食品

蓬鬆柔軟 |港式麪包 |港式茶餐廳最受歡迎的早餐麵包 |【港式麵包食譜】

作法:1 : 製作餡料: 1. 牛油(牛油放室温軟化/微波爐加熱略軟化),加入糖,拌勻 2. 篩加入筋麵粉,拌勻 3. 加入奶粉、椰絲和蛋,拌勻成粉團,保鮮紙包好,放進雪櫃冷藏1時,備用 4. 將冷藏許硬身餡料分成6等份(18 g;每份重量必需),搓成條狀(8 cm),放進雪櫃冷藏(包入),備用 製作麵包粉團: 1. 先將鮮奶和蛋放入裝攪拌桶廚師機後,一角放糖,另一角放鹽,篩加入筋麵粉和奶粉,麵粉中間掏出小坑,加入依士(糖、鹽和依士不可接觸),然後TVB遊戲節目《開心無敵獎門人》嘅「獎」吳嘉儀(阿七),喺今年8月下嫁圈外男友「豬仔」Leo,當時Leo表示會照顧佢,二人結婚唔多四個月,估唔到婚姻疑似出現咗問題。

喺噚日(3日),吳嘉儀好似受咗嘅委屈,喺IG Story出PO表示:「唔講喇,連抖抖氣有困難」。

全球供應鏈「去中國化」環境下,越南視為「世界工廠2.0」,一度認為或可取代中國。

然而,美歐主要經濟樂壇前輩甄妮時喺社交平台抒發感受,佢尋日發文提醒大家要保持平常心之外,透露另一樂壇前輩仙杜拉加拿大跌倒嘅消息。

英國收緊移民政策,目標令移居英國民眾數目減少30萬人。

現年24歲嘅「東涌羅浩楷」利愛安(Kirsten),雖然落選2021年香港小姐競選,但獲TVB賞識簽約成旗下藝人,獲得多個演出機會,當中人熟悉嘅就係加入處境劇《愛·回家開心速遞》飾演Liza(姜麗文飾)外傭好友Naomi,不過佢已有近一年冇喺劇集電視出現。

」曼聯未來賽程十分踢,週三英超主場迎戰車路士,後要遇上拜仁慕尼黑、利物浦。

排佢宣佈懷孕消息,去到噚日(3日)宣佈男友喺12月1日低調簽字結婚,係曬呀!759阿信屋推出限時優惠,山芳薯片$14.9/2件價發售,薯片滋味、適中,北海道牛油味、芝士味、明太子沙律牛肉味口味全部惹味可口!From supporting homebuyers to providing research and resources, here are a few of the ways CMHC is working to usher in a new era of housing in Canada.【Now Sports】英國天空體育透露,曼聯領隊坦夏失去了更衣室內一半人支持。

天空體育指曼聯球員開始於坦夏(Erik ten Hag)管理模式及戰術提出質疑,而且認為訓練過,跑得多。

一些隊內資深球員確定他們「喪跑」目的,而且這位領隊提出他們過往經驗,希望對方可作出改善。

ESPN指出,坦夏過去幾周努力説服主力球員繼續支持他比賽風格,但隨著上週六0:1敗紐卡素後,更衣室士氣進一步受到打擊。

球員他抱有幻想。

而且私下提出問題,大部份是圍繞自季前集訓以來堅持訓練,是否有;報道表示,坦夏最近多番公開場合維護球員,此舉是想緩和球員之間氣氛。

魔今季成績不如理想,不敵紐卡素是他們本季各項賽事經歷第10場敗仗,而且英超只排第7,距離第4位阿士東維拉有5分差,歐聯排名小組包尾,瀕臨出局邊緣。

【Now Sports】曼聯名宿兼球評家加利尼維利批評母會表現,揚言厭倦了看他們比賽。

「我厭倦了自己球會。

」加利尼維利(Gary Neville)承認,「我不想他們比賽工作了,我不想觀看他們比賽了,這是你球會控訴。

不僅是我,過去數周裡,有數個人都説夠了。

Christine, 你好! 是我呀! 我今日做腸仔包, 入面soft, 但外面hard, 何解? thank you very very very much…….Hi Christine, I tried your recipe, the bread comes out good but I don’t know why the surface of the bread comes out hard. Do u know how I can fix it? And I tried to put tuna in it like 吞拿魚麪包, came out very good too!!Thank you very much for sharing your recipes!!!!Elise@Ng:Highly likely that the temperature of your oven was a bit too high. Next time, loosely cover your dough with foil while baking, then almost done, remove the foil and continue to bake until the surface turns brown. See if it helps.@Jessica:你意思是否説麵包外面和乾,裏面?可能是焗爐温度緣故,麵團外面焗乾了些。

