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夏天就要酸爽 小編推薦最配夏日餐

2018-05-17 08:48來(lái)源：大洋網(wǎng)

　　花園酒店出品的菠蘿包。廣報全媒體記者王維宣攝

一掃疲勞

酥軟菠蘿包

菠蘿包是廣州人早茶、下午茶里的“常點(diǎn)”,也是港劇里出鏡率極高的親民點(diǎn)心,三點(diǎn)三下午茶的標配就是菠蘿包加一杯絲襪奶茶,它仿佛天生具備“一掃疲勞”的魔力。

香港人嘗試在餐包上涂上一層由砂糖、雞蛋和牛油做的酥皮,高溫焗后的酥皮開(kāi)始爆裂,形成裂紋,看著(zhù)像菠蘿的紋路,于是有了這個(gè)形象的名字“菠蘿包”。早期的菠蘿包是沒(méi)有菠蘿的,香港人喜歡將其攔腰切出一道口子,塞進(jìn)冰冷的黃油,這就是菠蘿油;現在,有的酒樓食肆為了滿(mǎn)足食客們,在菠蘿包里加入菠蘿內餡,至此,菠蘿包終于成為名副其實(shí)的“菠蘿包”。某酒店的桃園館和某亭皆有供應“真材實(shí)料”的菠蘿包,精選臺灣鳳梨味餡料,以面粉和酵母加入涼白開(kāi)水后搓成面團發(fā)酵后,再用雞蛋、牛油、白砂糖和入面粉搓成的面團拍成一層皮蓋在面包表面,放入烤爐烤制15分鐘左右。

吃菠蘿包一定要趁熱。新鮮出爐的菠蘿包甜香四溢,酥皮松脆而輕盈。帶著(zhù)溫度的面包柔軟堪比棉花,濃郁的牛油在舌尖慢慢綻放出咸香,給人大大的滿(mǎn)足感。

文/廣報全媒體記者馬駿、黎慧瑩、高敏華

廣報全媒體記者曾繁瑩

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[責任編輯：鄭媛]

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