Bovey's Kitchen: Menu of the Day - 菠萝面包 Pineapple Bun

欢迎光临！！
Welcome to Bovey's Kitchen!!

离题一下：
Description：

菠萝包其实就是面包裹上一层饼皮，食谱来自 “孟老师的100到面包”的“三色小菠萝”，依个人喜好做了调整。

也不知道为什么，从开始想做这个菠萝包到现在，嘴里一直在哼。。。

I have a pen... I have an apple....
Uhh! Apple pen!
I have a pen... I have Pineapple...
Uhh! Pineapple Bun!!
Apple pen...Pineapple Bun....
Pen Pineapple Apple Bun....Pen Pineapple Apple Bun!!

希望你enjoy我的PPAB！！

材料：
Ingredients：

菠萝包Pineapple Bun：

高筋面粉Bread Flour 160g，低筋面粉All Purpose Flour 30g，细砂糖Fine Sugar 25g，
盐Salt 1/8tsp，即溶酵母粉Instant Yeast 1/2tsp，奶粉Milk Powder 10g，蛋黄Egg Yolk 1pc，
水Water 100g，牛油Butter 15g

菠萝皮Cookie Wrapping：

牛油Butter 45g，糖粉Custard Sugar 30g，蛋黄Egg Yolk 1pc，奶粉Milk Powder 10g，低筋面粉Multi Purpose Flour 70g

做法：

How to do：

1）将菠萝包材料（除牛油外）混合，慢速搅拌成团，中速搅拌成稍具光滑状。Mix all "Pineapple bun ingredients"(except butter), knead till smooth.

2）加入牛油，慢速搅入，中速搅成可拉出稍具透明薄膜状面团。Add butter and knead till smooth and elastic.

3）容器抹上油防粘，将面团放入容器里，盖上保鲜膜，基本发酵约60分钟，至两倍大。马来西亚天气热随便放在一旁就行，我比较心急，把面团搁在冰箱上！Put the dough into a greased bowl, cover with plastic wrap, put in warm place (on top of fridge is a good idea) let rise till double.

4）菠萝皮做法，牛油 + 糖 + 蛋黄，搅拌至变白，轻盈。For cookies wrapping, beat butter, sugar and egg yolk till light and fluffy.

5）筛入面粉和奶粉，搅拌成团。Add flour and milk powder, fold till dough form.

6）将面团分成8等分，搓圆，放在保鲜膜上，上面再盖上一张保鲜膜，用盘子在上面压成圆饼型，备用。Divide dough into 8 equal portion, shape like shown in pictures below, set aside for later use.

7）基本发酵好的面团排气，分割成8等分，滚圆，盖上一份菠萝皮，裹上保鲜膜，用拇指使菠萝皮和菠萝包面团结合，菠萝皮要包住整个面团的2/3，盖上保鲜膜，最后发酵25分钟。When the dough is ready, lightly punch dough, divide into 8 equal portion, shape like pictures below, cover in plastic wrap and put in warm place for about 25mins.