Japanese Water Roux （tangzhong)Chocolate Bread /日式巧克力汤种面包【阿栗食譜37】
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- Опубліковано 3 жов 2024
- Japanese Water Roux （tangzhong)Chocolate Bread
We used water roux(tangzhong)in the dough of chocolate bread today. Because the water roux is forming the starch gelatinization in the bread starter , therefore the bread is very soft, which is way more softer than ordinary breads that ferment twice in its process, that makes the difference.
This dough can either use on sweet stuffed bread and just breads (nothing in it). For those without stuff in it, you can divid dough into smaller pieces and bake directly on j the baking tray as chocolate buns, which are also good.
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Recipe:
12 breads
(40L oven’s Baking tray ,6 breads,* 2 trays)
Water roux(tangzhong):
Water 50g
Bread flour 20g
Main dough:
Bread flour 300g
Cold milk 205g
Coco powder 15g
Milk powder 15g
Sugar 60g
Salt 3g
Instant yeast 4g
Milk 10g
Water roux (tangzhong) 50g
Unsalted Butter 30g
Stuffing:
Unsalted butter 30g
Chunk peanut butter210g
Sugar 10g
Chocolate 100g(optional)
Decoration:
White chocolate 20g
175°C（347°F）
18～20mins
PROCESS :
1、Making the water roux(tangzhong ): mix the dough and water together of the part of materials for water roux, boil till it look sticky with low heat, the leave them for cooling and put in fridge for later use.
2、Mix all the materials in the main dough, except yeast, butter and 10g of milk, don’t mix the water roux(tangzhong) in as well. Place in fridge for an hour( or overnight if you want)，let the hydration reaction make the gluten.
3、Take the dough out from the fridge for later use. Melt 4g yeast into 10g of milk, add into the dough, then add the water roux(tangzhong).Add butter in after the dough is roughly mixed, knead or knock it on board for 15-20mins.
4、Ferment the dough to twice of its size with a cover cover on.
5、Measure the weight of the dough,divid into 12 little ones, release the gas, make it a ball and let it relax for 15-20mins.
6、
*put the stuffing in after you release the gas again in dough.
*if you making the bun(nothing in it), release the gas in the relaxed dough again, make it a ball, put into the baking try for second fermentation, to twice of its size, then you can bake it.
7、Bake it into the oven.
8、After you finish, put some melted ( melted in a container placed in hot water) white chocolate on top for decoration.
TIPS-- Experience & Knowledge Sharing
Water roux(tangzhong)is a flour paste of flour cooked in water (you can either heat with heats on stove or just use microwave oven ), make the starch gelatinization happen, which make the dough absorb the water more efficiently in this case(which means you mix with flour, water, yeast), which improve the texture of bread making it soft and fluffy, slow the retrogradation.
You MUST NOT use the water roux that take off from the stove immediately, because the heat will make the yeast not active. Therefore you ONLY used the water roux AFTER it’s COOLED DOWN.
日式巧克力汤种面包
今天这个巧克力面包的面团用到了汤种，由于汤种在加热过程中让种面的淀粉糊化，所以面包特别柔软，口感和普通二次发酵面包有很大区别。
这个面团不仅可以用来做包馅料的甜面包，也可以不包馅料，分成更小的面团在烤盘里直接烘烤，来作为巧克力小餐包也非常不错。
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食谱：
12个面包（40L烤箱烤盘6个*2盘）
汤种：
清水50克
高筋面粉20
主面团：
高筋面粉300克
细砂糖60克
盐3克
可可粉15克
奶粉15克
冰牛奶205克
汤种50克
酵母4克
牛奶10克
黄油30克
馅料：
黄油30克
大颗粒花生酱210
糖10克
巧克力100克（或随意）
淋面：
白巧克力20克
烘焙温度：
175°C（347°F）
18～20分钟
制作过程：
1、汤种制作：汤种部份的水和面粉搅匀，小火煮到粘稠，取出晾凉冰箱冷藏备用）
2、主面团里，除了酵母，黄油和10克的牛奶，以及汤种外，其他部份搅拌和匀，放冰箱冷藏一小时（或过夜）让面团水合初步自然形成面筋。
3、取出冷藏好的面团备用，10克牛奶加入4克酵母溶化后加入面团，加入汤种，把面团初步和匀后加入黄油，揉面或摔面15～20分钟。
4、揉好的面团盖盖子发酵到原体积的2倍大。
5、称好面团重量，切分成12个，排气并滚圆松弛15～20分钟。
6、
*再次排气后包入馅料。
*如果您要做无馅料的小餐包，请把松弛好的的面团再次拍扁排气，滚圆放入烤盘二次发酵，体积发酵到2倍大后即可烘烤。
7、入炉烘烤。
8、取出后表面淋上隔水融化的白巧克力。
Tips:经验和知识分享
汤种是取部分面粉加水加热至一定温度，使淀粉产生糊化制成汤种。（可用明火加热，也可用微波炉加热）冷却的汤种再和面粉，水份，酵母等材料混合制成面包面团，汤种的优点在于淀粉糊化使吸水量增强，因此面包的组织柔软，具有弹性，可延缓老化。做好的汤种不能马上用，必需要密封冷藏后才能使用，否则汤种过烫会把酵母烫死。
Recipe:
12 breads
(40L oven’s Baking tray ,6 breads,* 2 trays)
Water roux(tangzhong):
Water 50g
Bread flour 20g
Main dough:
Bread flour 300g
Cold milk 205g
Coco powder 15g
Milk powder 15g
Sugar 60g
Salt 3g
Instant yeast 4g
Milk 10g
Water roux (tangzhong) 50g
Unsalted Butter 30g
Stuffing:
Unsalted butter 30g
Chunk peanut butter210g
Sugar 10g
Chocolate 100g(optional)
Decoration:
White chocolate 20g
175°C（347°F）
18～20mins
PROCESS :
1、Making the water roux(tangzhong ): mix the dough and water together of the part of materials for water roux, boil till it look sticky with low heat, the leave them for cooling and put in fridge for later use.
