港式菠蘿包（湯種製作｜無臭粉｜無豬油）
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- Опубликовано: 7 мар 2019
- 港式菠蘿包的做法分成三個部份：製作湯種、菠蘿脆皮、麵包底
There are three parts of making this bread: Tang Zhong, the crispy topping and the bread
製作湯種：
比例為5份水：1份高筋麵粉
高筋麵粉 50g
水 250g
將高筋麵粉和水放入鍋中拌勻，然後開小火煮至濃稠
煮好後用保鮮膜包好放涼備用
*只需要120g湯種*
(多出來的湯種可以放入雪櫃一星期內使用)
Making Tang Zhong:
The ratio is 5:1 (water: bread flour)
Bread Flour 50g
Water 250g
Put bread flour and water into a pot
Stir it until no lump of bread flour
Turn on to low heat and keep stirring it
Cook it until the mixture becomes sticky like baby food
Wrap the Tang Zhong and cool down for further use
* we only need 120g of Tang Zhong*
Rest of the Tang Zhong could be stored in freeze up to a week
菠蘿脆皮
材料：
低筋麵粉 120g
牛油 60g
糖 60g
梳打粉 1g
泡打粉 3g
蛋 30g
吉士粉 10g
做法：
1.牛油放軟至室溫後加入砂糖
2.加入已過篩的粉類
3.蛋液分2-3次加入
4.成團後放入雪櫃1-2小時
5.將脆皮從雪櫃取出
6.分成所需份量
7.脆皮放在兩張保鮮膜中壓平
Crispy topping
Ingredients:
Cake flour 120g
Butter 60g
Sugar 60g
Baking Soda 1g
Baking powder 3g
Egg 30g
Custard powder 10g
Mix sugar with room temperature butter
Sieve all powder and add it into butter mixture
Add egg in 2-3 times
Keep it in fridge for 1-2 hours
When using this topping:
Take it out from the fridge
Divide it into deserved pieces
Put it between two plastic wrap and flatten it
菠蘿包底
材料：
高筋麵粉 350g
砂糖 60g
鹽 4g
蛋 56g
酵母 6g
湯種 120g
牛奶 125ml
牛油 30g
做法：
1.將糖、酵母、鹽放入高筋麵粉入拌勻
2.然後加入蛋液、湯種和牛奶
3.搓成團後加入牛油搓至光滑起筋
4.進行第一次發酵
5.發酵後分割成所需份量，滾圓鬆弛15分鐘
6.拍打麵團排氣，然後作最後造形
7.進行第二次發酵
8.在二發後的麵團上塗上蛋液
9.將菠蘿脆皮放上麵團
10.在脆皮塗上蛋液
11.放入已預熱180度看焗爐內13分鐘
Bread
Ingrendients:
Bead flour 350g
Sugar 60g
Salt 4g
Egg 56g
Instant Yeast 6g
Tang Zhong 120g
Milk 125ml
Butter 30g
Put sugar, yeast, salt into bread flour and mix it
Add egg, Tang Zhong and milk
When the above ingredients are well mixed, add butter into the dough
Knead it until the surface is smooth enough
Shape it into ball for the first fermentation
Divided the dough into deserved pieces, shape it into ball and rest for 15 minutes
Hit the dough to release air and shape it into ball again
Rest for second fermentation
Add egg on the top of the dough
Put on crispy topping and add some egg on the top as well
Pre-heat the oven into 180'C and bake it for 13 minutes
==========================================================================
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Хобби
多謝分享，想試好耐，不過一直冇勇氣挑戰。今日試做咗，大成功，非常有滿足感
靚女，Thank you你解説清析，編序有層次！簡單步驟，試做效果然了得！我需居澳洲竟然可以吃到港口味的波籮飽！祝你永遠都咁靚！
Mei Yung Sung 多謝你！居住在外地，應該更加掛住香港既菠蘿包吧！
跟住妳個食譜做咗，好成功！多謝分享👍😘😘
謝謝你的詳細分享，我終於鼓起勇氣做了，出奇的成功，真的喜出望外. 再次多謝你..😛
今日終於有時間整呢個菠蘿包喇，好好食呀，多謝你！
按你的食譜做了！超成功！謝謝妳的分享😊
跟住你個教學，喺邊度都可以做到、食到好好味嘅菠蘿包，家人、朋友都好鐘意！謝謝你🙇🏻♀️
我昨天做你給我食譜很好👌👍做出來好靚啲麵包好大個我一共做十個包，好好吃好easy
非常感謝你的分享，好成功，加塊牛油超正😋😋😋
I made it today using your recipe added Char Siu filling. The best 波羅包I ever made n well liked by my tasters. Thank you for sharing.
