跳到主要內容

菠蘿麵包做法(臺式原味與鹹奶油口味)How to Make Taiwanese Pineapple Buns

台式菠蘿麵包


🔹 臺式菠蘿麵包 

祖籍來自香港 
作風深受日本影響 
多元文化加上無限創意 
造就獨特的臺味天王 

菠蘿是一種與鳳梨長得很像的水果。菠蘿麵包沒有菠蘿,只是因其外型與菠蘿相似而得其名。臺北市糕餅商業同業公會,曾舉辦票選最具臺式軟麵包代表性的品項,結果,前四名分別是:菠蘿、蔥花、紅豆,與奶酥麵包,號稱臺式軟麵包的四大天王。其中,名列第一的菠蘿麵包,雖然最初源自於香港,但早已是每一家臺式麵包店必備的最暢銷產品。這裡就與大家分享:如何用低溫中種法,自製外酥內軟的臺式原味與鹹奶油口味的菠蘿麵包。(文末附影片)

🔹 Taiwanese Pineapple Bun 

Comes from Hong Kong originally 
With features full of Japanese twists. 
Multiculturalism and infinite creativity 
Lead to the unique champion of Taiwanese tastes. 

The pineapple bun doesn't have pineapples in it at all. Actually, the name comes from the similarity of their looks. The Taiwanese pineapple bun has long been the most representative item of soft Taiwanese buns, followed by the spring onion bread, the red bean bun and the milky filling bun, according to a survey by Taipei Bakery Association. Although the pineapple bun originated in Hong Kong, it has taken a twist in Taiwan and become the most popular item in Taiwanese bakeries. Here, we show you how to use the sponge and dough method to make original flavoured and salted butter flavoured Taiwanese pineapple buns, which are all crisp outside, soft inside and super delicious. (See video tutorial at the end.)


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


材 料(Ingredients):

製作臺式菠蘿麵包的食材一覽。圖片來源:cooking23s.blogspot.com


步 驟(Steps):

(1)

把中種麵團的材料混合均勻,揉到成團,放入食品級塑膠袋密封,室溫(20-25℃)靜置三十分鐘後,冷藏八到十二小時。

Mix well the ingredients for sponge dough and knead them into a dough. Put it into a food-grade plastic bag and seal it. Leave it at room temperature (20-25℃) for 30 minutes before refrigerating it for another 8-12 hours.

把中種麵團密封冷藏。圖片來源:cooking23s.blogspot.com

(2)

將軟化無鹽奶油以外的其它主麵團材料與中種麵團拌合並揉至有彈性後,加入軟化無鹽奶油,繼續揉至可拉出薄膜。揉的過程中,以及揉好之後,麵團溫度皆需控制在 28℃ 以下。將一個食品級塑膠袋剪開覆蓋在麵團上,室溫(20-25℃)靜置三十分鐘。

Mix all of the ingredients for the final dough, except softened unsalted butter, with the sponge dough. Knead them into a resilient dough. Add the softened unsalted butter. Knead the dough until it has an earlobe consistency. The dough temperature should be kept under 28℃ all the time. Cover the dough with a food-grade plastic bag and leave it at room temperature (20-25℃) for 30 minutes.

可先把中種麵團分割後再與其它材料拌合。圖片來源:cooking23s.blogspot.com

用類似洗衣服的方式來揉麵團。圖片來源:cooking23s.blogspot.com

加入軟化的無鹽奶油。圖片來源:cooking23s.blogspot.com

揉到可拉出很薄又不容易破的薄膜。圖片來源:cooking23s.blogspot.com

可用探針式溫度計來測量麵團溫度。圖片來源:cooking23s.blogspot.com

(3)

將用來製作菠蘿皮的無鹽奶油、無水奶油與糖粉混合並打發至泛白,加入過篩的高筋麵粉與杏仁粉,以切拌的方式(劃 D 字形)拌合成團,用保鮮膜包好,冷藏備用。

Mix the softened unsalted butter and clarified butter for the crust with icing sugar. Beat them until the mixture becomes whitened. Add the sifted bread flour and almond flour. Use the fold-in method to mix them well. Wrap the mixture with plastic wrap and refrigerate it.

