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2010年10月15日

北海道牛奶麵包【湯種法】Hokkaido Milk Toast

基絲汀實在太迷上湯種麵包啊!無他,愛它鬆軟,耐放,隔兩三天,麵包仍然很軟綿。放回多士焗爐中,稍微加熱,就好像剛出爐的麵包一般好吃。不少朋友做過,都很讚。唯一麻煩的是麵團頗濕和黏手,不容易用手搓。但如有一部麵包機就完全沒煩惱,而且愛不釋手。基絲汀有一位朋友說,她差不多每天都做麵包,用湯種做麵包呢。

今次,再來一個多士麵包(吐司),是很有牛奶香味的北海道牛奶麵包。現今實在很難買到香濃牛奶味的麵包了。要麼,自己在家動手做吧。

北海道牛奶麵包 Hokkaido Milk Toast01

食譜參自:65C 湯種麵包(陳郁芬著)

北海道牛奶麵包 Hokkaido Milk Toast02
急不及待!要看看剛出爐的北海道湯種牛奶麵包裏面如何
 份量可做兩條麵包(麵包模大小 20.5cmx10.5cmx9.5cm)

材料:
  • 高筋粉 540克
  • 細砂糖 86克
  • 鹽 8克
  • 奶粉 9克(原食譜用天然牛奶香料)
  • 快速乾酵母(instant dry yeast) 11克
  • 全蛋液 86克
  • 忌廉(whipping cream 動物性鮮奶油)59克
  • 牛奶 54克
  • 湯種(做法請參考這篇食譜) 184克
  • 無鹽牛油(無鹽奶油 unsalted butter)49克 (原食譜用無鹽發酵奶油)

北海道牛奶麵包製作圖 Hokkaido Milk Toast Procedures01
北海道牛奶麵包製作圖 Hokkaido Milk Toast Procedures02

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,然後放下乾的材料):牛奶,忌廉,蛋汁,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,至完全階段(即可擴展至薄膜)。
  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。切割成三等份,滾圓(見圖1)。用保鮮膜蓋著,室溫靜置 15分鐘。
  5. 用木棍把每個小麵團從中央向外滾成橢圓形(見圖2)。從上向下折1/3後,壓緊(見圖3)。再從下往上折1/3後,壓緊(見圖4)。將收口朝下,把麵團上下壓長,約30cm(見圖5),翻面捲成圓柱形(見圖6)。收口朝下(見圖7),放入麵包模中進行最後發酵(見圖8)。發酵至8分滿,塗上全蛋液後。放入已預熱至180C(356F)的焗爐中,焗約30至35分鐘。取出放在鐵架上放涼,即成。

北海道牛奶麵包 Hokkaido Milk Toast03
北海道牛奶麵包內部組織細密軟綿
其他湯種麵包食譜及有關製作湯種的要訣




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139 則留言 :

  1. They sell this in many bakeries back in KL. Glad that you posted this up as it allows me to know how it is made

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  2. 如果無麵包機, 係咪做唔到?

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  3. To Michelle Chin,
    I don't see any yet selling here.

    回應Ada,
    唔喺唔得,不過辛苦d~

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  4. 谢谢你上次介绍的"汤种"法.我现在的确很喜欢用这方法来做面包呢!不过真的辛苦一点,因为我用手搓面团。
    会试下你这款面包。

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  5. 回應Wai Kitt:
    用手搓麵團,你很棒啊!

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  6. Hi Christine,
    The ingredients in the main dough already minus off the ingredients for "tang zhong"?
    If I follow the recipe in the link to make "tang zhong", ie. 50g flour + 250 g water, how much is the yield of the "tang zhong" in gram?

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  7. Hi Christine, do you have this in your english food blog? I'm not as familiar with the ingredient terms in chinese hehehe

    Would love to make thing though, as I also love the tangzhong breads

    PS. what type of milk powder did you use... could I use CoffeeMate (usually added to coffee instead of fresh milk)

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  8. To Stephanie,
    No, the ingredients in this recipe are just they are. You have to make some tangzhong beforehand.

