Pineapple bun/ Bolo Nai Su Bao 脆皮菠蘿奶酥麵包(食譜在下方信息欄recipe in the description box) скачать в хорошем качестве

Pineapple bun/ Bolo Nai Su Bao 脆皮菠蘿奶酥麵包(食譜在下方信息欄recipe in the description box)

這個食譜用了湯種來做菠蘿奶酥麵包所以特別的鬆軟，湯種可以延長麵包保存期限。麵包的菠蘿外皮是用高筋麵粉，用這兩個特點做出來的麵包效果真的是外脆內軟，你們一定要試看看。The water roux (Tangzhong) starter technique yields soft fluffy and absolutely amazing bread that stays fresh for days. The outer pineapple layer is made with bread flour, the combinations of these two produces bread with an amazing texture of crispy outer skin and soft soft bread. You have to try it out. 歡迎訂閱我的頻道Subscribe to my channel:    / 維臨阿姨weilinbakes   http://bit.ly/2J44Qgo 蛋糕/cake http://bit.ly/3r8Wc12 包子饅頭/Baozi http://bit.ly/3gXAoko 小吃點心 Snacks &sweets http://bit.ly/2KhfBMJ 麵包/Bread http://bit.ly/3r57S55 餅乾 Biscuit 烤箱先預熱190度,烤15分鐘最後的5分鐘降溫到160度 Bake at Preheated oven 190° for 15 minutes and turn down to 160° for the last five minutes 主麵糰(6個）Bread dough(makes 6 buns) 湯種/Tangzhong (water roux) 55g 高筋麵粉/Bread flour 155g 低筋麵粉/cake flour 25g 速溶酵母/Instant yeast 3.5g 全蛋/egg 40g 糖/sugar 20g 鹽/salt 2g 鮮奶(冰)/Cold milk 55g 室溫無鹽奶油/soften unsalted butter 20g 湯種麵糊/Water roux (tangzhong)： 高筋麵粉/Bread flour 10g 水/Water 50g 奶酥餡/Milk Butter filling (Nai Su filling): 室溫無鹽奶油/Soften unsalted Butter 78g 糖粉/Icing sugar 60g 鹽/Salt 0.6g 蛋/Egg 18g 奶粉/Milk powder 85g 菠蘿皮/Pinepapple outer layer 室溫無鹽奶油/soften unsalted butter 30g 糖粉/icing sugar30g 全蛋/egg 15g 高筋麵粉/Bread flour 75g 奶粉/milk powder 3g