Yogurt Bread 优格菠萝土司

Hong Kong

Pineapple buns into Pineapple loaf bread

It’s has been a while since I last made bread of new recipe.

I went through the fridge and noticed I still had some left over homemade

yogurt made last week. With that, it

crossed my mind that I could try out making Yogurt Bread. The following recipe was adopted from the Taiwan

famous bakery Master Meng 100 bread recipes (孟老师的100道面包) which

had yogurt as one of the main ingredients. As for the yogurt recipe, just click

on the word and it will direct you to my old post on how to make homemade

yogurt.

The direct

translation of the Chinese name 优格菠萝土司 of this bread is Yogurt Pineapple loaf bread, originated from Hong Kong signature

Pineapple buns (菠萝包) with a layer of sweet butter dough on top as

bread topping. However there is no pineapple in the ingredients. Pineapple was used

in the name because the layer of sweet butter dough cooked to golden brown resembled

the pineapple skin.

The top

crispy golden brown butter layer made the cutting of the bread a bit difficult

but the sweetness of the buttery top balances the mild sour yogurt flavor of

the bread.

Yogurt Pineapple Bread 优格菠萝土司

Emm… my words to describe were “Sweet on top

and soft fluffy inside.”

Sharing

below is a visual tutorial on the Yogurt bread making, happy watching.

High

1.

Soften butter at room

temperature, add icing/powdered sugar, whole eggs and mix well.

2.

Add flour and milk powder;

stirring with a rubber spatula to a smooth dough-like.

3.

Remove and wrap with

plastic film

4.

Refrigerate butter skin for

20 minutes before shaping into rectangle shape.

1.

Pour high protein flour into

mixing bowl; add in the rest of ingredients A. However, avoid having the salt

come in direct contact with the yeast which might dehydrate and kill the

yeast.

2.

Using mixer to mix or hand

kneads the flour until form smooth dough and adds in melted butter B.

3.

Continue to knead till it can

stretch into thin sheet.

4.

Place knead dough in a grease

container covered with plastic wrap and proof until double in size, about 80

minutes.

5.

Punch down the dough and

remove it and divide into three equal portions, shape them into balls cover

and leave them to rest for 15 minutes.

6.

Using rolling pin gently

flatten and shape into 3 oval shapes and roll up dough like making Swiss roll

and place in a well-greased loaf tin, cover with plastic for second proofing about 60 minutes.

7.

Upon completion of the final proofing,

remove butter dough from refrigerator; shape into rectangle size match with

the width and length of the loaf thin.

8.

Gently remove butter dough

from plastic wrap and layer to cover the bread dough at top.

9. Brush with egg mixture and place into the

preheated oven, bake at 180 degrees for 30 minutes.

盐1/4小匙，

原味优格/酸奶（我用自制的原味酸奶）80g，

酵母3g，

菠萝皮制作好后冷藏20分钟较易整形。

1、除牛油以外的所有材料混合搅拌成稍具光滑状面团，加入无盐牛油搅拌成具有延展性面团，放容器盖上保鲜膜进行基础发酵至两倍大。

2、取出面团分割成三等分，将3份面团擀成椭圆形；自上而下卷成圆筒状，收口朝下，依次放入排入抹油的面包盘或吐司盒用保鲜膜覆盖继续进行最后发酵。

3、开始制菠萝皮。无盐牛油室温融化，分别加入糖粉、全蛋搅拌，再放入面粉及奶粉，用橡皮刮刀搅拌成光滑面团。

4、将菠萝面团放在保鲜膜上，用刮板整成长宽与烤模长宽相同的尺寸。待土司面团发至九分满时，将菠萝皮轻轻扣在土司上，撕掉保鲜膜，上面刷上均匀蛋液，放入已预热的烤箱，180度烘焙30分钟，出炉即刻脱模。