芝士煙肉麵包【湯種法】Bacon and Cheese Bread | 簡易食譜 - 基絲汀: 中西各式家常菜譜

芝士煙肉麵包【湯種法】Bacon and Cheese Bread

by · 135 則留言
基絲汀的一位朋友 Hannah. 最近常用麵包機做麵包,說省力又省時,效果又好。做出來的麵包軟綿綿,非常可口。有一次,在聚餐時她帶了個熱騰騰的麵包來分享。一嚐後,引得基絲汀快快嚷著要食譜。多謝她很慷慨,而且還指點教路。第一次用她那個食譜,就做出可口的芝士煙肉麵包,很像麵包鋪買回來的一般,非常滿足喔。因此,再接再勵,買了一大包 5公斤的高筋麵粉回家,足夠多次玩這玩意——自家焗麵包。第二次再用這食譜,試做提子包。那個食譜真行(很掂),鹹甜皆宜。以後不愁家中沒有出爐,軟綿綿的麵包囉!

為甚麼這個麵包特別軟綿呢?秘訣就在於那一團『麵糊』,叫它做『湯種』。很多做過麵包的朋友極可能聽過的,甚至玩過呢。是嗎?

做湯種的方法很多。Hannah 的方法,非常簡單易做,不需任何技巧。只要把高筋粉和水煮成的麵糊就成。是寶啊!令麵包奇軟非常的傢伙,就是這一 “pat” 湯種。而且焗出來的麵包,可保持多天,還很軟綿。真神奇呢!

這個食譜基本是全用麵包機的。如果家中沒有麵包機,也可以用手搓麵團的。而基絲汀只是用麵包機做『最辛苦』的部份——搞拌麵團。第一次發酵後,拿出來整形,就不用麵包機。並把包好餡料的麵團放入麵包模中,入焗爐焗。所以有這個賣相:

芝士煙肉麵包 Bacon and Cheese Bread

麵包模大小 20.5cmx10.5cmx9.5cm

湯種材料:
  • 高筋粉 50克 (約 1/3 杯)
  • 水 250 毫升 (即 1 杯。可用牛奶代替。或一半水,一半奶)
麵包材料:
  • 高筋粉 350 克 (2 1/2 杯)
  • 糖 55 克 (3湯匙 + 2茶匙)
  • 鹽 5 克 (1茶匙)
  • 全蛋液 56 克 (大隻雞蛋 1隻)
  • 奶粉 7克 (1湯匙 +1 茶匙。增加香味,可不加)
  • 牛奶 125毫升(1/2杯)
  • 湯種 120 克 (把上述已煮好的湯種分半)
  • 快速酵母(Instant Yeast)5至6克(2茶匙)
  • 牛油(奶油,置室溫放軟,待麵糰起筋才加入)30克 (3湯匙)
湯種做法:
  1. 把高筋粉放入水,拌勻後,用中慢火煮。須邊煮邊攪動,切勿黏底,直至成糊狀。離火待涼。
  2. 用保鮮膜蓋好,放涼後,即可使用。餘下的可放入雪柜(fridge)中,可存放 3至5天,只要不變灰色就可以。這份量可做兩條/次麵包。(詳情可參考這篇這篇網誌:湯種的煮法,使用和保存法
湯種 Tangzhong

麵包做法:
  1. 把所有材料(除牛油外)依次倒進麵包機(先放濕的材料,然後才放乾的材料):牛奶,蛋,湯種,鹽,糖,奶粉,高筋粉,最後放酵母。我習慣在麵粉中央撥開一小洞,把酵母放進去。
  2. 選擇麵包機的 dough 功能,材料搞拌至成一麵團,就放進已融解的牛油,繼續搞拌。
  3. 當麵包機停機,等待麵團第一次發酵完畢,見麵團發大兩倍。就取出,放在清潔的工作台上,灑點高筋粉。
  4. 用手按壓麵團,擠出空氣。切割成四等份,滾圓。用保鮮膜蓋著,靜置 15分鐘。
  5. 用木棍把每個小麵團從中央向外滾成橢圓形。平均灑下煙肉和切碎的芝士。由上向下小心地慢慢捲好。再用木棍捲平,由上向下捲多一次,收口朝下。放回麵包機中(註:我則放入麵包模中,如上圖示)。作第二次發酵。麵團發大約至盆四分三的高度(需時約 40分鐘,麵團發大至原來的兩倍大小)。表面塗上蛋液,焗 50分鐘左右 (按:視各機的功能而定)。(我則塗上蛋液後,放進預熱至 180C 焗爐中,焗約 35至 40分鐘)。取出放在鐵架上放涼,即成。
芝士煙肉麵包製作圖 Bacon and Cheese Bread Procedures