    Normally, I use 50 grams of bread flour to cook with 250ml of water, then I get about 245 grams of tangzhong. It depends on how long you cook, how much water you lose in the cooking process.

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  9. Hi Christine,
    "份量可做兩條麵包"是什么意思?是要用到两个模吗?一个模内有三卷?

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  10. To 匿名,
    Not published on my English blog yet, will do it later.

    I used full cream milk powder to generate and increase fragrance. I'm afraid that CoffeeMate won't have enough fragrance you would like.

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  11. Hi Christine,
    I've tried making bread using your tang zhong method but still yield very dense cake like bread.
    I do hand-knead the dough. Perhaps I am not kneading long enough?

    or maybe the dough is too moist...

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  12. 我已嘗試做了,但可以問少少問題嗎?
    1>我做出來的湯種有306g,但配方上是用184g,我是否仍然用184g
    呢?
    其餘留作下一次。
    2>全部材料一共有超過一公斤,我是否將面包機較去重量一
    公斤呢?
    3>這配方是否可以做2隻面包模呢?

    Mo mama

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  13. 回應Mo mama:
    1.把湯種量出所需要的份量。其餘的留下,放入雪櫃中,下次用。
    2.如用麵包模像我的大小 20.5cmx10.5cmx9.5cm,全部材料是可做兩條麵包的(食譜已寫了)。如想做一條,全部材料就減半。
    3.建議分兩次焗,因為太大的麵包,一次過很難焗熟。

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  14. 回應 tyy:
    份量可做兩條麵包的意思是,用 2個像我的麵包模大小焗兩個。
    或者,你可以把全部材料減半,做一個。用一個麵包模就可以(一個模內有三卷是做型成為一條toast麵包)。

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  15. 很多謝你,我會再試一次的!
    但我做出來的面包不是很軟滑的,不似你相片中的一樣,像蛋糕質感多些!
    是否面粉的問題?
    同時我是用面包機的。
    希望你指正我!
    多謝!

    mo mama

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  16. 回應Mo mama:
    我的麵包機搞打麵包 "basic" mode 只 20分鐘,就完。麵團還沒打好。我的朋友買的麵包機卻搞打 dough 足 30分鐘,她一次就完成。所以我用麵包機搞打麵團第一次完結後,要再行開動打第二次,即總共40分鐘,麵團組織就變得非常好。

    你看看你的麵包機 "dough" mode 打多久。每部麵包機的設計不同的。
    發酵也很重要!要發大兩倍,麵團夠鬆軟,麵包才會鬆軟的。

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  17. 想問下bread maker邊度有得買呀?我見jusco得好少款!

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  18. 你弄的麵包很吸引啊! 我都很想整一個. 但我是新手, 所以有以下問題想請教你.
    1.快速酵母與乾酵母是否一樣的? 我只有乾酵母, 做法是否會不同?
    2.全蛋液是否指蛋白加蛋黃混在一起的意思?
    Thanks!
    Lei

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  19. 你弄的麵包很吸引啊! 我都很想整一個. 但我是新手, 所以有以下問題想請教你.

    1.快速酵母與乾酵母是否一樣的? 我只有乾酵母, 做法是否會不同?
    2.全蛋液是否指蛋白加蛋黃混在一起的意思?
    3.食譜的份量為 2 份的話, 請問若先焗第一份, 另一份應怎樣保存, 以至不會過度發酵?

    Thanks!

    Lei

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  20. Hi,

    Thank you so much for sharing your recipes! I love them! I just have a quick question. I am not sure what do you mean by 全蛋液 and 蛋汁? Thanks again for your help.

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  21. To Tina L,
    全蛋液 and 蛋汁 are referring to beaten whole egg. :)

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  22. 你弄的麵包很吸引啊! 我都很想整一個. 但我是新手, 所以有以下問題想請教你:

    1.快速酵母與乾酵母是否一樣的? 我只有乾酵母, 做法是否會不同?
    2.食譜的份量為 2 份的話, 請問若先焗第一份, 另一份應怎樣保存, 以至不會過度發酵?

