Bakes
by CookWhatHK0 saved
HK-style pineapple bun with red bean paste fills proofed dough with sweet red bean, crowns it with crackly topping and bakes golden.
For the pineapple bun dough and topping, please refer to the HK pineapple bun recipe. Punch the air out of the divided dough portions, flatten them, place 25g red bean paste in each, seal well, place seam-side down in the oven, and proof at low temperature for 45 minutes.
關於菠蘿包麵糰和菠蘿皮的製作方法，您可以參考港式菠蘿包的食譜。將已經分割好的麵糰輕輕按壓，排出裡面的空氣，再將其壓扁。取25克的紅豆沙餡放入麵糰中央，仔細地將麵糰收口包好，並將收口處朝下放置。隨後，將包好的麵糰放入焗爐中，進行低溫發酵，時間約為45分鐘。
Press the pineapple bun topping into a round shape and lay it over the proofed dough.
待麵包發酵完成後，將菠蘿皮輕輕按壓成圓形薄片，再小心地鋪在發酵好的麵包表面。
Brush with egg wash and dot with black sesame seeds. Bake in a preheated 180°C oven for 12 minutes.
在菠蘿皮表面刷上一層蛋液，再撒上少許黑芝麻作為點綴。將麵包放入已經預熱至180度的焗爐中，烘烤大約12分鐘。
Remove, let cool, and enjoy.
烘烤結束後，將菠蘿豆沙包從焗爐中取出，待其自然攤涼後，即可美味享用。 贴士 這款菠蘿豆沙包，正是將傳統的菠蘿包與香甜的豆沙包巧妙結合，重現了許多人兒時記憶中那份令人懷念的美味。
