假若有一天我身在他鄉，我想我一定會想念香港的菠蘿包，所以我要務必在這一天來到前做到菠蘿包以解我他朝相思之苦。近年，香港的麵包店很流行一種叫湯種的麵包，其實所謂的湯種只是做麵包的一種方法。湯種做出的麵包特別鬆軟，輕身，而且放上兩三天對口感都沒有太大的影響。湯種的原理簡單來說就是麵粉加上熱水煮成糊，在這個過程中麵粉吸進大量的水分令麵團產生柔軟的質地。據說湯種麵包是日本人發明再引入日本的便利店再傳到其他的東南亞地方，但又有其他的說法其實中國老早就用這個方法去做麵條，其實是後來才傳到日本，這令我想起很多的食物起源都據說由中國人發明例如意粉，壽司等等...Anyways, 今天要做湯種菠蘿包。
可以做5個
材料
湯種：
1. 加熱至糊狀，離火後蓋上保鮮紙，要緊貼麵糊防止結皮，放雪櫃冷藏。
2. 這個份量可以作2-3次用，如果要調節份量，可按比例加減，只要保持粉跟水的比例爲1:5 就可以。每次要用前先放室內回温約30分鐘到一小時，麵糊可以保存3-4天。
菠蘿脆皮：
- 低筋麵粉 44g
- 牛油 23g
- 砂糖 25g
- 蛋黃 4g
- 牛奶 6ml
- 食用臭粉 1/8 茶匙 (可以在烘焙店買到，作用可以令脆皮變成不規則的紋路，如果不喜歡也買不到可以不放）
- 梳打粉 1/8茶匙
1. 牛油用刮刀壓至軟身，加入其餘材料拌混成團。
2. 用保鮮紙泡好捲成長條入雪櫃雪至硬約30分鐘。
3. 將材料分5份，壓平備用。
主麵團：
- 湯種 50g
- 高筋麵粉 145g
- 速發酵母 3/4 茶匙
- 雞蛋 半隻
- 砂糖 23g
- 牛奶 40ml
- 牛油 15g
- 奶粉 5g
1. 除牛油外，將所有材料連湯種倒入電動攪拌器(保留約10ml 液體後加)，先用低速打約2-3分鐘至沒有粉粒，再用中速打2-3分鐘成一個完整的麵團，中途慢慢加入保留的液體，每次加液體時要先轉低速攪拌再轉中速打，一路加液體打至麵團十分柔軟。
2. 加入牛油，先用低速打1-2分鐘，待牛油跟麵團融合後，再轉中速打成有薄膜而不破爛的麵團，打25-30分鐘，中途要不時停機將黏在勾上的麵團刮下來再攪拌。時間每人都不同，重要的是形成薄膜。
3. 取出麵團滾圓底部向下，放置在抺上少許油的大盆中進行第一次發酵，蓋上保鮮紙，防止麵團表面吹乾，保持發酵的温度在28度左右。如果是夏天可以放在温室發酵，但如果冬天發酵就要放入微波爐加一杯暖水，令麵團保持在一個温暖的環境下發酵，如果水涼了就換另一杯取代。發酵時間大概1-1.5小時，發至原本麵團的2倍大。
4. 用手指測驗麵團，手指沾高筋麵粉，將手指插入麵團的中間，約數cm 的深度，如果沒有馬上彈回就代表可以。如果彈回就需要再發酵。
5. 取出麵團，桌上撒些高筋麵粉，麵團表面也撒少少，用手壓出大氣泡，磅重量，平均分5份，各自滾圓，蓋上保鮮紙靜置15分鐘。
6. 壓平麵團再滾圓，進行第二次發酵約1小時。
7. 每個包鋪上菠蘿脆皮，輕輕按壓皮的四周令脆皮緊貼麵包。
8. 在脆皮上掃上蛋液，放入預熱度的焗爐焗10-12分鐘。
For 5 buns
Ingredients
Tangzhong:
- Water/ milk 125ml
- Bread flour 25g
1. Mix together and stir, heat until it thickens. Cover it with plastic cling. It needs to stick to the mixture so that the mixture will not form a skin. Put it into the fridge.
2. This portion can be used for a few times. If you have to adjust the portion, you can adjust it proportionally as long as you can keep the ratio of the flour to water is 1:5. Put the mixture into the room temperature for 30 to 60 minutes before you use. This mixture can be stored in the fridge for 3-4 days.
Pineapple streusel topping :
- Cake flour 44g
- Butter 23g
- Sugar 25g
- Egg yolk 4g
- Milk 6ml
- Edible ammonia powder 1/8 teaspoon （It could be bought in bakery supplies shop. It is used to form irregular pattern on the topping. If you don’t like it or you cannot buy, you can skip it.）
- Baking soda 1/8 teaspoon
1. Beat the butter until soft, add the rest of the ingredients and mix until it forms a dough.
2. Use plastic cling to wrap the dough and roll it. Put it into the fridge for 30 minutes to solidify the dough.
3. Cut the dough into 5 pieces and flatten each of them.
Main dough:
- Tangzhong 50g
- Bread flour 145g
- Instant yeast 3/4 teaspoon
- Egg half
- Sugar 23g
- Milk 40ml
- Butter 15g
- Milk powder 5g
1. Except butter, put all ingredients including the tangzhong into the mixing machine(keep 10ml of liquid for the later stage). Use a low speed to mix for 2-3 minutes until everything is combined. Use the medium speed to mix for 2-3 minutes until it forms a dough. During this process, add the remaining liquid slowly. Every time when u add liquid, turn to low speed first and turn to medium speed only after the water is well combined with the dough. Beat until the dough is very soft and smooth.
2. Add butter, use the low speed again and wait around 1-2 minutes until it is incorporated with the dough. Use the medium speed to beat the dough for around 25-35 minutes until the thin sheet is formed without breaking. While the machine is beating the dough, you have to stop the machine and clean the hook from time to time so that all the mixture is evenly kneaded. The key is to form the thin sheet.
3. Remove the dough from the machine, put it into a light buttered bowl and let it rise in warm place around 28 degree. Cover the dough by a plastic cling to avoid forming dry skin. If it is summer, you could let the bowl to sit in the room temperature. If it is winter, you need to put that into the microwave with a cup of hot water next to it to provide a warm and moist environment. If the hot water becomes cool, replace by another one. Let the dough to rise around 1- 1.5 hour or it doubles in size.
4. Use your finger to test the dough, stick your finger with some bread flour and put it into the dough around several cm depth. If the dough does not bounce back, it means ok. If the dough is very elastic and bounce back, then you have to let it rise for some more time.
5. Remove the dough from the bowl. Spread little bread flour on your working desk and some onto the dough. Use your hand to flatten the dough so that the big air bubbles inside could be released. Put the dough on the scale and evenly cut into 5 pieces. Rub the doughs into ball shape and cover them with plastic cling and let it cool for 15 minutes.
6. Flatten the dough and rub the dough into ball shape again, and let the dough to rise for the second time. It takes about 1 hour.
7. Put Pineapple streusel topping on each of the bread, press the edge slightly so that it is stick to the bread.
8. Brush some egg on the streusel topping and put it into the preheated 200 degree oven for 10-12 minutes.
