
2. 糖：50克
3. 全蛋：15克
4. 牛奶：8克
5. 泡打粉：1克
6. 低筋麵粉：112克
7. 奶粉：6克
**面皮製作方法：**
1. 將牛油和糖打至完全混合。
2. 加入全蛋，充分攪拌均勻。
3. 攪拌入牛奶。
4. 加入泡打粉。
5. 篩入低筋麵粉和奶粉，揉成麵團，壓扁，包好保鮮膜，放入4°C的冰箱冷藏至少1小時。
**最後步驟：**
1. 發酵完成後，將麵團分割成60克的小份，每份滾圓，靜置15分鐘。
2. 再次滾圓，放在鋪有烘焙紙或矽膠墊的烤盤上，噴水保持濕潤，在室溫（約30°C）下發酵50-60分鐘，直到膨脹至原來的兩倍大小。
3. 最後發酵完成後，將菠蘿包面皮從冰箱取出，分割成每塊約20克，滾圓後壓扁。
4. 將面皮放在已發酵的麵團上。
5. 在麵包表面刷上蛋漿。
6. 預熱焗爐至180°C，烤12分鐘，然後轉為風焗模式再烤4分鐘。如果焗爐沒有風扇設定，則總共烤16分鐘（烤焗時間視各人焗爐而定）。
7. 享用剛出爐的香脆鬆軟菠蘿包！
技巧和訣竅摘要:
1. 使用湯種法：
這種方法有助於保持水分，使菠蘿包的質地更加軟綿綿。確保你的湯種平滑且煮熟。
2. 包好保鮮膜：
冷藏湯種時，確保保鮮膜直接接觸，以防止水分流失。
3. 刷蛋漿以增光澤：
在烘焙前為麵包表面刷上蛋漿，以獲得美麗的金黃色外皮。
如果你喜歡我們的影片，請記得點贊、分享、留言和訂閱！