Saturday, May 5, 2012

原味菠萝包,抹茶红豆菠萝包 (melon pan)




这两个星期都在用同样的食谱做面包。
我很喜欢Shirley (kokken69)家的这个面包食谱。
我也好一段时间没吃菠萝包了。
上星期去唐人街想买但是那间面包店不知搬到哪里去了。
只好空手回家。
今天下午就想着这菠萝包,于是贪心的做了两个份量的面包。
那天做麻薯还剩下红豆陷,所以决定做一些抹茶的菠萝包。
明明是一样的食谱,不知道为什么做出来的菠萝皮会不一样的?
原味的比较好看,抹茶的很丑呐。
都看不见花纹了。伤心。
送给朋友几个吃,她说虽然丑但是好吃喔。哈哈。。。
还好。。。还好。
冰箱里还有用剩的凤梨馅(做黄梨饼剩下的);刚好用在原味菠萝包里面。
儿子吃时,很惊讶里面有黄梨馅。
他说本来给我10/10,可是因为那黄梨馅他给我50/10.
他就是这样的一个常常让我开心的儿子。
不论我煮得多难吃,他都不会说不好的。
这一点,像足了我的老公。
还真是谢谢这两个男人的支持,我才能一直煮下去。

甜面包团:
  • 种:在75g滚水中,加入高筋面粉50g, 搅拌成团,盖上保鲜膜,放入冰箱12小时后取出使用。
  • A:160克高筋面粉,40克普通面粉, 50克细糖,2克匙盐,6克即溶酵母,50克水,1个蛋 
  • B: 40克牛油 
  • 内馅:日本红豆馅
做法:
  1. 把材料A倒入搅拌盆中, 用搅拌器先慢速搅拌约2分钟。
  2. 加入汤种,继续以低速搅拌约3分钟, 转成中速继续搅拌。
  3. 搅拌成团及有筋性时,才加入B, 用慢速搅拌, 再转中速。搅拌至可拉开薄膜的阶段。
  4. 取出面团,放入已经抹油的大碗中, 让它发酵成双倍大。
  5. 面团取出,排气,将面团分成12份,滚圆, 松弛10分钟,备用。
Sweet Bread Dough:
  • Water Roux: 50g Bread Flour,75g boiling water
  • Bread Dough: (A) 6g Active Dry East, 160g Bread Flour, 40g Plain Flour, 50g Sugar, 2g Salt, 1 Egg
  • (B) 40g Butter
Method:
  1. Mix water roux ingredients together in a bowl and cover with cling wrap. Store in fridge for 12 hours before used.
  2. Add all ingredients (A)and mix at slow speed for 2 - 3 mins.
  3. Add in the water roux and continue to knead for 3 mins. Add in butter and increase speed limit and continue kneading for 15 mins or until dough is no longer sticky and does not break when pulled to perform window test.
  4. Place dough in a slightly oiled bowl and leave to proof until double in size
  5. Divide dough into 12 balls, roll each small ball into a round ball and leave to proof for 10mins.
  6. Flatten each ball and roll out into long strips around 3cm and shape into flower shape.
菠萝皮材料:
  • (A) 40克牛油,40克糖
  • (B) 40克鸡蛋
  • (C) 110克低筋面粉,10克抹茶粉
  • 将(A)混合拌匀,加入(B)搅拌至光滑,然后加入(C)搅拌成团,休面再分割成12粒备用。
Ingredient For Polo Pastry:
  • (A) 40g butter, 40g sugar
  • (B) 40g eggs
  • (C) 110g cake flour, 10g matcha powder
  • Mix (A) until well-blended. Add in (B), cream until smooth. Add in (C), mix until well incorporated. Divide it into 12.
菠萝包做法:
  1. 将甜面团分割成12份,每粒40克,搓圆,松弛10分钟, 包入红豆陷。
  2. 把菠萝皮分成12份,杆成圆片,再将甜面团包裹起来,用刀背划上线条,让它发酵30分钟。
  3. 以180度炉温烤13-15分钟。
Melon Pan Method:
  1. Divide sweet bread dough into 12 portions, each 40g and mould it round. Rest for 10 minutes.
  2. roll out bread dough and wrap with some red beans filling.
  3. Divide polo pastry into 12. Roll out the pastry into round sahpe then wrap the sweet dough with polo pastry.  With the back of a knife, make the pattern on the dough and let them proof for 30 mins.
  4. Preheat oven 180C and bake melon pan for 13-15 minutes.


18 comments:

  1. Very pretty buns! Look so yummy. I have been feeling rather lazy to blog lately. Wonder when will I back to 'normal' again.

    ReplyDelete
    Replies
    1. honey boy, ya, sometimes me too lazy to blog. Just take a rest n i am sure u will be back on track soon :)

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  2. 面包很软呢,做的很漂亮!

    ReplyDelete
    Replies
    1. Angeline, tq for ur support. The match one not came out as what i expect lei.

      Delete
  3. The bread looks So fluffy and pretty! (;

    ReplyDelete
    Replies
    1. It is soft n nice but not the outlook. Just wonder how the dim sum shifu can make so nice :)

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  4. Good morning, Jane, are you ready to watch the 4th Season of Australia Masterchef on this evening? I've been waiting for so long after finish watching the 2nd season of Junior Master Chef!

    Ok, ok, back to your pineapple buns now. This is hong kees favourite choice of bread + "Pai Bao" and I also like this bun too but never try making them b4! So these buns are basically smaller than the ones that we normally get from the shop, is it? They look very cute! Very creation of you for making the matcha flavour. They aren't that ugly. I like all of them!

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  5. 有空我也要试试抹茶口味的。。。 :)

    ReplyDelete
  6. Jessie, u r like my kids waiting so long for this JMC. So cute of u :)
    Ya, this is Hong kees favourite n me too. The bakery shop that sell this in our chinatown here have the chasiew flavour. Very nice o.. But now don't know move or chap lap liao lei? Cant find them. Sad sad...

    ReplyDelete
  7. 妳指“生命麵包”嗎? 聽說搬到Vic Park (Albany Hwy)了。正確地址就不清楚。但妳做的麵包還不錯呢,看的我流口水啦 ^0^

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  8. anni, 对对对!谢谢你。我才去找找看。

    ReplyDelete
  9. Replies
    1. shaz, haha... i am not! Still remember when school time, I am really poor in art. Seriously not artistic at all.

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  10. 绿茶的不会很丑啦,虽然原味的很出色。。。面包看得出很软,可以想象它们的味道一定很棒。:D

    ReplyDelete
    Replies
    1. sherleen, 谢谢。不管丑不丑都完全解决了啦。嘻嘻。。。

      Delete
  11. I made this once only, too many new recipes to try out, hehehe ..I thought you did not go to bakery anymore since you can make everything ^_^

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    Replies
    1. This comment has been removed by the author.

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  12. Dear friend, now that u know how lazy i am :)
    furthermore, i am not pandai as u said. Still many that i don't know how to do.

    ReplyDelete

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