港式菠蘿包 - 跟住舊書做 Hong Kong Style Pineapple Bun - Following an Old Cookbook
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- Опубликовано: 12 май 2020
- 話說我屋企真係有好多食譜書，最近重溫左一本好舊，已經發黃嘅食譜，搵到呢個真係有菠蘿嘅菠蘿包，好想整黎試吓！我試咗幾次，有啲效果我唔係好滿意，所以做咗少少改動。同一個食譜要試幾次，係有啲花時間，但係其實幾玩，好似俾本書帶領我體驗左一次港式麵包師傅嘅制包旅程。
I have numerous cookbooks at home. I have reviewed an old recipe recently of Hong Kong Style Pineapple Bun with real pineapple in it. I real want to try that out. I made a few attempts, and adjusted the recipe slightly. It may be a bit time consuming, but I am enjoy experimenting old recipe, it's like going through a bread making journey with an experienced pastry chef.
麵團 / Bread Dough：
高筋粉 / Bread Flour 255g
糖 / Sugar 60g
蛋 / Egg 1
奶 / Milk 20g
水 / Water 90g
鹽 / Salt 1/8 tsp
牛油 / Butter 23g
即溶酵母 / Instant Yeast 3.5g
菠蘿皮 / Pineapple Topping：
普通麵粉 / Plain Flour 65g
奶粉 / Milk Powder 5g
糖 / Caster Sugar 38g
混合牛油 / Blended Butter 19g
牛油 / Butter 19g
泡打粉 / Baking Powder 1g
梳打粉 / Baking Soda 1g
淡奶 / Evaporated Milk 5g
蛋黃 / Egg Yolk 3.5g
罐頭菠蘿蓉 /Canned pineapple puree 1/2pc
雲呢拿香油 / Vanilla Essence
#菠蘿包 #港式菠蘿包 #HongKongPineappleBun #PineappleBun #PoloBun #西面C9 #WestFaceC9 #UmamiandSweetKitchen
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Thanks for the recipe! Just did another batch and they look and smell great, even uncle Ed liked it :) 多謝 多謝!
幾得意，下次可以試試. 多謝分享：）
好感謝你share呢個食譜出嚟！
我參考同試過好多食譜都做唔返細個嘅菠蘿包味道，係你呢個就搞掂！
仲好食過好多舖頭添！
Thanks!
感謝🙏🏻分享
師姐做飽好有心機和細心,這本書我都有,是8O年代的產物,我還有中式简易點心篇。
Gracias por compartir sus recetas saludos desde México 😉😉😉😄😄
Thx for sharing the recipe, this is precious 🥹 I’d really like to try once to figure out whether it would taste like those pineapple bun in the old days
I like your recipe because it has pineapple on it.. thanks for sharing👍🤗
sat ly Thank you 😊
Thank you
感謝食譜！
在墨尔本的我，好想念香港的旧式菠箩包，明天尝试做一下。谢谢你的分享！
Sandy Zhai 如果你喜歡菠蘿皮脆一點的話，可以不加菠蘿蓉，我只是想複製原創食譜而已。enjoy and have fun 💕
這本書既作者其他食譜都很有水準，初哥都可以第一次就成功，可惜e家買唔返
very good
我有呢本食譜書，真的已經發黃，N年前在外囯沒有包吃，就靠它解饞。謝謝你帶來的回味！
mama安娜 我拍片只是初哥，知道你喜歡這個食譜我十分高興😊 真的很有意思的一本舊食譜書，只是翻看着也令人十分回味。雖然我作了一些改動，希望也能保持原味。我家中還有很多食譜書，希望繼續同大家分享💕
鮮甜煮意 Umami & Sweet Kitchen 片拍得很好👍疫情影响困在家，烘焙作樂，有幸網上相遇。😊😊
我也有呀~_~~_~
hi, what was the name of the cookbook you showed at the beginning? thanks!
1.請問你係唔係全程用3打麵團?
2.你意思係唔係如果無混合牛油 可以用豬油加牛油 或者用margarine加牛油 總共19g?
