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註：也可以使用 甜麵包麵團(中種法) 或 甜麵包麵團(湯種法) 。
Note: You also can use Sweet Bread Dough (Starter Method) or Sweet Bread Dough (Warm Dough Method)
做法:
| 1. | 甜麵包麵團準備好後壓出空氣再等分成12份，每份滾成球狀。麵團蓋上保潔膜醒20分鐘。 |
| 2. | 準備好菠蘿麵皮 。 |
| 3. | 將1/12菠蘿皮輕輕揉圓後壓扁成10cm 圓片。取一麵團略壓後覆蓋住菠蘿麵皮。把剩餘麵團和菠蘿麵皮依樣做好。 |
| 4. | 每個菠蘿皮上用劃上格子紋路。此步驟可以省略。 |
| 5. | 烤箱加熱到100˚F (38˚C)後熄火。在麵團麵團表面噴些水後放進烤箱發酵到麵團漲大一倍，約1個小時。 |
| 6. | 蛋打散。取出麵團後塗上蛋汁﹐同時將烤箱預熱到350˚F (175˚C)。 |
| 7. | 麵團進烤箱烤24分鐘。如果分兩層烤，中途上下層對調，烤盤前後調轉這樣才會烤得均勻。 |
PROCEDURE:
| 1. | Prepare the sweet bread dough. Punch the air out of the dough and divide it into 12 equal pieces. Form each piece to a ball. Cover the dough balls with a piece of plastic food wrap, and let them rest for 20 minutes. |
| 2. | Prepare the Pineapple Top Dough . |
| 3. | Gently roll 1/12 of the pineapple top dough into a ball then press it into a 4" round disk. Roughly press a dough ball then cover it with a pineapple top disk. Repeat this step for the rest of the dough and pineapple top dough. |
| 4. | Use a plastic dough cutter to make checkered patter on the pineapple tops. This step can be omitted. |
| 5. | Heat the oven to 100˚F (38˚C), then turn off the heat. Spray the dough with little water. Place the dough in the oven and let it proof until doubles its size, approx. 1 hour. |
| 6. | Beat the egg. Remove the dough from the oven and brush the dough with egg wash. Meanwhile, preheat the oven to 350˚F (175˚C). |
| 7. | Bake in the oven for 24 minutes. If you use two oven racks when baking, switch the pans between the racks, and rotate them front to back, half way through so the bread will bake evenly. |
最後更新 (Last Update): 02/20/2016
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