打發至泛白狀。由於每家麵粉吸水性不同,若菠蘿皮麵團太乾,可以加些蛋液調整(但加太多反而對新手而言會造成黏手不好操作,需要經驗判斷)。圖片來源:cooking23s.blogspot.com

用保鮮膜包好冷藏備用。圖片來源:cooking23s.blogspot.com

(4)

撒些麵粉在主麵團上,將一根手指插入麵團中再取出,若麵團的洞沒有回縮,即可將麵團平分成六等分,分別將它們滾圓成球狀,以食品級塑膠袋覆蓋,室溫(20-25℃)靜置二十分鐘(鬆弛)。

Sprinkle some flour over the final dough. Insert one of your fingers into the final dough and pull out to see if it can keep the shape of a hole. If it can, divide it evenly into 6 pieces. Round them respectively. Cover them with a food-grade plastic bag and leave them at room temperature (20-25℃) for 20 minutes.

沒有回縮。圖片來源:cooking23s.blogspot.com

分割與滾圓。圖片來源:cooking23s.blogspot.com

(5)

用手將其中的三球分別壓扁再滾圓一次。取出其餘三球中的一球,用手壓扁,放入一塊八公克的冰的有鹽奶油,用手指輕輕將麵團拉攏覆蓋內餡,將開口輕輕收攏捏緊。重複同樣步驟兩次後,繼續以食品級塑膠袋覆蓋靜置。

Flatten 3 of the balls with your hands and round them again respectively. Flatten 1 of the 3 other balls into a disc with your hands, put an 8g piece of chilled salted butter onto it, and pull the dough with your fingers until the filling is fully covered. The opening must be gently pinched together. Repeat the same process twice. Cover them with a food-grade plastic bag.

將收口輕輕捏緊。圖片來源:cooking23s.blogspot.com

(6)

將菠蘿皮麵團平分成六等份。在工作檯撒些麵粉,取其中一份,將其擀扁後,以刮板小心取起,放在噴了水的麵包體麵團上,用手讓兩者黏緊,用刮板在菠蘿皮表面刻畫出格紋。重複同樣步驟,直到組合完成所有麵團。以保鮮膜覆蓋,室溫(20-25℃)靜置九十分鐘(最後發酵)。

Divide the mixture for the crust into 6 even pieces. Sprinkle some flour over your work surface. Roll and flatten one of them into a disc. Spray some water onto one of the balls. Put on and stick the disc on the ball tightly. Carve some cross lines on the surface of the crust. Repeat the same process for another 5 times. Cover them with plastic wrap and leave them to rise at room temperature (20-25℃) for 90 minutes.

擀扁後的菠蘿皮麵團。圖片來源:cooking23s.blogspot.com

組合後的底部。圖片來源:cooking23s.blogspot.com

刻劃格紋。圖片來源:cooking23s.blogspot.com

(7)

預熱烤箱至實際溫度 210℃。將表面塗抹用的蛋黃與水混合均勻。在把麵團送進烤箱前,將蛋黃水均勻塗抹在麵團表面上。

Preheat an oven to 210℃ (actual temperature). Mix well the egg yolk and water for the topping. Smear the topping on the bun crusts before baking them.

刷蛋黃水。圖片來源:cooking23s.blogspot.com

(8)

以實際溫度 210℃ 烤十分鐘,把烤盤前後對調,再烤約七分鐘出爐,放涼即可。

Bake them at 210℃ (actual temperature) for 10 Minutes. Turn the baking tray around and bake them for another 7 minutes or so. Cool them off. Then, voila!

原味菠蘿麵包的切面。圖片來源:cooking23s.blogspot.com

鹹奶油口味菠蘿麵包的切面。圖片來源:cooking23s.blogspot.com

放涼後最好儘早食用。若放隔夜,菠蘿皮將會因吸收水氣而變得沒那麼酥脆。圖片來源:cooking23s.blogspot.com


旁白配樂版影片(請開字幕) Video Tutorial With Talking & Music:

原音重現版影片(請開字幕) Video Without Talking or Music (ASMR):


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 


附 註(Footnotes):

(1)

日本麵粉吸水率較高,能讓麵包保濕且細緻柔軟,非常適合用來製作臺式軟麵包。

The water absorption rate of Japanese flour is higher. So, it can keep the bun moist and soft, which is very suitable for Taiwanese soft buns.

