Water-roux (Tang-zhong) | 湯種


Water-roux (Tang-zhong) 湯種 自家食譜 home baking recipes

Ingredients | 材料 :

50g  Water | 水
10g  Bread flour | 高根粉 (麵包粉)

Steps | 做法 :
Water-roux (Tang-zhong) 湯種 自家食譜 home baking recipes Water-roux (Tang-zhong) 湯種 自家食譜 home baking recipes
Water-roux (Tang-zhong) 湯種 自家食譜 home baking recipes

  • 所有材料放盆中攬拌均勻,用小火拌煮,需要不停攪拌以免黏底。煮至麵糊水分收乾及有條紋出現,立刻關火。蓋上保鮮紙避免表層乾涸。放入雪櫃冷藏2小時後即可使用。

  • Combine everything in a small pot. Cook over low heat, keep stirring to prevent mixture sticking to the pot while cooking. When water is completely absorbed and its thickness with lines starting to appear, remove from fire immediately. Cover with a plastic wrap to prevent forming a 'skin'.  Chill it for 2 hours before use.

*Tips | 心得 :

  • 用湯種製作麵包,柔軟可口,製作出來的麵包放置3~4天依然鬆軟。
  • 湯種要兩天內用完。若已變質(顏色變灰或有異味),便不能用。

  • Tang-zhong bread stays soft and fresh for longer.
  • Use Tang-zhong up within 2 days. Discard if it turns bad (color starts changing grey or smells bad). 

Related posts | 相關食譜 :

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流心巧克力麵包






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