香甜松软-【汤种椰蓉包】

香甜松软-【汤种椰蓉包】

by 毛毛妈

汤种椰蓉包的方子经过无数次的调整,现在这个是最好吃的,柔软吐丝香甜可口,无论是带给华人还是老外朋友们吃,都很赞。
汤种椰蓉包1 香甜松软 【汤种椰蓉包】

用料:

汤种:
1:中筋面粉(all purpose flour)2大匙(21克),水1/2杯(120克);
面包:
2:鸡蛋1只,盒装液体鲜奶油(whipping cream)1/2杯(118克),牛奶1/2杯+1大匙(134克);
3:白糖1/2杯(105克),奶粉(instant skim milk powder)2大匙(11克),中筋面粉(all purpose flour)3杯减2大匙(475克),面筋粉(wheat gluten)3大匙(28克),快速发酵粉(fast rising yeast)2茶匙。
4:牛油(butter)1.5大匙(16克)微波熔化,玉米油1.5大匙(16克),拌匀;
椰蓉馅:
5:白糖1/2杯(105克),中筋面粉(all purpose flour)2大匙(21克),椰蓉(unsweetened fine coconut)1/2杯(48克),牛油(butter)1/4杯(55克)微波熔化;
6:鸡蛋1个打散取一半(20克);
7:葡萄干1/2杯;
蛋液:
8:6料中的剩余的另一半蛋汁,加牛奶1大匙,拌匀备用。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
以上用料做16个椰蓉包。

做法:

汤种:将1料放到小碗中混合均匀,放入微波炉中加热15秒,取出搅拌均匀,再加热15秒,取出搅拌均匀。然后每次加热10秒后搅拌,一直重复至呈面糊出现一圈一圈的纹路即可。放冰箱过夜。

发面:先将汤种放入面包机,倒入2料(图A),然后放入3料(图B)。面包机放至揉面档,启动面包机,在刚刚和成面团时,倒入4料,继续揉面过程(图C)。

汤种椰蓉包2 香甜松软 【汤种椰蓉包】

椰蓉馅:先将5料里的糖、面粉及椰蓉放一盆里拌匀(图D),然后放入熔化牛油(图E),最后再放入6料(图F)拌匀备用(图G)。

椰蓉包:案板上撒点干面粉,将发好的面团从面包机里(图H)拿出稍揉下。排气后分成2份,每份擀成长25厘米,宽16厘米的长方形。取一半的椰蓉馅在饼皮上抹平(图I),然后均匀撒上一半的葡萄干,用手稍稍压紧(图J),用刀横向切成8长条,每条从一端松松卷起(图K),放入铺了烤盘纸的烤盘上(图L)。同样做好另一半面团。

醒发30-60分钟直至发到2倍大,均匀涂上8料蛋液。烤箱预热至350F/170摄氏度后,再等3分钟让烤箱内受热均匀,然后将烤盘放入,烤15分钟上色即成。如果上色仍不大好,开上火低档(Broil, low)烤1分钟上色。各家的烤箱不同,注意温度及时间。 面包稍冷就可食用了。

爱心提示:
1:吃不完的面包放塑料袋里密封保存,吃的时候微波加热20-30秒。

2:由于加拿大的中筋面粉的筋度高,所以我用中筋面粉做面包,再加上点面筋粉,吐丝情况很理想,味道也很好。其他地方的朋友建议用高筋粉做,高筋粉做出来的面包吐丝会很好。

3:两盘面包不能同时进烤箱,要一盘一盘的烤。

pf button big 香甜松软 【汤种椰蓉包】

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243 Responses to 香甜松软-【汤种椰蓉包】

  1. 小猪尾巴 says:

    请教毛毛妈,那个mixer和面包机我是不是买一个就好了,推荐买哪个呢?

  2. vimi says:

    毛毛妈,请教,这个面团是不是很软?发完面后我发现面团太软了,整形太痛苦了,加了很多手粉在手上才能整形:(

  3. roseanne says:

    毛毛妈,
    your blog is pretty clean and organized.like it.
    here is my comment about how to make bread from all websites in Chinese.
    根据我的经验,
    我敢说, 用这种方法做的面包,一凉,立马变硬,无论你是否放进密封的袋子与否.
    放与不放汤种, 面包的湿度没有太大的区别. 最重要的是, 这种现代快速发效的方法决定了这一特点

  4. roseanne says:

    to vimi:
    Using traditional ferment (Fa Xiao)is the only way to avoid the bread stale.
    ferment should start from tiny piece. ferment is not a few of hours, it is days.
    I use 2-3 days to finish whole ferment. if you use this way, you could keep your bread
    for days freshly. But you have to be a serious bread maker to do this.
    I use this way for years. I never have any problems as bread becomes stale or hard.
    you tube has examples for this ferment.
    how to make good bread and cakes. it is better to refer websides in English
    they have many good examples for making good bread and cakes.

    good luck

    • jing says:

      which English websites?Most Homemade breads turn stale or hard after getting cold.
      Could you share your method here?

      • roseannepaul says:

        to jing:
        I treid to post some english links, but this website filters them out.
        Just try to register some free :loaf, chef websites etc. they have many discussions about how to keep bread fresh long time and from stale.
        in this website, Lucy’s bread making process expands the ferment time, I bet her bread could last longer.
        but as my mentioned before, traditional homemade takes long
        time. I got a dough starter from my american co-worker several years ago, I started from there based on her processes for 2-3 days to finish.
        I used this way for both “man tou” and bread. both of them could last long time without using micowave or reheating . I never rewarm them

      • 毛毛妈 says:

        Please post your recipe here.

        thanks

    • 小猪尾巴 says:

      毛妈,成功了哦,太好吃了,都没等到冷,哈哈哈哈哈。不过有个小小的不足,就是底部不是很干很脆,估计是因为我没有烤盘纸,而是用锡纸代替的关系吧,不管怎么样,非常好吃,太感谢了。

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