不加糖生吐司【免揉麵．無機器．不加蛋！雪白濕潤 鬆軟拉絲】(Sub & English Recipe) Japanese Soft Milk Bread Loaf | No Egg, No Sugar

(Scroll to the bottom for english recipe)

陳奶奶這次跟大家分享生吐司的簡單做法，
而且不加雞蛋不加糖，免揉麵，手工就能輕鬆做出有彈性口感的生吐司！

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【甚麼是生吐司？】

生吐司的日文為生食パン (Nama Shokupan)。パン是麵包類的統稱，而食パン意指整條的吐司麵包。近年，多家日本麵包店都主打這種號稱滋味美妙又具高級口感的生吐司，成功引起一股生吐司的狂潮。

那麼，到底「生」吐司是怎樣的吐司？在中文裡看到「生」，很容易令人聯想成生食、沒熟的食物。生吐司的「生」並非指吐司的熟度，日本大阪名店 乃が美，也就是生吐司的先驅，他們表示當初開發商品時，命名為「生吐司」的用意是取自「生巧克力」（生チョコ）中「生」字的意思，希望表現出「濕潤、入口即化」的美妙口感！

生吐司出爐後直接品嚐就很美味，即使隔天吃也不需回烤，強調著最原始鬆軟的美味！在製作麵糰過程中，通常以小麥粉加入鮮奶油、鮮奶等天然原料並低溫發酵，這就是生吐司特別綿密濕潤的秘密。

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材料：

普通麵粉 250克
奶粉 20克
牛奶 100毫升
鮮奶油 (忌廉) 20克
奶油 (牛油, 黃油) 20克
蜂蜜 5毫升
酵母 3克
清水 50毫升
甜菊糖 1克

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♪bgm:優しいハープのヒーリング曲「A Wish2」by PeriTune
https://peritune.com/blog/2016/07/07/a-wish2/
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不加糖生吐司【免揉麵．無機器．不加蛋！雪白濕潤 鬆軟拉絲】(Sub & English Recipe) Japanese Soft Milk Bread Loaf | No Egg, No Sugar

Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2020.
未經准許切勿盜取任何形式之內容轉載，違者必究！
Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned!!
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【English Recipe】

Grandma Chan is going to share with you an easy recipe for Nama shokupan (Japanese soft milk bread loaf).
No eggs, no sugar, no kneading, which is really easy to make a stretchy texture without a breadmaker! This bread loaf is amazingly fluffy and keeps moist for longer than ordinary bread.

【What is Nama shokupan？】
The Japanese word for Nama Shokupan is "生食パン". "Pan" is a generic term for bread, and "Shokupan" means a whole loaf of bread. In recent years, several Japanese bakeries have been offering this wonderfully tasty and airy soft Nama Shokupan, which has successfully created a craze for it.

So, what exactly is Nama shokupan?
When people see the word "生" in Japanese and Chinese, it is easy to think of raw food, uncooked food. Ogami, the pioneer bakery of Nama shokupan in Osaka, Japan, said that, when they first developed their new bread, they named it "Nama-shokupan" referring to the meaning of the word "生" in "Nama chocolate" (生チョコレート), which means "super soft and moist, instantly melt in your mouth"!

Nama shokupan is delicious straight out of the oven, even the next day, without the need to re-bake it. It emphasizes the original, fluffy flavour! During the dough-making process, wheat flour is usually added to natural ingredients such as fresh cream and milk and fermented at a low temperature, which is the secret of the extra moist and Nama shokupan.

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Ingredients:

All-purpose flour 250g
Milk powder 20g
Milk 100ml
Cream 20g
Butter 20g
Honey 5 ml
Yeast 3g
Water 50ml
Stevia 1g

Видео 不加糖生吐司【免揉麵．無機器．不加蛋！雪白濕潤 鬆軟拉絲】(Sub & English Recipe) Japanese Soft Milk Bread Loaf | No Egg, No Sugar канала 百歲廚娘 陳奶奶健康煮