Basic White Bread Pain de Mie (Tangzhong Method) 頂角白吐司(湯種法)

Last time I shared with you my Basic White Bread recipe. This is exactly the same recipe but made with the Tangzhong method. Why Tangzhong method, you may ask. Tangzhong makes the bread extra soft. The bread will be able to maintain moisture longer compared to one made with the straight dough method.
過去分享過頂角白吐司的食譜,這次也是使用相同食譜,可是卻變成湯種法。為什麼要用湯種呢?因為湯種可令麵糰更加軟熟,麵包鎖水更好,比直接法的麵包更能保持柔軟。

So how do you convert a bread recipe that is made with the straight dough method to tangzhong method? First, it’s better to begin with a reliable bread recipe that you are familiar with. Calculate the total weight of your dough by adding all the dough ingredients. Multiply this number by 20% and this is the amount of tangzhong you wanna use. Tangzhong is made up by 1 part flour and 5 parts water. So just subtract this number from the flour and water amount from the original recipe and the difference is the amount of flour and water needed for the main dough. Take my Basic White Bread recipe as an example. My total dough weight is usually around 570 to 590 g and I will take that as 570 g for now as it depends on how absorbent my flour is. The tangzhong I need is 20% of 570 g which is 114 g. Using the 1 to 5 flour to water ratio, I will need 114÷6=19 g of flour and 114÷6×5=95 g of water to make my tangzhong (you will need to make slightly more than you need because of wear and tare). So for my main dough, I will need 300 g – 19 g which is 281 g of flour and 85 to 100 g water after subtracting the amount of flour and water of the tangzhong from the original recipe.
那麼怎樣把直接法的食譜轉為湯種法呢?首先你需要一個直接法的麵包食譜,為了減少其他出錯的機會,最好是以前曾做過的。首先計算出配方中麵糰的總重量,就是將所有乾料和濕料的重量加起來,之後計算出總重量的20%,這就是所需的湯種了。一般來說,湯種的麵粉和水份比例為1比5,所以只需按比例計算出湯種所需的水分和麵粉重量,再在配方中扣除,餘下的就是麵糰所需的份量了。以之前的頂角白吐司食譜為例,因為有時麵粉受水情況不同的緣故,EC的麵糰總重量一般約570至590克,現在暫且取為570克吧!570克的20%是114克,那就是說麵糰需要114克湯種。以一比五的比例來計,湯種需要114÷6=19克麵粉和114÷6×5=95克水(EC一般會做多一點避免耗損)。把這些重量在原配方中扣除之後,麵粉重量就是300-19=281克,水份則需85至100克。

Please note that my North American brand loaf pan has the size of 9”x4″x4″, which is slightly larger than the Asian brand 450g-toast box in terms of capacity. Please multiply my entire recipe by 0.9 in order to adjust to a 450-g toast box.
請注意EC使用的北美牌子帶蓋吐司盒尺寸為9”x4″x4″,容量比一般的450克(12両)吐司盒稍大。若使用450克吐司盒的話可把配方份量乘0.9倍。

Basic White Bread Pain de Mie (Tangzhong Method)
湯種頂角白吐司

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

Ingredients

For the Tangzhong
21 g bread flour
105 g water

For the Main Dough
281 g bread flour
85 to 100 g water
15 g dry milk powder
114 g tangzhong
25 g granulated sugar (I used organic cane sugar)
4 g salt
35 g unsalted butter, softened
4 g instant yeast

材料

湯種
高筋麵粉 21克
水 105克

主麵糰
高筋麵粉 281克
水 85至100克
湯種 114克
奶粉 15克
細砂糖(EC用有機原蔗糖) 25克
鹽 4克
無鹽牛油 35克(室溫放軟)
速發酵母 4克

