日式湯種紅豆包 Japanese Red Bean Buns | 嚐樂 The joy of taste

加入湯種令麵包保濕能力更高～直接法的食譜也可以改用湯種，一起來試試吧😆
★日式湯種紅豆包做法 Japanese Red Bean Buns Recipe★

4個 4servings
湯種 Tong Zhong / Water roux
高筋麵粉 Bread flour 10 克(g)
水 Water 50毫升(ml)

高筋麵粉 Bread flour 150 克(g)
糖 Sugar 16克(g)
速發酵母 Instant yeast 2克(g)
鹽 Salt 3克(g)
水 Water 55毫升(ml)
無鹽牛油/奶油 Unsalted butter 16克(g)
豆沙餡/紅豆泥 Red bean paste 160克(g)

黑芝麻 Black sesame 裝飾用 (to decorate)

★ 有關麵團液體量 ★
*實際的液體用量需要按麵粉吸水性、當天的天氣和濕度調整*
在不同的季節所需的液體量都有輕微不同呢～

如不確定用量，可以先保留10-20毫升液體，觀察麵團狀態再逐少增加，避免麵團太黏
若加入食譜中的液體後覺得麵團有點乾（例如在乾燥的天氣）時，可逐少增加份量以外的液體避免麵團太乾

* The amount of water needs to be adjusted according to the water absorption of the flour, the weather & humidity of the day*
You can reserve 10-20 ml of liquid first if you are not sure about the amount of liquid
Observe the dough and increase liquid gradually to avoid the dough being too sticky
If you feel the dough a little dry after adding all the liquid (e.g in dry weather), gradually increase the amount of liquid outside the recipe to prevent dough from drying

#湯種麵包 #紅豆包 #湯種做法 #湯種比例

【無油】豆沙餡 紅豆泥 Oil-Free Red Bean Paste
https://youtu.be/HJsHIyuVnoU

- Music -
샛별 - Lemon Cake / https://youtu.be/SYui4EhRLM8
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