“麥兜與菠蘿油王子”
天馬行空的《麥兜與菠蘿油王子》是麥兜系列電影中較為晦澀個(gè)人化的一部。而自幼看慣港劇的我們對(duì)“菠蘿油”這一茶餐廳小吃想必并不陌生。


【什么是菠蘿油？】

香港很多茶餐廳都會(huì)供應(yīng)菠蘿油，搭配咖啡、奶茶(絲襪奶茶)或鴛鴦作為下午茶餐或早餐。是普羅大眾的至愛。菠蘿油最好的吃法是將新鮮出爐的菠蘿包夾上冰冷的牛油，這樣牛油就會(huì)被菠蘿包的熱力影響而溶化在包身的中間位置，包身會(huì)被溶化的牛油變成金黃色，而食用時(shí)菠蘿油與菠蘿包不同之處是能夠吃出濃厚的牛油的香味。但由於加上了牛油，所以菠蘿油比菠蘿包的脂肪與膽固醇含量更要高一些。

Many Hong Kong restaurants, offer an item called a "buttered pineapple bun", which is a pineapple bun with a piece of butter stuffed inside. They are known in Cantonese as bo lo yau. Typically, the pastry would be brought hot from the oven to the diner's table, and served halved with a large slab of butter in between them. This item is sometimes criticised for containing too much fat and cholesterol.

童話風(fēng)格美劇《靈指神探》1.01口語講解匯總

【怎么做菠蘿油？】

所需食材：
面粉200克,菠蘿肉150克,豬油20克,吉士粉5克,雞蛋黃1／4只,白糖30克,面包改良劑5克,鮮奶30克

制作方法：
將面粉、豬油、吉士粉與調(diào)味料拌勻，加入清水，搓成面團(tuán)，分成12個(gè)小面團(tuán)；菠蘿肉切碎備用；
用搟面杖將小面團(tuán)搟扁，然后取適量菠蘿肉包在中間，再醒發(fā)1小時(shí)；
將發(fā)酵好的面包坯均勻刷上一層雞蛋黃、放入200攝氏度的烤箱烤15分鐘即成。
吃時(shí)將冷藏牛油夾入新鮮烘烤的面包中，冷熱相交，回味無窮。
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?? 1. Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
?? 2. Turn onto floured surface and knead briefly, then form into a dough ball. Place it in lightly greased bowl. Cover with a plastic wrap and place the whole container in a warm bath (35C/95F) 45 minutes, until nearly double in size. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready. Punch down the dough and divide into 9 equal pieces, roll each piece into a ball. Cover with a plastic wrap and let rest for 10 minutes. Flatten each dough, with the seam side down. Turn and wrap in poppy fillings. Place them on a baking tray lined with parchment paper. Cover and let rise for about 35 minutes. Preheat the oven to 200C/400F.
?? 3. At the meantime, combine together sugar, baking ammonia and baking soda in a bowl. Sift in the flour and milk powder. Add in the rest of ingredients and mix till all incorporated. On a plastic wrap, flatten each pineapple topping to round, about the size of each dough bun. Place them on the dough bun and lightly score with a toothpick to create checked surface, which resembles a pineapple. Brush on egg wash and bake at 200C/400F for about 16 minutes on middle rack.

【麥兜的“菠蘿油王子”】



隨著城市發(fā)展，麥兜住的舊區(qū)大腳咀也卷入了拆遷漩渦。不過無憂無慮的麥兜從來不會(huì)去考慮拆遷對(duì)他意味著什么，春田花花幼稚園又開學(xué)了。為了適應(yīng)激烈的社會(huì)競(jìng)爭(zhēng)，春天花花幼稚園也加入很多令人捧腹的新課程：耍賴、詐死等等。麥太在樟木頭買了塊墓地，為了日后能有個(gè)安身之所。時(shí)光飛逝，一切又回到了從前，回到了麥兜的父親菠蘿油王子的時(shí)代。王子跟隨著師傅出行，不料遇到了一連串怪事，王子不再是王子，有人變成了他的樣子回去當(dāng)了王子。渾渾噩噩的菠蘿油認(rèn)識(shí)了阿蓮--以后的麥太，過著平平凡凡、庸庸碌碌的生活，只是在夜里，菠蘿油偶然會(huì)想起他的王國、眼里會(huì)嗆著淚花。阿蓮懷孕了，菠蘿油重遇了以前送薄餅的龜仔、一起出行的師傅，他們決定回去復(fù)國了。于是菠蘿油告別了阿蓮，告訴他如果明天聽不到一個(gè)王子復(fù)國的新聞，那就永遠(yuǎn)忘了他......


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