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  23. Hi Julie,

    1. 快速酵母可直接加入其他材料。但乾酵母必須先用溫水 activate,然後加進其他材料. 我是用快速酵母的。

    2.可用兩個麵包模焗。如果沒有,可把所有材料減半,做一條麵包。這樣就不會令第二個麵團過度發酵。

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  24. Hi Christine,

    When I weigh the instant yeast, I found there's a great difference between freshly opened ones and the left-overs I started to use one week ago (I kept it sealed in the fridge and found it still worked yesterday, i.e. measured with a teaspoon, did not weigh.) But when I try to weigh it according to your receipt, I found it lost weight (could not get any measurement on the elec. scale!) Does it mean that some property is lost?

    Your new fans
    Jose

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  25. To Jose,
    Does your yeast expire?
    If not, I think it's not because of the yeast you used.
    What kind of kitchen scale you use?
    Maybe the amount is too small, your kitchen scale can't measure properly.
    Use teaspoon for measuring then.

    2 teaspoons of yeast = 6grams

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  26. Hi Christine,

    Thank you very much for your reply! I will try using the teaspoon to measure. That means it will require nearly 4 teaspoons of instant dry yeast according to this receipt, right?

    Jose

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  27. 86 gram whipped egg = how many eggs?

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  28. 回應匿名:
    視乎你用的雞蛋大小而定。一般雞蛋一只 56克。
    86克 =1.5只雞蛋

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  29. It looks really yummy. I plan to make it.
    What brand of your bread baker? Can I use stand mixer instead?

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  30. To 匿名,
    My breadmaker is Sunbeam.
    Sure, you can use stand mixer if you like.

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  31. Hi Christine,

    My name is Rita. The last two comments are from me. I almost check your website every week. I love the bread section because I am a bread queen. I just ordered a sunbeam bread maker. Can you post more bread recipes? If you can separate a section for "bread baking", it is easy to search. I made the milk toast last week, but it's not very successful. However, my friends and kids love it so much. I will make bread often when my sunbeam comes.

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  32. @匿名
    Hi Rita, thanks for your visit of my blog. Welcome you to come back for more. I'm a tangzhong bread lover, will post when I experiment something new and good.

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  33. Hi Christine,

    I love your blog. And your family members must be some luckiest people in the world, able to taste so many delicious dishes all the time.

    I got a question about the butter. What will happen if I take out the butter or decrease the amount. Will it decrease the softness of the bread? I am worry that too much butter is bad for our health. Thanks in advance!

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  34. @RunningMouth
    Thank you for your love of my blog. Yes, we're so blessed, thankfully.
    I think you can decrease the amount of butter.
    I forgot to add butter once, it's still soft, but a bit dry and without the fragrance. The bread was still good to eat.

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  35. 請問冇奶粉咁可唔可以唔落?

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  36. @Ella
    奶粉是增加麵包的奶香味。如果沒有的話,可以不落。

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  37. Christine,

    這個食譜我已試了兩次, 但每次都是外皮很硬硬燶燶的, 但裏面像還沒有熟似的... 還有整個麵包很重的 為什麼呢?

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  38. @Cyrus:
    極可能是你的焗爐溫度太高的緣故,或太接近發熱線。所以外面燒熱,但裏面還未夠時間焗熟。
    有關麵包重:你的麵團(未入焗爐前)是怎樣的?搞打到薄膜狀態沒有?發酵夠沒有?通常未入爐前,看麵團的情況大概可以知道焗出來的效果。如果麵團是很實,很重,焗出來的麵包也會很實很重。

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  39. 怎樣才是薄膜狀態呢?? 我是用麵包機整的 較上DOUGH SETTING, 然後跟著食譜的方法及時間去做... 麵團未焗之前很光滑的, 而且很有彈性似的的.. 因為我ROLL的時候它會縮圓!

