Thursday, 25 July 2013

Pineapple buns, Bo Luo Bao, 菠萝包

Yum


The pineapple buns, more well known as the Bo Luo Bao (菠萝包) does not contain any pineapple at all. This popular Cantonese bun has a golden, sweet, crunchy topping which resembles the pineapple due to the crackling patterns on the topping caused during baking when ammonia powder is used. As I prefer not to use the ammonia powder, I scored the top pastry with a knife to make crisscross pattern instead. This bun is one of the Hongkongers favourite breakfast bun and I believe most of us would not give this tim sum a miss when we go for Yum Cha (饮茶) too .


I have modified from Christine's recipe using Organic high protein flour 12% to replace the bread flour for a healthier option. I bought the 'Origins' brand which can be found in most major supermarkets like NTUC or Cold Storage if you are residing in Singapore.


This is how it looks like.



This recipe uses Tangzhong (汤种) method which makes the buns stay soft and bouncy for days. This secret ingredient was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese bread recipe book, entitled “65°C湯種麵包” (Bread Doctor). You can find her book here if you are interested in her bread recipes which uses Tangzhong method. If you have not heard of Tangzhong before, you can read more about it here.

As I find hand kneading the dough mixture with Tangzhong too sticky, I make use of my Kenwood breadmaker (dough function) to knead and proof the dough for me, which was easier to handle when I shaped the buns and put in Char Siew fillings. 

Here is the recipe:

Pineapple Buns 菠萝包 
(makes 12 about 62g each)

Ingredients of bread:
350 gm Organic high protein flour 12%
70 gm organic raw sugar
4 gm salt
56g egg (whisked)
10 gm milk powder
6 gm instant dry yeast
120 gm tangzhong
125 ml fresh milk
30 gm unsalted butter, softened at room temperature


Ingredients for making 120 gm tangzhong:

25 gm bread flour
125ml water or milk 


Method of making tangzhong:

Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.



Ingredients of topping (makes 12, each about 20grams)

125 gm cake flour
55 gm caster sugar
40 gm butter, softened at room temperature
7 gm milk powder
1 egg yolk
1 Tbsp evaporated milk
1 tsp condensed milk


To make buns:

Combine all dry ingredients: flour, salt, sugar and yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. When all ingredients get together, knead in the softened butter. The dough is quite sticky and messy at this stage. Keep kneading until the dough is smooth, not sticky and elastic. Shape dough into a ball. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about one hour.
Transfer the dough to a clean floured surface. Deflate and divide into 12 equal portions. Cover with cling wrap, let rest for 15 minutes.
Meanwhile, make the topping, refer to the directions below.



To make pastry topping:

Cream softened butter with an electric mixer over medium speed until smooth. Add sugar and continue to beat until fluffy.
Add milk powder, egg yolk, evaporated milk, condensed milk, baking powder, combine well. Sift in flour and ammonia powder and incorporate well. The mixture is quite moist and sticky. Use a piece of film wrap to roll into a log. Chill for 30 to 40 minutes. When it becomes harder, it’s ready to use and shape it.)

Knead each little dough portions into ball shapes. Let them complete the 2nd round of proofing, about 35 minutes, doubled in size.
Preheat oven to 210°C (410°F). When the dough portions are doubled in size, remove topping paste from fridge, cut into 12 equal portions and roll in balls. Cover by a film wrap and press each portion into a flat disc. Place on top of the small dough. Repeat this step with the rest. Brush the top with whisked egg yolk and bake in a preheated 210°C (410°F) for 5minutes. Reduce the temperature to 180°C (356°F) and bake for another 15 minutes.
   






 刚出烤炉的菠萝包!





菠萝包


面包材料:

高筋粉 350克
幼砂糖 70克
盐 4克
全蛋汁 56克
奶粉 10克
即发干酵母 6克
汤种 120克
牛奶 125毫升
无盐牛油(置室温软化)30克
菠萝皮材料(份量可做12块, 每块约20克)
低筋粉 125克
幼砂糖 55克
无盐牛油(置室温软化) 40克
奶粉 7克
蛋黄 1只
淡奶(evaporated milk)1 汤匙
炼奶 1茶匙


汤种材料:
25 克 高筋粉
25 毫升 水或牛奶

煮120克汤种的方法:
先把高筋粉倒进水中,完全混合,确定没有粉粒。倒进一小锅,用中慢火煮。一边煮,一边拌匀。慢慢会见到面粉水越来越浓稠。直至煮成一面糊,就是汤种。看见搞拌时出现在面糊表面的一条条线纹,即是汤种煮好了。
把煮好的汤种倒进一碗中,然后用保鲜膜盖着。保鲜膜要紧贴着面糊表面。这样,面糊冷却后就不会在表面形成一硬皮。汤种保持湿润。汤种放凉后,即可使用。







 
做法:
把所有材料(除牛油外)依次倒进面包机(先放湿的材料,然后放下干的材料):牛奶,蛋 ,汤种,盐,糖,奶粉,高筋粉,最后放酵母。选择面包机的dough 功能,材料搞拌至形成一团,就放进牛油,继续搞拌,至形成具弹性的面团,约25分钟。当面包机停机,让面团留在面包机中,进行第一次发酵,直至面团发​​大两倍。
面团进行发酵的同时,预备菠萝皮.


菠萝皮做法:

用电动搞拌器,把牛油搞打至平滑,加入糖,继续搞打至发白松胀。
加入奶粉,蛋黄,淡奶,炼奶和发粉,拌匀。筛入面粉和臭粉,完全拌匀。此时面团非常湿润和黏手。用保鲜膜把面团卷成长条。放入雪柜(fridge)冷冻 30至40分钟。

当面团变硬身一些,就可随时拿出使用。

面团发酵完毕,拿出放在清洁的工作台上,洒点高筋粉。用手按压面团,挤出空气,分成12等份,滚圆。用保鲜膜盖着,待发酵约35分钟,发大至两倍。
预热焗炉至210C (410F). 当小面团发酵将完成,从雪柜拿出菠萝皮面团。分割12等份。每等份滚圆,盖上保鲜膜,并擀压成圆饼形,放在菠萝包面团上面。涂上蛋汁。放入已预热的焗炉中,焗约5分钟后,把焗炉温度降至180°C (356°F),继续焗多15分钟,表面转金黄色,放在铁架上放凉。即成。


Love it with Char Siew fillings!



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