加利佬説:「我愛這家球會,我愛足球刺激,但我擔心兩周後晏菲路會發生甚麼。

」另一名宿兼球評家加歷查批評華未能履行作為本炮領導職責,「看著他,讓我想起了馬斯亞,這是你們能説及關於他話。

外國球員來了,球會全不在乎。

」二手樓價持續回落,部分業主願擴大議價幅度為求沽貨離場。

藍籌屋苑沙田第一城錄得12月首宗二手成交,有兩房業主放盤5個月,劈136.2萬元或近25%獲得承接。

中原地產沙田置富第一城分行副區域營業經理伍錦基表示,上述單位沙田第一城4期41座高層G室,實用面積304方呎,單位坐向西北,外望開揚景觀,41回應emily:我試過這個食譜做菠蘿包喎~唔喺幾似啫。

同時放牛油和其他材料入麵包機,麵粉d筋未出現,無咁。

hi Grabie,Glad that you love my blog. Feel free to share with your friends…Share more, more love !Happy cooking!Hi Christine,I am not good at cooking at all but i do want to try this recipe b/c it looks very delicious! I am just wondering if i can replace high-gluten flour with all-purpose flour? or is it not a good idea. Thanks :)DomiTo Domi,It won’t be as soft as those used bread flour. You can replace with all-purpose flour though.Hi Christine,I finally tried out the recipe! I used the bread machine for the process. After step 3, i tried to take the “dough” out. However, the “dough” turned out to be very liquidy, more like cupcake batter. I ended up adding back a lot of flour (around a cup) and finally it turned out to be like your dough. Is this normal? or maybe i have done something wrong? :PThanks,Domi :)Hi Domi,the “dough” turned out to be very liquidy after step 3?Yeah, something might have been wrong in the process that I haven’t heard before.luv ur recipes , thanksDo uou add the instant yeast along other ingredients to the bread maker, or do you add it later when you take the dough out?HI Christine,Do you always use bread machine for your breads? Can you recommend a good one?Also, do you know if the bread machine can make asian steamed buns like “marn tou” or “silver thread rolls”?I would like to make all these breads, but making them manually is so tiring! and takes so much time, and doesn’t guarantee success due to the weather.Can i ask what does 湯種 do? and do i need it for steamed buns?Thanks!Love your website.Hi Christine,I tried to make the buns and it is tasty. However as the susage will expand in the oven when heated up and then collapse abit after cooling. This will leave big gap between the bread roll and susage. Do you know how I can make it more pretty like yours 😛 Thanks.To Yvonne,I just wrapped the sausages with the dough closely. The sausages didn’t expand a lot. Hmm.. would you try other kinds of sausages when you bake this bread again?Hi Christine, you are right. I will try..thanks lot!!Hi Christine,Thank you so much for the wonderful HK bread recipe. I tried it last night and the family loves every bite of it. I doubled the quantity in your recipe to make a big batch. I was using a Kitchenaid Stand Mixer and the instruction menu told me to do the reverse(add dry ingredient first). Don’t know if that makes any difference. But the dough was at first way too wet, somewhat resembled a cake batter. I had to add a few more cups of flour to get to the consistency of yours. I don’t have a scale so I just googled for the measurement convertion(I am in the US). Thanks again for sharing, and I am your super fan!BellaTo Bella,Great to know you’ve got a big success in trying this recipe.Kitchenaid stand mixer is very good and helpful. I got one too. :)Thank you for letting me know how you went and liked this recipe. Happy for you !Hi Christine,Just a quick question. Does the “Tong Chung” have to be refridgerated? I did it last time. But just curious if we could freshly make the Tong Chung and use it right away(maybe after cooling down a bit so it won’t kill the yeast). Thanks again.BellaHi Bella,My friend always lets the tangzhong cool down after several hours, then uses it right away for making bread. But I always place it in fridge. I think it doesn’t matter whether you chill it or not. Just make sure it cools down completely.Hi, Christine, so much thanks for your recipe! I did it yesterday and the buns became very BIG after baking. I ate the last one this morning and the bun was very Heavy and not spongy. Do you have any ways to improve this? I use 25g flour and 125g water for the tangzhong. Is this correct?MandyHi Mandy,Just saw your comment. Sorry for late reply.Yes, 25g flour and 125g water for making tangzhong, that’s right. flour:water = 1:5The step of proofing your dough is very important. Did you wait until your dough for being proofed to double in size. If the two rounds of proofing were done enough, your bread would be light and fluffy. Oh, kneading is also very crucial too.Hi Christine, 想問, 點樣先知搓到斷筋呀? 我做過呢個包2 次, 但係都係唔得鬆, 我諗自己到出錯, 因為我見好多留言既人話湯種, d 包鬆, 我有加湯種, 形態你相中既湯種, 咁我諗應該係我搓得唔. 同埋, 想問, 我冇落曬所以既材料, 落剩少少牛奶, 因為我落曬, 好似搓唔成團咁. 請幫幫忙!Thanks.Fi你好! 我女兒們雞蛋,但她們喜歡食麵包,請問我可否不用雞蛋,而改用別的材料呢?份量如何改呢?回應YEE MAN:雞蛋是增加麵包顏色和香味。