    還有我跟著你的食譜做了曲奇餅... 真的很鬆很脆呀... 有種令人引不著口吃多塊的感覺 我老公超愛啊!! 謝謝你 Christine :)

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  40. Hi Christine,
    Love your blog! Thanks for sharing all your wonderful recipes!
    I tried your Hokkaido Milk Toast by my bread machine. It tastes good but it doesn't have the texture like yours. Is it the hand rolling of the dough making the texture difference?
    You mentioned the difference between instant yeast and active dry yeast in your other post. I want to ask you, are these two type of yeast inter-chargeable?

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  41. I tried your other bread receipes and they turn out good. I really want to try your milk bread but I don't know the exact measurement in volumn, such as flour 540g equals to how many cups? I don't have a scale, so i need to use measurement cup. I wonder if you can put all the measurements in volumn in brackets so i can try out this receipe.

    thanks so much.

    from Sandy

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  42. @Sandy:
    For converting the measurements, please refer to this post I wrote previously. Hope it helps.

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  43. Christine,

    感謝你的指導! 今天做的麵包很成功!
    只是有個小缺點, 麵包旁邊(中間位置)有點裂開,
    應該是我卷的時候沒有卷緊.
    還有呢, 我的oven如果調到 356F, 很快(5-7分鐘)就變色了,
    最後調到 335F, 15分鐘顏色就開始變深~ 還好裡面也熟了
    是否因為我用了 bake conv (風扇) 的關係??

    再次感謝唷~ 下次我會再試試別的 :P

    CoolQ

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  44. @CoolQ
    如果用風扇(fan-forced),要把溫度調低20度呢。我的食譜寫著的溫度是沒用 fan-forced的。
    你再查看你焗爐的手冊,應該有說明這點。我的焗爐手冊有這樣寫的。

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  45. Hi Christine,

    我不清楚忌廉(whipping cream 動物性鮮奶油)是那一種忌廉,可否建議用那隻牌子。在Woolworth 或 Coles 可買到麼?

    Thanks,
    Kinan

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  46. @Kinan:
    沒所謂,用甚麼牌子也可以
    我用 Paul's

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  47. Thanks Christine. 這是否等於Thickened Cream?

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  48. ive tried this today, taste fantastic! thanks for the recipe!

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  49. @匿名
    Whipping cream 比較 thickened cream 稀很多,沒加 gelatin 等等。

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  50. Hi Christine,
    Like your pastry board, what material is it made of? Where you think I can get one like this or if there is a brand name? Thanks

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  51. @Perry:
    My pastry board was made by tempered glass, bought from a nearby nifty shop, no brand name on it.

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  52. May I know which bread maker do u use?

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  53. @Christine@Christine's Recipes
    may i know can i just leave the breadmaker to complete the entire process include baking?

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  54. @ks:
    You might. But the crust would be thicker and harder than those baked in oven.

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  55. @Michelle Chin
    since my breadmaker the minimum size is 2lbs, can i just double up all your ingredients to get bigger size loaf?

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  56. @ks
    You could double all the ingredients and make a bigger loaf.

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  57. Thanks for your recipes^^
    I tried it last nite and found that the dough was quite wet. I need to add some flour finally. Is there any I make it wrong?

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  58. 我跟你的食譜, 發現麵團很濕, 搓不到, 最後要加多些粉...
    請問是否我有出錯的地方呢/

    PS Lam

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  59. @PS Lam:
    湯種麵團是比較濕的。但這個北海道牛奶麵包配方還是可以搓的。
    假設你的材料和量度的份量沒錯的話,剩下來是搓麵團的功夫和力度夠不夠吧。
    如果用麵包機就輕鬆很多。
    如在搓麵團的過程中,加少許手粉也無妨,但加得太多,就會影響麵團的質感。

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  60. Hi Christine,湯種做出來的麵包真的很鬆軟,很好吃!明天要試這個北海道牛奶吐司了. 希望也可以做出軟軟的麵包。 謝謝你的指導~