(2)

三溫糖可讓麵包體更濕潤、不乾口,如果買不到三溫糖,也可用二砂或一般砂糖代替。

Sannontou can help keep the bun even more moist. If you can't find sannontou, you can use light brown sugar instead.

(3)

蛋黃中的卵磷脂可讓麵包更柔軟且不容易老化。

The lecithin of egg yolk can make the bun softer and have a longer shelf life.

(4)

天氣較冷時,可將揉好的中種麵團在室溫放一個小時後再冷藏。

When it's cold, you can wait for an hour before refrigerating the sponge dough.

(5)

中種法的麵團經過酵母充份分解,做出來的麵包不但鬆軟Q彈、細緻綿密,也比較不會黏牙。

By using the sponge and dough method, yeast can fully consume and break down starch and sugar in the flour. So, the bun can be soft, resilient and moist, and it won't stick to your teeth.

(6)

揉麵團的過程中,如果麵團溫度過高,可以先冷藏十分鐘後再揉。

If the dough temperature is too high while being kneaded, it can be refrigerated for 10 minutes before being kneaded again.

(7)

使用無水奶油與杏仁粉,能讓烤好的菠蘿皮更香、更酥脆。我們這裡講的杏仁粉,是用一般常吃到的零嘴「杏仁」或「杏仁果」(英語:almond)做的烘焙用的杏仁粉,這種杏仁果又叫做「扁桃仁」,用它做成的「杏仁粉」,與我們在超市或賣場常聞到的那種味道很重的、用來泡杏仁茶的「杏仁粉」,兩者的味道是完全不一樣的哦。

Clarified butter and almond flour can make the crust more flavourful and crisper. The almond flour we mention here is the one for baking, not the one for making almond tea. They are made of different ingredients and smell totally different.

(8)

切拌的方式可避免因為出筋而造成菠蘿皮不夠酥鬆。

Combine the ingredients for the crust by folding them, otherwise the crust will become resilient and won't be crisp enough.

(9)

包奶油時輕輕捏緊即可,別太大力,以免導致奶油戳破麵團造成破裂。

Pinch gently while folding the filling, so that the dough won't be torn apart by your fingers and the chilled butter.

(10)

在麵包體的麵團上噴一些水,才能使菠蘿皮緊緊包覆在麵團上。

Spray some water on the dough ball so as to let the crust stick to the dough.

(11)

如果比較喜歡烤好後自然裂開的菠蘿皮,可以省略劃格紋的步驟。

If you prefer the crust cracking naturally, the carving process can be left out.

左側為自然裂的菠蘿皮。圖片來源:cooking23s.blogspot.com

(12)

天氣太熱或太冷時,可適度縮短或延長發酵時間。

If the weather is too hot or too cold, you can cut short or extend the dough's rise time accordingly.

(13)

用蛋黃水來塗抹,會比用全蛋來得更均勻好看,剩下的蛋白可拿來做瓦片或費南雪。

You can make the crust look better by smearing it with egg yolk and water rather than liquid whole egg. The remaining egg white can be used to make tuiles and financier.

(14)

恭喜網友 tara_s_table 試做成功! Congratulations on tara_s_table's success!

圖片來源(Source of the Picture): www.instagram.com/tara_s_table/


😺:記得訂閱YouTube頻道哦~ 您的鼓勵就是最大的動力。

留言

大家都在看 The Hottest

檸檬 / 萊姆 : 差異 ? 如何分辨 ?

