每次路过茶餐厅，总会被刚出炉的菠萝包香气勾得走不动路。金黄酥脆的“菠萝皮”配上松软面包，咬一口幸福感爆棚！其实这款经典港式点心，在家也能轻松复刻。今天，手把手教你完整流程，食材简单、步骤详细，你也能一次成功！
第一步：
准备食材：高筋面粉250g、酵母3g、细砂糖30g、盐2g、鸡蛋1颗、温牛奶120ml、软化黄油20g。
我们把酵母倒入温牛奶中，静置5分钟，表面浮起泡沫，说明酵母活跃。接着我们把高筋面粉、糖、盐混合，倒入酵母牛奶和鸡蛋液，用筷子搅成絮状后，手揉10分钟。
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面团表面光滑，再加入软化的黄油，揉至“手套膜”状态，拉开薄膜不易破。面团盖保鲜膜，室温发酵至2倍大，手指戳洞不回缩，即可。
第二步：
准备食材：低筋面粉100g、糖粉40g、软化黄油50g、全蛋液15g、奶粉20g。
软化黄油加糖粉，用打蛋器搅打至颜色发白、体积膨胀。分两次加入蛋液，搅匀，筛入低粉和奶粉，用刮刀翻拌，无干粉后，轻揉成团。我们将酥皮面团包保鲜膜冷藏20分钟，更易塑形。
第三步：
发酵好的主面团按压排气，分成6等份，揉圆后，盖湿布松弛15分钟。我们再将冷藏酥皮分成6份搓圆，夹在两张油纸间，擀成3mm厚圆片，轻轻覆盖在面团上，边缘收口朝下。用刮在酥皮表面划出菱形格纹，力度要轻。
第四步：
组装好的菠萝包放入烤箱，底部放碗热水，35℃发酵40分钟至1.5倍大。表面刷层蛋黄液，烤箱预热180℃，中层烤15分钟。第10分钟时注意表面颜色，加盖锡纸，防止酥皮过焦。出炉后趁热在酥皮缝隙刷层蜂蜜水，光泽感瞬间提升！
酥皮一碰就簌簌掉渣，内里组织细腻拉丝，搭配冰镇黄油就是正宗港式菠萝油！吃不完的菠萝包密封冷冻保存，吃前180℃复烤3分钟，和新出炉一样酥脆！