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湯種的煮法 |湯種計算法by |Kitchen |【湯種麵團食譜】

然後保鮮膜直接蓋麵糊上,可防止表面出現膜。

放在冰箱可放三五天,湯種前放回室温 (*但如果湯種變了色,不要)即使食譜沒有用湯種,可自己加入湯種,令麵包更鬆。

計算方法是:主麵團所有材料份量/重量加起來(麵粉,酵母,牛奶,奶油,水,雞蛋)然後 × 20%,那湯種重量。

計出的20%湯種重量,計出1:5(麵粉水比例)做出湯種
*主麵團內筋麵粉及水份量扣除湯種份量例子:
1)筋麵粉250克 +鹽3克 +酵母5克 +糖15克+水170毫升+油10毫升=453
2)湯種重量: 453×0.2=90.6 克
3)筋粉份量:91×1/6=15 水份量: 15×5 =75 毫升
4)主麵團筋粉份量:250-15 =235克,水:170-75=95毫升回應Hannah:今次我只加了 7克 custard powder 湯種麵包食譜中,效果。

請問你是全蛋來塗麪包表面嗎?我做過蛋來塗表面的麪包,烘出來後表面?嗨!您好!我想請問您是全蛋來塗麪包表面的嗎?我之前試過全蛋塗,發現烘出來的麪包表面?@匿名:過很多方法塗麵包面,包括蛋液。

些會post出來 :)Hi Christine,Have problem sending you an email about another topic so I am putting the message here …. do you know 白糖糕做法?? Appreciate your help 🙂 … RitaTo Rita,Sorry, I haven’t made 白糖糕 before. Did you google it? There must be some recipes on the internet.Hi Christine,Thanks for all the details. I followed your 芝士煙肉麵包 and made the bread yesterday. It is so soft and wonderful. I started making bread for the last few months, this is the BEST. Thank you !!For the 湯種, I use microwave to make it. Just put in a glass bowl, high for 1 min, stir it, and repeat couple times till it looks like yours. It worked out great, thats how i do it. Just want to share.Anissa.To Anissa,Glad to hear your experience with making soft bread.I’ve ever thought about cooking tangzhong in a microwave oven. It’s great to know it works too. Thanks for your sharing.Hi, I just want to say this is so interesting to me. I have no patient, but you make it sound so easy. I want to give it a try. Thanks for detailing the steps.Hi Christine, you made really good bread. I plan to do some myself but I am allergic to gluten and yeast, so I need to find the substitue to make bread. Do you think I can still use your way to make bread? Do I have to adjust the quantity?One more thing I really want to express: you have done really good job and I enjoy reading your receipe and writeup so much, thank you! Keep going!To yvonne, Thanks so much for your message and your support of my blog. Love to hear more like this. :)Honestly, I haven’t tested this recipe with the gluten-free flour because we don’t have any family members who are allergic to gluten and yeast. Maybe you can experiment with half portion of this recipe and see how it goes.Hi Christine,Just tried this method yesterday night…super good. We finished the whole loaf last night..haha! So keep going make more breads using this method and share with us. :)To Yvonne, Glad to hear that you made bread and liked it.Thank you for your comment. It’s very encouraging.Hi Christine,you are welcome. Btw, did you ever use bread machine to make cakes?To Yvonne,Not yet. Do you have any good suggestions?Hi Christine, I am thinking if it is possible to make pound cake ( the one like Sara Lee’s signature cake)..To Yvonne,Oh, I love their pond cakes, very light and soft.I’ve got a recipe but haven’t tried it yet. Don’t know if it works or not.If my recipe is not using water at all but only use fresh milk, can I use fresh milk to cook the “tang zhong”?To 匿名,You can use milk to cook tangzhong. But beware that it won’t keep long.Hi Christine,I have been looking the receipe of 排包. Can you post it again?Many thanks,MinaDear Christine,How amazing u revealed the 湯種 secret! I know nothing about it and when i saw this i was like woah! Will definitely give it a try some day…By the way, just to let u know something that I know, it’s not a good idea to get the 湯種 into contact to cling wrap..It’s better not to have direct contact with any food as it will release some kind of toxic substances that might cause cancer and other chronic diseases.. So maybe find another alternative for this..=) thanks for your ideas!請問湯種佔總份量20%,是指整個煮湯種重量嗎?還是1:5其中粉重、或當初水和粉調和總重?Thanks Christine for the sharing,I’ve been baking bread for few years and was disappointed every time when my bread got harden up after few hours. Until I found your 湯種 recipe!! It is really great and my bread stay soft even after a day. It was such a relieve that my kids can bring the bread for lunch which I made the day before. I love making bread so much that I even bought 陳鬱芬《65°C湯種麵包》online. And it is the only method I’ll even bake bread.I found that extra 湯種 can be frozen. Since sometimes I don’t make bread within days and I don’t want to waste the 湯種, so I tried to put them into freezer and found that they are the same after defrost. Good for people lazy as me.Thanks again for the sharing and the extra work of taking photo while you cook. It really helps.Hi Christine, I’m from New Zealand. I use bread machine to make the dough. My machine is designed to make 750g & 1kg finished loaf. That means the flour has to be around 410g at least. If I use your bun recipes, most of them are 350g flour, will the machine kneading/proofing time be too long for a smaller dough as I had tried a few times with you recipes and the dough just didn’t rise as much after second proof, the buns came out not high enough. What about your machine? Angela@Angela:My breadmaker also can make up to 750 grams of finished loaf. It seems to be no problem if you use the machine to knead the dough that made with this recipe.Check the “actual” kneading time of your machine, and check the dough texture when it’s finished, to see if it passes through the “membrane test”.@Sum in Perth請問湯種佔總份量20%,是指整個煮湯種重量嗎?還是1:5其中粉重、或當初水和粉調和總重?@Christine@Christine’s RecipesYesterday i make the hokkiado bread using your recipe in breadmaker machine and it turns out great. In order to apply 湯種 in bread recipe, am i right that if i added 湯種 100g inside any bread recipe, i just minus out 100g from the flour portion or from the milk portion?@ks:Glad that you made it and enjoyed lovely breads.As for how many 湯種 should be added in a bread recipe, it all depends on what recipe you use, how many quantity of other ingredients and what texture you are looking for. Can’t give you one formula.基絲汀你好,你包包靚呀!我有用湯種, 但我, 只用熱水開粉放涼, 出黎, 但是否正式呢?另外我有兩個問題 :1. 我焗完包包, 放涼了便入膠盒放雪櫃下面保存, 但發覺膠盒會出水, 怎麼辦?2. 我想當天有新鮮出爐包包吃, 提早一天做定包包, 做埋後發酵, 然後入雪櫃冰格, 翌日拿出來放室温, 但發覺出水變了樣, 焗, 怎麼辦呢?謝謝你回覆becky@BECKY:1.可放一張 paper towel 吸水份或一個透氣隔麵包底下,包包會。