沒有麵包機的做法:
  1. 如果沒有麵包機的朋友,也可做這麵包的。只要把所有材料(除牛油外)放入一盤中,酵母不直接接觸到鹽和糖就可以,以免酵母脫水死亡。然後用手拌勻後,搓成有彈性和筋膜的麵團。然後,加入軟化的牛油(到此步,要有心理準備,很 messy啊! 麵團很不像樣。但堅持搓下去,就會成功)。搓至完全光滑和有彈性。
  2. 跟著用保鮮膜蓋好,作第一次發酵,至麵團發大兩倍,約 40分鐘(即是上述第 3步)。最理想的發酵溫度是 28C (我放在麵包機裏面發酵,所以已有熱力)。
  3. 其餘以後的做法,就跟上面的一樣。
溫馨提示:
  • 先把湯種和蛋液,牛奶拌勻,才倒進麵包機裏,效果好一些。
  • 芝士遇熱會溶,構成麵包裏面一些孔。如想美觀些,把芝士切碎些。
提子包 Raisin Bread
這是第二次用這個食譜做的的提子包
(材料和方法一樣,只是轉變了餡料而已)

請問:有甚麼好的餡料可以用呢?大家不妨留言,給點提議嗎?

更新:由於不少來自美加讀者問及這湯種和麵包中材料的量度問題。我再次做這湯種麵包時,特別再用量杯和量匙去量度,給大家記錄下用杯和匙的量度所用的份量。盼望可以幫助到大家。 祝大家成功! Happy baking!

其他湯種麵包食譜及有關製作湯種的要訣

135 則留言 :

  1. Thanks for your recipe. Which Bread maker is good?

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  2. 湯種的麵粉和水比例1:5是來自"65度C湯種麵包"這本書,妳google一下,網上很多地方都有pdf版本可以下載,包餡的麵包還有很多口味,奶酥,蜜紅豆,肉鬆,custard,黑芝麻(可以當餡也可以把黑芝麻粉揉入麵糰),甚至南瓜和地瓜也可以喔
    另外還有一本"孟老師的100道麵包"也是很好的麵包入門食譜,一樣也有pdf版(sorry,不是不尊重作者的版權,而是我們這些住國外的人真的很難買到中文書籍:P)

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  3. thank you very much for posting this recipe! i'll surely try it out... just want to check with you is 高筋粉=strong white bread flour (protein=12.5%)? that's the closest thing i seem to able to get in where i live... i tried to bake a bread with the strong white bread flour once it wasn't too bad but the bread wasn't soft. look forward to hear your advice :)

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  4. To 匿名,
    Mine is just a basic model. When comes to buying a bread maker, it all depends on your budget and what you want. I just want one to help knead flour and bake some basic loafs, so I go for the most basic one. However, compared with the one my friend has, I'd like to get some more functions if I buy another one, like "bake only" mode or "delay" mode, mode because I want to have more flexible designs. I heard good reports of Panasonic. You might like to check this one out.

    回應Cat:
    很詳盡的資料,多謝你呀!
    很同意,對於住海外的人士,要買烹飪書真難,尤其是中文的。我們很渴求呢~

    To匿名,
    That's the one I used, white bread flour (protein=12.5%). The texture of the bread we bake is also determined by vary aspects, including kneading and combining with other ingredients.

    Try this recipe to see if the result you'd like to have.

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  5. d包包整得好靚呀!

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  6. I have tried to use this recipe to make hongkong style saguage bread. They are really soft and tasty..Thanks a lot. And i think this recipe is more simple than the recipes list on 65度C湯種麵包..

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  7. To Becky,
    Glad to know you're succeeded in making soft and tasty sausage buns. I nearly forgot these cute and yummy snacks, should make some for my family on weekend. Thanks for letting me know.

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  8. Thank you very much for posting such a great receipe. It looks really yummy and I'm sure it tastes yummy too. I will surely make it sometime these days....

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  9. 你好呀,首次留言,希望得到你的回覆^^

    我沒有麵包機,所以要用手做,亦是第一次,所以有點點問題想請教一下:

    1. 你說「酵母不要直接接觸到鹽和糖」,那是不是我先拌勻材料,最後才下酵母,就算「不直接接觸」?

    2. 食譜中的「軟化牛油」是不是溶化了的牛油,即液體狀呢?

    3. 請問我如何可以做到「最理想的發酵溫度」呢?

    不如意思,小女第一次做麵包,所以很多問題,希望不會麻煩到你吧!萬分感謝!

    ca

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  10. 回應ca:
    歡迎你留言啊!凡事有第一次呢~不用客氣。

    1.可以把濕材料拌勻後,然後加鹽和糖,酵母拌入麵粉中,然後把所有材料搓勻。酵母也不會受影響。
    2.「軟化牛油」仍是固體,不是液體狀。如果你用手搓,液體狀很麻煩 messy的。因為你要把牛油搓到,令麵團吸收,融化入去。但我用麵包機,用液體狀也沒問題。
    3.有關「最理想的發酵溫度」問題:其實,麵包發酵的過程快慢跟溫度有關。就如在冬天做麵包,麵團很難發大。可以放一杯熱水入微波爐(或用一個大塑膠容器,放入麵團和熱水杯)中,關上門。利用熱水的熱力和水汽,使麵團發酵更有效。如果天氣夠熱,我把麵團放在台面(室溫中)上發酵,也可以。

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  11. Dear Christine,

    I don't understand what is '
    由上向下小心地慢慢捲好。再用木棍捲平,由上向下捲多一次'
    In the picture 4, It looks like 4 rolls inside the tray. Does it mean I need to put 4 rolls right next to each others? Or it's actually only one roll in the tray? but you used a knife to cut it and make it looks like 4? Hope you understand what I mean. Thanks / Kala

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  12. To Kala,
    The dough has to be cut into four equal parts. Then roll each part from top to bottom. So, you have four little rolled parts fitted into the mould.

