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#菠蘿包 #懶人食譜 #最緊要味道似 #cookingwithcelia
傳統的菠蘿包需要預先準備湯種,再加入高筋麵粉打發成麵團再發酵兩次,再排氣和塑型,對烘焙新手都真係唔容易。
想食菠蘿包又唔想由頭做起?整一塊菠蘿皮再放上牛油麵包焗都一樣咁好食,同樣食到酥鬆香甜的菠蘿皮 。
而且呢個皮唔使落臭粉呢
材料:
法式牛油麵包 (brioche) 4 個
菠蘿皮 ( 可做 8 塊):
低筋麵粉 Cake Flour 100g
無鹽牛油 Unsalted Butter 40g (室溫軟化/ Soften in Room Temperature)
奶粉/咖啡伴侶 Milk Powder /Coffee Creamer 10g
糖 Sugar 80g
蛋黃Egg Yolk 1 pc
泡打粉 Baking Powder ½ tsp
牛奶 Milk 2 tbsp (in room temperature)
蛋液 1隻 (掃菠蘿皮用)
00:00 Intro
00:25 如何溝低筋麵粉How to mix Cake Flour
02:03 準備菠蘿皮Prepare Topping Crust
03:51 準備菠蘿包身 Prepare The Bread
07:10 試食Tasting
09:08 食材Ingredients
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