《食客關注組》Ep.1 菠蘿油
【真•菠蘿包 配 藍芝士牛油 Pineapple Bun w/ Blue Cheese Butter】
《食客關注組》終於喺 @AMM 亞洲心動娛樂 Hong Kong 播出啦！自己既係廚師、又係愛吃之人，但亦想知道究竟係乜野驅使食客們去開個group、一往情深咁淨係關注一款食物呢？係天生為食、定係當中有啲咩情意結同故事呢？
一連六集，我同6號 @RubberBand 將會一齊搵關注組嘅朋友上嚟傾吓計，了解一下香港傳統美食對呢班朋友仔、對我哋究竟代表著啲乜嘢～ 所以今次嘅《#店煮》就等我重現節目中嘅「真• 菠蘿包 配 藍芝士牛油」啦！
材料 Ingredients：
份量 - 12 個 (小) / 4個 (大）
- 菠蘿包 Pineapple Buns -
1 - 湯種 Water Roux
中筋麵粉 All-purpose flour | 20 g
牛奶 Milk | 100 ml
2 - 麵包 Bun
中筋麵粉 All-purpose flour | 300 g
砂糖 Sugar | 50 g
即溶酵母 Instant yeast | 5 g
牛奶 Milk | 120 ml
雞蛋 Egg | 1 pc
無鹽牛油 Unsalted butter | 30 g
菠蘿果乾 Dried pineapple | 60 g
鹽 Salt | 4 g
- 菠蘿皮 The Crust -
低筋麵粉 Cake flour | 70 g
梳打粉 Baking soda | 1 g
泡打粉 Baking powder | 1.5 g
吉士粉 Custard powder | 10 g
無鹽牛油 Unsalted butter | 40 g
砂糖 Sugar | 40 g
蛋黃 Egg yolk | 1 pc
雲呢拿精油 Vanilla extract | 4 ml
- 藍芝士牛油 Blue Cheese Butter -
無鹽牛油 Unsalted butter | 220 g
砂糖 Sugar | 50 g
藍芝士 Blue cheese | 50 g
菠蘿果醬 Pineapple jam | 60 g
做法 Directions：
首先製作湯種。把牛奶和麵粉放入小鍋拌勻，以中小火煮至稠身，便可倒出來，放涼備用。
再把牛奶輕微加熱至40度，再倒出來並加入酵母拌勻。
在廚師機的容器中加入中筋麵粉、砂糖和鹽拌勻，開機倒入已加入酵母的暖奶和湯種先攪拌數分鐘。再倒入雞蛋、牛油和已剪碎的菠蘿乾繼續攪拌約5至7分鐘。
同時間把一隻大碗掃油。當麵糰準備好之後，便可以拿出把麵糰從外邊向後、向外和中間反開，直至反至表面光滑便可以放在容器中。封上保鮮紙，放旁發酵約1小時。
當放旁大概1小時或體積已變大一倍後，可以用手指戳在麵糰中間。如果會留下凹洞這便證明它已經可以進行下一步。把麵糰拿出來平均分成12件，每件大概55克左右。
然後用麵粉轆把麵糰壓平排氣，再把麵糰從外邊向中間接，一邊把麵糰反進去，直至麵糰表面變得光滑，便可以搓圓及搓實它。放旁舖上保鮮紙，再發酵大約30分鐘左右。
同時間製作菠蘿皮。先在一隻碗中倒入低筋麵粉、吉士粉、梳打粉和泡打粉，拌勻。再在另外一隻碗中加入砂糖、牛油、蛋黃和雲呢拿精油，拌勻。再將粉類材料過隔篩，加入碗中拌勻。然後分成15克一粒，再搓圓輕輕按扁，封上保鮮紙放入雪櫃，至少15至20分鐘。
當麵糰發酵之後，將蛋漿掃在包的表面。拿回剛才的菠蘿皮。並將菠蘿皮放在保鮮紙上，再將保鮮紙覆蓋着它。用麵粉轆把它壓成一塊薄皮，再放它在包上面。再掃一層蛋漿，然後把它放旁5分鐘後，放入已預熱的焗爐，用攝氏190度焗18至20分鐘左右。
製作藍芝士牛油。將牛油放在容器中，然後用廚師機用高速將牛油打至輕身。之後加入砂糖繼續打，再加入藍芝士和菠蘿果醬，開機把它們拂勻。完成後把它們刮入一個容器裏放雪櫃貯存。
上碟。用火槍或在爐頭上燒熱刀子，把牛油厚切成一片片。拿出菠蘿包，45度地把它切開，把牛油放入裡面。喜歡的話可以將灑上糖霜，這個真．菠蘿包配藍芝士牛油就完成！
First, make the water roux. Add milk and flour into a small pot and mix well. Turn the heat up to medium and cook until thicken. Pour the roux out and cool down.
Warm the milk up to around 40C, add the instant yeast and mix well. Leave aside for about 10 minutes.
In the mixing bowl of the stand mixer, add all-purpose flour, sugar and salt. Whisk everything together. Turn the machine on to medium speed and add the milk and water roux in. Let everything mix together for a few minutes first. Then add the egg, butter and chopped dried pineapple, and keep kneading for another 5-7 minutes.
At the same time, grease the inside of a big bowl. When the dough is ready, take it out and keep folding outward to the centre until the surface of the dough become smooth. Place the dough into the bowl, cover up with plastic wrap and let it proof for about an hour.
After an hour or it doubles in size, poke your index finger in the centre of the dough. If it leaves a dent, that means the dough is ready for the next step. Divide the dough into 12 pieces (about 55g per piece).
Using a rolling pin to flatten each small dough and remove all the gas trapped inside the dough. Then lift the sides of the dough and fold them inward to the centre. Keep folding until the dough has a smooth surface. Place the dough onto a working surface and use your hand to make the dough round and tight. Cover with plastic wrap and let it proof for 30 minutes again.
At the same time, make the crust. Add cake flour, custard powder, baking soda and baking powder into a bowl, mix well. In another bowl, add sugar, butter, egg yolk and vanilla extract, mix well. Sift the dry ingredients onto the egg mixture and mix well. Divide the dough into 12 pieces (about ~15g each). Roll the pieces up and lightly flatten with your palms. Cover with plastic wrap and keep in the fridge for at least 15-20 minutes.
When the dough is fully proofed, brush the surface with egg wash. Take the crust dough pieces out. Place one onto a piece of plastic wrap and cover it with another piece of plastic wrap. Flatten the dough into a small round sheet and place it onto the bread dough. Egg wash again and leave them again for another 5 minutes. Place the bread into a preheated oven at 190C for 18-20 minutes.
Make the blue cheese butter. Add the butter into the mixing bowl of the stand mixer. Beat it over high speed. Then add sugar, blue cheese and pineapple jam, keep beating for another few minutes. Transfer the whipped butter into a container and store in fridge until harden.
Assembling. Use a torch the heat the blade of your knife up. Cut the chunk of butter into thick pieces. At a 45C angle, slice open the pineapple buns and place a thick piece of blue cheese butter into the slit. Dust some icing sugar onto if you want, and this pineapple bun with blue cheese butter is ready to be served!
#AndyDark #ChefAndyDark #Dark_cooks #食客關注組