How to make Delicious Taiwanese Milky Filling Rolls and Pineapple Buns/台灣的奶酥餐包和波蘿麵包

Ingredients:

😋 bread dough:
1 ½ C water + 1 egg(total1 ½C liquid)
4 ¼ C bread flour
3 tbsp sugar
1 ½ tsp salt
2 tsp active yeast
¼ c softened butter

😋 milky filling:
70 g softened unsalted butter
45 g powdered sugar
25 g eggs
1/8 tsp salt
10 g cornstarch
80 g dry milk powder

😋 crumble topping
40 g flour
15 g softened unsalted butter
20 g granulated sugar

😋 crispy pineapple bun topping
50 g soft butter
50 g sugar powder
1 egg
150 g bread flour
10 g dry milk powder

Instructions:
Bread dough: Follow the bread machine instructions. Add the butter after the machine kneads the dough for 10 minutes.

Milky filling:
1.Softened butter mix with sifted sugar.
2. Add the egg in two parts. Mix well.
3. Add salt in and mix.
4. Add cornstarch and dry milk powder. Mix well. Wrap it up with parchment paper, and chill in the refrigerator.

Crumble topping:
Combine flour, sugar, and softened unsalted butter to mix. Use your hand to squeeze the mixture and make it crumbly.

Crispy pineapple bun topping
1. Mix the softened butter with sifted powdered sugar.
2. Mix the egg into the butter mixture in two parts.
3.Add sifted flour and dry milk powder into the egg mixture. Mix it, but don’t over mix.
4. Use saran wrap to wrap the mixture into a round long shape. Keep in the refrigerator for half-hour.

The buns:
1. After the dough rises to double its size, divide the dough into 20 portions.10 pieces each for milky filling rolls and pineapple buns
2. Knead each of the pieces into a round shape.

For the milky filling rolls:
1. Divide the milky filling evenly into 10 portions, rolling them out to make a round shape. Keep in the refrigerator.
2. Flatten the round shape of the dough. The edges of the dough should be thinner than the center. Use the drier side as the inside, and put the milky filling in the middle then wrap it up. Make sure the seam is sealed tight. Use your hand to roll the dough around to make a round shape. Let them sit and rise for 30 minutes. Egg wash the surface and sprinkle the crumbs on top. Bake at 360 F for 18-20 minutes.

For the pineapple Buns:
1. Divide the pineapple bun topping evenly into 10 portions, rolling to make a round shape. Put it between 2 layers of saran wrap and use the rolling pin to flatten the topping(the size should cover the dough).
2. Place the flat topping on the dough. Use one hand to hold the dough and the other hand to gently pinch the dough and topping together. Flour the dough scraper and make crisscross lines on the topping. Let them sit and rise for 30 minutes. Egg wash the surface, then bake at 360 F for 18-20 minutes.

🎈Song : Daystar - The Reason I like you(piano ver.) //https://youtu.be/U1qfFHGV4Mo

Please Share and Subscribe!
------------------------------------------------------
材料：
😋麵團：
1 ½ C 水 + 1 個雞蛋(水加1顆雞蛋總共1 1/2 杯的液體)
4 ¼ C 高筋麵粉
3湯匙糖
1 ½ 茶匙鹽
2茶匙活性酵母
¼ c 軟化奶油

😋 奶酥餡：
70 克軟化的無鹽奶油
45 克 糖粉
25 克 雞蛋
1/8 茶匙鹽
10 克 玉米澱粉
80 克 奶粉

😋 碎料
40 克 麵粉
15 克 軟化的無鹽黃油
20 克 砂糖

😋菠蘿脆皮
50 克 軟化奶油
50 克 糖粉
1個雞蛋
150 克高筋麵粉
10克奶粉

作法：
麵團：按照麵包機的說明進行操作。麵包機揉麵團10分鐘後加入奶油。

奶酥餡：
1.軟化的奶油與過篩的麵粉混合。
2.雞蛋分兩次加入。攪拌均勻。
3. 加入鹽拌勻。
4.加入玉米澱粉和奶粉。攪拌均勻。用烘培紙包起來，放入冰箱冷藏。

碎餡料：
麵粉、糖和軟化的無鹽奶油混合在一起。用手擠壓混合物並製成碎碎的。

菠蘿皮:
1.軟化的奶油與過篩的糖粉混合。
2. 將雞蛋分兩次加入黃油混合物中。
3.將過篩的低筋麵粉和奶粉加入蛋液中。攪拌均勻但不要過度攪拌。
4. 用保鮮膜將混合物包裹成圓形長條狀。放入冰箱冷藏半小時。

麵包部分：
1. 麵團發酵至兩倍大。將麵團分成20份。奶酥和菠蘿麵包各10個
2. 將每個麵團揉成圓形。放旁
奶酥麵包：
1. 將奶酥餡料平均分成十份，揉成圓形。放冰箱裡。
2. 將麵團壓扁成圓形。麵團的邊緣應該比中心薄。乾的面做裡面把奶酥餡料放在麵團的中央，然後把它包起來。確保接縫密封嚴密，然後用手滾麵團製成圓形。發酵 30 分鐘後表面刷蛋液，表面撒上碎餡料。烤360 華氏度(180攝氏)烘烤 18-20 分鐘。
菠蘿麵包：
1. 將菠蘿皮餡均勻分成十份，揉成圓形。將其放在 2 層保鮮膜之間，然後用擀麵杖將面壓平（大小可覆蓋麵團）。
2. 將皮披在圓形麵團上，一隻手拿​​著麵團，另一隻手輕輕地將麵團和麵皮密封在一起。將刮刀沾麵粉，並在菠蘿皮上劃線。發酵 30 分鐘後表面刷蛋液，烤360 華氏度(180攝氏)烘烤 18-20 分鐘。