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  13. Hi Christine,

    If I want to use some other bread recipes, should the amount of the 湯種 be part of the recipe or is it extra amount to be added to the recipe? Thanks!

    Ling

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  14. To TL,

    That said, the tangzhong is 20% of total weight of all the wet and dry ingredients of any bread recipe. Calculate the tangzhong: 1 part of flour with 5 parts of water on that 20% part.

    Then you have to subtract the amount of the flour and water used in tangzhong from the main ingredients.

    Note: I haven't tried this method yet. It sounds good though. If you find this method works, come back and let me know.

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  15. 你好,我是新手不懂得手做麵團,問一下你是做那款麵包機呢?那款比較合用? 謝謝

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  16. 回應匿名:
    要看你自己的需要和預算。
    最重要是牌子可靠的
    如果你很多時候用麵包機的話,就買那款有 “bake only” mode 或是 "delay" mode 設計,這兩個功能很有用。
    但如果你好像我,為了懶人做法,不想搓麵團太吃力的話,買最基本 model,最便宜的就可以了。

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  17. 你好,請問哪裡可以買到第3張圖中麵團下面的板子?

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  18. 回應匿名:
    是在Sunnybank 買的。你住哪裏?是澳洲嗎?

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  19. Hi Christine,

    Thanks for sharing, your bun looks really great and yummy!

    question: There is no warm liquid in the ingredient for the dough? Doesn't yeast need something warm to work its magic?

    Thanks,
    Linda

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  20. Hi Linda,
    Yeah, you're right. Very often, we put yeast in warm water with sugar. But for this recipe, the 快速酵母(Instant Yeast)doesn't need this step to activate. It can work instantly when add in other ingredients. Having said that, you can keep the step of warming the yeast if you like, or use the step to make sure your yeast are still effective.

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  21. Thank you so much for the detail procedures. I will try this recipe within these days. I've always got a problem. The bread always came out good from the oven, but the next day it will turn dry which is hard to swallow it. :) I am very excited for this new recipe. will definitely give it a try.

    Thanks.

    Cheyenne

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  22. 如果不放“软化牛油”用“马芝林”代替可以吗?

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  23. 回應spdong:
    可以呢~我的朋友就是這樣做。

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  24. 請問你用那塊pastry board墊著搓飽或做型時,會整塊墊在枱上跣來跣去嗎?在那間店舖買呢?我亦是住在澳洲,不過係melbourne.

    CCW

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  25. 回應CCW:
    我這塊pastry board很重身,非常穩定。搓飽或做型時,也不會動。
    我是在 Brisbane 一間小型家品店買回來的。

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  26. 請問我台麵包機不可以做那麼大份量的麵粉,應如可減少呢!
    你做得很靚啊個包包!

    我是香港人啊!請多多指教

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  27. 回應匿名:
    不知道你的麵包機的容量大小。但你可以看看說明書,通常後面有附食譜的,看看那些食譜的份量如何。如何自己可以調較。

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  28. Hi Christine,

    I'm going to try this recipe tomorrow. My bread machine has "Basic" an "Dough" mode. Should I use "Dough" mode instead of basic mode?

    By the way, I will also make 焗焦糖蘋果豬扒 again tomorrow. I just tried this first time yesterday (told you in Facebook), my husband loves it so much and he bought more porkchop and apples today.

    Thanks!
    Grace

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  29. To Grace,
    If you just want your bread maker to do the kneading job for you, then use "dough" mode. How long would your bread maker take when finish kneading. Mine only takes 15 minutes. So I have to turn on my bread maker again. I use mine to knead dough for 30 minutes totally.

    The "basic" mode normally includes the whole process of kneading, proofing and baking.

    You have to read your manual and understand how your bread maker works before you go ahead.

    Good luck!

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  30. Hi Christine,
    我用有盐分的牛油,但是将成分里的盐给减去可以吗?

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  31. Hi jing,
    當然可以減去成份裏的鹽。可惜很難計算,因為不知道牛油中的鹽份多少。

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  32. if i put dried grapes, do i still need to roll the grapes in or just randomly mix them into the 麵團??

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  33. 你好,請問如果我用水代替牛奶可以嗎?那125毫升的牛奶是不是等於同等分量的水呢?還有,我沒有 "Instant yeast", 可以用 "dry yeast" 代替嗎?

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  34. 你好啊,请问高筋粉=strong white bread flour 中筋粉=?低筋粉=?

    Thank you!

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  35. To yaling,
    中筋粉= plain flour/all-purpose flour
    低筋粉= cake flour

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  36. Hi Christine,
    I wana make the raisin bread,when should I put the raisin?
    Michelle

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  37. To Michelle,
    If you want to make raisin toast, you can mix them in when the dough is gathered together.

