Yeast Breads

Hokkaido Milk Pain de Mie (Tangzhong Method)

A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap more water. When these extra water turns into steam in the oven, the dough would rise more. In fact, this is my son’s favorite kind of bread and he could devour two thick slices in a row.

幾天前小兒子跟EC說:“Mommy, can I have the bread you made that is very soft?(媽媽,我可否吃你做的那個很軟熟的麵包?)” EC當然立刻再去做了!EC做的是湯種北海道牛奶麵包,湯種能增加麵糰吸水量,高水份麵糰在焗爐內能製造更多水蒸氣令麵包更鬆軟。小兒子最愛吃的包包就是這個了,他可以一口氣吃下兩大片呢!


Hokkaido Milk Pain de Mie (Tangzhong Method)
湯種北海道牛奶頂角吐司

For 9”x4”x4” Pullman loaf pan
9”x4”x4”帶蓋吐司模份量

Ingredients

For the Tangzhong
25 g bread flour
125 g water

For the Dough
360 g bread flour
1 Tbsp (7 g) nonfat dry milk powder
120 g tangzhong
50 g granulated sugar (I used organic cane sugar)
1/2 tsp salt
2 tsp instant yeast
55 g egg, beaten  (I used one large egg)
90 – 110 g milk
40 g unsalted butter, softened

材料

湯種
高筋麵粉 25克
水 125克

主麵糰
高筋麵粉 360克
脫脂奶粉 1湯匙(7克)
湯種 120克
細砂糖(EC用有機原蔗糖) 50克
鹽 1/2茶匙
速發酵母 2茶匙
蛋液 55克 (EC用1隻大蛋)
牛奶 90 – 110克
無鹽牛油 40克(室溫放軟)

Directions 做法

For the Tangzhong 湯種
Mix flour and water in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
麵粉及水放入小鍋內拌勻至沒有粉粒,小火加熱 ,期間不停攪拌煮至呈糊狀和出現紋路後離火,把麵糊倒進小碗中,蓋上保鮮紙放涼備用。

For the Main Dough 主麵糰
Add milk, egg and tangzhong into the bread pan of the bread machine. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in flour, milk powder, sugar and yeast then select the dough cycle from the bread machine. Press start to begin the kneading cycle.
把牛奶、湯種及蛋加入麵包桶內(麵粉受水情況有異,因此建議保留一至兩湯匙牛奶後下作調整用),加入麵粉、奶粉、糖和酵母,選擇麵糰功能後啟動麵包機開始揉搓。

When a smooth dough starts to develop, add in the salt and softened butter. Resume kneading cycle until a thin translucent membrane can be seen if you stretch a piece of dough. Let the dough perform its first rise in the bread machine until doubled in size.
揉成表面略帶光滑的麵糰後便可加入軟化牛油和鹽,繼續揉搓至可以拉出薄膜的狀況後留在機內直至第一次發酵完成,麵糰約兩倍大。

Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 3 equal portions. Shape each into a ball. Keep covered and let rest for 10 minutes.
取出麵糰放在已灑粉的工作枱上,用手按下排氣後平均分割成三等份,將麵糰滾圓收口向下,蓋上保鮮紙鬆馳10分鐘。

Flatten a dough and roll it into an a long oval. Fold the lower third up then the upper third down as in folding a letter. Give the dough a quarter turn. Flip dough over and roll into a long oval again. Flip over then roll dough into a log. Repeat with the rest of the doughs.
把麵糰擀成橢圓形,把麵糰下段1/3往上摺,再把上段1/3往下摺,轉90度角後翻面再擀成橢圓形,再次翻面把麵糰捲起,餘下兩份麵糰也如是。

Transfer the rolled doughs, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for 40 to 50 minutes until the dough fills up about 4/5 of the pan (I proofed mine in my steam convection oven with the steam setting set at 100℉/38℃ for 45 minutes).
把己捲好的麵糰收口朝下分別排放在吐司盒中,蓋上保鮮紙讓麵糰在溫暖的地方發酵40至50分鐘至八分滿,EC把模放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。

Remove plastic wrap and slide on the lid. Bake in a 350℉/180℃ preheated oven for 30 minutes or until the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove pan from oven and take off the lid. Let cool for 5 minutes then take bread out from the pan. Cool completely on a cooling rack before slicing
除去保鮮紙並蓋上吐司盒蓋,放入已預熱350℉/180℃焗爐焗30分鐘,當麵包中心溫度達190至195℉(88至90℃)後即可取出,打開蓋子待五分鐘後脫模,在鋼架上完全放涼後便可切片。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

EC Bakes 小意思 Facebook Page:  www.facebook.com/ECBakes

© Copyright 2017 ecbakes.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s