【Coey烘培厨房】菠萝包
有多少非广东地区的小伙伴们觉得菠萝包真的用菠萝做的?(这是真实案例,我的一个北方朋友真的这么以为😂)在这里真的要普及一下,菠萝包之所以称之为菠萝包是因为外形酷似而已,就好像老婆饼里面没有老婆一样的道理🙃菠萝包在广东地区非常的出名,早餐、下午茶都能看见它的身影(小提示:菠萝包的热量有点高,不建议多吃)
成品图(因为面团在烤的过程中仍会发大,所以酥皮有些歪了,但绝对不影响味道!)
(这次还是用汤种的方法做面团,面团发酵有几种方法,我的经验告诉我汤种做的面团最为松软)1汤匙面粉➕70克水用中火煮成糊状
面团放至碗中,用保鲜膜封好(为了防止汤种表面变硬)待凉
(今天比较懒,用面包机做面团,喜欢的可以用手搓)300克面粉、8克酵母、20克奶粉、2克盐、8克吉士粉、45克糖、100克水(可因面粉的干湿程度而添加/减少水量,用面包机做面团一定要先放液体,再放固体),等所有材料混合一起后加入20克牛油
搓了15分钟后的面团
发酵至两倍大的面团
酥皮做法:
1/4茶匙ammonia powder(俗称“臭粉”,建议大家真的不要好奇用鼻子闻,真的灰常臭,但是可以使酥皮更酥脆)➕1/2茶匙暖水搅至臭粉融化
100克面粉、9克鸡蛋黄、25克糖、20克猪油、3克牛油、1/4茶匙苏打粉、1汤匙牛奶,搓成团(如下图)
用保鲜膜包裹好放冰箱冷藏半小时
将发酵好的面团和酥皮分成相同等份(参考一下,面团我每一个50克、共12个,酥皮15克一个),把面团搓圆、酥皮搓圆压扁盖在面团上
(有上下火的烤箱)425华氏度预热5分钟,放入菠萝包烤15分钟(温度和时间不是固定的,小伙伴们要根据自己的烤箱作出调整哦),真的酥到掉渣!分了两盘烤,还没烤完我就已经吃了两个了😂.....
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