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  61. @NatalieHi, 多謝你告訴我,開心呢。
    試試這個北海道牛奶吐司啦,真是很好吃,超軟綿。

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  62. Hi Christine,我剛開始學做麵包蛋糕,有些問題想向你請教。
    我的麵包機有"Dough"程式,打5分鐘停5分鐘再打20分鐘,這足夠嗎?要多打一次嗎?
    我的焗爐比較小焗盆底部很接近發熱線,以至麵包底部焦和硬。我知可以錫紙蓋面以防顏色太深,可以在麵包底部加錫紙才焗嗎?會不會完全沒色呢?
    麵包模內要塗油嗎?
    不好意思,很多問題...

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  63. @Fanny:
    看來你的麵包機搞打麵團是20分鐘(中間的小休不用理會)。
    你可拿出小塊麵團測試,如果可以拉出薄膜就即是可以。否則再搞打多一些時間。
    當然可以在底部加baking paper或鋁箔紙,用 silicon matt 效果會更好,不會焦。
    你觀察著麵包上色才鋪上鋁箔紙在麵包上面。
    麵包模如果是不黏的,就不用塗油。否則塗一點可以容易脫模。

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  64. Hi
    love your recipes!
    I finally tried this recipe today with my breadmaker, the texture looks lovely and it tastes quite good...as I live in the UK, it's not possible to get the Hokkaido milk so I only used regular semi skim one, but seems the taste of milk isnt strong enough, can you make some suggestions?

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  65. @Phoebe
    Full cream milk is better. If you'd like stronger milk flavour, you could add more quality milk power.
    The original recipe calls for 天然牛奶香料 9克 to add more milk flavour.

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  66. 嗨christine你好,我又来啦。
    想请问你一下那些杆面团的步骤其实是为了什么?我想试试将整粒面团足够发酵了以后放进四方盒里bake,弄成像sandwich bread那样,不知行吗?那样子还需要杆吗?
    谢谢。

    Joanna

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  67. @Joanna
    杆面团的步骤是為了麵包整形得好看些。
    建議你先試試跟這食譜的做法。掌握到實際情況後, 就可以隨自己的心意替麵包整形。

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  68. 谢谢你的答覆。
    原来如此,那跟面包的texture不大有关系咯?我上次有试过一次,味道很好,所以又想弄多一次。
    对不起想再问问,如果按照这个食谱可以做两条面包的话,那经过第一次发酵后不是应该分割成六份吗?三份放一个面包模,共两个面包模?

    Joanna

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  69. @匿名:
    對,用兩個麵包模,每個模放入三份捲好的麵團就可以。

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  70. 你好~好開心可以遇到你-0-因為我好喜歡食包~我有問題想請教下你~酵母落多落少會有影響的嗎?麵團用不完可以放雪櫃嗎~謝謝~

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  71. 你好~好高興遇見你~太喜歡包包了-0-有些問題想請教你^^酵母放多了或少了會有問題嗎~麵團用不完可以放雪櫃嗎~謝~

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  72. @Unknown
    如果酵母放得太多,麵團會發得太快,反而令麵包質感變粗,和酵母味重。
    放得太少,麵包很難發起。
    麵團可放入雪櫃的,用膠袋塗些油密封好。

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  73. 我今日終於買了電子磅~不用針磅估估了-0-做了湯種了~哇~好神奇的東西~等一會就開始~我想問我可以將你的份量減半嗎~因為只有3個人~吃不了怕浪費
    >.<謝謝指教^^

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  74. 還有一樣...不知是我爐的問題~還是我的問題~每次包包都是很硬的-.-是麵搓不夠還是份量問題呢~之前用針磅50g以下的都是亂放-.-謝謝~

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  75. 哇~我好開心~今天試做~真的軟很多~雖然外面還是有一點點硬-0-但比之前好好多了~真的很開心~多謝你喔~

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  76. 太感謝妳了,我今天也有試做,妳的步驟寫的好清楚,幫助很大^^

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  77. Hello Christine,
    I have a question on bread flour, I don't know which one to buy at Woolworth, some of them say bread machine premix and with yeast, white, wholemeal and which one do you use to make bread?
    Looking forward to your reply.
    Thanks heaps.
    Caroline

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  78. @Caroline:
    I often use Defiance, White Baker's Flour for making tangzhong breads. Please click to take a look at this picture.