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  38. Hi!Christine
    妳好!多謝妳無私的上載各種煮食方法.昨日我試做"茄汁辣雞翼",我啲家人都話好食.多謝妳!
    我睇到妳教做麵包,請問乜嘢係酵母?可以自己做嗎?對不起!我係完全唔識做麵包及不識用麵粉的,妳可以教我嗎?

    kordia

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  39. 回應kordia:
    為你開心,家人喜歡吃。
    這個麵包食譜是用快速酵母(Instant Yeast)。和高筋麵粉 bread flour 在超市買。
    這個食譜已寫了所用的材料,可以按部就班試做。

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  40. 如果麵粉本身有raising powder, 還要加instant yeast 嗎??

    我第一年到國外, 好想念香港的食物 >.<

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  41. 嗨,christine! 我用了你的方法做面包,但是烤出来时不事为什么面包上面硬硬的。是不是蛋汁涂太多,还是靠太久了?

    Ashley

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  42. 回應Ashley,
    你用的爐火和時間如何呢?甚麽焗爐?

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  43. 回應天天:
    麵粉中如已有raising powder,就不用加instant yeast 了。

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  44. 160C~然后大概30分钟上面就巧克力色了,就拿出来了。我用的焗爐是那种有microwave, grill, bake, roast function 的。

    Ashley

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  45. 回應Ashley:
    如果太快上色,可能你的焗爐溫度高了點,或太靠近發熱線。

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  46. Hi Christine,
    I was typing my comment and suddenly hit the wrong button and lost everything. Wonder if that message went through!
    Anyways, I'd like to thank you for sharing all these wonderful recipes, especially for food that we usually buy but never homemade in HK. Now we are living in a small town in USA and there's nowhere we could buy all those yummy food.
    One question: I realized you have a different recipe for making Cha Siu Bao. Do you think it would work if I use this tangzhong recipe to make cha siu bao? Of course, I would bake them as separete buns instead of putting in one bread pan.

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  47. To Koon,
    Sorry, sometimes the commenting system plays up and delays.
    I think the tangzhong method is great to make cha siu bao. Sure, it's softer in texture.
    Let me know how you go. :)

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  48. 我买不到高筋面粉, 可以用什么代替呢?
    我有self-raising flour 和 plain flour 和 low protein flour。
    谢谢

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  49. 回應ehua:
    最好用高筋麵粉,因為高蛋白質含量,打出來的筋才夠多,麵包才軟綿。
    如果買不到,退而求其次,用 plain flour.
    千萬不要用low protein flour

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  50. Hi Christine,

    Thanks so much for sharing yr wonderful recipes with us.

    Could you please give me the name of the shop where you got the pastry board . I live in brisbane.

    Best regards

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  51. Hi kit,
    I bought it from Reject shop at Sunnybank Plaza. Isn't it gorgeous? Believe it or not, it's tempered glass actually. I just got it for 9.5 dollars. The bad news is that they don't stock any at the moment. Keep an eye on their stock or ask if they can order one for you.

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  52. Hi Christine,

    想請問一下,如果我唔想落雞蛋。。。得唔得呢?(這食譜只用1隻雞蛋)。。。我小朋友對雞蛋有過敏。。。所以我只可在家做糕餅比佢地。。。但很難找無用雞蛋的食譜 :(
    Thank you ^^

    Liz

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  53. 我用plain flour做的面包失败了,很硬加上好像没有膨胀感。。
    感觉上还是需要breadflour。。。
    下次再挑战一次, 成功了就放上facebook。我是上回做蛋挞和麦片虾的。
    做你的牛油核桃蛋糕好多次了, 很成功。 可是每次还来不及照相就被吃掉了。 下回做好了就放上网哦。。。

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  54. 回應Liz:
    其實有很多麵包食譜是不落雞蛋的。最主要是麵粉,酵母,水和鹽,油,就可以。

    回應ehua:
    嘩,你的美食很搶手。下次要快手影一些照片啊!
    用plain flour 和 bread flour都可以做麵包,但以質感來說,當然bread flour 好好多。
    預祝你下次成功!

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  55. Christine,

    Thank you very much for sharing your recipe and baking technique. I tried this today and using the Dough mode. I let the machine finished the entire process and the dough did expand to twice as much. However, when I took out the dough, it's still very sticky and it's kind of wet on the bottom portion. Is it normal?

    I had to add more flour when doing the final kneading myself. After baking, the bread came out OK, a little chewy, not as fluffy as I thought I should be.

    Did I leave the bread in the machine for too long? Thank you!

    maulam

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  56. To maulam,
    If your dough is wet on the bottom, it's not normal. The wet ingredients should be incorporated well. I'm afraid your bread was not kneaded enough and generated enough gluten inside. That might be the cause of your bread turning out chewy.
    Did you check your dough after kneading? Could you spread it to a thin membrane?

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  57. Christine,

    Yes, I could spread it to a thin membrane but it's kind of sticky (so I have to powder my hand). I tried again then the 2nd time the inner part is kind of moist and sticky. The bread came out OK though. I set my machine to "Dough" mode and normally it took 1.5 hour to complete the entire process. Is it not enough? Too long?