檸檬(英文:Lemon)、萊姆(英文:Lime)都是屬於柑橘類的水果( Citrus ),但兩者常常被搞混。 一開始,很多人以為綠色的就是檸檬,黃色的就是萊姆。漸漸地,不少人發現西方人稱黃色的為檸檬,綠色的為萊姆,因此認為我們也要用這種方式區分。有些人則認為,我們的檸檬和西方的檸檬具有不一樣的顏色,是因為品種的關係:我們的品種是綠檸檬,國外的品種是黃檸檬。另外,也有人認為,歐美國家的檸檬之所以是黃色的,是因為西方人喜歡把檸檬放熟一點再食用;而我們的萊姆之所以是黃色的,是因為從國外運送過來的時間較久,比較熟成,所以變黃了。 真的是這樣嗎? 我們接下來即針對檸檬、萊姆的差異及分辨方法來一一條列說明。 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 用顏色區分? 錯。不論檸檬或萊姆,放久了通常其果皮都會漸漸轉趨黃色,所以不適合用果皮顏色來作為分辨的標準。 那麼,為什麼我們在市面上常見的檸檬和萊姆的果皮顏色,剛好和國外的相反呢? 首先,這不是因為品種不同所造成的結果。我們主要栽種的檸檬品種,與世界上主要栽種的檸檬品種一樣,都是「 優利卡 」( Eureka )品種,又稱「四季檸檬」(Four Seasons)。 其次,我們在市場上看到的檸檬果皮顏色,之所以和國外不一樣,也不是因為熟成時間長短的差異,而是因為種植氣候(氣溫)不同所造成的結果。 在西方,當檸檬還長在樹上、尚未採收前的顏色就已經是黃色的了。 國外已有 研究論文 指出,在檸檬採收前的21天,如果每日的平均最低溫達到攝氏 15 度以下,採收時的檸檬果皮就會由綠色轉趨黃色,而如果達到攝氏 6 度以下,就會呈現完全「檸檬黃」( Lemon Yellow )的顏色。 在西班牙等南歐國家,由於夏季較為炎熱,因此只要當檸檬長到約 5、6 公分大,而且果汁含有率達到 30% 以上時,就被認為適合採收到鮮果市場上販售了,但由於這個季節採收的檸檬是綠色的,

月娘酥做法(金沙酥)How to Make Golden Moon Pastries

◆ 月娘酥   每逢佳節倍思親  老家是否安好如昔  就讓如月色般美麗的餡料與餅皮  療癒渴望被愛的人心  月娘酥(又名月娘餅、金沙酥...等)是近年臺灣興起的新版蛋黃酥,其特色在於把傳統蛋黃酥的紅豆沙餡換成了更清爽不油的綠豆沙餡,並將 鹹蛋黃 處理成碎沙狀,與 綠豆沙餡 混在一起,餅皮更撒上了黃豆粉一起烘烤,使得整顆月娘酥從裡到外都有如月色般美麗,吃起來口感更是入口即化,味道香而不膩。現在,就跟著我們的食譜自己在家做吧~(附影片) ◆  Golden Moon Pastries   Miss dear ones more on festive occasions.  Is everything all right at the old home?  Let's heal the hearts yearning to be loved  With the gorgeous moon-like filling and crust.  Golden moon pastry, which is like a new version of yolk pastry, is very popular in Taiwan in recent years. Its filling is made of crushed golden salted egg yolks and mung bean paste , which is very light and refreshing, instead of adzuki bean paste. The skin of its crust is also covered with a layer of soya bean flour, which makes the pastry looks like it's shining with golden moon light from inside to outside. Not to mention the aromatic flavour and texture of it melting in your mouth. Now, follow our recipe and make it on your own at home. . . . .

堅果塔做法(含塔皮製作) How to Make Mixed Nut Tarts

如何自製鹽味焦糖(楓糖)綜合堅果塔呢?綜合堅果塔不只有夏威夷豆,還包含了其它種類有益健康的堅果,例如腰果與杏仁果等。我們這裡更採用鹽、二砂糖與楓糖漿來製作焦糖,做出來的焦糖聞起來、吃起來都更加層次豐富、美妙可口。同時,我們採用以堅果裹上薄薄糖衣的手法製作,吃起來不但不會太過甜膩,也不會硬到讓您咬不下去。逢年過節,送禮、自用兩相宜。提醒您,雖然綜合堅果塔是既健康又美味的點心,但為了熱量控制著想,還是不能一次吃太多哦(每份約 150 大卡)。(文末附影片) How to make salted maple caramel mixed nut tarts? Apart from macadamia nuts, mixed nut tart also features other kinds of healthy nuts, such as cashew nuts and almonds. We also make the caramel from salt, light brown sugar and maple syrup, which can make the smell and flavour of the tarts even more sophisticated and magnificent. Mind you, even though they are healthy and tasty, still, don't eat too many nut tarts at a time so as to keep yourself fit. (Around 150kcal per piece) (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料(Ingredients): 自製綜合堅果塔的所有食材一覽(可做二十個)。圖片來源:cookin