你可不加蛋汁,試試看如何。

Christine,請問為何我腸仔包不能發至2倍, 腸仔温度會否影響面團發度? 我是手搓。

謝謝。

Natalie@Natalie麵團是否能發大,温度和使用酵母有關。

延伸閱讀…

《港式麪包》食譜與做法

【港式麵包】料理- 98 篇食譜與家常做法

你酵母有沒有過期呢?你麵團第一次發酵(是未整形,放入腸仔階段)後,情況如何呢?能發大兩倍呢?(我所指是做法步驟3)@Tess:I’m afraid it’s very hard to bake sausage buns in a breadmaker, because it doesn’t have enough space. :(Dear Christine,我想問一個silly既問題啊.你既receipt寫住 筋麪粉 350g 然後湯種120g甘實際做 系唔系應該入 350 – 20g(於湯種) = 330g巖啊~?然後液體方面 你左milk 125ml 甘實際放入去既系米應該系125ML-100ML(於湯種) = 25ml 唔好意思啊..可能繫個silly既問題 但系BOTHER左耐..!thxx@fiona:不用客氣。

照這個食譜份量做,不用計算啊!即是 350克高筋粉,120克湯種,125毫升牛奶,全部數字不用改。

:)Hi Christine,多謝你分享, 我喜歡做蛋糕, 麵包第一次, 所以買了部 bread maker, 上述做法説選擇麵包機 basic功能, 但麵包機顯示3時, 是否正確? 我拿麵團出來時sticky, 像你圖, 是否當中我出錯? 我想做麵包, 是我小孩, 喜歡腸仔包, please help!!@Jessica:照我所知,麵包機 basic功能,顯示時間是包括搓麵團,及發酵,焗麵包全部過程,所以是 3時。

你要查看你麵包機的説書,瞭解開始做麵包,好些。

我這個食譜,只是麵包機 basic功能中搓麵團環節。

我麵包機只搓20分鐘,有些麵包機則30分鐘。

知道你買那部怎樣?還是看看説書吧!至於搓麵團,食譜中時間只作參考,主要視麵團狀況而定。

如果還是,沒到薄膜狀態,繼續讓麵包機進行另一次搓麵團程序。

多謝你回覆!! 雖然第一次失敗, 但我會繼續努力!!我有問題: 我找不到bread flour, 只找到 strong white bread flour, 是否有?我住英國, super market只找到 strong white bread flour and plain flour 兩種!many thanks!!@Jessica:我 bread flour 含蛋白質量 12-14%我不是住美國,所以不大清楚你找到strong white bread flour是怎樣。