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 (about 65℃/149℉). 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顆粒,小火加熱 ,期間不停攪拌煮至呈糊狀和出現紋路後離火(約65℃/149℉),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 flour, tangzhong and water into the mixing bowl (in order to control the dough consistency, reserve 1 to 2 tablespoons of water to be added later). Attach the dough hook and mix with low speed until a shaggy dough is formed, about 2 minutes. Cover the bowl with plastic wrap and let rest for 20 to 25 minutes to fully hydrate the dough. This is called the autolyse process.
把麵粉、湯種和水加入廚師機的攪拌盆中,裝上麵糰勾低速攪拌約兩分鐘至麵糰略成形(麵粉受水情況有異,因此建議保留一至兩湯匙水後下作調整用),蓋上保鮮紙讓麵糰休息20至25分鐘待麵糰充分吸收水份(這過程為水合法)。

Add milk powder and sugar and knead dough with low speed until a smooth dough starts to develop, about 8 to 10 minutes. Add in the salt and softened butter and continue kneading until the dough forms a thin membrane when stretched, about 5 to 7 minutes. Add yeast and knead with medium-low speed until the membrane is translucent when stretched and won’t tear easily, about 5 more minutes. To further strengthen the dough structure, beat dough at high speed for 20 to 30 seconds. Roll into a ball, cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
*Reserve some water to be added later only when needed
*Monitor the final dough temperature to below 28℃ for best result
加入奶粉和糖,低速揉8至10分鐘至麵糰表面略帶光滑後加入軟化牛油和鹽,繼續揉5至7分鐘至可以拉出薄膜的狀況,加入酵母改用中慢速揉搓約5分鐘至麵糰可拉出不容易破裂的透光薄膜(最後可用高速攪拌數二十至三十秒强化麵糰組織),滾圓後蓋上保鮮紙室溫發酵約一小時或至麵糰約兩倍大。
* 留起少量水後下, 麵糰可吃更多水時才加
*麵糰最終溫度不要超過28℃

Degas and divide dough into 3 equal portions. Place on a lightly floured surface and cover with plastic wrap and let rest for 10 minutes. Flatten a dough and roll it into a long rectangle. With the smooth side facing down, roll up the dough into a log. Repeat with the rest of the dough. With the seam side facing down, cover the dough with plastic wrap and let rest for 15 to 20 minutes. Repeat the process one more time while keeping the width of the log slightly less than the width of the bread pan.
取出麵糰排氣後平均分割成三份滾圓,轉放在洒了粉的工作枱上,蓋上保鮮紙鬆弛十分鐘,把麵糰分别擀成長橢圓形,將較滑的一面朝下,卷起長條形後蓋上保鮮紙鬆弛十分鐘,之後再次擀成長條(闊度必須少於吐司盒闊度),將較滑的一面朝下,把麵糰捲起成圓柱形,餘下兩份麵糰也如是。

Transfer the rolled dough, seam side down, into the pullman loaf pan. Cover pan with plastic wrap and let rise in a warm place for about 60 to 90 minutes or until the dough fills up about 90% of the pan (I proofed mine using the proof function of my oven).
把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60至90分鐘至九分滿模,EC用焗爐的發酵功能發酵。

Preheat oven to 325℉/165℃ 10 minutes prior to baking. Remove plastic wrap and slide on the lid. Bake for 40 to 45 minutes or until the crust is golden and the internal temperature of the bread registers 190 to 195℉ (88 to 90℃) on an instant-read thermometer. Remove from oven and take off the lid carefully. Take bread out of the pan and cool completely on a cooling rack. Store bread in a large Ziploc bag or food container for a few hours and slice bread when the crust has softened.
發酵完成前10分鐘把焗爐預熱至325℉/165℃,除去保鮮紙並蓋上吐司盒蓋,放入焗爐焗40至45分鐘,當麵包表面金黃和中心溫度達190至195℉(88至90℃)後即可取出,小心打開蓋子後脫模,在鋼架上完全放涼後放入食物袋或大食物盒中保存,待外皮回軟後可切片食用。

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