在Jane's Corner那儿频频见到这面包，心想它必有其过人之处，所以我也要来做做看。
果然，它没有让我失望！
其实我已心理准备面团是粘手的，但是不会难操作，比我想象的好。
加入了马铃薯泥的面包体已经够软的了，现在还另加了汤种，你可以想象那是多么软吧 :D
照片中少了一个“角”，哈哈，因为我在拍照时被“骚扰”，唯有用一个面包先安抚他，他可真是我的忠实小粉丝哦！
65°C汤种： （取自Jane's Corner, 煮法和保存法看这里）
- 在250g水中，加入高筋面粉50g, 搅拌均匀。
- 放到瓦斯卢上加热， 需不断搅拌， 防锅底烧焦。
- 面糊加热至65度离火（面糊在搅拌时， 会有纹路出现的状态）。
- 在面糊表面贴上一层保鲜膜， 降温后使用或放入冰箱隔天取出使用。*多出的汤种可以收入冰箱内，保存数天。
取自 Jane的 马铃薯面包
- 250克高筋面粉，20克牛奶粉，80克马铃薯泥，1大匙汤种，50克糖，75克清水，盐1/2小匙，5克速发酵母
- 20克 牛油
- 卡司达酱： （无法获得instant custard powder，但是感谢星星为我找来的做法）
1 tbsp 卡司达粉、1 tbsp 糖、6tbsp 水/牛奶 - 小火边煮边搅拌至浓稠，熄火
加入香草精和15g 奶油 拌匀后入挤花袋
真的有很软的感觉，我来吃早餐咯！这个我还没试过，一定很好吃！
ReplyDeleteli shuan，
ReplyDelete你早呀~ 很软哟，甜甜的，真好吃。
我一定会再做！^^
Look so fresh and good!
ReplyDeleteSonia,
ReplyDeletethks for stopping by~
it's really a good recipe!
Bernice，手沾面粉还是油？
ReplyDelete请问那么粘怎样成型呢？
我也觉得这个会很软
ReplyDelete怎么办
你做酱多
分一点来行吗?
Nes-life,
ReplyDelete我用少许手粉，放心，面团不会粘手，很好操作。
鲸鱼，
很软~ 不多啦，才16小粒。
早餐一人吞几粒就快完了:P
名副其实的软上加软，我也要吃！:-P
ReplyDelete面包虽缺了一角，但你心里却是满足的。
我试过这款马铃薯卡斯特面包，不过不是这个食谱。
ReplyDelete我记得那个卡斯特我弄得不好，你的卡斯特酱配方我收藏了，谢谢分享^^
小鱼，
ReplyDelete哈哈，你最明白我的心了啦~
儿子喜欢，我当然心满意足，他更是我烘焙的推动力！
Irene,
你可以试下这食谱，不会粘手。
不客气~
Wow, you've made these buns so tiny & they look so cute & soft. Yes yes yes, I've seen this on Jane's blog & copied down the recipe so long ago but still havent taken any action, hahaha but I have told myself that when I'm ready to start learning making bread, I'll make this potato buns, sausage buns......now just not yet ready.
ReplyDeleteHi, Bernice, I'm looking back at your old post here, the Potato Bread using Tangzhong method because I'm planning to give this a try. With this recipe, can you recall whether did you use all the Tangzhong starter? It is because in the Tangzhong recipe, you mentioned that the extra Tangzhong can be stored for further use & in the main recipe, you didn't mention as to how much of Tangzhong that should be used for making the bread? So is it all Tangzhong(50g High gluten flour+250g water) + 250g High gluten flour?
ReplyDeleteSorry, Bernice, my apology, I didn't study the recipe carefully. I miss read the 1tbsp of Tangzhong in your main recipe as it was measured by tablespoon, I thought it was measured in "gram." All is cleared now. Actually I read Jane's recipe before yours & I also miss read Jane's recipe. Something wrong with my eyes. Sorry.
DeleteIt's ok, Jessie. looking forward to have ur tangzhong potato bread ya^^
Delete很感激你的慷慨分享，挽回了我对烘面包的信心。曾经一度放弃面包，因为没次到隔天，面一定变的硬蹦蹦的。试了你的汤钟法，终于成功了。面包好软，好好吃。You are an angel!
ReplyDelete