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2010年3月31日

湯種的煮法,使用和保存法【麵包秘訣】 Tips on Cooking Tangzhong

自從寫了湯種麵包食譜後,不少簡易食譜的讀者就立刻嘗試。有讀者能成功焗出軟綿綿,好吃的麵包,真替他們高興。其中一些更拍了照片放在簡易食譜的 fan page上,讓大家一起高興。誠然,能享受熱騰騰,又稱心的麵包,是一種極大的滿足感。

有些讀者透過電郵或留言問:究竟湯種要煮到怎樣的程度,濃稠度如何才對呢?

首先要聲明一點,基絲汀並不是專業的麵包師傅。不過,由於胸前有個『勇』字(好像清兵那樣,勇往直前),所以敢於嘗試和試驗。做麵包的方法當然有很多,慢慢逐一嘗試吧。不過,近來基絲汀對湯種這方法情有獨鍾。這方法尚算容易掌握,失敗率也低。而且用家中的麵包機,乾手凈腳,因此,常用到。

之前這幾篇食譜,是用湯種法的:芝士煙肉麵包港式腸仔包,和椰蓉麵包

既然有這麼多人想明白湯種的煮法,濃稠度如何。不如開一篇網誌,把自己的經驗跟大家分享,拋磚引玉。如果大家有甚麼心得,歡迎留言補充。

在簡易食譜 blog上所介紹的湯種,基本上是用 1份的高筋粉和 5份的水煮成的麵糊 (比例是 1:5),放涼後冷藏幾小時(我多數放隔夜),就可以使用。然後加入主麵團一起發酵,就會令焗出來的麵包非常軟綿可口。

湯種法是源自陳郁芬的《65°C湯種麵包》這本書的理念。當然可用溫度計準確地去煮湯種。嫌麻煩的懶人,好像基絲汀一般的話,不用溫度計也行。其實,基絲汀每次煮湯種都沒用溫度計的。

看看昨天做的排包,也是用湯種法。麵包裏面的組織可撕開一絲絲,非常綿密細緻,很鬆軟,那是湯種的奇妙之處。

排包 Pai Bao

煮湯種的方法也簡單容易:

麵粉和水的比例是  1:5
先把 1份的高筋粉(bread flour 50克)分二,三次倒進 5份的水(250毫升)中,完全混合,確定沒有粉粒。

煮湯種 Cooking Tangzhong01

倒進一小鍋,用中慢火煮。一邊煮,一邊拌勻。慢慢會見到麵粉水越來越濃稠。

Smoked Salmon Salad02

直至煮成一麵糊,就是湯種。看見搞拌時出現在麵糊表面的一條條線紋嗎?如果有,即是湯種煮好了。

煮湯種 Cooking Tangzhong02

把煮好的湯種倒進一碗中

湯種 Tangzhong01

然後用保鮮膜蓋著。保鮮膜要緊貼著麵糊表面。

湯種 Tangzhong02

這樣,麵糊冷卻後就不會在表面形成一硬皮。湯種保持濕潤。

湯種放涼後,即可使用。餘下的湯種放入雪柜(fridge)中,可保存數天。基絲汀的湯種試過保存 5天還可用。只要湯種不變灰色就可以。否則,要丟掉,重新再煮囉。

從雪櫃拿出湯種做麵包時,需放置於室溫中一會,才放入主麵團的材料中。

又如果你想把一個原本不是用湯種做的麵包食譜,轉做湯種麵包,可以怎樣加入湯種呢?

把麵包食譜中的濕材料(wet ingredients 譬如蛋,牛奶....)和乾材料(dry ingredients 譬如麵粉,奶粉....)的份量/重量加起來,把總和數 x 20% 就是湯種的份量(按:據說湯種不可超過 25%。但基絲汀所用 Hannah 的食譜,湯種佔 28% ,也不錯,奇妙啊!看來,發揮湯種法的不同方式有很多。而湯種佔總麵團的份量,當然影響做出來的麵包質感會有出入。敬請留意:這方面是給大家參考而已。最終要自己試驗試驗,看看可否調製出自己喜歡的麵包質感。)

然後用這個 20%的份量,計算出:1份高筋粉和 5份水

記得在主麵團的份量中,扣除拿出來做湯種的麵粉和水的份量,就可以。

嗨,很多數學要計算。頭痛嗎?找個電子計算機,慢慢計吧。嘻嘻,基絲汀寫到這裏很累,要休息了。

大家如果試過用湯種做麵包,記得分享一下體驗啊。

其他湯種麵包食譜及有關製作湯種的要訣




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68 則留言 :

  1. Hi Christine,

    This 'Tom Jones Fat' (I call it) is really good, the buns are very soft and fine (the texture). I tried 'Chung Chung Fat' so many times however I will stick to 'Tom Jones' la. It tastes better. Lovely. Thank you.

