鍵入食材或食譜搜尋:

2011年2月7日

菠蘿包【湯種法】Pineapple Buns

菠蘿包 Pineapple Buns01

菠蘿包是香港的經典麵包,不用多介紹喔!自小愛吃菠蘿包的基絲汀很是懷念這小吃。打從懂性以來,應該是小學階段,無論早餐或下午茶都喜歡吃它!很多時爸爸下午悄悄地到西環祥香茶餐廳,買幾個剛剛出爐的菠蘿包回來給我們吃,然後他繼續開工。那熱騰騰,香噴噴的菠蘿包,上面一塊脆皮蓋著軟綿綿的甜麵包,簡直令人一吃就上癮。

來到澳洲,當然要與那港式茶餐廳出爐的菠蘿包分隔天涯。菠蘿包單思病隨時發作….

剛巧有網友的邀請,不知道哪裏來了勇氣,挑戰自己用湯種試驗。偶然在網上碰到這個菠蘿包製作大公開 video, 一位香港茶餐廳老闆(猜想呢)公開他們的菠蘿包食譜。基絲汀當然欣喜若狂啦。原來食譜中有兩種重要的材料:豬油——令菠蘿皮酥脆;和臭粉(即亞摩尼亞粉 ammonia powder)——令菠蘿皮產生不規則,狀似菠蘿形的裂紋。但由於基絲汀從來不用豬油煮食,加上基絲汀是湯種麵包之迷,於是就參考那專業用的食譜,試驗了三次,才調較出這個基絲汀版本的湯種菠蘿包食譜,效果不錯呢。

湯種菠蘿包食譜
基絲汀@簡易食譜
準備時間: 10 分鐘
烹調時間: 3 小時
分量: 份量可做 12個(每個約 62克)

材料:
  • 高筋粉 350克
  • 幼砂糖 70克
  • 鹽 4克
  • 全蛋汁 56克
  • 奶粉 10克
  • 即發乾酵母 6克
  • 湯種 120克 (有關湯種製作,請參考這網誌網誌:湯種的煮法)
  • 牛奶 125毫升
  • 無鹽牛油(置室溫軟化)30克
菠蘿皮材料(份量可做 12塊, 每塊約 20克):
  • 低筋粉 125克
  • 幼砂糖 55克
  • 無鹽牛油(置室溫軟化) 40克
  • 奶粉 7克
  • 蛋黃 1隻
  • 淡奶(evaporated milk)1 湯匙
  • 煉奶 1茶匙
  • 食用臭粉(edible ammonia powder)1/4茶匙 少一些
  • 發粉(baking powder)1/4茶匙
菠蘿包製作圖 Pineapple Bun Procedures02

做法:
  1. 把所有材料(除牛油外)依次倒進麵包機(先放濕的材料,然後放下乾的材料):牛奶,蛋汁,湯種,鹽,糖,奶粉,高筋粉,最後放酵母。我習慣在麵粉中央撥開一小洞,把酵母放進去。
  2. 選擇麵包機的 dough 功能,材料搞拌至形成一團,就放進牛油,繼續搞拌,至形成具彈性的麵團,約25分鐘。
  3. 當麵包機停機,讓麵團留在麵包機中,進行第一次發酵,直至麵團發大兩倍。
  4. 麵團進行發酵的同時,預備菠蘿皮,參見下面的做法。
  5. 麵團發酵完畢,拿出放在清潔的工作台上,灑點高筋粉。用手按壓麵團,擠出空氣,分成12等份,滾圓。用保鮮膜蓋著,待發酵約 35分鐘,發大至兩倍。
  6. 預熱焗爐至210C (410F). 當小麵團發酵將完成,從雪櫃拿出菠蘿皮麵團。分割12等份。每等份滾圓,蓋上保鮮膜,並擀壓成圓餅形,放在菠蘿包麵團上面。塗上蛋汁。放入已預熱的焗爐中,焗約5分鐘後,把焗爐溫度降至180°C (356°F),繼續焗多15分鐘,表面轉金黃色,放在鐵架上放涼。即成。
菠蘿包製作圖 Pineapple Bun Procedures01