麵包面放一張 paper towel蓋上膠盒蓋,這樣可防止冷藏倒汗水透麵包面。

2.可麵團放入雪櫃低温發酵。

第二天才拿出來放置室温一會,然後入焗爐焗。

請問你有沒有吃剩包包, 是入膠盒嗎?我想參考其他方法@匿名:我有試過吃剩麵包放入膠盒中。

其實膠袋,或其他密封器皿可以。

如放入雪櫃,加放入 paper towel吸水氣。

您好!Christine。

雖然上述【台灣燙麵法外文湯種】做法盡,但背後目的性是,兩者是提高麵團吸水性,大家可以選擇自己喜愛方式操作。

每個方法怎樣影響麵包質感,只是顏色有而已。

會否焗爐温度或焗得太久,所以你麵包變?Hi Christine,你湯種做法﹐烘出來的麪包﹐軟綿﹐放幾天毫無問題﹐外皮有一點乾﹐謝謝你分享﹗我愛上了﹗Eli原麵團配方1/3預先做成湯種:即原始麵包配方中 『麵粉+水』 重量1/3,預先做成湯種。

例如 《 基礎英式吐司 》這份配方例,麵粉總重290克、水總重220克,加總起來是510克,因此它們1/3做成湯種170克。

(這裡1/3是一個參考比例)而湯種麵團理想比例原則是1 : 5 (麵粉:水)。

套用到這份英式吐司配方上,需在170克麵團中,保持住1:5原則。

因此170g除以6等份,其中麵粉佔1、而水佔5這樣比例。

換算後【麵粉 (28g):水 (142g)】操作時底鍋中,預先【麵粉 (28g):水 (142g)】於鍋情況下調和,然後保持中小火及持續攪拌操作方式,並麵團達到65℃時離火,接著刮出麵團到盛缽內、覆蓋保鮮膜防乾,送入冰箱或等到降温20℃時使用。