    VF

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  2. To VF,
    I LOVE the name, 'Tom Jones Fat' invented by you, haha...
    Glad that you liked it.
    Sure, I keep using this method to bake my homemade bread as well.

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  3. 妳好: 請問想作圖片上的排包 請問有沒有食譜??
    謝謝!!

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  4. 回應Hannah:
    今次我只加了 7克 custard powder 在原來的湯種麵包食譜中,效果已不錯。但我喜歡更有蛋和奶味,會繼續研究。遲些會post出來的 :)

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  5. Hi Christine,

    Have problem sending you an email about another topic so I am putting the message here .... do you know 白糖糕的做法?? Appreciate your help :) ... Rita

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  6. To Rita,

    Sorry, I haven't made 白糖糕 before. Did you google it? There must be some recipes on the internet.

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  7. Hi Christine,
    Thanks for all the details. I followed your 芝士煙肉麵包 and made the bread yesterday. It is so soft and wonderful. I started making bread for the last few months, this is the BEST. Thank you !!

    For the 湯種, I use microwave to make it. Just put in a glass bowl, high for 1 min, stir it, and repeat couple times till it looks like yours. It worked out great, thats how i do it. Just want to share.

    Anissa.

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  8. To Anissa,
    Glad to hear your experience with making soft bread.
    I've ever thought about cooking tangzhong in a microwave oven. It's great to know it works too. Thanks for your sharing.

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  9. Hi, I just want to say this is so interesting to me. I have no patient, but you make it sound so easy. I want to give it a try. Thanks for detailing the steps.

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  10. It works! Thanks Christine! Taste good!

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  11. Hi Christine, you made really good bread. I plan to do some myself but I am allergic to gluten and yeast, so I need to find the substitue to make bread. Do you think I can still use your way to make bread? Do I have to adjust the quantity?

    One more thing I really want to express: you have done really good job and I enjoy reading your receipe and writeup so much, thank you! Keep going!

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  12. To yvonne,
    Thanks so much for your message and your support of my blog. Love to hear more like this. :)

    Honestly, I haven't tested this recipe with the gluten-free flour because we don't have any family members who are allergic to gluten and yeast. Maybe you can experiment with half portion of this recipe and see how it goes.

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  13. Hi Christine,

    Just tried this method yesterday night...super good. We finished the whole loaf last night..haha! So keep going make more breads using this method and share with us. :)

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  14. To Yvonne,
    Glad to hear that you made bread and liked it.
    Thank you for your comment. It's very encouraging.

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  15. Hi Christine,you are welcome. Btw, did you ever use bread machine to make cakes?

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  16. To Yvonne,
    Not yet. Do you have any good suggestions?

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  17. Hi Christine, I am thinking if it is possible to make pound cake ( the one like Sara Lee's signature cake)..

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  18. To Yvonne,
    Oh, I love their pond cakes, very light and soft.
    I've got a recipe but haven't tried it yet. Don't know if it works or not.

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  19. If my recipe is not using water at all but only use fresh milk, can I use fresh milk to cook the "tang zhong"?

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  20. To 匿名,
    You can use milk to cook tangzhong. But beware that it won't keep long.

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  21. Hi Christine,
    I have been looking the receipe of 排包. Can you post it again?
    Many thanks,
    Mina

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  22. Dear Christine,

    How amazing u revealed the 汤种 secret! I know nothing about it and when i saw this i was like woah! Will definitely give it a try some day...By the way, just to let u know something that I know, it's not a good idea to get the 汤种 into contact to cling wrap..It's better not to have direct contact with any food as it will release some kind of toxic substances that might cause cancer and other chronic diseases.. So maybe find another alternative for this..=) thanks for your ideas!

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  23. Hi vicky2074,
    Thank you for your kind advice. I also heard that it's not good for heating food at high temperature with cling wrap, but not sure if it'd affect warm food.

    The tangzhong has to be wrapped by something to prevent from drying up on the surface, otherwise a hard skin will form. I'd investigate another way to keep the surface of tangzhong moist.