菠蘿皮做法:
  1. 用電動搞拌器,把牛油搞打至平滑,加入糖,繼續搞打至發白鬆脹。
  2. 加入奶粉,蛋黃,淡奶,煉奶和發粉,拌勻。篩入麵粉和臭粉,完全拌勻。此時麵團非常濕潤和黏手。用保鮮膜把麵團捲成長條。放入雪櫃(fridge)冷凍 30至40分鐘。當麵團變硬身一些,就可隨時拿出使用。
菠蘿包 Pineapple Buns02

溫馨提示:
  • 有關使用臭粉的份量做菠蘿皮:以這食譜的菠蘿皮用125克低筋粉的份量來說,切勿用多過1/4茶匙。如果所用的低筋粉較多或較少,就自行調較臭粉的份量。
  • 如果不想冒險的話,不落臭粉也可以,可用利刀在菠蘿皮的麵團上劃斜格,然後才送麵團入焗爐。只是花紋變成規則的,味道卻一樣好吃。
其他湯種麵包食譜及有關製作湯種的要訣




Creative Commons License 著作權所有,請勿擅自轉貼食譜全文( 簡易食譜 致)
只歡迎「部份引用」,引用時請註明「網站名稱」及「文章網址」

73 則留言 :

  1. HI Christine,

    Thank you for your effort. I like your site very much because I have English and Chinese translation.

    I live in Bne, where I can get 食用臭粉(edible ammonia powder)??

    Thanks,

    Joanne

    回覆刪除
  2. @Joanne
    Great, if you live in brisbane, you must've known Yuen's 袁氏, Market Square. I got it from there.

    回覆刪除
  3. Hi Christine,

    Thank you for your help. I'll try and let you know the result soon.

    Joanne

    回覆刪除
  4. I love polo bau a lot. I remembered that when i was about 11, i went to hk for a vacation. on the last day, my parents decided to take a walk on the streets in hk at about 7am in the morning. i had to tag along and i was pretty hungry. so, my mom decided to get me a polo bau from kam wah cafe to stop me from whining.

    it was then, i had the best polo bun ever! i guess everything tastes better when you are hungry but it is so unforgettable!

    since that moment on, i have loved polo bun. loved it even more when prince de la bun came out! mcdull is so cute!

    回覆刪除
  5. Hi Christine, thanks again for sharing such fabulous recipes with us! I live in the UK and I have searched high and low for cooking ammonia here with no success. I read on the web that it is replaceable by baking powder. Do you have any feel how the quantity would work?
    Many thanks!
    Sophia

    回覆刪除
  6. Hi Christine,

    Since I don't have a scale, i cannot weigh out each ingredient. In terms of the amount of 低筋粉 for the 菠蘿皮, do u mind telling me how many "ml or cup" will 125gm be if i use a measuring cup? Thanks.

    回覆刪除
  7. Hi Christine,

    In the third step, you said "當麵包機停機,讓麵團留在麵包機中,進行第一次發酵,直至麵團發大兩倍." Actually, how long approximately should I leave the 麵團 inside the bread maker? Or, should I just keep opening the bread maker to check on-and-off whether it has 發大兩倍?

    Thanks for your help!

    -Roxanne

    回覆刪除
  8. Hi Christine,

    Since i don't have a scale at home, i can't weigh out each ingredient. If i use a measuring spoon/cup to measure out the 低筋粉, how much will 125gm be? Thank you.

    回覆刪除
  9. @匿名:
    The proofing time varies and depends on how hot the weather is. I just spot the dough and get the feel. I can give you a reference though, it's about 40 minutes to get the dough proofed on my side. You can open the breadmaker to check whether the dough is ready or not.

