今次同大家分享做一款超柔軟的芋頭麵包。希望你喜歡！
Today I am going to show you how to make a super soft taro bread. This recipe has a very special ingredient, Tong Zhong. TongZhong (also known as a "water roux") is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. By using this method, the bread can be kept for days and still very soft. Best of all, the method is very natural and no preservative is added. Happy baking!!!
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Makes 8 breads
Tong Zhong Dough Ingredients:
25 g Bread Flour
125 ml Water
Bread Dough Ingredients:
30 ml Whole milk
45 ml Heavy whipping cream
43 g Whisked egg
6 g (½ tablespoon) Instant dry yeast
92 g TongZhong dough
43 g White granulated sugar
5 g (2½ teaspoons) Milk powder
275 g Bread flour
4 g (½ teaspoon) salt
25 g Unsalted butter, softened
湯種材料：
高筋麵粉 25 克
水 125 毫升
主麵糰材料：
全脂牛奶 30 毫升
鮮忌廉 (鮮奶油) 45 毫升
雞蛋 43 克
即發酵母粉 6 克 ( ½ 湯匙)
湯種 92 克
白糖 43 克
奶粉 5 克 (2 ½ 茶匙)
高筋麵粉 275 克
鹽 4 克 ( ½ 茶匙)
無鹽牛油/無鹽奶油 (室溫) 25 克