湯種法手撕巧克力麵包 ,上篇分享用波蘭種做小餐包,如果你想要當天解決,不想要做波蘭種,那我會推薦你湯種,湯種做完冷卻後就可以使用拉~湯種法的麵包也是當天沒有放冷凍,隔天也是柔軟不硬。我的餐包內有包入72%巧克力,麵包吃起來有微苦的口感,大人的口味,如果沒有巧克力可以省略沒關係。更多麵包食譜:(免揉)手撕餐包、(免揉)蒜香麵包、(水合法)毛線球麵包、(免揉)歐式麵包、巧克力大理石麵包、波蘭種小餐包
內容目錄
- 湯種法手撕巧克力麵包 – 湯種法麵包柔軟且隔夜不變硬
- 湯種法手撕巧克力麵包食譜影片 Video Recipe of Tangzhong Chocolate Dinner Rolls
- 湯種法手撕巧克力麵包材料 Ingredients of Tangzhong Chocolate Dinner Rolls
- 湯種做法 Tangzhong Recipe
- 湯種法手撕巧克力麵包做法 Tangzhong Chocolate Dinner Rolls Recipe
湯種法手撕巧克力麵包 – 湯種法麵包柔軟且隔夜不變硬
你也可以在Cookpad找到我的食譜分享:職業觀光客 Lisa(點下去就對了)
你也可以在愛料理找到我的食譜分享:職業觀光客 Lisa(點下去就對了)
湯種法手撕巧克力麵包食譜影片 Video Recipe of Tangzhong Chocolate Dinner Rolls
通常影片都會先發,後來才會寫網誌,大家可以訂閱我的YouTube(傳送門)呦!
I usually update my YouTube at first. Subscribe Me (YouTube LINK).
一起附上湯種法巧克力手撕小餐包做法的完整影片。
如果喜歡,請幫我訂閱一下YouTube頻道(點我即可連到YouTube),感謝。
湯種法手撕巧克力麵包材料 Ingredients of Tangzhong Chocolate Dinner Rolls
材料:
湯種
高筋麵粉 | 20g |
牛奶 | 100g |
麵團
湯種 | 45g |
高筋麵粉 | 240g |
可可粉 | 10g |
糖 | 30g |
鹽 | 2g |
酵母 | 3g |
牛奶 | 150g |
無鹽奶油 | 25g |
72%巧克力塊(可略) | 適量 |
Ingredients of Tangzhong Chocolate Dinner Rolls
Tangzhong
20g | Bread Flour |
100g | Milk |
Dough
45g | Tangzhong |
240g | Bread Flour |
10g | Cocoa Powder |
30g | Sugar |
2g | Salt |
3g | Yeast |
150g | Milk |
25g | Unsalted Butter |
option | 72% Chocolate Chips |
湯種做法 Tangzhong Recipe
湯種的麵粉跟水份的比例是1:5。
把高筋麵粉跟牛奶混合均勻,再倒入鍋中開小火煮至黏稠狀,這就是湯種,再放入容器中放涼。
放涼後的湯種再用保鮮膜貼緊表面,放入冰箱冷藏保存,可保存2-3天。
Mix well bread flour with milk, and cook in a pan with low heat, stir the mixture until sticky. The sticky mixture is Tangzhong. Then, put the Tangzhong in a container and wait it cool. After that, cover plastic wrap on the top of Tangzhong and refrigerate.
湯種法手撕巧克力麵包做法 Tangzhong Chocolate Dinner Rolls Recipe
湯種法巧克力手撕小餐包 做法步驟:
- 將高筋麵粉、可可粉、糖、鹽、酵母、湯種及牛奶放入盆中,攪拌機開低速攪成團。
- 加入室溫軟化後的無鹽奶油,開低速等奶油被麵團吸收後,再開高速打至麵團有粗薄膜即可。
- 將麵團移至墊子上整形,蓋上保鮮膜,室溫27C發酵40分鐘。
- 40分鐘後,輕壓麵糰排氣,並分成每個約48公克的小麵團。
- 將小麵團壓扁,包入巧克力塊(可略)後包起滾圓。
- 將麵團放到烤盤上,放到溫暖的地方發酵30分鐘(我是連同一杯熱水放入烤箱)。
- 30分鐘後,放入已預熱烤箱180C烤20分鐘,再轉190C烤5分鐘。
- 25分鐘後麵包出爐,趁熱刷上微波融化後的無鹽奶油。
- 這樣子湯種法手撕巧克力麵包就完成囉!
Tangzhong Chocolate Dinner Rolls Recipe
- Put bread flour, cocoa powder, sugar, salt, yeast, Tangzhong, and milk into a stand mixer bowl. Then, start mixing on low speed and knead dough.
- Add room temperature soft unsalted butter, and knead with low speed until absorbed. Then, turn on high speed and knead dough.
- Put the dough on a mat, and cover it. Rise for 40 minutes at 27C room temperature.
- After 40 minutes, punch down the bread dough. Then, separate the dough into every 48g small dough.
- Flatten the dough. Then, wrap chocolate chips with the flattened dough.
- Put the dough on a tray. Put the tray into an oven with a cup of hot water. Rise for 30 minutes.
- After 30 minutes, baking in a preheat oven, 180C, 20 minutes. Then, 190C, 5 minutes.
- Brush some melted unsalted butter on the top of the bread.
- Enjoy.