    回覆刪除
  10. @Sophia
    As for your question here, I have no clues. Sorry!

    回覆刪除
  11. Hi Christine, I think it may be help Sophia,
    I live in uk too.This website wll sell cooking ammonia whcih another name called Hjortetak salt
    (//danishfooddirect.co.uk/product-details/COOKING---BAKING/Spices/Potaske---Potash?pp=d6008d1d-c356-42db-8fc7-fa294c8e7084),
    P.S: I havent tried it before on the baking.But my husband mixed it with batterrd oyster,it tasted not bad.
    jenny

    回覆刪除
  12. Hi Christine,

    I bought 食用臭粉 from Yuen's Market. I am questioning the packet Chinese written '臭粉', but the English written 'Baking Powder'. Is it still 食用臭粉??
    Thank you.

    Joanne

    回覆刪除
  13. @Joanne:
    The one I bought from Yuen's is also written as 'Baking Powder' in English. No idea of why it's so.

    回覆刪除
  14. 我想問Christine,如果沒有麵包機也可以用湯種法做麵包嗎?

    回覆刪除
  15. @Lydia K.:
    可以用座台式的搞拌器 stand mixer。用手比較困難,因為麵團實在太濕太黏。

    回覆刪除
  16. @Lydia K.:
    沒麵包機,可用手搓,但由於湯種麵團比較濕和黏,比較困難。

    回覆刪除
  17. HI~
    我想問關於面包機。有比較推薦的嗎?因為我看價格有很大的差異,不知如果依你的食譜做,便宜的和貴的差異會很大嗎?實在不知該如何入手。

    回覆刪除
  18. @Lila
    是呀,不同牌子的麵包機,不同型號,價格有很大差異。
    你住哪裡?住的地方也是因素呢。
    我的麵包機是 Sunbeam, 最基本的型號,買的時候約 AU$70左右。
    如果麵包機可以分開選擇程序會比較好些,因有彈性。

    回覆刪除
  19. @Domi
    You might like to refer to this post to convert the measurement: Converting Grams to Cups.

    回覆刪除
  20. Hi Christine,

    做麵包時, 我一直遇到這個問題: 麵團很黏手, 甚至在工作台上黏得死死的. 有辦法可以避免嗎??
    是否要加很多麵粉在手及工作台上?? 如何輕鬆切開麵團?

    Thank you!

    CoolQ

    回覆刪除
  21. @CoolQ
    麵團要搓到不黏手的。你是否用手搓?
    整形時,可以灑少許手粉,但不要太多,以免破壞了麵團的組織。

    回覆刪除
  22. Hi Christine, 想請問可否用鮮奶取代淡奶做菠蘿皮?因忘了買淡奶,加上平時我甚少用淡奶... 謝謝!

    回覆刪除
  23. @Wing Yan
    淡奶比較香濃,顏色深些。但也可以改用鮮奶的。

    回覆刪除
  24. hi, Christine

    又係我呀! 好開心第一次做就成功! 多謝你的食譜! Thank you very much....

    回覆刪除
  25. Hi Christine, it is so delighted to have find your blog. I am also an immigrant to Brisbane, only one and a half year. Gradually getting used to here. I was not used to cook in Hong Kong, you know most of us have home helper ^v^, but now cooking becomes my most favourite passtime.
    Thank you for posting all these good recipes!!

    PS. 6 lovely pineapple buns & 6 叉燒菠蘿飽 are in my oven at the moment. Looking forward...

    回覆刪除
  26. @Lori:
    Lovely to have you visited my blog and love my recipes.
    How your 叉燒菠蘿包 went? I haven't had any for ages...very tempting!

    回覆刪除
  27. They are nice except the 菠蘿皮 I have rolled out too thin, still crispy but not as good looking as yours.

