抹茶乌龟菠萝面包 Green Tea Turtle Polo Bread

以前在面包店看见菠萝面包还以为是包黄梨馅的面包。 
一直到买来吃以后才发现，
菠萝面包是因为表层凹凸的脆皮状似菠萝而得其名。

和吃墨西哥面包一样，
我最喜欢吃的就是上层酥脆的部份了。

（吃的时候记得垫一个小盘子哦！哈哈）

你看你看，
小乌龟在和你打招呼呢！
它说凡事“不怕慢，只怕站”。
凡事都加油哦！

食谱参考Carol

（原食谱做了8个面包，我只能做出6个）

抹茶菠萝皮材料 Matcha Green Tea Polo Skin Ingredient：

低筋面粉100克，抹茶粉1茶匙，无盐奶油40克，赤砂糖40克，全蛋液35克，香草精1/4茶匙

100g Low Protein Flour, 1tsp Matcha Green Tea Powder , 40g Unsalted Butter, 35g Egg, 1/4 tsp Vanilla Extract

做法 Method:

1)无盐奶油回温后，切小块。放入盆，用打蛋器将奶油搅打成乳霜状，加入糖快速搅拌，打至蓬松（约1-2分钟）。

Butter soften in room temperature, cut into small cubes. Whisk till smooth. Add in sugar beat until fluffy.

2）全蛋液分2次加入搅拌均匀。

Add in egg in two batches.

3）过筛的粉类分2次加入，用橡皮刀以按压的方式将粉类与奶油混合成团状。（不要过度搅拌以免出筋）

Sift in flour and matcha green tea powder in two batches, mix it with batter in method 2 using spatula. (Do not over mix)

4）面团用保鲜膜包覆，整成方形，放入冰箱冷藏备用。

Wrap it with cling film, roll it into rectangular shape, refrigerate till later.

面包面团材料：

高筋面粉180克，低筋面粉20克, 速发酵母1/3茶匙，赤砂糖20克，海盐1/8茶匙，鸡蛋1粒（净重50克），牛奶75克，无盐奶油20克

180g High Protein Flour, 20g Low Protein Flour, 1/3 tsp Instant Yeast, 20g Brown Sugar, 1/8 tsp Sea Salt, 1 egg (approx. 50g), 75g Milk, 20g Unsalted Butter

做法 Method:

1）用面包机揉面和进行第一次发酵。

Using bread maker for kneading and first rising.

2）发酵完毕后，排气，再分割成6份35克，6份10克（再分出小份做腿，头和尾巴）。松弛10分钟。

After first rising, punch down to expel the excess air, divide the dough into small portions, 6 portions of 35g each, 6 portions of 10g each (divide again for legs,head and tail). Rest for 10 minutes.

3）把抹茶菠萝皮从冰箱拿出来分成25克6份。搓圆。沾低筋面粉，放在两张保鲜膜之中，稍微压扁，擀成圆片。

Take the matcha polo skin out from fridge, divide into 6 portions 25g each. Roll into small balls. Dust with low protein flour, place it between two sheets of cling wrap, roll into flat round disc.

4）表面的保鲜膜移开，放一粒面团在菠萝皮中间，拿起底部的保鲜膜，束紧收口。菠萝皮上割出方格形。

Remove the top sheet of cling wrap, place a small dough on the polo skin, wrap it, and draw the criss-cross shape using scraper or knife.

5）底部涂蛋液，把面团放在烤盘上。再把四肢和头尾粘黏在面团底部。

Brush egg wash on the other side of the dough, place it on baking tray. Then paste the legs, head and tail under the dough.

6）进行第二次发酵30分钟。

Second rising for approx. 30 minutes.

7）预热烤箱190度烤25分钟。

Bake at preheated oven at 190 degree for 25 minutes.

I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).