自己操作時是冰涼隔日拌進主麵團使用。

回到基礎英式吐司案例成了,隔日主麵團麵粉秤重 {290-28 = 262克},水秤 {220-142 = 78克},其餘主麵團材料則保持變動。

操作時全數冰涼湯種麵團、麵粉、水、速發酵母 (或新鮮酵母)、奶粉、麥芽精混合,水合靜置接續操作。

延伸閱讀…

【影片】如何做湯種麵糰+湯種計算法by Mrs P’s Kitchen

湯種的煮法,使用和保存法【麵包秘訣】 Tips on Cooking …

這份案例是使用了2種麵粉 (高筋+中筋),因此操作湯種時可預先混合2種麵粉,或僅取用佔筋麵粉做出湯種可以。

至於配方表裡可能存在其它粉類如奶粉、砂糖….,並無須併入粉類重量成為準備湯種考量。

湯種麵團產生變化影響採燙麵 (65℃) 後,麵糊延展性、含水率提高,但連帶產生黏性,這會抑制麵團膨脹作用,如果採用高温湯種 (如100℃湯種),湯種使用比例時,雖麵團含水率提高,但需要犧牲麵包入爐烘烤後膨脹率,這麵團自身黏性所產生抵銷作用,如想保持原體積,勢必需要略為增加麵粉水用量。

因此原始使用湯種麵團設計配方,它們水粉比例會於麵團配方。

其中帶蓋吐司,發酵烘烤後,達到滿模理想狀態。

燙麵法湯種是一嗎台灣熟知「湯種 – 燙種」指是冷水麵粉混合,移至爐火加熱拌炒,此時的麵粉會受造成麵粉糊温度升高而產生糊化現象,過程中的澱粉 (麵粉) 可吸收水分,進而促使主麵團變得柔、更具延展性。

然而外文「湯種」卻略有不同,其指是:含任何酵母菌麵粉大量水 (或鮮奶) 預先混合,揉製成麵團 (是混揉出一份 80% 含水率麵團,例如 200g 麵粉混合 160g 水),放進冰箱冰藏約 8~24時進行水解 (水合) 作用,際製作時它們分割小塊,投入主麵團一起揉拌,幫助麵筋生成。

其中並無加熱這個過程。

雖然上述【台灣燙麵法外文湯種】做法盡,但背後目的性是,兩者是提高麵團吸水性,大家可以選擇自己喜愛方式操作。

延伸閱讀…

燙麵法、湯種法| How To Making Utane Dough

何謂湯種法麵糰?

請問老師配方一中燙種是不是放涼後可使用?或是要冷藏?請問老師,中種法,燙種法和老面法所制的麪包有什麼分嗎?液種法是什麼呢?請問老師, 以上方法,有其他麪包製作法嗎? 我希望可以一一地試出它們!謝謝!carol老師您好:您本文第一篇:回覆天然酵母份量筋麵粉只打27g,我猜想是筆誤,應該是要270g嗎?另外我此配方(即湯種+天然酵母)揉出來的麵團,額外加了120g水份(我是加鮮奶),才能揉到柔軟的麵團效果。

製作起來,謝謝您配方嗇分享,小女子我受益良多。

請問carol老師,什麼我直接法的麪包麪糰來做麪包,為什麼麪包皮會有點呢?好像法國麪包,但是麪包裏面鬆。

水份添加夠 確實打出薄膜這2點是麵包好吃關鍵麵粉牌子吸水率會所以要養成習慣水量要保留一部份搓揉甩打過程添加如果我寫份量加完,麵團還不夠柔軟就儘量多加,直到麵團添加到可以單手甩打才是程度如果麵包內裡柔但表皮要注意温度可以降低一些或是縮短烘烤時間水份添加夠 確實打出薄膜這2點是麵包好吃關鍵麵粉牌子吸水率會所以要養成習慣水量要保留一部份搓揉甩打過程添加如果我寫份量加完,麵團還不夠柔軟就儘量多加,直到麵團添加到可以單手甩打才是程度如果麵包內裡柔但表皮要注意温度可以降低一些或是縮短烘烤時間Carol老師~您好! 最近看了你Blog麵包基礎篇説,讓我產生了興趣,開始試著自己動手做麵包,很。