2、Mix all the materials in the main dough, except yeast, butter and 10g of milk, don’t mix the water roux(tangzhong) in as well. Place in fridge for an hour( or overnight if you want)，let the hydration reaction make the gluten.
3、Take the dough out from the fridge for later use. Melt 4g yeast into 10g of milk, add into the dough, then add the water roux(tangzhong).Add butter in after the dough is roughly mixed, knead or knock it on board for 15-20mins.
4、Ferment the dough to twice of its size with a cover cover on.
5、Measure the weight of the dough,divid into 12 little ones, release the gas, make it a ball and let it relax for 15-20mins.
6、
*put the stuffing in after you release the gas again in dough.
*if you making the bun(nothing in it), release the gas in the relaxed dough again, make it a ball, put into the baking try for second fermentation, to twice of its size, then you can bake it.
7、Bake it into the oven.
8、After you finish, put some melted ( melted in a container placed in hot water) white chocolate on top for decoration.
TIPS-- Experience & Knowledge Sharing
Water roux(tangzhong)is a flour paste of flour cooked in water (you can either heat with heats on stove or just use microwave oven ), make the starch gelatinization happen, which make the dough absorb the water more efficiently in this case(which means you mix with flour, water, yeast), which improve the texture of bread making it soft and fluffy, slow the retrogradation.
You MUST NOT use the water roux that take off from the stove immediately, because the heat will make the yeast not active. Therefore you ONLY used the water roux AFTER it’s COOLED DOWN.
漂亮！真會做！❤😊
食谱：
12个面包（40L烤箱烤盘6个*2盘）
汤种：
清水50克
高筋面粉20
主面团：
高筋面粉300克
细砂糖60克
盐3克
可可粉15克
奶粉15克
冰牛奶205克
汤种50克
酵母4克
牛奶10克
黄油30克
馅料：
黄油30克
大颗粒花生酱210
糖10克
巧克力100克（或随意）
淋面：
白巧克力20克
烘焙温度：
175°C（347°F）
18～20分钟
制作过程：
1、汤种制作：汤种部份的水和面粉搅匀，小火煮到粘稠，取出晾凉冰箱冷藏备用）
2、主面团里，除了酵母，黄油和10克的牛奶，以及汤种外，其他部份搅拌和匀，放冰箱冷藏一小时（或过夜）让面团水合初步自然形成面筋。
3、取出冷藏好的面团备用，10克牛奶加入4克酵母溶化后加入面团，加入汤种，把面团初步和匀后加入黄油，揉面或摔面15～20分钟。
4、揉好的面团盖盖子发酵到原体积的2倍大。
5、称好面团重量，切分成12个，排气并滚圆松弛15～20分钟。
6、
*再次排气后包入馅料。
*如果您要做无馅料的小餐包，请把松弛好的的面团再次拍扁排气，滚圆放入烤盘二次发酵，体积发酵到2倍大后即可烘烤。
7、入炉烘烤。
8、取出后表面淋上隔水融化的白巧克力。
Tips:经验和知识分享
汤种是取部分面粉加水加热至一定温度，使淀粉产生糊化制成汤种。（可用明火加热，也可用微波炉加热）冷却的汤种再和面粉，水份，酵母等材料混合制成面包面团，汤种的优点在于淀粉糊化使吸水量增强，因此面包的组织柔软，具有弹性，可延缓老化。做好的汤种不能马上用，必需要密封冷藏后才能使用，否则汤种过烫会把酵母烫死。
Just baked your delicious chocolate buns, sooo delicious! Thx
Perfeito 😍
Look so yummy
Thanks for your liking and comment.🥰🌹💖🍀🙏
阿栗您好~请问是否能够用compound chocolate？谢谢您❤️
如果牛奶改水可以嗎？
你好，可以的，水量比牛奶用量少20克，後續看麵團狀態再決定十分添加（可能不再需要添加）
@@aliskitchen 謝謝您的回文
@@周筱婕-i8g 不客氣呢，🤗💖很高興能幫您解惑。
@@aliskitchen 可以請問一顆大概幾克重量
@@周筱婕-i8g 你好，麵團每個大約110克左右。🥰
沒奶粉怎麼辦呢？
您好，🥰❤️🌸這裡沒有奶粉可以忽略，因為量不大，基本不影響麵團。
很喜欢这巧克力小餐包😍请问老师 我能否用波澜种取代汤种 出来的成品会一样吗？感谢您 🙏🙏