看官，這些椰蓉麵包是基絲汀當日手指受傷後完成的。因為已把麵團搓好，等發酵完成後，包入椰蓉餡料。餡料已在雪柜中。誰知中途節外生枝，發生了小小流血事件。
於是就單手包椰蓉餡，真是挑戰，是頭一次啊！希望也是最後的一次。並非技術高超，只因麵團發酵好，急著無計可施，不想浪費。既然止了血，就硬著頭皮，用一隻手包餡料。放入焗爐，樣子不錯吧！（見笑）
麵包材料：
- 高筋粉 350 克
- 糖 55 克
- 鹽 5 克
- 全蛋液 56 克
- 奶粉 7克 (增加香味，可不加)
- 牛奶 125毫升
- 湯種 (做法參考此食譜) 120 克
- 快速酵母（Instant Yeast）5至6克
- 牛油（奶油，置室溫放軟）30克 (待麵糰起筋，即成團後，才加入)
- 牛油（奶油 butter室溫軟化）30克
- 幼砂糖（caster sugar）30克
- 雞蛋（打散成汁）30克
- 椰絲 60克
- 糖 1茶匙
- 水 2茶匙
椰蓉餡做法：
- 先把置軟的牛油與糖混合。
- 加入蛋汁，拌勻。最後加入椰絲，搓成團狀。可等待麵團發酵時做，或預先做好，也可預先分割六等份，放入雪柜中。需要用時取出。如冷凍太久，可置室溫中一會，放軟一點。這樣較容易處理，包入麵團。
做法：
- 請參考這個腸仔麵包食譜（第1至3步驟），麵團第一次發酵完成，直至麵團發大兩倍。就取出，放在清潔的工作台上，灑點高筋粉。
- 用手按壓麵團，擠出空氣。切割成六等份，滾圓，收口朝下。用保鮮膜蓋著，靜置 15分鐘。
- 把每個麵團分別壓扁，用木棍壓成橢圓形，把椰蓉餡料平均鋪在上面。由上而下捲起，輕壓收口。再用木棍滾壓。再一次由上而下捲起，並搓成小球形，收口朝下。如是者，把所有椰蓉餡料包在六個小麵團中。排放在一已掃油的圓形麵包模中。蓋上保鮮膜，鋪上濕布進行最後發酵，直至兩倍大（如上圖示），約 45至 60分鐘。
- 塗上蛋汁，灑少許白芝麻（如喜歡的話）。放入預熱至 180C (356F) 的焗爐中，焗約 35分鐘，直至轉金黃色為止。拿麵包出焗爐前約 5分鐘，掃上糖水，令麵包看起來更光亮好看（或可省去此步）。放在鐵架上放涼，即成。
這個湯種麵包食譜超讚！麵包組織非常細軟，可撕開見裏面的一絲絲麵包纖維。
溫馨提示：
- 要成功做出軟綿的麵包，有兩個秘訣：1. 測試麵團是否搓好。麵筋夠多，就能張開麵團成薄膜，用手指穿破成一圓孔。2. 進行兩次發酵，麵包會好吃很多。每次發酵都等到發大至兩倍或兩倍半。
- 椰蓉餡的做法非常簡單，大家可以因應自己的口味，把餡料增減。椰蓉材料的比例是：椰絲：雞蛋：糖：牛油 = 2:1:1:1 試驗過此配方，甜味香味適中，很合胃口。
- 芝士煙肉麵包【湯種法】Bacon and Cheese Bread
- 菠蘿包【湯種法】Pineapple Buns
- 蘋果吉士包【湯種法】 Apple Custard Buns
- 北海道牛奶麵包【湯種法】Hokkaido Milk Toast
- 提子核桃麵包【湯種法】 Raisin Walnut Bread
- 臻子朱古力號角包【湯種法】 Nutella Cream Horns
- 排包【超級軟綿湯種法】 Pai Bao
- 日式綠茶紅豆包【湯種法】 Japanese Green Tea Bread with Red Bean Fillings
- 港式腸仔包【湯種法】Hong Kong Style Sausage Rolls
- 湯種的煮法，使用和保存法【麵包秘訣】 Tips on Cooking Tangzhong
- 如何焗麵包夠軟綿【兩個要訣】Tips on Making Soft Bread
31 comments:
Hello Christine, i'm in USA, i wonder where i could get the 椰絲?? cuz i don't think i see it in the grocery stores. thanks for ur help....
To 匿名,
I think you can get some at supermarkets in USA, probably at bakery things section. It's called "desiccated coconut", ask for help from staff if you can't locate it.
