Sunday, February 1, 2015

Tangzhong 9% Whole Wheat Bread || 湯種9%全麥麵包


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/28/2015

Tangzhong method is used in bread making for a longer shelf life.
In order to test it truthfully, I used a relatively lean dough recipe.
Rich dough bread is usually soft and has a good shelf life so it would be hard to see the difference.
如果要忠實測試湯種,就不能用rich dough配方,
rich dough不用湯種,就相當柔軟,也不易老化,所以用來測試湯種沒有意義...
我是使用我常用的直接法麵包食譜配方,改成湯種,
比較我一直使用的直接法,看看是否真有湯種柔軟及延緩老化麵包的神奇功效...
附食譜做法(recipe included)updated 02/04/2015...

Conclusion: Tangzhong bread does have a better shelf life but not much better.
If you add enough water to the straight-dough method bread, it will stay soft for longer.
As for softening the bread, there is hardly any difference if straight-dough method bread is done right.
I also experienced some shortcomings of tangzhong. I'll need more tests to verify that. 
目前測試結論:湯種麵包的確較直接法,在延緩老化速度上,有一些差異,但不是想像中的大,
直接法只要水量加夠,兩者差別並不大,至於軟化麵包方面,兩者幾乎沒有差異…
另外發現湯種的一些缺點,待進一步求證後再post…



Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/31/2015

The whole wheat bread in the 2nd photo was made with straight-dough method a couple of days later just to compare...
same recipe except 8% less hydration and no tangzhong. The picture was taken the next day.
The picture of the tangzhong bread was taken a few hours after baking.
幾天後做的直接法吐司,第二天的照片,配方幾乎相同,只是含水量較湯種吐司少8%…上圖湯種吐司是當天的照片…

The flour to water ratio for Japanese tangzhong* is usually about 1:1
I used Taiwanese tangzhong method which has flour to water ratio of 1:5
日式的湯種麵粉和水的比例是1:1
這裡使用的是台式湯種方式,麵粉和水的比例是1:5

*Chinese has long been using a similar method called 燙麵 for varieties of Chinese pastries or noodles since 宋元时期, about 646~1054 years ago.
To do 燙麵, you pour some hot or boiling water onto the flour, stir it a little.
Later follow with more cold water, then knead it into a smooth dough.
燙麵 is used for making tough pastries softer by weakening the gluten and gelatinizing the starch.


Tangzhong 9% Whole Wheat Bread (1 loaf) (KitchenAid Professional 600 standmixer製作)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

1 Stainless Steel Loaf Pan, greased 不鏽鋼吐司烤模1個,抹油

A.
Tangzhong 湯種

25g unbleached bread flour
125g water

Mix until flour dissolves. Heat the mixture and stir constantly.
Once it starts steaming, about 65°C, turn off the heat.
Keep stirring until the mixture reaches the consistency of condensed milk.
Let tangzhong cool down to room temperature.

將麵粉及水混合攪拌均勻,加熱並持續攪拌,
開始冒水氣,許多中小型氣泡上升破裂時,大約65°C時,將火關掉,
繼續攪拌至像煉乳稠度,放涼後再使用

B.
300g unbleached bread flour
125g unbleached all-purpose flour (30% white whole wheat blend )
30g buttermilk powder

C.
120g warm milk
95g warm water
45g sugar
6g salt
4.5g active dry yeast

D.
15g grapeseed oil


Mixing & Kneading
Mix all the ingredients above from and stir until all dissolves.
With the ingredients from A and B in the mixing bowl, turn on the stand mixer and set to Speed 2.
Gradually pour in the C mixture. Beat until the dough forms and becomes smooth, about 8~10 minutes.
Add the oil, beat until the dough becomes smooth again.
It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking.
Place the dough into a separated bowl and cover with a lid or plastic wrap.
Put the bowls in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.

B攪勻慢慢分次倒入A中,同時用2速攪拌,攪拌成團,約8~10分鐘
打成均勻光滑麵糰後,加入油,再打成均勻光滑麵糰,然後將其滾圓,放入有蓋的容器中
放入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕

Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball.
Divide it into 2 parts and shape each of them into a ball. Rest for 15 minutes.
Roll each out to a rectangle. Then roll it up like a cinnamon roll.
Place the shaped dough in the baking pan.
Mist the dough with some water with spray bottle after shaping.

第一次發酵至2倍大,倒出滾成圓球,分成2份
鬆弛15分鐘後,桿成長方形,再像肉桂捲一樣捲起
放入烤盤,表面噴水


Proofing
Place the shaped dough with the baking pan in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Let rise until double in size.

放入溫暖烤箱中發酵,下方放置一盤熱水,以利保溫及保濕
作第二次發酵,約至2-3倍大


Baking
Preheat the oven to 350F, and bake for 40 minutes.
Last 20 minutes covered with foil.
All ovens vary. Adjust your baking time accordingly.

烤箱預熱至350F,烤40分鐘
最後20分鐘,用錫箔紙蓋上
依各家烤箱調整時間







No comments:

Post a Comment

Note: Only a member of this blog may post a comment.