教得非常清楚，受益良多，感謝分享。
Hi thank you for the great recipe I added milk powder to the dough. It taste so good my whole family love it . it taste like the one at the bakery store. Thank you
你教得很好，看到就想試吓整😁謝謝
我昨天做了很成功，家人都說比店買的好吃😋😋😋，謝謝美女老師
I just made it n the outcome is perfect! Thank you for the recipe, it’s very yummy :)
好的，谢谢您的回复！🌹😊
感謝，在馬來西亞成功解鎖超愛菠蘿包！
Thanks so much for your recipe. I’ve tried it and the buns turned out to be...absolutely amazing!
多謝你嘅分享。好成功呀，好好味!
感謝分享食譜。第一次做已經很成功，家人吃過都超讚， 真係好食過街買的。
Thank you for your bread recipe. This dough recipe is also great for making other types of sweet bread. Thank you.
謝謝分享、今天做了、很成功！
教得好清楚，謝謝分享，一定會試著做
从来没有做过这么好吃的面包，我还加了豆沙馅，太完美了！多谢配方。
成功了，味道好好，谢谢你的食谱 :)
今日第一次試做，已經可以成功做出香噴噴嘅菠蘿包啦👍🏻⋯⋯ 早上原味，下午茶 「菠蘿油」更正👏🏻👏🏻👏🏻謝謝你的分享🙏🏻💝
好好味，多謝你分享❤️
你教得非常清楚，第一次做已經成功啦
That’s taste delicious 😋 thanks for the great recipes 👍👍
用心教學加埋温柔的聲線❤
多謝你
Enjoy watching your videos from los Angeles
做得好靚👍👍
十分谢谢你，非常细心， Recipe 中英对照，好叻呀!🙏🙏
在哪裡找中英對照Recipe？
@@christinelarry7900 圖文有中英文字幕！🙏
尝试了第二次 终于成功了！谢谢分享
謝謝分享食譜❤️
你好，詳細配方和做法己找到了，描述得很清楚，謝謝分享
好正，流口水
多謝你既教學，今日跟住你個食譜整，好成功，不過啱啱發現我用錯左高筋麵粉黎做個脆皮，但好彩都好好食！PS. 勁LIKE你有埋個文字食譜！
好清楚呀！
我而家準備跟你個食譜做菠蘿包
謝謝你個食譜啊我而家準備跟你個食譜做菠蘿包謝謝
記得落水份（奶）時唔好一次過落晒，分幾次慢慢落，夠就要停啦！依家天氣潮濕有機會要減水份。
出爐左冇問題不過我覺得嗰個菠蘿皮包到落底
冇咁靚但係賣相絕對OK
真正的菠蘿包制作法
Very clear instructions, will try to do this. I made cocktail bun last week but didn’t quite successfully because all the fillings burst out. When you free, can you show us how to make cocktails bun?Thanks
Let me try it next time, thanks :)
看見了,謝謝！
Very good yeast for cooking any foods love all this foods healthy fresh foods thank you for sharing your beautiful healthy foods
So beautiful. Make these in my dreams. Looks very difficult. But fun to watch you. Thank you from Lazy old Girl. 😉
Thank you for sharing!
謝謝分享🙏😁
great taste made lots of times。
我不知道🈶️人說你食譜不好做不成功，是他的問題？不是你的食譜不好，你説🉐️好細緻👏👍💕❤️
Cathy Fong 味道是很個人的，有人喜歡，有人不喜歡。你喜歡就好了 :)
I made the softest and most successful pineapple bun in my life using your recipe! Thanks so much!
Next day still moist and soft?
J Cherish yes! Mine lasts for like 3-4 days max
好功夫
This is great video, I made couple times, the buns taste wonderful. One question I have though, my dough can never come together like what you have in the video, it stays sticky even after 15 mins kneading. Do you have any tips ?
Kendis Ip Try to add liquid (milk) in several times as needed. sometimes you dont need to add all milk in the mixture, which depends on the humidity of the day. Also, knead the dough with clean hands. if there are some wet or sticky dough on your hands, clean it first, then put on some flour on hands to knead it.