一個多禮拜我碰到一個問題是:我麵團怎麼揉黏手桌子,像老師影片中可以甩打麵糰。

我有注意加水量一次多,所以一開始還算順利,但水加到後只剩1/3沒加入時,麵糰開始變得,而且沾黏在桌上與手上,揉觸感讓我覺得手和麵糰分開了,這時揉了兩個時了,而且沒加入奶油。

所以想請教老師:1.是否我揉得用力或揉太久造成這種現象?2.是否麥麵粉(佔1/3總麵粉量)吸水?3.甩打麵糰時,我麵團團砸桌上,像老師的麵團有延展感覺,這代表我揉時後出問題了嗎?麻煩老師解惑 謝謝感謝Carol老師回覆,有老師這些話後增加了信心,我會繼續練習! 老師配方做麵包好吃,即使老師照片中的麵包了一大截有口感與香味,謝謝你carol老師~請問100g麵分需要加多少”活性乾酵母”呢?有,使用高筋或中筋或筋麵粉時,會需要調整添加活性乾酵母量嗎?另外,做基本或中種或湯種麵糰時,會需要調整添加活性乾酵母量嗎?感謝老師解答唷~Hi Ms CarolWith this -> 牛奶150cc,冷水100cc,筋麵粉50gAfter cook it, what is the estimated final weight? Say, if need 100g of 湯種, is the above be cook to 100gm?I have read some where you had replied to this similar query before, but I forgot to note down and I can’t find it anymore.Thanks.請問老師那這個方法要用烤焙,要烤多久呢?有湯種一做法不用回煮可以使用嗎?老師,請問湯種份量是主麵糰中拿一些出來嗎?請問老師,我照您食譜做了湯種和麵存放冷藏,但知道怎麼樣加入麵團中,例如您食譜每一款能放入湯種或麵嗎?但我是冷藏低温發酵法,這樣話可以加入湯種或麵嗎?,我確定一下,我是您直接法基本麵團來做麵包,老師所指原配方液體*0.4是例如150c.c.牛奶*0.4嗎(因為加了湯種已有水分關係?)另外加麵只放麵,不用放麵放湯種嗎?謝謝您我完全瞭解了,感謝老師,祝福您順利,因為您食譜,我做出了好多自己喜愛的麵包,您太棒了老師您好:我是烘焙新手,如果想製作口感軟彈保濕度麵包,麵團適嗎?麵我看了一下,應該是方式,但它適合質麵包,台式及吐司麵包可以採用嗎?如果採用湯種法,我每次製作麵團是300、400及600公克,如果每次加入100公克可以嗎?(頭腦光,不想記太多,免得搞,然後原材料中的麵粉及水份各扣除50公克)麵團及湯種法製作出麵包有何異?(中種法我好像困難),問題有點多,老師了,謝謝!carol 老師你好~~想請問食譜份量只要減小水分,其他不變,那增加了湯種,主麵粉分量需要減少1/3嗎??謝謝你!Hi Ms CarolGot a query to ask about this 湯種 method 2.In original straight method, I normally add another 20 to 30cc on top of the your recipe due to my flour. thus, for this, I assume i also need to add another 20 to 30cc in addition to the 80 cc in the main dough.However, is there any way to know how much more water I can add slowly after? Because, while kneading with this 湯種, the dough itself was already very soft and moist while I’m still adding the original liquid cc. Thus, I really dont know how to judge as compare to the straight method.ThanksEC老師,可以第一次發酵時用低温發酵?Carol:我想問個問題,我每週會湯種做個禮拜的麵包家人吃,不是因為我喜歡做,而是家人,但因為做麵包要花時間,節省時間,我想這樣做,知道可不可以?每週需要乾料,像是高粉,粉,糖,鹽放進夾鏈袋中,弄成一包包,要做時濕料放入mixer,或是,我想過方法,前一晚麵團打,冰進冰箱裡,早上起牀時拿出來做基礎發酵,這樣可以嗎?謝謝~~這樣好多喔,可以做麵包了,謝謝你!!Love you!Carol老師您好~ 於是第一次想嘗試做麵包,因此想於速發乾酵母菌有些疑問想請教您。