    Thanks so much for your help.

    maulam

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  58. I made a loaf with bacon and scallions. I took out the dough after it finished kneading, mixed the bacon and scallions in one big dough. Then, I put it back to the bread machine and let it complete the remaining cycle. The loaf came out just perfect. My kids had almost finished them all. Thank You for sharing!

    -JC-

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  59. To maulam,
    As far as I know, the real kneading time in dough mode won't take 1.5 hour that long, only about 20 or 30 minutes or so, then it rests.

    If the surface of the dough is not sticky, it's ok then.

    To JC,
    Glad to know that you've got a big success in making tangzhong breads. Congrats!
    Btw, I love bacon and scallions too. Yummy...

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  60. Hi, 我噚日似整咗,有以下問題想請教下^^
    1. 用180C焗咗40分鐘, 外皮已熟及開始有小小焦, 但入面仲未熟透. 下次應該用大D火/細D火, 長D時間?
    2. 個包有好大嘅酵母味 :(
    3. 係準備嘅時候,個包無咩發大, 是不是因為天氣太凍? (香港呢兩日都係13C左右)

    anyway, thank you for sharing the recipe, I will try again and let you know the result!!

    臭Bee媽

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  61. @臭Bee媽
    1. 『外皮焦, 但入面未熟透』:可以用鋁箔紙蓋著焗熟後,拿走。或把爐火調細d,長d時間。
    2.不甚明白你這個問題。唔好意思。
    3.發酵視乎溫度的。如果天氣太凍,發酵時間要長一點。你可觀察麵團的情況。如果不見怎樣發大,可以等耐d. 或是把麵團放入一個盒中,盒中放杯暖水。會幫助發酵程序快些完成。

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  62. hello , can i use hand mixer instead of the machine?

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  63. @tracy
    Given you have to hold the hand mixer for a long time, it might not be a good idea. And the batter would stick to the whisk, it's very difficult to knead the dough properly.

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  64. HI,你好呀!你做的麵包好漂亮。
    我從未做過麵包,看了你做的好想學,於是我就跟你的材料做,但很稀,好像做蛋糕的麵糊,是這樣的嗎?還是要搓很久才成團?水份可去減去一點?
    不好意思!太多問題了,謝謝你!^&^

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  65. @匿名
    你是第一次搓麵團做麵包嗎?用手搓嗎?
    如用手的話,這個湯種麵團頗難搓的。有沒有麵包機呢?用麵包機比較容易。
    照食譜份量,不用再加什麼。麵團應該好像照片的樣子啊。

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  66. @[email protected]'s Recipes

    對呀!是用手搓,怪不得!謝謝你,你的樂意解答令我更想做麵包^&^

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  67. Hi Christine,
    謝謝你的食譜, 學了你的食譜煮食, 非常容易, 而且很成功. 超讚!
    有問題想問, 你的pastry board好靚, 在哪兒買的? 我生活在newcastle的, 不知有沒有得賣?
    你的做的飽面很平滑, 有咩搓的技巧? 我搓了幾次都不平滑, 而且愈搓愈乾?!
    謝謝你.
    oli

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  68. @Oli:
    那pastry board 是在一附近的nifty shop買的。
    麵團要搓得夠,就會光滑。:)

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  69. 建議:

    芝士可改用較為耐熱的車打芝士,並切成骰子狀

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  70. great,要試要試,多謝分享。
    第二幅圖分明係一個izza,比我個仔見到一定話:唔使捲啦,就整pizza啦!

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  71. @SCC:
    哈哈,乾手淨腳嘅變化,都值得試喎。

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  72. hi Christine, shud use raw or cooked bacon?
    and cheese, which type to use ?
    Thanks ^^

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  73. hi Christine

    我又嚟啦,有D問題請教下你啊,我臺面包機無你所講既然basic功能啊,只有一個bough(按後到停止一共用1個半鐘)同其它按完就會連面包都烤好畀你嘅功能鍵,所以我點先算係第一次發酵完成呢?

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  74. hi Christine
    請教你一個問題,我臺面包機嘅bough功能同你嘅basic功能有咩嘢唔同呢?我按完bough功能鍵後到全部停止一共1個半鐘,佢會打完停一陣再自行攪拌,咁點先算第一次發酵完成呢?

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  75. @Sarah
    每部麵包機的設計會有些不同的。
    你有沒有說明書?可以看看他們有沒有寫搞麵團的時間。

    我假設你的麵包機的 dough制就是搞打麵團的程序。當你放入所有材料後,按 dough制,麵包機有沒有開動搞打麵團呢?

    按我所知,一般麵包機的搞打麵團的程序大概是15至30分鐘不等,每個牌子的設計不同。搞打完畢後,麵包機會停止,那是讓麵團發酵。所以有些麵包機上會寫超過1小時,但實際上,搞打麵團是十多分鐘,其餘的時間是靜置的。有些麵包機付上的說明書會很清楚說明,每個程序的時間等等。
    你細心查看你那麵包機的說明書吧。

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  76. @Sarah
    補充:有些麵包機的搞打麵團不是一次過搞打20分鐘的。是分階段,即分幾次,初時是拌勻材料,停片刻,又再起動搞打,有些會有提示加入其他材料,譬如果仁等等步驟。但全部過程只是10多20分鐘,有些是30分鐘。你還是細心看看你的麵包機說明書,認識你自己那部麵包機。

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  77. Hi Christine,
    Sorry for a silly question...
    What is the English for 奶粉? Can I use milk instead?