    回覆刪除
  28. @Lori
    Good attempt! Keep trying, you'll improve. :)

    回覆刪除
  29. Hi Christine, 我今天再做叉燒菠蘿飽遇到困難了,第一次發酵後,包餡時,粉團無法滾薄,彈性很強,滾薄後又回彈至原形,這是否因為發酵過度還是發酵不夠呢?之前做中式飽點也遇到過同樣問題,但做西飽就沒有此問題出現過。真令人氣餒!!

    回覆刪除
  30. 還有第二次發酵時完全沒有發大呢!

    回覆刪除
  31. @Lori:
    搓過的麵團要靜置至少15分鐘,讓麵團鬆弛,才不會缩回。
    如果待發酵時間過後,麵團還沒發大,是不對的。你的酵母有沒有過期?

    回覆刪除
  32. Hi Christine, 酵母應沒問題,因第一次發酵好好,只是第二次不發大。

    麵團也有靜置鬆弛,就是不明為什麼會縮回,真令人苦惱!!

    回覆刪除
  33. Can I use plain flour instead of bread flour?

    回覆刪除
  34. @匿名:
    You could use plain flour instead. Although the texture of the bread won't be as soft as those made by bread flour, it's still good.

    回覆刪除
  35. 剛剛做完這包包,但低很硬,是否因我沒放在BAKING PAPER 上面呢??

    回覆刪除
  36. @Ms Big Chan
    麵包底部硬,即是底部的熱度太高。放 baking paper 有幫助的。

    回覆刪除
  37. 多謝回覆,還有一個問題,我用麵包機打麵團和做第一次發酵,第二次就自已動手再發酵,但不知何解發酵過程中,麵包不是向上升,是向橫發展的。不似你圖中的包包般圓滑,是又肥又矮的,是否因我沒放在BAKING PAPER上呢?

    回覆刪除
  38. Hi Christine, 你好。好多谢你分享你的吃谱,我也很喜欢你的吃谱。 昨天刚做完,我是用手‘差’的。发觉面团很黏手,出来的效果不够soft,是否因为我‘差’得不够?面团是否要‘差’得够才会越细密,出来的效果就够soft呢?

    Joey

    回覆刪除
  39. Hi Christine,你好。好多谢你分享你的吃谱,我也很喜欢你的吃谱。昨天刚刚试做,我是用手‘差’的,发觉面团很黏手,出来的效果不够soft.是否因为我‘差’得不够?面团是否要‘差’得够才会越细密,出来的效果就更soft呢?怎样才数够?

    Hope you will reply. Thank you.

    Joey

    回覆刪除
  40. @匿名
    你的麵團是否搓未夠筋性出現嗎?因為要夠多麵筋,麵包才夠軟。
    可拿少許麵團測試,能拉開成薄膜即可。

    回覆刪除
  41. Hi Christine,你好!我昨天跟你的食譜整波蘿包,我是跟足你的份量做,但搓了三十分鐘都還是"痴手痴枱"最後只有掉了它。你可否給點意見呢!Thanks!!!

    回覆刪除
  42. @匿名:
    呢個麵團真喺好難用手搓架,所以我都用麵包機代勞呢。 :p

    回覆刪除
  43. 上次做北海道超成功後今天再試著做菠蘿包、真的是超級成功、可以媲美店裡賣的、菠蘿皮好吃、而包又棉又軟、讚讚讚!!!!!

    回覆刪除
  44. excellent receipe! i live in london n it is so nice to be able to make bun at home! i made a few changes to the receipe tho:
    i have to use about 700g of bread flour to make the dough(may be is becoz of different machine) and warm the milk up so the dough is warm to activate the yeast. i leave the 2nd fermentation overnight ( and put into oven in the morning so i can have warm bun for breakfast) and the bun are sooo so good. my family loves it and i am real happy, thank you very much!

