港式菠蘿包 - 跟住舊書做 Hong Kong Style Pineapple Bun - Following an Old Cookbook

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

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