    Thanks!
    Angel

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  78. @Angel
    奶粉=milk powder, it's for enhencing the flavour. You can skip it, if you don't have nay.

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  79. 请问什么牌子奶粉都可以吗

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  80. @猪猪
    對,甚麽牌子也可以。全脂奶粉就比較香很多。

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  81. hi christine, thanks for the recipe. I was wondering where I could purchase the 5kg packages of strong flour? thanks

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  82. @Laura
    I got it from a supermarket nearby. You should find some at any supermarkets, in bakery section.

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  83. Hi Christine,

    I'm from Brisbane as well. I'm just wondering where you get the white bread flour? Is it just from coles or woolies? Do you mind telling me which brand you used?

    Thanks heaps!

    Clarissa

    p.s. I tried your iced skin mooncake recipe today. I modified a bit and made matcha and coffee flavour. Thanks for sharing! Happy moon festival!

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  84. @Clarissa:
    I'm using Defiance, White Baker's Flour, 5kg packet, got it from Coles. I think Woolies would stock some. Check out the price if you like to try.
    Thanks for trying my recipes.
    Happy Mid-Autumn Festival!

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  85. Hi CHRISTINE,

    關於1. 『外皮焦, 但入面未熟透』:可以用鋁箔紙蓋著焗熟後,拿走。或把爐火調細d,長d時間。

    你的意思是從一開始就放鋁箔紙, 還是開始焦的時候放呢?

    感謝你!!

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  86. @Kon
    對,可以一開始鋪上鋁箔紙,也可以焗了麵包一段時間,見些微上色,然後蓋上鋁箔紙,兩個方法都可以。時間要自己調節。不妨試驗一下,看看哪個方法配合到你的焗爐。

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  87. 我也跟了你的食譜造麵包,用DOUGH搓好後,拿出時十分黏手,但我照加入芝士,跟住入爐焗,口感和味道都很好,但未能造型有點可惜,請為咁黏手??

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  88. Hi Christine,

    我昨天照你的食譜做了個非常軟綿的BaconCheese面包,唯一美中不足的是,外皮有點黑,但不至于焦,因為沒苦味:p, 我的焗爐是小型,但有上下火的,焗到15至20分左右是,外皮就變的好黑,所以,我老爸就叫我趕快轉至下火而已,而我也將溫度從180度轉到160度,才不致變焦,但還是很好吃,真要謝謝你。

    今天我又再做,但溫度一開始就160度,上下火,但到了10分鐘,就轉成只下火而已,外皮有上色了,但顏色不是很均勻,是因為我放的是全蛋液而不是蛋黃而已嗎?或是上火要放久一些些呢?但如果放久了我又怕變得太黑。

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  89. @維娜
    看你提供的資料,是應該焗爐的溫度比較高的問題。而小型焗爐的發熱線比較接近食物的緣故,所以很快把食物表面的溫度升得很快。
    你可試驗看看如何,或是把溫度調低些,或是等蛋糕上了少許色,就鬆鬆地鋪蓋上鋁箔紙,要一路觀察著。

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  90. Hi Christine,

    你好... 我第一次整麵包...尋日試整你的北海度牛奶包, 但沒你的那麼鬆軟, 係我搓得唔夠定還是發酵唔夠呢? 同埋我係應該搓粉至薄膜才放牛油.... 定還是搓粉至有彈性粉團就放牛油再搓至薄膜呢? 我是用手搓粉的....
    另外, 我其實是有麵包機的...不過說明書不見了.... 但我搵唔到我的機有basic or dough mode.... 只係1-12定1-13個function button, 而其中一個係發酵mode.... 開動時係會轉動及時間係顯示一個半鐘頭的.... 那麼我是否用呢個mode 用來搓粉團呢?
    嘻嘻不好意思太多問題了... 先謝謝你呀...
    Suzanne

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  91. 請問用以上食鐠可否做湯種方包?我剛買了一個10x10x20cm的麵包盒(加蓋的)分量是否要改?請問要如何計算呢?

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  92. @維娜
    不落芝士和煙肉,就是普通的方包。
    我的麵包盒是 20.5x10.5x9.5cm, 跟你的差不多。不用大改分量吧。

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  93. 我想问这种汤种包搓出来的面粉团有你所说以下的这种效果吗?

    怎樣的麵團算搓好呢?
    可以嘗試打開麵團,能夠張開一堅韌的薄膜,如果是白麵包(toast 吐司,或 loaf),用手指把薄膜穿破一個圓孔,表示麵團已搓至完全階段 (但切勿搓過度,否則麵筋斷裂)),已經成功搓好了。


    Read more: http://www.christinesrecipes.com/2010/04/tips-on-making-soft-bread.html#ixzz1eE4AbJCq

    因为我试了这个食谱,可能是我的面粉团太湿了,做不到这种效果?

