【莉莉小厨】紫薯凤梨包
昨天去佳廉超市买菜，发现有金钻凤梨卖，品质不算好，有的已经熟过头了，用手一按都软身，但也有少量品质还可以，我挑了一个“菠萝钉”比较硬的，单价是1.99加币/磅。
我打算用凤梨做面包内馅。
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【凤梨馅】
-食材：
凤梨肉320克（切丁），糖20克，玉米淀粉5克，水15克，柠檬汁少许，奶油奶酪一小块
-做法：
凤梨切丁✚糖腌制30分钟（若是菠萝需泡一下盐水、沥干，再加糖腌制）；倒入不粘锅，加少许柠檬汁，最小火翻炒至水分微干；倒入玉米淀粉水，搅拌至粘稠，冷却备用；将炒好冷却的凤梨与软化的奶油奶酪搅拌均匀即可。
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这个凤梨馅儿的用途挺广的。喜欢烘焙的人可以用它做凤梨酥，也可以做菠萝酥皮包的内馅，或是直接涂抹在面包片上也非常美味儿。我本来是打算做菠萝包的，结果发现家里黄油不够了，于是改变主意，做成紫薯凤梨包。
【紫薯凤梨包】
-食材：
中筋面粉400g，速溶酵母4g，盐、糖适量，奶粉2汤匙，紫薯粉10g，炼乳13g，黄油20g，清水230g。
-做法：
❶用厨师机搅打面团，进行第一次发酵；体积涨到1.5倍后，揉搓排气，分成14个小面剂。
❷将小面剂擀成长方形，抹凤梨馅，卷起，封口，置于面包纸托内，进行第二次发酵。
❸体积胀到1.5倍后，在面包表面扫水，撒椰蓉。
❹烤箱预热，350℉，烤15分钟。
面包出炉后，我尝了一个，非常柔软，内馅儿酸酸甜甜的，还有奶酪的香味儿，明天早餐就吃这个。
If you enjoy baking at home and experimenting with flavors, this purple sweet potato and pineapple bread recipe is a delightful treat to try. Using purple sweet potato powder not only adds a beautiful natural color but also brings a subtle sweetness and nutrition to the bread. When selecting fresh pineapple for the filling, choose pineapple that is firm with a slightly fragrant aroma, avoid overly ripe or soft fruit as it may make the filling watery. Making the pineapple filling is quite versatile. The step of marinating pineapple with sugar and slightly cooking it down to thicken with cornstarch helps concentrate the flavor without excess moisture that could affect the bread dough. Incorporating cream cheese into the filling creates a creamy contrast and richness that balances the tartness and sweetness of the pineapple well. When shaping the dough, try not to overfill with the pineapple cream cheese mixture, since it may leak out during baking. Seal the edges carefully and allow the dough to rise properly during the second proofing to ensure a soft, fluffy texture. For added texture and aroma, sprinkling desiccated coconut on top before baking enhances the tropical theme of the bread. Serving these buns slightly warm makes the flavors of the filling more pronounced and the bread softer. In my experience, this recipe is perfect for making ahead and freezing. Bake the buns fully, cool them completely, then freeze in an airtight container. Reheat gently in the oven or microwave when ready to enjoy a fresh-tasting snack or breakfast. This makes it a convenient option for busy mornings or tea time. This unique combination of purple sweet potato and pineapple filling is a wonderful twist on traditional buns and offers a pleasing burst of flavors and colors which can impress family and friends. Whether you enjoy baking for fun or as a way to provide homemade treats, this recipe is a rewarding one to try.