Christine,
手指好了沒有？
請問這湯種可存放在冰霜多久呢？
若利用湯種用麪包機做方包，而不是做個裝麪包有無問題？
No4 Mrs Wu
回應No4 Mrs Wu：
好了很多！謝謝啊！
湯種可存放在雪柜幾天，只要不變灰色就可以了。
『利用湯種用麪包機做方包』，當然可以啦！本來就是這樣，我多手去整形。
for those living in the states, most of the supermarkets have it under the 'baking' isle.... i found mine at albertson's.....good luck!
Hi Christine,
Do you use a bread machine for all your breads?
Can you recommend a good one?
Also just wondering if the bread machines are any good for chinese steamed buns like "man tou" etc
Thanks
Ollie
To Ollie,
Yes, I used my bread maker for making all the breads posted on this blog.
Any reliable brands will do the job for you. Mine is a very basic one.
I haven't tried to make any "man tou" with it, so can't tell.
hi Christine,
請問對於第二次發酵了的造形麵包, 當塗上蛋汁的時候, 它會自動縮小, 和之前的大小有很大的分別. 為什麼呢? 而且焗出來的麵包是硬硬的...
回應匿名：
焗出來的麵包質感跟搓麵團和發酵有關。
你的麵團搓後，有沒有測試？質感如何？是否很鬆軟的呢？問題可能是搓得未夠？發酵時間夠嗎？
Hi Christine,
I want to make 雞尾包, 請問餡料跟這個食譜的椰蓉餡有無分別呢?
Hi Christine,
I tried making some bread but they were not as dense and chewy as the ones I bought from the store. I tried to add some glutinous flour with the hope that the bread would turn out more chewy, but it didn't make too much of difference. Do you have any idea as how I can make bread to be more dense and chewy? (I use bread machine to make them) Thanks, Christine.
回應Grace，
雞尾包的餡料跟這個食譜的椰蓉餡差不多。我朋友試過，她說好似。
Hi Bobby,
This bread made from this recipe is not chewy at all. It’s light and fluffy. What kind of “bread” are you looking for? Is it like mochi?
我上个星期试整左你的蕃薯面包同肠仔包，我无用面包机整，也都买吾到低筋粉，不过我用左普通面粉加生粉代替，都算几成功啊。我今日试整你的椰蓉面包。希望成功啦！
多谢你的食谱啊!
Ling
我上个星期试整左你的蕃薯面包和肠仔包。我没有用面包机，也都买吾到低筋粉，我用左普通面粉加生粉代替，焗出来的效果吾错啊！今日试整你的椰蓉面包，希望成功啦！
多谢你分享的食谱啊！
Hi Christine,
In your recipe, 椰蓉餡材料calls for 15g egg. Do I measure after I beated it up? Can I just use one egg or is it too much? Thanks.
回應Desiree，
Measure out the amount you want after beating the egg. :)
Christine,
I found that you put the measurements of the ingredients of the bread dough into 'cups/tablespoon/teaspoon'. Could you possibly transfer the measurements of 椰蓉餡材料 too? (because I don't have a digital balance) Thanks a lot!!!
Christine,
I only have active dry yeast at home. You said use 5-6g instant yeast, if I use active dry yeast, how many grams should I use equal to 5-6g instant yeast? Thanks.
Hi Christine,
making this receipe right now.
the filling - is 15 grams of each correct?? it seems like a very small amount.
Thanks!
Love your recipes
OL
Hi Again Christine!
i just finished baking this. Need some guidance from you!
My bread was brown in 22 mins, the crust was quite hard, not soft at all. Is this cos i didn't allow it to rise enough?
Also, in your instructions, after putting in the filling, i roll from top to bottom, and close the ends. then your instructions say to roll it flat again, in the same direction or opposite direction?
I must try it again. 1st time that i've used a breadmaker, couldn't determine how long it takes for it to rise. how long does it take your machine to let it double in size?
thanks for all your help
OL
To Koon,
If converted to cup measurements, it won't be accurate any more. Sorry :(
To OL,
The texture of the crust depends on the temperature and time of baking. I think your oven is too hot.
Concerning wrapping filling, there's no right or wrong.
As for proofing, you can judge by your eyes. If the dough double in size, that's ok.
To 匿名,
If you use active dry yeast, just use the same amount, 5-6g. But you have to activate it with warm water with sugar dissolved before mixing it with other ingredients.
Hi Christine,我照著你的食譜做好了椰蓉包和排包,很成功,不錯吃啊,謝謝!
回應oliver：
看見你的椰蓉包和排包，很開心。恭喜你成功！
Christine,
椰蓉餡材料的量有没有弄错？为什么这么少？看照片碗中的牛油不像15g.
Hi Christine,
Are your recipes available in English? Would love to try them out but my Chinese isn't good enough to translate everything.
@ChefMom:
Already translated it and posted here.
Hope it helps.
My bread has over-rised as I was late for home...when it's baked it tastes a bit sour, is that still edible?
@匿名:
If they are too sour, you can't eat. You have to discard them. :(
張貼意見