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  94. @HuiYu:
    那麼,你的麵包質感如何?夠軟嗎?
    湯種麵團非常濕和黏手,比較難搓。
    如搓至不黏手,筋性也足夠,焗出來的麵包也不錯呢。

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  95. Hello,

    Thanks for all the great recipes. I wonder why the butter have to wait until the dough is form. Is it ok I put the butter/oil with all the wet stuff in the bread machine?

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  96. @匿名:
    The softened butter/melted butter has to be added until the dough comes together because you don't like the gluten inside can't be generated properly. If butter is added too early, the bread won't be good.

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  97. hi Christine

    i m Elainew, firstly v glad to find tis web, a lot of things for me to learn, i've try 2 of ur bread recipe bacon and cheese and hokaido bread, i personally feel that the intake of sugar quite a lot seems not suitable for diabetes, but as far as i know sugar also help in the process of "rise", i did try to substitute white sugar with brown sugar, but the outcome not good, bread v hard, would like to get some advise from you :-)

    the outcome for the cheese n bacon i tried is v good, tasty n soft n can c the texture of the 汤种 bread. now i m in the process baking the hokaido bread ll let u know the outcome, but one thing v different fr others, my dough for the hokaido bread is not sticky but the bacon n cheese is sticky, not sure y.

    Elaine

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  98. @Elaine:

    Thanks for your visit and love of my recipes.
    Are you baking for people with diabetes? Please take note that this recipe is not for those with diabetes, and the substitute with brown sugar won't make any differences or doesn’t do any good to people with diabetes.

    Sugar is not the leavening agent and can’t help the dough rise. Yeast does this job actually. Having said that sugar can help yeast grow more quickly. Many recipes without any sugar can also make dough rise high.

    For the texture of the bread made from this recipe, it’s due to enough gluten generated inside the dough after kneading, not because of the sugar. The Tangzhong is to help add moist into the dough so the bread can be kept soft for days. Please check your dough before popping it into the oven and see if it’s passed the windowpane test.

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  99. I tried curry beef, corn beef with cheese, pork sung with shredded seaweed with the same recipe, all turned out very good. ^^
    thanks Christine for the lovely and easy receipt.

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  100. Dear Christine

    This is Elaine (again ;-p) thanks for your reply, i didnt bake for diabetes patients, is just my parents n uncles dare not take too much sugar, so i ll try to bake this recipe without sugar one day, n let u know the outcome. Ever since i found ur blog, lov it soo much, it makes cooking, baking easier.
    This round would like to check with you whether i can substitute butter with olive oil or grape seeds oil? if yes, when to put this in?
    Lately i try to bake tis recipe by using red bean, it comes soo nice n soft, my boy says v soft, as i finally knew tat the timing to knead is abt 45-50 mins in order to get an elastic dough. Thanks again for your sharing and Happy New Year !!!!

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  101. @匿名
    You might substitute any vegetable oil you like, as long as the flavour is not too strong.
    When the dough comes together and generate a bit of gluten, you can add the oil.

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  102. Hi Christine
    我第一次做麺包,我個麺團冇変大是否失敗呀?
    Mandy

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  103. @Mandy
    麵團應該是發大兩倍的。
    不發大的話,就不成啊!
    你 check 過酵母是否有效嗎?

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  104. Hi Christine

    今天我再試多一次,真可心成功啦!謝謝!
    Mandy

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  105. Hi Christine,
    I kneaded with my hand.omg! it is sooo sticky. I just gave up and bake it anyway with the sticky dough. It still came out nice and soft! Should I add more flour if it's too sticky?

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  106. @Jessica
    It's fine to sprinkle a little bit of flour on the surface to help from sticking. But don't add too much, otherwise it will hurt the texture of the bread.

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  107. 謝謝妳, 很棒的recipe. 請問妳用多大的烤盤, 牛奶土司也用同一size嗎?

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  108. @匿名
    你是問我的吐司盤大小嗎?
    麵包模大小 20.5cmx10.5cmx9.5cm

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  109. 你好!
    我拥有一台kenwood 1000watt (4.5litre)的搅拌机,它最高的速度是8,请问我要用几号的速度来搅面团比较好呢?大概需要搅多久?
    我今天做了汤种的热狗面包,我是一次过放完全部材料,除了牛油来搅面团,我一直用1号来搅拌(我照着说明书的指示),面团很湿粘一拉就断,搅了很久,大概1小时45分钟才勉强能拉到一点薄膜,而且很容易烂,没办法就拿来发酵和做面包了,结果成品出来不够松软。我做好造型的面包(卷着热狗的),发酵完毕后,竟然松脱开来,烘的时候还会松脱,很不像样。我又失败了,很沮丧啊!

    另外,烘好了的面包底部很硬,表面也不大软,是不是烘炉的温度太高了呢?你烘的面包表面很深色,还是软软的吗?

