Thursday, 17 March 2016

汤种汉堡面包 【Tangzhong Homemade Bun】




经过网上百度的讲解, 才知道原来“汤种”乃是起源日本的一种面包制作方法。

汤种的做法类似于中种, 酸老面或液种法, 汤种面包是一些面包配方中添加一定比例的汤种面团使该面包更加柔软和具有保水性。 汤种在日语意味温热的面种或稀的面种。  “汤”的意思有开水, 热水之意。  “种”为种子, 品种, 材料, 面肥(种)之意。 

~ 质料取自百度百科

很久没用汤种做面包, 近来都惯用以一次发酵法的夺命吐司食谱,觉得蛮方便而面包也蛮松软的。今日, 忽然觉得“冷落”了汤种面包,  又想念它那组织柔软又具有弹性的面包。 就用汤种来个汤种汉堡面包, 换换个做法吧!

汤种的做法,将加热鲜奶倒入面粉中, 搅拌成团。


汤种面包, 约做7个面包

汤种材料:
50克高粉, 50毫升鲜奶(也可用清水取代)

做法
1. 将鲜奶加热至小滚, 离火。  然后, 将鲜奶冲入高粉中, 快速搅拌均匀即可。 
2. 用保鮮膜蓋好,放涼后,即可使用。亦可放入冰箱里35天,只要颜色不变即可。 

汉堡面包材料:
85克汤种面团
210克高筋面粉
1粒鸡蛋(除壳55克)
2克即溶酵母粉
85克鲜奶
15克细糖
25克奶油(以上材料約可做6個正常size的漢堡麵包or熱狗麵包。)


做法 
1.  将所有材料放入面包机里搅拌15分钟(除了奶油)至面团混合。
2.  然后再加入奶油, 继续搅拌至15分钟至面团顺滑混合。
3.  取出面团滚圆放入盆中以湿布盖好, 进行基础第一次发酵至双倍大, 取出, 以手掌把空气排出。
4.  然后把面团分割成7等份(每份65克), 并搓成圆球, 排入烤盘里进行第二次发酵至双倍大。 
5.  将汉堡面团表面噴上一些水份, 然后再撒上白芝麻, 轻轻的压一些让芝麻黏紧一些以防享用时边吃边掉(否则,吃后还要清理, 晕叻!)

6.  送入预热烤箱里以175度烘烤20-25分钟。 


 Tangzhong Homemade Bun  yield 7 buns

[Tangzhong ingredients]
50g bread flour, 50g fresh milk (could be replaced by water

[Method]
1. In a small bowl, simmer fresh milk under low heat until just boiled. Remove from heat, pour the hot milk over into flour mixture and mix to combine. 
2.  Cover with cling wrap, let cool and can be stored in fridge up to few days as long as it doesn't turn grey. 

[Bun Ingredients]
85g tangzhong dough
210g bread flour
1 egg (without shell 55g)
2g instant yeast
85g fresh milk
15g castor sugar
25g salted butter

Method
 1.  Place all the ingredients except butter) into the a bread marker, let it knead for 15 minutes until all the ingredients come together .  (First, add the wet ingredients, then followed by the dry ingredients) 

2.  When all ingredients come together, add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.

3.  Cover dough with wet cloth and let it proof until doubled in size.  Then,  press the dough to release the air and rest for 10 minutes.  
4.  Divide dough into 7 portions (65g each), then shape the dough into a balls and place it on baking tray to have  of proofing until double in size.
5.    Spray water on the dough and sprinkle with some white sesame on top, slightly press on it to avoid the sesame from dropping.

6.  Bake in preheated oven at 175 C for 20-25 minutes.




5 comments:

  1. 之前也喜欢汤种还有冷藏液种, 近来我变懒了, 都用一次发酵的。

    ReplyDelete
  2. 很喜欢这朴实的面包。。

    ReplyDelete
  3. other than the method, what are the differences in term of the bread softness and the ability to stay soft for days?

    ReplyDelete
    Replies
    1. The bread can remains soft for 3-4 days

      Delete

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