Crispy Pineapple Bread (Polo Bao)丨 用面包机制作菠萝面包丨Bread Maker丨Bread Machine

菠萝面包是香港最普遍的面包之一，但在世界各地的唐人街也很常见。菠萝面包表面的脆皮与制作糖饼干的面团类似，口感香脆甜美。
虽然它被称为“菠萝包”，但传统版本其实不含菠萝（亦称“凤梨”），这个名字源于它金黄凹凸的脆皮状像菠萝的外形因而得名。 在香脆甜美的脆皮下是蓬松柔软的面包，有些还有馅料。

Pineapple buns are classic pastries that you can find in Hong Kong style bakeries, but also common in Chinatowns around the world. The top of the pineapple bun is made of a dough similar to that used to make sugar cookies, which consists of sugar, eggs, flour, and butter. It is crunchy and sweet.
Although it is known as a "pineapple bun", the traditional version contains no pineapple. The name originated from the fact that it’s signature golden crumbly crust, similar to the pattern of a pineapple peel. Underneath the crunchy and sweet crust is a fluffy soft bun, sometimes with filling.

面团材料 Dough Ingredients
高筋面粉 Bread Flour ：250g (1 2/3 cups)


冷水 Cold Water ：
150g
(~2/3 cups)
糖 Sugar ： 25g (~2 tbsp)
盐 Salt ：
2g (~1/2 tsp)
酵母 Instant Dry Yeast ： 3g (1 tsp)
无盐牛油 Unsalted Butter ： 25g (~2 tbsp)
奶粉 Milk Powder ：
10g (1 1/4 tbsp)

菠萝皮 Top-Layer Crust
无盐牛油 Unsalted Butter ：25g (~2 tbsp)


糖 Sugar ：
20g (~1 1/2 tbsp)
全蛋液 Beaten Egg ： 15g (~1 tbsp)
面粉 All-Purpose Flour ： 50g (1/3 cup)
奶粉 Milk Powder ：
10g (1 1/4 tbsp)


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