Since I had some success making sweet dough by following 宗辰的職人日誌, I watched through several more of his videos and decided to attempt another ones of my favorite - 菠蘿皮. We must be of the similar age. Let me tell you, 👍 his recipes are for real!
Before Baking:
After baking:
However... 😐 Hmm... how do I put this down nicely? Well, you need to be mindful of quantity.
Melon Skin 菠蘿皮
butter 奶油 455g
icing Sugar 糖粉 375g
egg 全蛋 180g
bread flour 高筋麵粉 x (240g菠蘿皮對250g的高筋麵粉)
Oven Temperature: 425F
烤培溫度 🔥上火230 🔥下火210 <= I jused used 425F
Bake Time:
烤培時間 🕑12分鐘 <= just about right
Calculate x
👀 yes, a little math goes a long way.
The comment "240g 菠蘿皮對 250g 的高筋麵粉", basically stated 240g of melon skin will require 250g of bread flour.
Total weight of melon skin: 455 + 375 + 180 = 1010g
Therefore, bread flour required are: 1010 / 240 * 250 = 1052g
Total weight of melon skin dough = 1010 + 1052 = 2062 g
Have you spot a big problem? Well, I had a hunch (😨 a pound of butter?! Hello~ ), but decide to follow the recipe anyway, telling myself it's the same amount of work.
Well... if you watch the rest of the video, the bread dough to melon skin dough ratio he used was 80g : 20g. Yes, you read it right. 80g of bread dough for 20g of melon skin dough for each bun. But...
But we just made 2062g of melon skin dough, which will be good for:
2062 / 20 = 103
The recipes is for 100+ melon buns!!!
At the end of the day, it pays to think and do a little calculation first. My family loves the buns, I don't know how much they will love after hundreds of these...
For 12 melon buns, which is 1/8 of the melon skin dough (240g), the quantity are as followed. Remember if you use active yeast like me, it takes a while (2+ hours for dough to raise in a cooler and dryer weather like Seattle).
DOUGH 麵團 🍞
bread flour 高粉 500 g
sugar 細砂 80 g
salt 鹽巴 6 g
water 水 260 g <== I used 300g of milk and ignore the next two ingredients
milk powder 奶粉 15g <== X
whipping cream 動物鮮奶油 25g <== X
egg yolk 蛋黃 50g <== I used a whole egg instead
yeast 新鮮酵母 15g <== I used active yeast, used basically 15/3 = 5 g
non-salt butter 無鹽奶油 60 g
What could you do if you follow the portion giving in the recipe? Luckily it freezes well. Also, you will make a lot of friends by giving out these amazing buns. Though I hope you read the entire article first and is wise enough to make only a quarter of the recipe.
The color... well, I am not sure why but Asian eggs are yellower than North America eggs. It's odd, our buns pales in face of real product we see at the markets in Taiwan. Like how my kids would put it, it tastes better than it looks.
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