找到了. 是向下的三角形. 之前不停的找箭咀 ：）
多谢分享
Hello, I just made it this morning, it turns out pretty good. Just that the dough were sticky all the way... I read the other comments and your suggestion (I should have read those first), I will try adding the milk in a few go and see if that helps. Otherwise, everything is great! Thanks for sharing
Do you use the right amount of TangZhong? we only need 120g of it. if it is correct, try to add liquid (milk/water) in several times as needed. Also, need the dough with clean hands. if there are some wet dough on your hand, remove it first. Then sprinkle some flour on your hands to knead the dough.
Thanks for the reply. I did measure out 120g of Tong Zong. I will definitely try making it again and add milk in a few to. I have another question, since we have some Tong Zong left, I want to use it to make other bread, but how do you decide how much to add? Does it matter?
46rebecca we can do it in a simple way, just add 50g of TangZhong to the recipe without changing anything.
My Hiddenkitchen, cool! So good to know! Thanks for the help, I think I might be able to take my bread to the next level! I am so grateful that I found your channel, Please continue to share your recipes!
@@MyHiddenkitchen 斤
Thank you for the recipe! First time baking Pineapple Bun (indeed first time baking bread in lifetime) and it was a success! My family is very happy with the crispy bun! I find the bread not super soft though - is there any way I can increase the softness, or which step is important to keep the bread soft?
it's not easy for a newbie to make pineapple bread, but sounds that you made it well.
there are various way to increase the softness of a bread. for example, you need to knead the dough until 起筋 and with 簿膜 (you can use a stand mixer if you have one). also the time for fermentation is very important. when u finish the first fermentation, put some flour on your fringer and insert into the dough. if the hole does not resume, then you can go to the next step.
The amount of water (i mean liquid) also affect the softness. Always feel the texture of the dough by hand, not only follow the recipe. if you think the dough is too hard to knead, add more water. on the other hand,stop adding it. because different brand of flour has different absorption rate, so sometimes you need to add more, but sometime less. and the humidity of the day is another factor. high humidity with less water, low humidity with much more water.
anyway,practice makes prefect. im sure you can make a good pineapple bread!
Hello, I have 2 questions...first can I use bread machine to make the dough for your recipes? Also, why does the dough turn out to be very sticky when I use the Tongzhong to make bread recipes?
of course you can use bread machine to make the dough. make sure you only put 120g TangZhong, not all of them. Also, try to put milk in several times as needed. Sometimes you dont need to add all of it, which depends on the weather (humidity)
Nice
好掂啊!照食譜做,非常好。謝謝
Cindy
Carmen厨樂 我找不到你的食譜
想請問一下菠蘿脆皮60 gram牛油部份可以用返相等份量嘅60 gram豬油代替？
啊～ 今晚跟住你個recipe整咗，好正好成功啊～ 不過我無高筋麵粉就用咗中筋，都整到，聽日要去買返d高筋麵粉跟住整香蔥麵包，好好味😋
Echo Zhong 呢排所有麵粉都好缺，希望你買到高筋粉☺️
My Hiddenkitchen 係呀，supermarket基本好難買到麵粉，要去Costco走返轉🤦🏻♀️
Ajoyib ishtaha ochar.
Hi, I don't have unsalted butter at home, can I use salted butter for the crispy topping? Will it be too salty? Or adding more sugar is a choice? Thanks.
Levyn Hui it should be okay, unless the salted butter you are using is really salty.
Hi!! I made these and they are so yummy! However I found my crust topping cracked a bit too much. Also it didn’t brown as much as yours did. How do I fix this! Thank you :)
how may did you take for the second proof? i took about 25 minutes on it and it turned out quite good. if you want to have brown topping, you could apply a think layer of egg york instead of whole beaten egg, or bake for few minutes longer.
Can I replace the custard powder with a fresh custard? If so, how would you adjust the Ingredients for the topping ?
Emily Luong i dont suggest to use fresh custard cause they are in different status. if you do not have custard powder, you can use milk powder instead.
