Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns) 無糖湯種排包

I’ve been baking with erythritol recently (read about my blog posts, Sugar-Free Chocolate Chip Muffins, Sugar-Free Brown Rice Chiffon Cake and Sugar-Free Matcha Nougat with Almonds) and this time I used it for bread making. Apart from using natural sweetener, I’ve replaced the whipping cream in my Pai Bao recipe with unsweetened almond milk, which contains zero net carbs, to ditch some carbs. I didn’t plan to switch to low carb flour though, but I did include spelt flour for 30% of the flour in the recipe for flavor and more nutritional benefits. Spelt flour does not absorb much water than regular whole wheat flour so expect to use less liquid while making the dough. To my surprise, the bread turned out very soft and tender.
EC最近都在試驗利用赤藻醣醇作無糖烘焙(詳情可參考無糖朱古力粒鬆餅，無糖糙米戚風蛋糕和無糖抹茶杏仁牛軋糖等)，這次則嘗試做麵包。除了使用天然代糖，EC亦把湯種排包食譜內的淡忌廉換成無糖杏仁奶進一步減少碳水化合物含量。EC沒有打算使用低碳麵粉，只是將麵粉內的30%轉成斯佩爾特小麥麵粉(spelt flour)增添味道和營養。斯佩爾特小麥麵粉的吸水率比全麥麵粉差，因此打麵糰時水份可酌量減少。話雖如此，麵包卻是異常地柔軟，這是令EC喜出望外的。

Sugar-Free Pai Bao (Hong Kong Style Sweet Milk Buns)
無糖湯種排包

Ingredients

For the Tangzhong
20 g bread flour
100 g water

For the Dough
230 g bread Flour
100 g spelt flour
110 g tangzhong
40 g oligosaccharide and erythritol blend natural sweetener (I used Swerve)
1/2 tsp salt
1-2/3 tsp active dry yeast
35 g egg, beaten
90 – 110 g unsweetened almond milk
35 g unsalted butter, softened

For the Egg Wash
2 Tbsp egg, beaten

材料

湯種
高筋麵粉 20克
水 100克

主麵糰
高筋麵粉 230克
斯佩爾特小麥麵粉 100克
湯種 110克
赤藻醣醇配低聚醣天然代糖(EC用Swerve) 40克
鹽 1/2茶匙
活性乾酵母 1-2/3茶匙
蛋液 35克
無糖杏仁奶 90至110克
無鹽牛油(室溫軟化) 35克

刷面用蛋漿
蛋液 2湯匙

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 large mixing 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，把麵糊倒進鋼盆中，蓋上保鮮紙放涼至室溫備用。

For the Main Dough 主麵糰
Add almond milk and egg into the tangzhong then mix well to combine. In order to control the dough consistency, reserve 1 to 2 tablespoons of milk to be added later. Add in the bread flour, spelt flour and sweetener and stir with a spoon to form a shaggy dough without any dry spots. Cover with plastic wrap and let rest for 20 minutes to fully hydrate the dough.
湯種加入杏仁奶及蛋液拌匀(麵粉受水情況有別，因此建議保留一至兩湯匙杏仁奶後下作調整用)，加入高筋麵粉，斯佩爾特小麥麵粉和天然代糖拌成無粉粒及表面粗糙之麵糰，蓋上保鮮紙靜待20分鐘讓麵糰充份吸收水份。

After the autolyse process the dough will not be sticky and some gluten development will be seen. Scrape dough onto the work surface and knead until smooth. Knead in salt and softened butter until incorporated. Add in yeast and continue kneading until dough is firm, elastic and a thin translucent membrane can be seen if the dough is stretched.
把麵糰刮出放到工作枱上(此時麵糰已不黏手並開始出現薄膜)，用雙手揉搓至成光滑麵糰後加入鹽和軟化牛油搓勻，最後加入酵母搓至麵糰光滑有彈性並能拉出薄膜即表示完成。

Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise for 1 to 1.5 hour or until doubled. Test by poking the dough with a floured finger. The dough is ready when the indentation remains.
將麵糰滾圓後放在掃了油的鋼盆中，蓋回保鮮紙讓麵糰發酵1至1.5小時或至兩倍大，發酵完成時，手指沾麵粉插入麵糰中央取出後凹洞不回彈。

Scrape dough onto a lightly floured work surface. Gently deflate the dough. Divide the dough into 8 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排氣後平均分成八份，將麵糰滾圓收口向下，蓋上保鮮紙鬆馳10分鐘。

Flatten a dough into an oval. Roll up the dough from the long side into a sausage with tapered ends then pinch the seams together. Repeat with the rest of the dough. Transfer the logs, seam side down, to a parchment paper lined 9” by 13” baking pan. Cover with plastic wrap and let rise for 30 to 45 minutes until the dough is very puffy. I proofed mine in my steam combo oven with the steam setting set at 100℉/38℃ for 45 minutes.
把麵糰擀成橢圓形，把麵糰從闊的一端捲起成兩端尖的長條後捏緊收口後，完成造型後把長條收口朝下，分別排放在已墊牛油紙的9” x 13” 長方形焗盆中，蓋上保鮮紙室溫發酵30至45分鐘至麵糰膨脹，EC把焗盆放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。

Brush top with egg wash. Bake in a 350℉/180℃ preheated oven for 18 – 20 minutes until golden brown, covering the pan with foil halfway if necessary. The internal temperature of the bread should register 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and cool for 5 minutes. Remove bread from the pan and cool completely on a cooling rack.
在麵糰表面刷上一層蛋液，放入已預熱350℉/180℃焗爐焗18至20分鐘至表面金黃，若麵包上色太快可中途蓋上錫紙，麵包中心溫度達190至195℉(88至90℃)後可取出，待五分鐘後脫模，在鋼架上放涼。