3.麵團拌勻放雪櫃過夜最多可以放幾多小時?🙏🙏
yumm
They look amazing! Which baking book is it that you have?
Belinda Chan That is a very old cookbook has been seating on my bookshelves for decades 😅
想請問如果改用豬油，份量是否同牛油一樣呢？
Great video! :) Is it possible to add a pudding filling?
Dormanu of course👍🏼
Having left the sponge in the fridge overnight, do you use it straight away or bring sponge back to room temperature?
Wendy Chu I use it straight away as the temperature will rise very quickly when you start kneading/mixing.
Really enjoyed your video - sometimes the old recipes are the best. Fascinated with your use of a Tonka bean which I had never heard of. Not sure whether I would use one as they are so expensive. I’ll give your recipe a try at some stage, so thank you. Do you have an old recipe for Chinese steamed cake ‘Dan goh’. Tried hard looking for a good recipe. In the meantime, keep filming
Wendy Chu Thank you so much for your support! I am glad you like my video. I am new to RUclips and still learning new things about filming and editing everyday. I bought my Tonka Bean from UK, it is a cheaper version of vanilla, and it is always used in producing Vanilla oil/essence. I find it more pungent than vanilla with a note of coconut. Some bakery suppliers in Hong Kong do carry them now. Let me do a search on my bookshelves see whether I have “Dan goh” recipe 😬. How’s it look like? I don’t know exactly what type of steam cake it is?
鮮甜煮意 Umami & Sweet Kitchen I’m surprised you got the beans in UK because that’s where I live. I had never heard of them before,but I learnt something new today. I have previously tried this recipe for steamed cake, but my husband was not keen , which is why I. Looking for an old style recipe.
en.christinesrecipes.com/2010/07/steamed-cake-old-styled-dim-sum.html
I love researching new recipes on RUclips which is why I was so happy to stumble across your videos which are both visual and very well explained. As I said before, keep filming 😄
Wendy Chu I bought the Tonka bean in Borough Market to be exact. Thanks for the steamed cake recipe. I think I have cookbooks with this recipe. Once again, thanks for your support.
Lovely! For your stand mixer what speed do you use and whats the watts of your mixer stand?
That was a tiny stand mixer which only has 1000 watts (if I remember it right). I only use speed 3 for mixing dough. Sorry for my late reply. 🙏🏼
好勁呀。。唉。。幾時先學倒😶
does it need to warm up butter before mix with all ingredients for topping? if doesn't warm up the butter its too dry to mix with other ingredients? Thanks
Amanda Ou If you find the butter is too hard, leave it at room temperature till it slightly soft before rubbing in the dry ingredients. No need to warm up or melt the butter because this recipe calls for a rubbing-in method rather than creaming method.
@@umamisweetkitchen1748 ok n i will try urs, hope the topping come out just like urs, cuz i tried so many n topping couldn't cracked as the video. thanks
Hi - am I able to incorporate all the dough ingredients together at the same time? Is it necessary to rest in the fridge overnight?
Not necessary, but I want to introduce Autolyse method of bread making in this video.
super fine love from india
效果不错👍
YOLANDA YUKO 多謝你
睇多個頻道都做不了厚脆包皮，不知師傳是怎麼做！
after see I want to make
菠蘿油仲正
什么书，可以推荐下吗
哈 菠萝包里真有菠萝？
菠蘿皮要雪幾耐？系未雪到要用既時候先取出？仲有系我無廚師機，用手揉面團既話要搓幾耐？
菠蘿皮我用之前從雪櫃取出。這個麵團比較濕，用手搓比較難，可能要差成半個鐘。
In Hong Kong, there was a bakery that had transparent jelly /starchy filling flavored with pineapple juice in their pineapple buns. Many years later, I found pineapple buns with the same type of filling in a bakery in Toronto Chinatown, unfortunately it has changed management. I wonder if anyone had come across this type of pineapple buns.
