湯種鮮奶吐司 Tangzhong milk bread

July 5, 2021

用湯種做的麵包特別軟綿綿,放了一、兩天也不會變乾,但最好也是放冰箱保存。

吐司模 11.2 x 22.2 x H12cm

湯種材料

  • 28g 高筋麵粉
  • 140g

主麵糰材料

  • 380g 高筋麵粉
  • 3g 速發酵母
  • 38g 上白糖
  • 8g
  • 33g 無鹽牛油
  • 6g 脫脂奶粉
  • 33g 雞蛋
  • 172g 鮮奶(加熱至35°C)
  • 湯種

烤焗用

  • 適量 蛋黃+鮮奶

 

做法

  1. 將湯種材料放入小鍋內用慢火加熱至透明黏稠狀,放冰箱冷藏6個小時,使用前取出放室溫1個小時。
  2. 將主麵糰材料放入廚師機用2速打至成一團,然後加入牛油用3速打至牛油混合,再用4速打至成一光滑麵糰。
  3. 取出滾圓,收口,放入發酵碗內,蓋上保鮮紙,用35°C發酵 40分鐘。
  4. 完成第一次發酵後,排氣,將麵糰分成3份,滾圓,放置15分鐘鬆弛。
  5. 將麵糰反轉,用擀麵棍擀成長方形,將短的兩邊摺向中間,轉90度,捲起,收口。其餘2個麵糰也用同一方法完成。
  6. 將麵糰放入模內,收口向下,蓋上保鮮紙,用35°C發酵 30分鐘或麵糰漲至8分滿。
  7. 預熱焗爐至170°C,掃上蛋液,入爐28分鐘,取出脫模並放在涼架上冷卻。

Ingredients for Tangzhong

  • 28g bread flour
  • 140g water

Ingredients for main dough

  • 380g bread flour
  • 38g sugar
  • 8g salt
  • 3g instant yeast
  • 6g dry milk powder
  • 172g milk
  • 33g egg
  • 33g unsalted butter (room temperature)
  • Tangzhong
  • egg wash (1 egg yolk + milk)

Instructions

  1. For the Tangzhong, mix the bread flour with water in a sauce pan. Use medium heat and keep stirring until mixture thickens to a paste.
  2. Refrigerate for 6 hours. Bring to room temperature 1 hour before use.
  3. Add bread flour, sugar, salt, yeast, milk powder to a mixing bowl and mix gently with dough hook attachment.
  4. At low speed, mix in milk, egg, Tangzhong until combined with no flour is visible.
  5. Add in butter and mix at low speed.
  6. Slowly turn up the speed to high and mix until the dough comes together in a smooth ball.
  7. Take the dough out and shape into a smooth ball. Place the dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes.
  8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
  9. Divide the dough into 3 equal parts by weight. Take one piece of dough and form into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
  10. Roll each dough out flat. Fold 1/3 of the short side to the center, then fold the other 1/3 to the center. Turn 90 degrees, and roll the dough into a roll, pinch the seam. Place the dough into a baking pan and let it rest for 30 minutes.
  11. Brush with egg wash and bake at 170C for 28 minutes.

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