    回覆刪除
  45. Christine,

    I am so glad that I have found your site. Thanks for posting all these wonderful recipes and your detail explanations of every single step.
    I haven't tasted a Pineapple bun since I moved to the States 4 years ago. God, I miss home....I have tried so many different recipes but none of them worked, either it came harder then a rock or their tasted a bit like lack of something. Until I found yours last month and so I tried out your recipe yesterday. I also made some custard filling and put it inside the bun. It came out excellent. My husband tried the custard pineapple bun while we were in Hong Kong, he got addicted to it since then. I told my sister on the phone about your pineapple bun recipe and she said she could buy it anywhere in HK so why bother to make it. She doesn't understand how bad it is once you are not home!! Even you can buy pineapple bun in China Town here but it doesn't taste the same.
    I try one for breakfast this morning and it is still soft. It taste like home. Thank you sooooooooo much!!

    回覆刪除
  46. @AnnieT:
    Yes, I'm with you. People living in Hong Kong where they can get some pineapple buns on their way to work or home, don't quite know how bad we miss the food of our hometown. I also didn't bother to learn how to make any breads while I was in Hong Kong.

    As we're living overseas and don't have any decent bread shops around, the only way to ease our cravings is to learn how to make buns by ourselves. After learning to make breads at home, I love love homemade breads more and more. I know what's inside, and have fully control the quantity of all ingredients, including oil and sugar. The tangzhong is a natural and healthy stuff to keep buns soft. Best still, we always have the freshly baked breads straight from the oven.

    The downsides of making breads ourselves are spending much time, trying with much effort, buying lots of ingredients and utensils. But I think it's all worth it.

    回覆刪除
  47. Christine, 非常感謝您的食譜!雖然我買不到臭粉,只用發粉菠蘿皮也裂的很好看,很脆!沒有放煉奶,不過還是很好吃。您湯種做法非常容易明白,謝謝您!

    回覆刪除
  48. Hi Christine,
    I'm Claudia from Canada. Love your recipes. Just browsing & found out your pineapple bun recipe, can't wait to give it a try. But I wanna know what is 低筋粉 in English. Thank you.
    BTW, both of your regular & mobile site don't work very well on my iPod touch, not sure why. I've already typed this comment for 3 times coz it kept knocking me out.

    回覆刪除
  49. @Claudia :
    Sorry for giving you trouble in commenting. I don't know why and what happened. :(

    低筋粉 is cake flour.

    回覆刪除
  50. Hi Christine!按照你的食谱做了肠仔包和椰蓉包,椰蓉包味道超级正,就连不太爱甜食的老公都说调得刚刚好,不会太甜。多谢你提供的食谱啊!但系有一个问题就系,两次做的面包表皮都好硬,里面就好软,究竟系咩原因呢?表面变金黄色时我已经用锡纸盖住,但还系好硬

    回覆刪除
  51. 真的好想試妳的美味麵包
    可是如果沒有高筋麵粉的話
    要怎麼辦呢?
    可以用中筋麵粉代替嗎?
    還是可以用中筋麵粉加酵母粉等來製作呢?

    回覆刪除
  52. @匿名
    其實中筋粉 (plain flour/all purpose flour)可以用來做麵包的。不過,由於高筋粉筋性強,製作出來的麵包較軟綿而已。
    同等份量的中筋粉代替高筋粉即可。

    回覆刪除
  53. Hi Christine, thanks for the recipes!! Can I use milk to replace 奶粉? many thanks~~

    回覆刪除
  54. Hi Christine,

    Great recipes!! They are so yummy. I had to double the amount. They disappear too quickly.

    What is the best way to reheat the buns? I couldn't get the topping crunchy like when it first come out of the oven.

    Jenny.

    回覆刪除
  55. Hi Christine,

    All your bread recipe were excellent. I specially love this one. Unfortunately, my kids only like the sausage buns.

    The Pineapple Buns topping is very nice when it first come out. But when I reheat it the next day, it is not crunchy any more. Do you have a good way to reheat the buns without drying it out.

    Jenny.

