Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you can see the obvious strands in between them. They taste just great even when served plain.
今天EC分享柔軟、鬆軟兼美味的甜麵糰基本配方。麵糰以牛奶湯種製作並於長方形焗盤內發酵及烘焙，完成後餐包會互相連在一起。掰開時可清楚看見麵包之間絲絲相連，不用塗抹任何醬料已十分好吃。

For my previous bread recipes I’ve been relying on instant yeast. This time (and until my yeasts are all used up) I switched to act dry yeast as I purchased a 2-lb vacuum-packed brick of Red Star active dry yeast from Costco. I filled up a small mason jar with 1/6 of the package and keep it in the fridge for frequent use. The rest of it was separated into multiple freezer bags and stored in the freezer to preserve freshness. I bet this would probably last me for two years! This is actually one of the best deals I’ve ever had at Costco. The price for this gigantic 2-lb yeast brick was even cheaper than the small 112 g canister of Fleischmann’s yeast I had been using all the time. For occasional bread makers, it would be a great idea to share one among friends.
EC以往的麵包配方一般使用速發酵母，但最近在Costco購買了兩磅真空包裝的Red Star活性乾酵母，因此今次(及直至酵母用光前)轉用了活性乾酵母。拆開包裝後EC先把約六分一酵母倒入小玻璃容器中放雪櫃保存作日常使用，餘下的則分開數袋以厚身保鮮袋盛起存放冰箱。兩磅酵母或許足夠EC使用兩年了，這樣冷凍着酵母便可使其長期沉睡保持最佳狀態。酵母是Costco其中一樣最超值的貨品，兩磅裝酵母的價格比EC慣用的112克玻璃瓶裝Fleischmann’s酵母還要便宜！不常做麵包的話，跟朋友們一起分享酵母是個不錯的主意。

Instant yeast and active dry yeast can be used interchangeably one-for-one in general. The major difference is that instant yeast has finer granules and can be added straight into the dry ingredients. Active dry yeast, on the other hand, has bigger granules and has to be activated by dissolving into liquids before use. A small amount of sugar is usually added to feed the yeast during proofing. King Arthur Flour suggests that it is no longer necessary to dissolve active dry yeast in warm water before using due to the much gentler modern manufacturing process; however, I still prefer proofing it as the activation step gives me extra assurance about how active my yeast is. What’s more, active dry yeast has a slower rise so the rising time may need to be increased if this is used instead of instant yeast.
速發酵母與活性乾酵母在一般情況下可以一比一份量交替使用。兩者主要不同之處是速發酵母顆粒較少並可直接加在乾性材料中；而活性乾酵母顆粒較大需溶解在液體中活化後才可使用，化開酵母時通常會加進少許糖為酵母供應養份。King Arthur Flour提及由於現代生產酵母技術已更溫和，因此活性乾酵母現巳不需溶解活化已可直接使用。可是先把酵母活化可協助清楚了解酵母的活躍性，因此EC仍較喜愛傳統做法。此外，活性乾酵母的發酵速度比速發酵母慢，因此發酵時間亦需相對延長。

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Milk Dinner Rolls (Tangzhong Method)
湯種牛奶小餐包

Makes 12
十二個份量

Ingredients

For the Milk Tangzhong
25 g bread flour
125 g milk

For the Dough
360 g bread flour
1 Tbsp (7 g) whole milk powder
120 g tangzhong
50 g granulated sugar (I used organic cane sugar)
5 g salt
4.5 g active dry yeast or instant yeast
50 g warm water
50 g egg, beaten
40 – 60 g milk
30 g cold press, virgin coconut oil

For Brushing
15 g beaten egg
15 g cold press, virgin coconut oil, melted

材料

牛奶湯種
高筋麵粉 25克
牛奶 125克

主麵糰
高筋麵粉 360克
全脂奶粉 1湯匙(7克)
湯種 120克
細砂糖(EC用有機原蔗糖) 50克
鹽 5克
活性乾酵母或速發酵母 4.5克
暖水 50克
全蛋液 50克
牛奶 40 – 60克
冷壓初榨椰子油 30克

刷面用
全蛋液 15克
冷壓初榨椰子油(溶化) 15克

Directions 做法

For the Milk Tangzhong 牛奶湯種
Mix flour and milk in a saucepan until thoroughly combined. Cook over low heat while stirring frequently until the mixture thickens and the starches are gelatinized. Tangzhong made with milk is thicker than one made with water so be sure to stir frequently to prevent clumping. Remove from heat and scrape mixture into a bowl. Keep covered and let cool to room temperature.
麵粉及牛奶放入小鍋內拌至沒有粉粒，小火加熱 ，期間不停攪拌煮至呈糊狀和出現紋路後離火，牛奶湯種比水煮的湯種較杰，因此要保持攪拌避免結塊，把湯種倒進小碗中，蓋上保鮮紙放涼備用。

For the Main Dough 主麵糰
To activate the active dry yeast, combine yeast, 1 tsp of sugar and warm water in a large bowl or measuring cup. Mix to combine and set aside for 10 minutes until mixture is frothy. Skip this step and mix yeast with other ingredients directly if instant yeast is used.
在大碗或量杯中放進活性乾酵母及一茶匙糖，倒入暖水拌匀後靜置十分鐘，待酵母液充滿泡沫時即代表酵母己活化，速發酵母不需溶解活化可直接使用。

Add yeast mixture, 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 and sugar then select the dough cycle from the bread machine. Press start to begin the kneading cycle.
把酵母液、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、奶粉和糖，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 coconut oil. 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椰子油和鹽，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 dough into 12 equal portions then shape each into a ball. Arrange rolls with seam side down into a parchment paper lined 9” by 11” cake pan. Cover pan with plastic wrap and let rise in a warm place for 40 to 50 minutes until rolls have doubled in size (I placed the pan in the microwave oven along with a thermos cup filled with hot water).
取出麵糰放在已灑粉的工作枱上，用手按下排氣後分割成12等份，將麵糰逐一滾圓，收口朝下平均排放在已墊牛油紙的9×11寸蛋糕模內，蓋上保鮮紙讓麵糰在溫暖的地方發酵40至50分鐘至兩倍大，EC把模放在微波爐內，再用保溫杯盛一杯熱水放在模旁協助發酵。

Remove plastic wrap and brush the rolls with egg wash. Bake in a 350℉/180℃ preheated oven for 15 to 18 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 brush on a layer of coconut oil. Cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
除去保鮮紙並在麵糰表面擦上蛋液，放入已預熱350℉/180℃焗爐焗15至18分鐘，麵包中心溫度達190至195℉ (88至90℃)後便可取出，在表面擦上椰子油，待十分鐘後可轉移到鋼架上放涼。

I made this last year by baking half of the dough in a 7” chiffon cake pan. Instead of brushing on coconut oil after baking, I drew on some faces with melted chocolate and decorated with bows made with modeling chocolate upon cooling.
這是去年的作品，EC把一半份量的麵糰放在七寸戚風模中作最後發酵。烘焙完成後EC没有擦上椰子油，而是待放涼後用朱古力溶液畫上臉孔，再以造型朱古力作煲呔作裝飾。

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