    Both Coles and Woolworths stock them.

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  79. 妳好,我上禮拜做了兩條這湯种hokkaido麵包,剛出爐時好香而且非常軟綿,但等到較冷我要收進袋子時我覚得麵包變得比較乾了,之後兩天,我有喷些水,然后预热烤箱后熄火才放进去加热,觉得外层是比较干的,有什么方法让它比较湿润呢? 我做bacon&cheese湯種麵包時就沒有這問題,為甚麼呢?

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  80. 最近試做吐司參考了許多人的作法但還是感覺不理想、今天第一次照您的方法做就大成功、真的感謝無私的分享!!!!

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  81. thanks a lot for the recipe!! we love it!! hope u going to create more n more recipe..thanks again

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  82. 你好,我是新手。我跟着北海道牛奶面包食谱的份量,但是面包苦苦的。是有什么问题吗?

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  83. @小芬
    你check過材料和做法對嗎?假設一切做對了,可能是麵包烤焦,或是麵粉變了。

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  84. 唉!無論用IE還是Chrome都睇唔到圖呀!
    其它食譜都是這樣!

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  85. @許太:
    噢,是嗎?我這邊看到啊!
    你試試 refresh 瀏覽器, 清除電腦的 cookies,看看可不可以看到。

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  86. Hi, my bread machine has a pre-set dough making program which allows the dough to rise twice upon finishing the course. Shall I just stop the program half way or allow it to complete then remove the dough & set aside for the third rise?
    P.S. Thank you Christine for your site. We C9s love it.

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  87. @Florence Fish:
    Not quite sure about the setting of your bread maker.

    Basically, the bread dough needs only two rounds of proofing and one 15-minute rest between them. Don't ever over-proof any bread dough.
    If you want to shape your dough after the 15-minute rest and before the 2nd round of proofing, you need to remove it from your bread maker then. But if you bake a loaf, simply leave it inside and let the machine complete the whole process.

    Hope this info helps.

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  88. hi Christine

    this is Elaine again, i wrote u some comments yesterday, but dont know y it didnt post out, just to wana update u my hokaido bread, it is v good last nite, good texture, taste...however this morning i took out the bread n noted the bread is a lit moist, i dono wat's wrong, really hope u can reply me, n thanks for ur time n sharing

    Elaine

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  89. @Elaine:
    Assume that you have already waited for the bread cooled down. It could be the moist inside the bread or the weather. Where and how did you keep your bread? I often place the bread inside a plastic box, and place a kitchen paper underneath the bread that helps absorb moist.

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  90. @Christine@Christine's Recipes

    hi Christine
    glad to receive ur reply :-)
    i did put the bread in a plastic box, but i never place a kitchen paper underneath, ll try again next, now i m in the midst waiting for my bacon n cheese bread out fr the oven, i lov ur recipes, really easy, i just try the ”港式焗猪扒饭“ v easy to prepare n my kids lov it much, ll try ur "牛肉串烧“ tomorrow, n ll let u know abt the result. btw not sure u receive my first comment or not it is regarding abt sugar, any substitute like brown sugar as my parents are also bread lover, but they prefer less sugar bread, if you ve any idea pls let know, thanks a lot!!!

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  91. @匿名:
    My pleasure.
    Not sure which comment you're referring to. Was that one on Bacon and Cheese Bread recipe. If so, I've replied it already.
    Please hop over there to have a look.

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  92. hi Christine

    tis is Elaine, thx for ur reply. would like to check with you, whether can reduce the sugar in the bread (any bread) or substitute with brown sugar? this is mainly for my parents, coz they take less sugar. ll the reduced of the sugar affect the whole bread?

    well abt my bacon n cheese, i think i know y i said the bread is moist, it looks moist coz of the cheese melt, i used mozarella cheese for this bread, the texture is good when it comes out fr the oven, however the next morning the melted part of the cheese in the bread turna lit bit hard, this really affected the whole bread, any advise on it? wat type of cheese u use for tis recipe?

    thx.