    回覆刪除
  56. 你好!Christine,我試做這兩次,新鮮時表面很脆,隔天就會變軟,是因為我沒用臭粉嗎?

    回覆刪除
  57. @Lily:
    臭粉是幫助焗出來的菠蘿包皮出現不規則裂痕。
    隔天不脆,是自然現象,因為麵包含水分,菠蘿皮吸收了麵包的水分或空氣中的濕氣,自然不脆。
    可放入焗爐低溫約100C稍翻熱,就回復脆身。
    我通常用那個小型多士焗爐稍翻熱,就好像新鮮出爐一般。

    回覆刪除
  58. 哦~原來是這樣!我還以為我有什麼地方出錯了,謝謝你的解答!

    回覆刪除
  59. Dear
    因为自己也新买了面包机 在网上发现你的blog 每个面包都很喜欢
    今天学着做 但不知道为什么揉完地面团都很黏手 本来想等发酵完就好了 但是经过一个小时 发酵效果不明显 而且拿出来依然很黏手 根本滚圆不了
    请问为什么会这样呢?
    Tina

    回覆刪除
  60. @Tina Lu:

    這湯種麵團真是很黏的呢。但經過第一次發酵後,轉到檯面,灑些麵粉還是可以操作的。

    你的麵包機揉麵團的時間(dough setting)是多少分鐘呢?

    回覆刪除
  61. @Christine Ho
    一共是1小时30 中间有30分钟揉面 1个小时是第一次和第二次发酵
    但我揉完面就把面包机关了 面粉就留在面包机里发酵大概一个小时
    其实我之前试着揉面 拿出来也还是很黏呢 而且发酵效果也没有2倍那么多 请教教我(大哭)

    回覆刪除
  62. @Tina Lu:

    如果揉麵團的時間是30分鐘,這湯種麵團應該足夠筋性了。留在麵包機裏面發酵,待麵團發大至少2倍。
    如果你第一次發酵時間完成(天氣冷,發酵時間要長些),還未發大2倍,是否你的酵母出問題?

    回覆刪除
  63. @Christine Ho
    我也不知道 我是按照你写的放 用的是instant dry yeast.
    那发酵完 面团黏手也是正常?只需要放点面粉滚成团就好了?

    回覆刪除
  64. 不好意思又是我,還想請教一下,你們用面包機做波羅包和排包,大概打多少分鐘才加牛油?而你用basic setting是高速或低速揉法呢?因為我是用stand mixer的,所以想了解一下!謝謝!

    回覆刪除
  65. @Tina Lu:

    不,應該說:比較普通麵團來說,湯種麵團是較濕和黏手,但仍然可以操作。我有些 fans 是用手搓的。

    回覆刪除
  66. 但就算我用中種法 我也是一樣會黏手 而且感覺沒發很大 想請問下..揉麵整個過程只需要揉一次?有需要把麵包機關了再揉一次?

    回覆刪除
  67. 不好意思又是我,我想請教一下,你做波羅包和排包一開始大概要打多久才放牛油?放了牛油之後還要打多久?你是用basic功能打,是高速還是慢速?因為我是用stand mixer的所以想參考一下,謝謝!

    回覆刪除
  68. @Tina Lu

    一般來說,麵包機揉麵團的時間約25至30分鐘,也很夠。

    回覆刪除
  69. @Lily

    不好意思,做得太多次。沒看時間呢!
    我只是看到所有材料揉成一團就加牛油。
    開啟“dough”功能揉麵的。我的麵包機沒有速度選擇的啊!

    回覆刪除
  70. 你好:)
    請問可否以電動攪拌器(高速)代替麵包機?

    回覆刪除
  71. 請問如果買不到食用臭粉(edible ammonia powder), 可不可以不加, 或可用甚麼其它代替呢?

    回覆刪除
    回覆
    1. 請再細心看溫馨提示,已寫了啊~

      刪除

近期食譜

搜尋簡易食譜