免揉湯種三文治吐司 | 免機器、超簡單又不累就能做出雲朵般柔軟的手面包🍞No Machine & No-Knead Water Roux (Tangzhong) Sandwich Bread

喜欢吃香气十足，又像云朵般柔软的手作面包。但家里又没有机器，想到要手揉就好累哦！所以这期就要分享一款超简单又不累的免揉汤种三文治吐司。

▶汤种
使用汤种法能让面包柔软和减缓老化的速度。因为面粉在大约摄氏65度就会变质，面筋会变软，吸水性也会变强，面包的水份越高老化的速度就越慢。

▶面粉的选择
关于面粉的选择呢，个人建议使用日本高筋面粉来做这款面包。因为面粉的吸水性和蛋白质含量越高，面团就更容易起面筋。这样即使没有揉面也能得到很不错的面筋。

▶烘烤的温度和时间
烘烤的温度和时间也是影响面包口感的关键。时间太长或温度太高会是面包的水份流失，口感就会变差和加速面包的老化。我喜欢用摄氏190度上下火烤30分钟。喜欢吃皮比较嫩的朋友可以缩短大约3到5分钟。请依你喜欢的口感和你烤箱的脾气自行来做调整哦。

▶切片和保存
吐司脱模后放在凉架上晾凉最少1个小时，等内部组织稳定后才比较好切片。有些人建议隔天会更好切，但我很难抵挡得住面包香的诱惑啦。切好的吐司建议收进密封的容器或袋子里，放在室温里能保存大约3天。第三天的口感虽然已经没那么软了，但整体还是不错的。若觉得口感有点硬或者收了冰箱建议可以蒸热吃，能恢复好吃柔软的口感哦。

如果您喜欢我们分享的汤种免揉三文治吐司食谱，欢迎分享给您的亲朋戚友哦~祝您有个美好的一天！

😳不喜欢我的声音的话，这里有没说话的ASMR版本哦：
https://youtu.be/FSRkZlUpfqc

#我的爱心食谱 #面包 #简单食谱 #免揉

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📃文字食谱
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🖨️ 打印这食谱或调整食谱的份量 :
https://bit.ly/3A4JhRP

🔪 準備時間 ：3个小时
🍲 烹飪時間 ：30分鐘
🍽️ 份量 ：460克
🛠️ 用具 ：20.8*11.8*11cm 土司模 (https://shp.ee/9h58e73)

🌱食材
汤种
- 15克 高筋面粉
- 75克 清水/牛奶

面团
- 225克 高筋面粉 (https://shp.ee/8sshnj3)
- 60克 鸡蛋 (A级鸡蛋)
- 50克 牛奶/清水
- 3克 速溶酵母
- 20克 糖
- 3克 盐
- 20克 室温软化黄油/液体黄油

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I like to eat handmade bread that is full of aroma and as soft and fluffy as clouds. But there is no machine at home, and it is so tiring to kneading by hand! So this issue will share a non-tiring and super easy no-knead sandwich bread.


▶Water Roux (Tang Zhong)
The Water Roux method can make the bread soft and slows down the staling process. Because the flour will characteristic changed at about 65 degrees Celsius, the gluten will become softer and more absorbent, and the higher the water content of the bread, the slower the staling process.

▶The Choice of Flour
Regarding the choice of flour, I personally recommend using Japanese high-protein flour to make this bread. The higher the water absorption and protein content of the flour, the easier it is for dough gluten formation. So that you can get good gluten even without kneading.

▶Baking
The temperature and time of baking are also key to the taste of bread. Too much time or too high a temperature will cause the bread to lose moisture, which will deteriorate the taste and accelerate the staling process of the bread. I like to bake at 190 degrees Celsius for 30 minutes. If you like tender crust, you can shorten it by about 3 to 5 minutes. Please adjust according to your favorite taste and the temperament of your oven.

▶Slicing and Storage
After the bread is unmolded, let it cool on a cooling rack for at least 1 hour to stabilize the internal tissue before slicing. Some people suggest that the next day will be perfect to cut, but I can hardly resist the temptation of bread fragrance. The sliced bread is recommended to be stored in an airtight container or bag at room temperature for about 3 days. The texture on the third day is not as soft, but still good overall. If you feel that the texture is a little stale or you keep it in the refrigerator, it is recommended that you can steam and eat it hot to restore the delicious and soft texture.

If you like the No-Knead Water Roux (Tang Zhong) Bread recipe we shared, please feel free to share it with your friends and relatives. Wish you have a nice day~

😳If you don’t like my voice, here is a no talking ASMR version :
https://youtu.be/FSRkZlUpfqc

#MyLovelyRecipes #Bread #NoKnead #EasyRecipe
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📃Text Recipe
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🖨️ Print This Recipe or Adjust Serving Size :
https://bit.ly/38Zz5yb

🔪 Preparation time: 3 hours
🍲 Cooking time: 30 minutes
🍽️ Serving size: 460g
🛠️ Mold: 20.8*11.8*11cm Bread Mold
(https://shp.ee/9h58e73)

🌱 INGREDIENTS
Water Roux (TangZhong)
- 15g High Protein Flour
- 75g Water/Milk

Dough
- 225g High Protein Flour (https://shp.ee/8sshnj3)
- 60g Egg Liquid (Grade A Egg)
- 50g Milk/water
- 3g Instant Yeast
- 20g Sugar
- 3g Salt
- 20g Room Temperature Softened Butter/ Melted Butter

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🎼 Music by @OrangeHead
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📷 Videography Equipment
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Sony A6400 Camera With 16-50mm Lens
https://shp.ee/kbazqhk

Sony E 50mm f/1.8 OSS Lens
https://shp.ee/42httxz

Boya BY-BM3032 Microphone
https://shp.ee/vkkqb6r

Andoer Mini Tabletop Tripod
https://shp.ee/i3bsmjr

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