I tried making this and it's perfect but my bottom got burnt slightly and the top is not even golden brown yet. I did it at 350 for 14 mins, then changed it to 360 for last 3 mins.
thanks for sharing 😍 非常成功呀 想請問你 如果做迷你版 可否除半份量
bon woo 份量除半又得，或者你個麵團搓細D 都得。
请问无吉士粉，可唔可以用玉米淀粉代替啊？
Stella Teng 不一樣的。吉士粉是提升香味和顏色。如果沒有的話可以用奶粉代替，但會有一點點差別。
My Hiddenkitchen thank u
If I want to make the dough and 菠蘿皮 the night before, can I put them in the fridge after the second proof? Will the dough continue to proof overnight?
winniewong1120 yes you can. the topping (菠蘿皮）will become very hard after fridge,so you need to put it into room tempreature before used.
现在天天宅在家好无聊，想看看网上的菠萝包怎么做，觉得你的👌👍，我就照着做啦，好成功，谢谢🙏你的分享
jacke mark 謝謝你。現在高筋麵粉和酵母都在缺貨！
Thank you
好正呀。 但太多功夫了。
老師您好！謝謝你的視頻❤非常喜歡😍昨天已成功做了八個菠蘿包，新手的我竟然一次便成功！想問問，為什麼我的脆皮很淺色，色澤沒那麽吸引呢？是否焗爐要調較至190度？🙏🙏
每個焗爐的溫度也有機會有差異，你可以再焗長一點點時間，或把爐溫調高。但要定時觀察麵包的情況，不要焗燶。
@@MyHiddenkitchen 謝謝老師回覆，知道🙏會再嘗試提高溫度❤
多謝你提供嘅recipe, 做咗兩次都好成功！因為家人朋友太鐘意，我想再整但份量加至1.5（意思是想用高筋麵粉525g), 是否所有材料都案原本份量加？湯種加至180g 嗎？我會搓好麵團後放雪櫃發酵（1發）明天才放室溫做2發，這樣OK嗎？🙏🏻
對！將所有材料x1.5就可以。第一次發酵可以放雪櫃做底溫發酵，第二日回溫後繼續餘下步驟。
Thanks again for sharing the amazing recipe!
I was wondering if I can make the crispy part first and put it in the fridge until tmr to use?
yes you can
你好靚女，多謝你的分享，但我找不到你配方的分量，我怎樣才可以找到呢？謝謝
請問於第一次發酵時，將面團放入雪櫃普通格，第二天早上拿出來完成其餘步驟，這做法做出來的面包會否沒有原本的鬆軟？
不會。低溫發酵之後要先回溫，之後再做其餘步驟就可以。
I followed your recipe to make my first homemade bread. The buns turned out very successful and delicious, not too sweet at all. All my family members loved them. The bread was soft and the topping was crunchy when freshly baked. I ate the leftover bun a day after but the texture became chewy and not soft. Is that normal for homemade bread or might have some other way to store the bread?
Anita Kwan i recommend you to spray some water on the top and re-heat the bread before served.
@@MyHiddenkitchen Thank you for your quick reply.
按住你的食譜做好成功！多謝妳的分享😊 有一事想请教下，未用完的汤种可以留第日用吗？在冰箱可以保留耐时间呢？
湯種短期內用的可放冰箱（不結冰那格），否則要放結冰格。大概可以放三個禮拜，用前回暖就可以。
👌多谢回复，会继续关注。
Thank you for sharing! It is especially great news to those of us living abroad! I have one question though... the buns tasted really great the first day but when I reheated it the next day, the top part has a bitter after taste. I am suspecting the baking soda or powder... anyone has the same experience or know why? Thank you!
Cora Woo it will happen if you add to much baking soda or not mix it well. but i think it is probably not mix well.. if you worry the same problem happen again, just skip it.
I have some question as well
請教包底麵團第一次發酵好後可否包好放入雪櫃第二日做餘下步驟及焗，這樣可以提早一晚準備好
可以。材料混合後可放雪櫃做第一次發酵（底溫發酵），第二日拎返出黎回暖一下，再繼續餘下步驟。
the crispy topping is so sticky, cannot make it flat with the roller, i made it on my hand and put it on top of the bun, i follow exactly your recipe, should decrease some milk next time ?
Vivian Cheung because the topping is not cool enough and the temperature from hands melt the topping. try to put it in the fridge for a longer time.
Thanks for sharing!
I made it 2 times this week and the second ones turned out much better, but both are delicious!!
