酥皮菠蘿包, 经典港式菠萝包, 纹路清晰, 表皮酥脆, 内里柔软: HongKong style polo bun recipe, Crispy pineapple buns. 

yummy!

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Subtitle content: In addition to the butter and salt for the bread, other ingredients are poured into the kitchen machine. Knead on low speed 2 for 7 minutes, add the butter and salt, and continue kneading until the butter is completely melted. Change to 6th gear and knead for 10 minutes. Delicate hand molds can be easily pulled out. Proof in a container until doubled in size. Meringue part: soften the butter, add sugar, and beat evenly. Add egg liquid and milk powder, mix well. Sift in the low-gluten flour and stir until there is no dry powder. If the dough is too sticky, add an appropriate amount of low-gluten flour, knead into long strips, and divide into 16 portions. Knead into balls and set aside. Take out the proofed dough, deflate it, and divide it into 16 portions. Knead into a ball. Take out a meringue, shape it into a circle, wrap it in the dough, and cut out the texture with a spatula. Place in the oven with a bowl of water next to it and let it rise until doubled in size. Brush with egg yolk and bake in a preheated oven at 360 F (180 C) for about 20 minutes.

字幕： 麵包部分除黃油鹽外，其他材料倒入廚師機內。 低速2檔揉7分鐘，加入黃油和鹽，繼續揉，直到黃油完全融化。 換6擋揉10分鐘。 可以輕鬆拉出細膩手模。 放入容器醒發，至2倍大。 酥皮部分：軟化黃油加入糖，打發均勻。 加入蛋液和奶粉，翻拌均勻。 篩入低筋麵粉，翻拌至無干粉。 如果麵團太粘，加入適量低筋麵粉，揉成長條，分成16份。 揉成圓球，備用。 取出醒發好的麵團，排氣，分成16份。 揉成圓球。 取出一個酥皮，捏成圓形，包入麵團，用刮刀切出紋路。 放入烤箱，旁邊加一碗水，醒發至2倍大。 刷上蛋黃液，放入提前預熱的烤箱，360 F（180 C）烤20分鐘左右。