菠萝包，做法（上）

准备材料有面包：

高筋面粉500g 糖55g 酵母5g 盐5g牛奶250g 全蛋液50g 奶粉30g黄油30g

酥皮

黄油100g 糖80g 全蛋液30g 奶粉30g低筋面粉140g

1，把面包所有材料除了黄油倒入厨师机，混合成团然后加入黄油，揉出手套膜，然后发酵，我是直接入烤箱，开三十秒的烤箱，然后关了，放入面团。发至二倍大，用手戳个洞，不反弹，发酵完成

2，我在等待发酵时做酥皮，黄油事先软化，然后放入糖，揉均为，加入蛋液，揉匀，加入过筛的低筋面粉和奶粉，揉均匀，略有一点点粘手，包上保鲜膜放冷藏。

3，取出发好面团，用称称下等分十四份，面团手按几下，排气然后像包包子一样收口，放桌子上揉成团，盖保鲜膜醒十分钟

4，把酥皮从冰箱取出揉长条，用称称出十四等分，揉成球，然后在桌上先放一张保鲜膜，放上酥皮球，盖上另一张保鲜膜，隔膜擀成圆皮，要够包起面包面团，撕开一边的保鲜膜，覆盖一个面团，然后撕掉另一面保鲜膜，右手用虎口的力收口另一边手慢慢按面团，有点像塞面团，收好口，再用手搓圆。重复做好所有面团覆盖所有酥皮，下面最好垫个纸模

5，取一只蛋黄，打匀，在每个面团刷上蛋黄液，然后用牙签轻轻划上纹路，在烤箱放碗开水，进行二次发酵，大约四十分钟

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