    It's worth trying tangzhong method. I think you'll love it.

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  24. 系唔系一定要隔夜?即整摊冻后用得唔得啊?

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  25. 回應匿名:
    湯種唔一定要隔夜。攤凍就即刻可以用。

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  26. 請問湯種佔總份量的20%,是指整個煮好的湯種重量嗎?還是1:5其中的粉重、或當初水和粉調和的總重?

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  27. Thanks Christine for the sharing,

    I've been baking bread for few years and was disappointed every time when my bread got harden up after few hours.
    Until I found your 湯種 recipe!! It is really great and my bread stay soft even after a day. It was such a relieve that my kids can bring the bread for lunch which I made the day before.

    I love making bread so much that I even bought 陳郁芬的《65°C湯種麵包》online. And it is the only method I'll even bake bread.

    I found that extra 湯種 can be frozen. Since sometimes I don't make bread within days and I don't want to waste the 湯種, so I tried to put them into freezer and found that they are the same after defrost. Good for people lazy as me.

    Thanks again for the sharing and the extra work of taking photo while you cook. It really helps.

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  28. Hi Christine, I'm from New Zealand. I use bread machine to make the dough. My machine is designed to make 750g & 1kg finished loaf. That means the flour has to be around 410g at least. If I use your bun recipes, most of them are 350g flour, will the machine kneading/proofing time be too long for a smaller dough as I had tried a few times with you recipes and the dough just didn't rise as much after second proof, the buns came out not high enough. What about your machine? Angela

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  29. 你好。我想请问你。。。面包yeast有分两种吗?束发yeast和一般干yeast不一样做法吗?分量也不一样吗?谢谢!

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  30. @Angela
    My breadmaker also can make up to 750 grams of finished loaf. It seems to be no problem if you use the machine to knead the dough that made with this recipe.

    Check the "actual" kneading time of your machine, and check the dough texture when it's finished, to see if it passes through the "membrane test".

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  31. @Sum in Perth請問湯種佔總份量的20%,是指整個煮好的湯種重量嗎?還是1:5其中的粉重、或當初水和粉調和的總重?

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  32. @Christine@Christine's Recipes
    Yesterday i make the hokkiado bread using your recipe in breadmaker machine and it turns out great. In order to apply 湯種 in bread recipe, am i right that if i added 湯種 100g inside any bread recipe, i just minus out 100g from the flour portion or from the milk portion?

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  33. @ks:
    Glad that you made it and enjoyed lovely breads.
    As for how many 湯種 should be added in a bread recipe, it all depends on what recipe you use, how many quantity of other ingredients and what texture you are looking for. Can't give you one formula.

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  34. 你好!是什么牌子奶粉都可以对吗

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  35. @gigi:
    甚麽牌子都可以。奶粉只為增添香味。

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  36. 基絲汀你好,
    你的包包好靚呀!
    我都有用湯種, 但我很懶, 只用熱水開粉放涼用, 出黎都軟熟, 但是否跟正式的差很遠呢?
    另外我有兩個問題 :
    1. 我焗完的包包, 放涼了便入膠盒放雪櫃下面保存, 但發覺膠盒會出水, 怎麼辦?
    2. 我想當天一早有新鮮出爐包包吃, 便提早一天做定包包, 做埋最後發酵, 然後入雪櫃冰格, 翌日拿出來放室溫, 但發覺出水又變了樣, 焗完不軟熟, 怎麼辦呢?

    謝謝你的回覆
    becky

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  37. @BECKY
    1.可放一張 paper towel 吸水份或一個透氣隔在麵包底下,包包就不會濕。麵包面也放一張 paper towel才蓋上膠盒蓋,這樣可防止冷藏的倒汗水濕透麵包面。
    2.可把麵團放入雪櫃以低溫發酵。第二天才拿出來放置室溫一會,然後入焗爐焗。

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  38. 請問你有沒有吃剩包包, 都是入膠盒的嗎?
    我想參考其他方法

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  39. @匿名
    我有試過把吃剩的麵包放入膠盒中。其實膠袋,或其他密封的器皿也可以。如放入雪櫃,加放入 paper towel吸水氣。

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  40. 可以用麵包機的果沾功能來做湯種以避免煮焦或過熱?

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  41. 您好!Christine。请问你是用全蛋来涂面包表面吗?我曾经做过用全蛋来涂表面的面包,烘出来后表面硬硬的?

