【椰蓉吐司面包】65度汤种法,含水量高,柔软蓬松,椰香浓郁到爆炸 How to make a soft and flaky Coconut Loaf with Tangzhong method
今天做的椰蓉吐司,我用了65度汤种法来制作,吃起来口感更加松软,汤种做出来的面包含水量较高,所以一般室温下也能存放2-3天都不会变硬。
#椰蓉吐司 #面包 #汤种法 #coconutloaf
原料
高筋面粉 250克
盐 2克
细砂糖 40克
奶粉 20克
酵母 4克
牛奶 90克
鸡蛋液 30克
汤种 60克
无盐黄油(室温软化) 30克
汤种
高筋面粉12克
水 60克
椰蓉馅
椰蓉50克
无盐黄油(融化)25克
细砂糖 20克
鸡蛋液 20克
无盐黄油(融化) 5克
Ingredients
Bakers flour 250g
Salt 2g
Caster sugar 40g
Milk powder 20g
Yeast 4g
Milk 90克
Whole egg 30g
Unsalted butter (soften) 30g
Tangzhong 60g
Tangzhong
Bakers flour 12g
Water 60克
Coconut paste
Fine Coconut 50g
Unsalted Butter (melted) 25g
Caster Sugar 20g
Egg 20g
Unsalted butter (melted) 5g
Видео 【椰蓉吐司面包】65度汤种法,含水量高,柔软蓬松,椰香浓郁到爆炸 How to make a soft and flaky Coconut Loaf with Tangzhong method канала 萨姐的南腔北调Lisa's Kitchen
#椰蓉吐司 #面包 #汤种法 #coconutloaf
原料
高筋面粉 250克
盐 2克
细砂糖 40克
奶粉 20克
酵母 4克
牛奶 90克
鸡蛋液 30克
汤种 60克
无盐黄油(室温软化) 30克
汤种
高筋面粉12克
水 60克
椰蓉馅
椰蓉50克
无盐黄油(融化)25克
细砂糖 20克
鸡蛋液 20克
无盐黄油(融化) 5克
Ingredients
Bakers flour 250g
Salt 2g
Caster sugar 40g
Milk powder 20g
Yeast 4g
Milk 90克
Whole egg 30g
Unsalted butter (soften) 30g
Tangzhong 60g
Tangzhong
Bakers flour 12g
Water 60克
Coconut paste
Fine Coconut 50g
Unsalted Butter (melted) 25g
Caster Sugar 20g
Egg 20g
Unsalted butter (melted) 5g
Видео 【椰蓉吐司面包】65度汤种法,含水量高,柔软蓬松,椰香浓郁到爆炸 How to make a soft and flaky Coconut Loaf with Tangzhong method канала 萨姐的南腔北调Lisa's Kitchen
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