The Best Hong Kong Style Pineapple Bun Recipe I have ever tried｜最好的菠蘿包配方

The cripsy outer layer combining with the fluffy and soft bread texture creates the perfect taste of Pineapple Bun.
#pineapplebun #bolobao
➡️Ingredients ☘️ Pineapple Bun（HongKong Style Pineapple Bun with Butter）
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This recipe can make 9 pineapple buns
☘️TangZhong
Bakers flour 20g
Water 100g
☘️Dough
Bakers flour 260g
Instant yeast 4g
Salt 3g
Caster sugar 45g
Milk powder 15g
Medium egg 1pc (60g with shell)
Milk 60g
Tangzhong 80g
Unsalted butter (softened) 25g
☘️Crispy dough on top
Unsalted butter (softened) 45g
Icing sugar/caster sugar 45g
Egg (room temp) 15g
Cake flour 60g
Milk powder 8g
Baking powder 2g
➡️ Preheat the oven to 170C/340F，Bake at 170C/340F for 22-25 minutes
Please adjust the baking time & temperature based on your own oven
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掌握了這個菠蘿油配方，新鮮出爐瞬間被搶光。 酥皮菠蘿包配上一塊冰凍黃油，酥皮嘎嘎脆，黃油融於松軟的面包裡，一口咬下去，口感豐富十足。
➡️配方 ☘️ 菠蘿油（港式菠蘿包）
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共可制作9個菠蘿包
☘️湯種
高筋麺粉 20克
水 100克
☘️主麺團
高筋麺粉 260克
速發酵母4克
鹽 3克
細砂糖 45克
奶粉 15克
中號雞蛋1個（60克連殼）
牛奶60克
湯種 80克
軟化無鹽黃油 25克
☘️菠蘿皮面團
軟化無鹽黃油 45克
糖粉/細砂糖 45克
室溫蛋液 15克
低筋麺粉 60克
奶粉 8克
泡打粉 2克
➡️ 預熱烤箱170C/340F， 170C/340F烤制22-25分鐘
請根據自家烤箱情況，調整烤箱溫度和時間

[@brianliu522]

感谢您的方子。今天第一次做了8个菠萝包，比店里还好吃😊有四个里面加了红豆派，酥皮掺上抹茶，一半橙黄，一半翠绿，家人一抢而光🎉

[@LisasKitchen]

太有满足感了

[@sluan1196]

学做了，面包松软表皮酥脆😋谢谢薩姐！

[@user-kx7jt1ce1g]

謝謝老師分享👍

[@leeswantoh6878]

The polo buns looks soooooo great, yummy n attractive 😋so perfect with a cup of hot coffee or hot tea👍thanks Lisa for sharing such a lovely polo buns❤️❤️❤️

[@carmel564]

Just wanted to share for whose who want to know. The authentic pineapple buns in HK don't score the diamond shape, however Taiwan's style does do that. So if you have a chance to eat pineapple bun in HK you will not see the diamond shape :) In Taiwan will do. :)

[@vivianlee1538]

Thank you ❤

[@dongguaL-zx6bw]

谢谢分享

[@gracechow5385]

謝謝你薩姐❤

[@sunnyjheng109]

謝謝薩姐

[@shirleylo6648]

😋謝謝

[@yaub5568]

很久沒有面包片了，謝謝

[@user-hi2yu8zv8f]

👍👍👍💯

[@chenekwok]

要看薩姊露臉😊

[@user-my6ji2uo9i]

可以夾冰淇淋嗎

[@wami2953]

請問薩姐，一般我們不是先包上菠蘿皮再發酵嗎？請問有差別嗎？ 另外，請問菠蘿皮用中，低，高筋麵粉有何區別? 🙏🙏🙏

[@LisasKitchen]

不能先包上菠萝皮再发酵，因为二发所需的环境是35度左右湿度75%，菠萝皮容易融化，而且包了菠萝皮也会影响面团的膨胀。 用低粉更酥脆。

[@wami2953]

​多謝薩姐，這個禮拜會嚐試 🙏🙏🙏​@@LisasKitchen

[@YuningChen-rd6qx]

请问老师放菠萝皮的时候面包体塌陷是因为发酵程度不对吗？谢谢

[@LisasKitchen]

一般来说是过度发酵了，过度发酵面筋组织就会断裂，没有了支撑力。 二发的时候一定要留意温度和湿度，轻按微弹就是刚好

[@vivianlee1538]

Dear Lisa may I know how much APF for crispy dough please .Thank you

[@LisasKitchen]

You can use all-purpose flour instead of cake flour in the same quantity; however, it may not be as crispy.

[@lid7213]

被厚厚的黄油片给罪恶到了😅