我都有一本
可已將原食譜的中種法寫出來嗎？我現在盡量少用乾酵母。謝謝
misskksl 其實原創食譜都是用乾酵母（Active Dry Yeast)，我只是換了即溶酵母（Instant Yeast)
片头的冲奶茶壶不错，小巧精致，什么牌子？哪里买的？
上官安安 這個品牌叫 Teaddict，真的十分精緻，可以輕鬆在家泡港式奶茶☕️ www.lashan-teaddict.com.hk
@@umamisweetkitchen1748 好，唔该。
@@umamisweetkitchen1748 另外，还有一个问题，茶叶在哪里买？港式奶茶比较讲究，有分细茶，中茶，粗茶，3种混合。这些茶叶不知哪里有售。
上官安安 Teaddict 有售已併配好的港式奶茶茶葉
@@umamisweetkitchen1748 我知道，但好贵，唔值，我想自己尝试配。
請問混合牛油同普通牛油有何分別？
當然有分別啦～冇咗牛油香味！
請問如果我個磅只有1磅計算無0.1磅咁點計呀?
Cindy Lo 唔好意思，為配合家庭式製作，份量比較少，所以會有這個情況。酵母影響比較大，你真的要估計一下，蛋黃就寧少莫多。
@@umamisweetkitchen1748 ok thanks 😊
Hi 你好。If I take out the dough the next day and add in salt, butter and yeast accordingly, then knead till the window panel stage, after waiting for the first rise, can I keep the dough in the freezer and do it when I am ready to make polo bun?
👋🏼 Hi! Theoretically it works, but I never try this at home, so I am not sure how it will turn out. I am sorry. 😔 However, I may try to put the dough in the freezer right after the windowpane stage. And when taking out the dough to thaw, it counts as the first rise.
@@umamisweetkitchen1748 Thank you.
請問你既茶壺同茶葉係邊到買？
D www.lashan-teaddict.com.hk/
很精緻的一個本地品牌💕
Thanks!!
第三發洗唔洗排下氣？我見你都係好輕手咁滾圓。
對呀！這做法在第三發後，即入爐前最後一次滾圖輕輕手便可以。對不起，那麼遲才回覆🙏🏼
Hi, I like this bread can translate to English? Thank you.
請問什麼是混合牛油。是不是Margarine. 沒有混合油用牛油代替可以嗎？請問為什麼要三次發酵？發得是好還是壞呢？我第一次見食譜三次發酵
混合牛油係有植物牛油同埋牛油嘅成份，如果冇混合牛油嘅話，用牛油都可以，或者用少許植物牛油取代牛油都可以
其實做多一次排氣滾圓麵包嘅氣孔會更細緻均勻
Too much work 😆
Hoa nguyen 😅Yes, I know.
師姐睇妳冲咖啡的次序.就知妳唔係食家喇.
좀 치네
真想不到菠蘿包原本竟然是有菠蘿的。而你講開今時今日菠蘿包的味道和兒童時吃的有分別，我早已發現，或者因我年紀比你大，我感覺到的差異更為明顯，或許是由於老師傅愛用豬油，而後來的改用牛油的原故吧。
賣相都幾靚，不過3次發酵時間都要3個半鐘，連埋其他工序唔計你舊隔夜麵糰真係又早做到下午先有得食。所以條片都只係作示範用途，實用性係極低。
請問焗時放在第幾層呢?我是在外國的， 我未見過blended butter, 請問怎麼辦?
galia wong 我放中層。沒有blended butter 不緊要，原創食譜是用豬油，也可以用植物牛油，真的沒有的話，只用牛油也沒問題👌🏼
@@umamisweetkitchen1748 係味用豬油或植物牛油或無鹽牛油，對嗎？margarine 可以用嗎？
galia wong 豬油、植物牛油、無鹽牛油都可以。Margarine 可以😊
@@umamisweetkitchen1748 thank you so much
@@umamisweetkitchen1748 份量也是19克?190度焗10分鐘?
A very long process 🙄
沒有克數，整靚無用。