開店量產(chǎn)菠蘿包的秘訣都在這里，不看后悔！

用料

香草菠蘿包（50個(gè)）

高筋粉

1200g

12g

細(xì)砂糖

300g

甜老面

180g

新鮮酵母

36g

（或干酵母

12g)

香草籽

1.5根

蛋黃

240g

牛奶

608g

無鹽黃油

420g

菠蘿包酥皮

無鹽黃油

305g

糖粉

305g

全蛋液

195g

低筋粉

714g

烘烤溫度參考

高比克T95風(fēng)爐烤箱175℃

時(shí)間13分鐘

海氏SP50上火205℃下火185℃

時(shí)間14分鐘

高比克A15揉面機(jī)揉面時(shí)間參考

慢速3分鐘食材成團(tuán)

快速13分鐘加入黃油

慢速4分鐘黃油揉勻

快速2分鐘面團(tuán)揉好

售賣價(jià)格：10元/個(gè)

香草菠蘿包的做法

1. 真正有香草籽的菠蘿包，把除了黃油以為吧所有食材放進(jìn)揉面缸，慢速3分鐘，食材成團(tuán)

1. 快速13分鐘。初級(jí)擴(kuò)展階段加入黃油，再慢速4分鐘，把黃油揉勻

1. 黃油揉勻后再快速1到2分鐘，面團(tuán)就揉好了，可以扯出薄而透的膜

1. 摔打滾圓室溫松弛30分鐘后分割成60克一個(gè)的面團(tuán)

1. 分割好的面團(tuán)滾圓，蓋保鮮膜，放冰箱冷餐30分鐘以上

1. 菠蘿包的酥皮，室溫軟化好的黃油先和糖攪拌均勻，再分幾次加入室溫的全蛋液，打到均勻順滑后，再加入低筋粉，慢速攪拌到不粘手就可以了

1. 酥皮分成30克一個(gè)，認(rèn)真跟著視頻的手法包酥皮
2. https://weibo.com/ttarticle/p/show?id=2309405162511602417963
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1. 菠蘿包有酥皮，一定要干發(fā)，大約一個(gè)半小時(shí)，就可以烘烤了

1. 都包好酥皮分菠蘿包，可以放冰箱冷凍至少一晚上或者一周以上，需要售賣的時(shí)候，直接拿出來發(fā)酵2.5到3小時(shí)就可以烘烤了，依然松軟

1. 有空的時(shí)候包起來吧，味道好，顧客喜歡，還方便存儲(chǔ)，方法教給你們了，趕緊賺錢去！