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  42. 嗨!您好!
    我想请问您是用全蛋来涂面包表面的吗?我之前试过用全蛋涂,发现烘出来的面包表面硬硬的?

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  43. @匿名
    用過很多方法塗麵包面,包括全蛋液。
    每個方法都沒怎樣影響麵包的質感,只是顏色有分別而已。

    會否因為焗爐溫度太高或焗得太久,所以你的麵包變硬?

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  44. Hi Christine,

    跟你的湯種做法﹐烘出来的面包﹐非常軟綿﹐放幾天都毫無問題﹐除外皮有一點乾﹐謝謝你的分享﹗我已愛上了﹗

    Eli

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  45. @Eli
    你是用麵包機還是焗爐焗麵包呢?
    如果是用焗爐,就可以控制溫度和時間,外皮也不會乾吧。

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  46. Christine,

    你好, 好高興你可以分享你的湯種法
    不知道是我做的程序那裡出現問題, 我是用麵包機做的, 但做了2次
    也失敗(是包包未能保持多幾天, 我是放了濕料, 跟著放湯種, 最後放麵粉及粉及酵母

    今次用了雪過一晚才拿出來用的還令包包比平時的硬(是出爐時), 在雪柜取出後我用熱水坐暖湯種 (但形狀較為水了一點)
    請賜教

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  47. @Shirley Leung
    湯種放涼至室溫就可以用。用剩的,存放在雪櫃中,到用的時,置室溫回暖就可以。不用熱水坐。
    有關麵包如何做得鬆軟,請參考此網誌

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  48. Hi !妳好
    很多謝妳的寶貴資料呵 :)
    請問妳是用那個牌子的麵包機?
    本人很想買返部!
    謝謝
    Maggie

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  49. @Maggie:
    我的麵包機是 Sunbeam, 最基本的型號。

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  50. 請問是否如做 PAI BAO, 跟妳所教直接下調好的湯種120g 便可以, 因之前提及要扣除材料成份, 故有點不明? IRENE

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  51. Sorry, I just forgot leave down my E-mail add. Ask U about the Pai bao question tks a lot :)
    mokirene65@yahoo.com.hk

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  52. @IRENE:
    所有在簡易食譜 blog上 post的湯種麵包食譜,照跟材料份量做就可以了。不用計算。

    那『扣除』的說法(即指在“又如果你想用某個麵包食譜,可以怎樣加入湯種呢?”以下一段),是適用於把其他不是湯種麵包的食譜,轉成湯種法而寫的解釋。你可不用理會。

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  53. Hi Christine, I haven't been visiting your blog for such a long time. By the way, I tried your method of wrapping the Tangzhong starter once they were cooked. Thanks!

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  54. Hi Christine,

    I tried using this method to make the HK style sausage buns recipe from your site, but some how the bun turns out too hard on the outside but it doesn't look burnt. Can you help me please?

    Alice

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  55. @kylee:
    If it's not because of the temperature of your oven, it could be the surface was dried somehow.
    You might try spraying some water on the surface of the buns before putting in your oven. See how it goes.
    Btw, remember to cover with a wet cloth when doing the 2nd round of proofing. It helps retain moist of the buns.

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  56. 可以用all purpose flour來代替bread flour做湯種嗎?

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  57. 你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!

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  58. 你好!我是新手學整包的,試左2次湯種包都好成功,多謝你!

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  59. 請問以這個份量《50克粉》完成湯種後有幾多克?因見另外湯種吐司需要用160克!

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    回覆
    1. 用50克麵粉和250毫升煮成的湯種,約 240多克。

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  60. 請問煮一份你所教的湯種約多少時間才算完成呢? 半小時左右夠嗎?

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    回覆
    1. 煮湯種很快,大約十多分鐘。只要煮至 65C 就可以。
      但我很懶,很多時不用溫度計,見到線紋狀出現,就行。

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  61. 我看到有些麵包不是用高筋粉, 而是用普通麵粉做的; 請問 Christine 湯種可否用麵粉和水, 以 1 比 5 來做, 然後加入那麵粉做的包嗎?

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    回覆
    1. 其實,中筋粉也可以做麵包的。做出來的質感不同而已。

      湯種,麵粉和水, 以 1 比 5 來做。

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  62. 請問湯種是否適用於所有種類面包?

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    回覆
    1. 個人認為,湯種適合做亞洲軟綿的麵包。

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