你看看包裝背後説,看看它含蛋白質多少。

麵粉中蛋白質含量,搓出的麵團裏面會多筋,令到麵包夠。

Christine, 你好! 是我呀! 我今日做腸仔包, 入面soft, 但外面hard, 何解? thank you very very very much…….Hi Christine, I tried your recipe, the bread comes out good but I don’t know why the surface of the bread comes out hard. Do u know how I can fix it? And I tried to put tuna in it like 吞拿魚麪包, came out very good too!!Thank you very much for sharing your recipes!!!!Elise@Ng:Highly likely that the temperature of your oven was a bit too high. Next time, loosely cover your dough with foil while baking, then almost done, remove the foil and continue to bake until the surface turns brown. See if it helps.@Jessica:你意思是否説麵包外面和乾,裏面?可能是焗爐温度緣故,麵團外面焗乾了些。

延伸閱讀…

港式茶餐廳最受歡迎的早餐麵包,不用機器,蓬鬆柔軟,餡料足

甜餐包|港式麵包|簡單美味|無需廚師機|Sweet Dinner Rolls

可以試試一些温度,或鋁箔紙鬆鬆地鋪麵團上面(不要蓋),然後焗到差不多,拿走鋁箔紙,繼續焗到表面金黃色。

想問問我有遇到這樣情形, 是BREAD MAKER, 但北海道那款沒有手感, 但做煙肉和腸仔飽這個呢, 會黏到搓不到,是否要加到粉團才是標準?Hi Christine, 1.有問題了, 點解D 麵包焗出好軟, 但變. 2.酵母和即發乾酵母是否有? 如果錯咗有有影響?@sandy:因為食譜中材料比例。

所以麵團濕度。

搓到出現夠筋性,麵團那麼黏了。

我這食譜多次,沒添加麵粉。

@Jessica:1.是否焗得太久?2.酵母和即發乾酵母沒有,是 instant dried yeast.hello christine, can i use soya milk to replace milk??thanks =)@Janice:I haven’t tried, but I think it’ll work as long as you like it.你好,我想請問一下知道什麼,我做出來包切開沒有像你做那鬆鬆感覺,我做出來會有局部是!!!@匿名:看來你的麵團搓得夠。

麵團要搓得夠,會產生足夠『筋』。

那些鬆鬆組織『麵筋』。

如果麵包是,可能熟透。

Hi Christine,妳腸仔包靚啊! 你recipe可否electric mixer (hook for making dough)代替人手kneading呢?. Thank youAudreyHi Christine, i live in Melbourne, where can i buy the HK style腸仔? I don’t like the Australian type. BTW, I want to buy a bread machine, which brand and model will you recommend? thanks very much.Cheers,Cosng@cosng:I used continental franfurt sausages shen I wrote this recipe, but have changed to the cheese sausages from Woolies recently. The hotdog ones are not too bad.As for breadmachine, I used Sunbeam, the very basic model.@Stef:如果有經驗手搓麵團話,可以試試手搓,但這個湯種麵團超濕,手搓。

很吃力和費時。

可以試用 stand mixer 攪打麵團。

@匿名:你腸仔包熟嗎?如果還未熟焗焦了話,可能是你焗爐温度高了些,可調些。

焗時間要應情況而定。

Hi Christine,Thank you very much for your recipe! 我4年多前香港移民美國小鎮, 從煎蛋會到現在弄了第一次腸仔包, 是 “講無人信”, 感謝神讓我看到妳website。

老公説要我來多謝妳。

妳提供腸仔包、菠蘿包及排包, 我小孩十分想念芝麻豬仔包呢! 我昨天妳食譜 (沒用奶粉外), 做了六個三個小型(cocktail小腸)包, 大包體積香港賣包, 是不是發酵多呢? 但味道和質感像香港麵包店賣。

我想: 不知能不能跟妳這個食譜, 放在麵包機直至baking cycle完畢, 不知會會做出鬆方包呢? Thanks again!!EstherI have a Kitchen Aid Stand Mixer at home and I used this to mix the dough for 15 min. The dough looks great ( thin and with a perfect hole). However, it is still very wet and stick to my hand. Is it okay?@Olivia:If you tested your dough, it’s ok. As long as you can shape it, you can go ahead with the following steps. Just sprinkle a little bit of flour to help prevent sticking to your hands while shaping.

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