I do have a question - I realized the topping is not as crispy and crunchy as the ones from the stores. I followed your measurements as is. Is that just how your recipe is or am I doing something wrong? How can I get it to be more crispy?? Thanks!
if you really want a crispy topping, you can use lard instead of butter or add some ammonia carbonate (臭粉）。i believe you can find some similar recipe like this on youtube.
thx, 遲D試下整先
Hi,
The dough is VERY sticky and i did add more bread flour as per your comment reply below but it's still very sticky. Is it suppose to be like this? or should i just keep adding bread flour till its not sticky??
Christine Cheung How many Tang Zhong did you add? we only need 120g of it. Also, i suggest to add milk in several times, like 100ml in the first time, then 10ml in the second time and so on. Knead the dough and see whether it is too dry or not. Add milk if the ingrendients are not well mixed, otherwise it's fine to add less than 125ml.
I’ve made milk buns before & it is very very sticky at the beginning, like almost unbearable. But it came out soooo fluffy. Just keep kneading it by hand like in the video and eventually it will be like the texture in the video.
For the crispy topping, there’s no amount of each ingredients to use?
i divided it into 9 portions
Hello，description box 中文話菠蘿包底要56g egg, 英文話46g, which should i follow? Thanks!
o...... it should be 56g, which is about 1 large egg. sorry......
謝謝你分享！但有少許問題，點解我做飽底好濕，搓極都唔光滑！
水不要一次過放，慢慢漸少漸少加，加到夠就可以停，唔一定要落晒。落幾多水好睇天氣同麵粉既吸水力。
Hi,
How much 湯種 in gram would you get basing on the ingredients in your recipe? I understand only 120g is needed for the 菠蘿包 recipe so I was wondering if I could adjust the ingredients to make 120g only to avoid having leftover. Thanks in advance.
Lisa Tang if you really dont want any leftover, you can use 22g bread flour: 110g water to make 湯種， which is 132g in total. i think it will be slightly more than 120g after cooked.
@@MyHiddenkitchen Thank you!
@@MyHiddenkitchen Sorry one more question. Second time發酵 需唔需要 用濕布or 保鮮紙冚住?
Lisa Tang 要，如果唔係麵團會乾！
請問唔加吉士粉得唔得？
Hi, can I use regular all purpose flour as I don't have bread floor ?
Jenny Luo yes you can but the texture will be slightly different.
Wow
多謝分享, 請問如果用Stand mixer, 應該放水的材料先或是粉的材料先? 牛奶要不要暖? Thanks
基本上都可以一齊放，只係牛油到麵團打成團之後先落。牛奶唔需要暖，但係依家天氣好潮濕，可以先扣起少少份量，然後漸少漸少加，加到夠就停，唔洗一定要落晒。因為好多網友話一次過落晒個都團好濕。
you did you add the amonia powder, still success? why
如果只係想做幾個係咪將全部份量包括湯種減一半＝做4大1細？thx
Maggie Cheung 係，可以咁講。
你好！煮好湯種秤是250g,
麵糰只需要120g, 請問多出湯種是放雪櫃嗎？謝謝妳！
短期內會用可以放雪櫃，否則放冰櫃，用前再回溫。
Hi, I would like to ask how long is the 2nd fermentation (rising)? Also 45mins like the first round? Thanks.
it doesnt need to take that long, otherwise the dough will not be powerful enough to break the topping. so 20-25 minutes is fine.
My Hiddenkitchen ok. Thanks.
點解我跟呢個份量，但舊粉磋極都係痴笠笠？可唔可以中途加粉？大約搓幾耐先可以到video個效果？
水份唔好一次過加晒，扣起10-20ml 先，之後先漸少漸少咁落，咁樣會易控制D.做包要睇天氣，如果天氣潮濕可以唔洗落咁多水。一般黎講我搓大若十幾分鐘就可以，新手既朋友就可能會耐少少。練習下就得架啦，加油！
只有baking powder, 没有苏打粉和吉士粉，可以吗？
沒有吉士粉可以用奶粉代替。如果沒有梳打粉就不要放，但不要用泡打粉代替梳打粉。這兩種粉都不可以放太多。
Why no indication of the measurement of the engridients? I am new beginner and loves to bake. I hope I can get the measurement for crispy topping
you can find the ingredients in the description box. When you make the dough, do not add all the milk/water in a time. Try to add it in several times. if the dough is moisture enough, stop adding it. otherwise the dough will be too wet.