    Elaine

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  93. @匿名:
    You can skip the sugar if you like. Breads can be made without any sugar at all. It could affect the taste but not the texture as much.

    Concerning the cheese, I normally use mozarella, cheddar or supermarket brands.

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  94. 你好, 不知道为什么我最近做出来的面包都有“腰身”的? 是烤过度吗? 还是其他问题, 希望赐教! 谢谢了。

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  95. @匿名:
    不好意思,不甚明白你的問題。
    可以的話,拍張照片放上我的 facebook fan page, 看看能否斷症。

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  96. 不好意思, “有腰身”的这个面包, 已经吃完了, 我当时也没有拍照片。 所谓 ”有腰身“是旁边的两个边弯进去, 像女生的腰这样, 希望你看的明白。”)(“ 这样。 谢谢

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  97. @匿名:
    即是說你的麵包出爐後收縮了。
    麵包收縮有很多可能原因,譬如發酵過度或發酵時間掌握得未夠好,爐火太大等等。

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  98. Hi I would like to ask what will be the taste and texture if I don't put whipping cream. Also can this reciepe be baked using the baking machine until the whole loaf finished?

    If I don't add whipping cream, need any change to the quantity of other ingredients?

    Also if I only put fresh milk instead of milk powder, need any change to the other ingredients too?

    Thanks!

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  99. @Winnie
    The whipping cream will add more milky flavour to the bread. You can replace it with milk.

    If you don't have milk powder, just skip it. It's fine.

    You can bake the loaf in the machine. But the crust tends to be thicker and harder, compared to those baked from oven. The taste is still good.

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  100. Hi Christine,

    跟了你的recipe很久啦,可是一直潜水。刚在google+上follow你了too。多谢你简单又好吃的汤种面包recipe!
    我想做这个hokkaido牛奶面包,但是没有奶粉,又怕不加奶粉会不够奶味。我会试一下用炼乳代替一部分的糖跟鲜奶,看看会不会比较好。你有试过吗?希望我会成功,下次和你分享经验。

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  101. @Gellybear
    噢,歡迎你浮上來見面呢~
    好啊,試驗後,告訴我效果如何。 :)

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  102. 今日试整了,好好吃吖,一出炉就俾大家分得七七八八,整得太多面团,后黎用左小小包左椰蓉落去.更加好吃吖!哈哈面包好软吖谢谢你的分享吖,你的步骤写得太好吖,好详细而且好易明白,谢谢你!

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  103. Hi Christine,

    上次我有说到用炼乳代替奶粉。试了一下,我觉得还不错,但是因为没有试过用奶粉的版本,所以也不知道是否奶味足够。总之,我就把我用的方法post上来,仅做其他没有奶粉的朋友们参考!

    我的方法是把原本食谱中的牛奶,cream 忌廉,和糖 减少一些,改为:

    糖 78g
    奶 50g
    忌廉 59g

    然后在不用奶粉的情况下,多加

    炼乳 4 汤匙

    做法没有变,只是在和面时多加了炼乳而已。

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  104. Hi chirstine,

    I am from NY, I was wonder can I use light cream or heavy cream instead of whipping cream, because I do not know what is whipping cream called in New York.

    Thanks,
    Vivian

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  105. @milkypiyo:
    Light cream and heavy cream are whipping cream.
    Light cream is good for this recipe.

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  106. Hi Christine,
    想问一下basic 功能和DOUGH 功能,搞出来的面团有什么不一样呢?
    thanks
    Sonia

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  107. Hi Christine,

    又系我啊,请问whipping cream,应该用double cream, thicken cream 定系pure cream呢?
    thanks!
    Sonia

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  108. I tried your recipe today. Very soft and yummy ....