我購入速發乾酵母上面標示11克可使用1~1.2公斤麵粉,若我使用配方一主麵糰那應該使用多少克速發乾酵母呢? 麻煩您了,謝謝~請問用原配方主麵糰250G筋麵粉,水170CC,要多少粉加水去做1:1湯種麵糰呢?謝謝喔。

液體83cc,筋麵粉17g謝謝喔,那如果是要1:1麵團方式,是不是40水+40高粉去調和?原配方主麵糰250G筋麵粉,水170CC,感謝老師抽空回覆。

老師,請問你有做過北海道湯種麪包嗎?可以分享食譜嗎?請問老師, 我有配方一做法,50CC牛奶+50g筋麪粉來做湯種,可是牛奶,麪粉能全部浸到牛奶。

這是什麼原因呢老師,如果湯種小心做,沒有漩渦,請問能用嗎? 可以補救嗎?Carol老師您好,我做米湯種的麵包.打麵糰覺得濕潤.怎麼打麵糰會離缸.繼續打怕會斷筋.減少水分.但吃起來乾比好吃. 請問這種狀況我繼續打麵糰放到冷藏.麵團會繼續起筋到薄膜程度嗎? 有取麵糰500G放到12兩吐司模製作總烤不到滿模.會扁扁的?(我做直接法麵粉做發得)米飯湯種做得好吃.但掌握?!是否有甚麼步驟需要注意呢??感激老師無私指導~~謝謝!!老師你好, 請問湯種冰箱出水是嗎?還可以嗎? 謝謝老師您好,感謝您分享和教導,讓我在家可以學習烘焙。

想請您湯種麵包主麵團加筋麵粉原因是什麼呢?如果部分麵粉想粒粉,那要如何調整呢?謝謝唷~老師您好,想請問兩種湯種麵團口感哪呢?第二種牛奶湯種麵糊做出來是300g嗎?老師,請問如果我此配方,而糖加至40g,可以嗎?師妳 ,有一個問題想請教,之前做湯種是【高粉50+水250】,煮成品像漿糊,後來【高粉50+鮮奶250】,煮湯種裡面會有麵疙瘩,一顆顆 ,成品接近膏狀,兩種方式麵粉有過篩,一樣小火煮(鮮奶有回温),所以不能全部加鮮奶嗎 ?謝謝老師,我是否可以請教一個問題,基礎發酵完成才打薄膜會發生什麼事情?然後想請問米飯湯種加入是不是水量加不進去?因為我米飯湯種加入成糰後我發現移到桌面上繼續動作後變不是粘手甩打是黏成一塌糊塗加加了20-30cc,而且打手粉才可以我知道每種麵粉吸水率是不相同那麼像米飯湯種是否打手粉沒別方式了?愛吃米湯種麵包,但每次打麵團會害怕,因為這幾次做下來我發現沒打手粉,另外液體加不進去,甩打水份要添加夠麵包保濕會老化我配方沒有添加乳化劑成品到隔天會市面麵包加乳化劑,改良劑作法即使沒有到薄膜成品可以維持2-3天是這是天然材料沒有辦法達到~Carol 老師,我是麵包手, 有買您書-原味-Carol100道無添加純天然手感麵包, 書裡有很多配方是中種/麵作法, 感覺這二種要花時間, 請問如果想中種/麵改成直接法或是湯種法, 要如何調整比例? 謝謝, 我是指如果沒時間做中種/麵麵糰, 想直接法做麵包, 是直接中種麵糰的麵粉材料加入其他主麵糰材料一起製作嗎?, 打, 我是麵包新手啦~老師你好,我想請問 如果我是機器揉麵團,那需要甩打嗎?,謝謝老師老師……我是新手……懂……速發乾酵母菌(instant yeast)1/2-3/4茶匙,是1/23/4茶匙嗎……有我酵母是法國燕子牌力速發……做湯種麵包要多少量,……做土司……半條(12)糖可加到多少……謝謝老師您好:請問我湯種用量杯一杯筋麵粉+5杯牛奶,煮沸騰變糊狀,目前是像漿糊狀,我發現我做錯了,請問這麵糊可以嗎?或是有什麼方式能怎麼挽救呢?老師,請問如果湯種放進冰箱冷藏,隔天要用時需要回温嗎?謝謝。

老師,如果我是麪包機和麪20分鐘,請問我需要甩打麪糰嗎?老師您好,這種這種湯種麵團可以直接和主麵團材料一起放入麵包機嗎?? 這樣打得動嗎?? 謝謝您

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