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  110. @jiunmei
    我嘗試過用坐台式的搞拌機也很難搞打湯種麵團至薄膜狀態。
    看你的時間打了1小時多,時間太長了,麵包的組織還是不好。可能筋也斷了呢。所以麵包很硬。

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  111. 謝謝你,最近用了你提供的湯種食譜做了很多麵包,而且做出來的隔天也不會硬,很好味。

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  112. 你好,我是剛買了個麵包機的新手,我個麵包機有750G 同 950G選擇,和自選程式,可以做這款包嗎?煙肉要先煮熟嗎?是否用普通的芝士?謝謝你...

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  113. @yan
    你的麵包機足夠容量做這麵包。
    煙肉其實也熟的。可先輕輕略,帶出香味。

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  114. 這個食譜全用麵包機可以嗎? 還有用夾方包的芝士可以嗎?

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  115. @匿名
    如用麵包機焗的話,可能時間會很長。芝士也糊了啊~

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  116. Hi Christine,

    你好,多謝你用心做食譜,令我地呢d入廚新相當受用。

    我按住你以上食譜做面包 (用面包機;用的係焗爐面包機2合1),但出來的面包面頭都係相當硬 (唔似你相片的鬆軟),請問係咩原因? 係咪太多蛋汁? 係咪焗太耐? 定係粉搓得太耐(面包機default 30 mins)?

    按住你指示180度焗35分鐘,但十幾分鐘已開始燶;我提早出爐,裡面都熟但面有d燶同硬,係咪太多蛋汁? 一般面包咩情況下焗幾耐先內外熟透? 我下次應較短d時間還是低d度數?

    請指教,thanks a lot!

    Sin Sin

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  117. @Sin Sin 倩倩
    如果焗了十幾分鐘已開始燶,很可能你的焗爐溫度高了。可調較低些溫度去焗。
    如果你用的爐具跟食譜差不多的話,焗的時間也會跟食譜提議的差不多。而最後麵包表面上色(轉金黃色)是在最後10多分鐘內。
    你的麵包表面硬的問題應該與蛋汁沒關係的。蛋汁是幫助上色。麵包機搞打30分鐘很適當。

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  118. 你好!
    我喜欢你的教法!我也有面包机搅打。。
    我的面包机有bread dough 和 dough 的功能。。那我就用bread dough, 时间是1hr15min.它也完成了第一次发酵。
    当我从面包机那出来,还是会粘手,然后我粘很多面粉耶,应该可以吧?
    在等第三次发酵,我应该用什么来盖上?
    我想用gluten free bread flour..你有什么意见吗?

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  119. @Penny
    加少許手粉是可以的。但如果太多的話,會影響麵團的品質。
    其餘的發酵程序,可用保鮮膜或濕毛巾蓋著,以防風乾。
    這個食譜我還沒試驗過用gluten free bread flour啊~不好意思。

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  120. 請問要多少芝士和煙肉呢? 和用什麼芝士?
    煙肉要先炒一會才放麵團上嗎?

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  121. @kit
    芝士和煙肉的份量可隨意,喜歡多少就多少。
    煙肉先炒過會香一些和減少油份。但不是一定需要的。

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  122. 唔該哂. 如果麵團發酵時間過久, 是否能夠用呢?
    還有我好掛住港式硬豬仔包呀! 你有無這食谱呀?

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  123. @kit:
    視乎過了多久,麵團變成怎樣。酵母發酵久了會麵團會有酒味,大多數很難接受了。
    還沒做港式硬豬仔包呢~

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    1. Christine: thanks for posting your recipe.
      I never make bread before, after reading you recipe, especially the picture you posted that make my mouth watering, thus attempted to try.
      I follow you recipe and made some wonderful braed.
      It was light and fluffy and like you said even after few days just put it in toaster oven the bread will be soft again.
      However, the favor of the bread I found is nothing special.
      I'm working on trying to play with different recipe to come up with something that suits my taste.
      Thank you again for posting the recipe!!!
      Good Job!!!

      I'll try your 蛋挞 next.


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    2. Simple and easy recipes are shared here, that's all about this blog. Many readers like you who never tried baking breads before, responded to me that they were intrigued by these easy recipes and simple-looking breads. So they started baking breads after visiting this blog.
      Having got some experiences, you could add some other flavours you like and make your own versions.
      Thanks for dropping by.

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  124. 您好! 我用麵包機的dough打完麵團(已打了2次),仍然很濕很粘手。請問我有什麼問題可能出錯呢

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    1. 搞打麵團是看是否有足夠筋性。請參考這篇網誌
      如果機件過熱也會影響麵團的情況。

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  125. 請問應該選用哪一種芝士? 硬的/軟的/卡夫? 因為有太多種類, 不知哪一種才適用於整麵包! 謝謝.

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    1. 我用硬的parmesan,有時用 cheddar.
      有人用 processed cheese, 不容易融解。
      只要自己喜歡,硬的軟的(當然要不太軟,完全溶了就不好)甚麽也可以。

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  126. 你好,我用你给的材料放在面包机里打完后,仍然很湿很沾手,根本都不能把它分成一粒一粒,也不能像你图片里的面团那样。请问问题出在哪里呢?

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    1. 看看麵包機是否溫度高了點呢?
      我的麵包機就算搞打了兩個循環,也不黏手啊。

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