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  109. 您好 請問沒有"鮮奶油" 能否用鮮奶取代呢?
    謝謝

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  110. @Iris
    鮮奶油 cream 奶味香濃。如沒有,可試用鮮奶代替吧。

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  111. 請問
    1. whipping cream 是液態的?還是固態用在蛋糕上的?
    2. 如果只能用All purpose flour,行的通嗎?
    3. 食材的份量必須分毫不差嗎?
    感謝

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  112. @懷念滷牛腱的 好滋味
    1.是液態的。在蛋糕上面的是打發了。
    2.烘培的材料份量準確的話,效果和成功機會有保證。

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  113. 我冇焗爐,可否全程都用麵包機焗包

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  114. @匿名:
    麵包機當然可以焗麵包。
    但它焗出來的效果總不及焗爐呢~

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  115. 今天试做这类面包很好吃,刚出炉孩子就要试一试。

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  116. Hello!Could you tell me which size are most like your 面包盒模具.Please.I really want to buy 面包盒模具try to make one like your.
    1.( 11.8 x 24 x 12h )cm
    2. ( 9.6 x 19.2x 9.7h )cm
    3. 19.5 x 10.2 x 8.5(H))cm
    Thnx^^

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    回覆
    1. 我用的麵包模大小在食譜中寫了呢~

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  117. 你好啊~
    我之前有留過言,唔知你有冇見到呢?
    我想請問下, 我做出來既麵包好鬆軟, 但係食落好"黐牙"(粘牙),唔知邊到出左問題呢?係水份太多定係咩呢? 希望你可以幫我解答我既問題啦~~ 唔該晒~~

    wendy

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    回覆
    1. "黐牙"(粘牙)跟麵粉含筋性太強有關。可換另一隻麵粉試試。

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  118. 基絲汀你好,
    面包真係好軟好想食呢!
    想問一下, 如果面包一次焗不完,
    剩下來的該如何放置才不會發酵過頭呢?
    第二次該放多久便需入爐呢?
    第二底我總是做不好吃!!
    謝謝你的回覆

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  119. 你好啊~
    我之前有留過言,唔知你有冇見到呢?
    我想請問下, 我做出來既麵包好鬆軟, 但係食落好"黐牙"(粘牙),唔知邊到出左問題呢?係水份太多定係咩呢? 希望你可以幫我解答我既問題啦~~ 唔該晒~~
    wendy

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  120. @BECKY
    做好的麵團,不直接送入焗爐,也可蓋好,存放在0至 4C的雪櫃中,因溫度降低會減慢酵母的活動。約可存放12小時。
    取出冷藏後的麵團,要置室溫約20分鐘,才拿去焗爐。

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  121. HELLO你好~~ 我想整面包~但係新手~我係其他地方睇到~乾酵母要用溫水開~但你就無~咁我洗唔洗用溫水~?? 謝謝~~

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  122. Hello!!just wondering that if i dont use a breadmaker, could i use dough hook on my hand mixer to do the dough part instead?

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  123. @Joanne:
    If your electric mixer is designed to knead dough, you can try.

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  124. @MICHLLE
    Instant yeast 可以直接加入其他材料一起用。
    Active dry yeast 就要先用溫暖糖水開, active 它。

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  125. Hi Christine! Thanks for the recipe!

    I have a sunbeam bread maker and I'm just wonder if u can bake the bread in the bread maker instead. If so should I choose 1.5 lb or 2 lb loaf?

    Thank you for sharing the recipe!!

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    1. You might use your bread maker to bake your loaf. Please note that the crust will be thicker and harder than those from oven.

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  126. 請問Christine,instant yeast 同 instant dry yeast係咪一樣?

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    回覆
    1. 猜是一樣。可能不同地方名稱不同。最好看看包裝上的說明。
      我用的產品包裝盒上是寫“instant dry yeast”, 是可以直接加入其他材料用的。最適合用於麵包機。

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    2. thx Christine!

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  127. thx Christine! 用湯種整面包好軟熟! 我第一次整方包都成功呢!

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