I've been making it every day since I learned this method❗️Super Soft Tangzhong Bun 汤种馒头 高水量 凉了也照样软

👩🏻‍🍳📢Bun, I love super soft steamed buns made with simple ingredients. Added high water content Tangzhong to the dough, the steamed buns will remain soft for days after. It is an extra short and small step to make Tangzhong, but it’s so so so worth it. I highly recommend you give it a try.
You can adapt this recipe to fill with your favorite filling, shape into different kinds of shapes, or mix some other grain flour you like.
This video include all the steps and tips you need to know to make smooth soft steamed buns.
This recipe doesn’t use any baking powder. The yeast is enough to complete the job amazingly.
✅ Ingredients
* Tang Zhong
- 40g All-purpose Flour
- 200g Water
* Bun Dough
- 300g All-purpose Flour
- 5g Sugar
- 3g Instant Yeast
- 25g Milk
Tips
* Tangzhong is very quick to make. Turn the stove off as soon as you see it has been cooked like a paste.
* If you choose to steam with cold water, then the proof no need to be 100%. Proof will still be on-going when heating the water. If you choose to steam with preboiled water, then proof 100% is needed.
* Cover with lid for few minutes before take the buns out. Otherwise, they may collapses due to the pressure changes.
热气腾腾的出炉馒头最好吃， 凉了难免会变硬，今天分享一款凉了也很软， 含水量高的汤种馒头。 就像做面包时候加入汤种增加面团含水量一样的原理， 馒头中加入汤种也可以让馒头凉了之后软软的。 喜欢吃面食的朋友们，记得收藏动手做起来哦！
✅ 食材
* 汤种
- 40g中粉
- 200g水
* 主面团
- 300g中粉
- 5g 白砂糖
- 3g 即发干酵母
- 25g 牛奶
✅ 小贴士
*汤种不用祝很久， 看到成浆糊状就可以了。 冷藏之后再用， 可以有效的控制面团温度， 防止面团提前发酵。
*蒸馒头的时候， 如果是凉水上锅， 可以稍微少发10分钟。 水加热沸腾的过程， 也是面团继续发酵的过程。如果是沸水上锅， 那就发到位再上锅蒸。
* 蒸完关火要焖3分钟再开盖， 否则因为气压原因， 馒头会回缩影响外观。
Artist : Oneul
Title : Autumn Breeze
Link : • Oneul - 가을 바람 (Autumn ...

[@emkoh2746]

非常感谢您分享🙏🙏👍👍

[@QG.Kitchen.Maomao]

谢谢🙏点赞

[@jonescheng8417]

老師您好！試作出鍋放涼，密封室溫保存一天後，口感沒變。想請教老師「室溫保存，最短是多久？」同樣的食譜，用烤的，出爐放涼後，室溫保存兩天，口感沒變。

[@QG.Kitchen.Maomao]

这个保存期间和含糖量有关系 越高时间越长 一般来说 不是很热的话 2天吧 冷冻保存可以很久

[@jonescheng8417]

@@QG.Kitchen.Maomao 非常感謝老師撥冗回覆！室溫是攝氏18度左右，我想請教「室溫不變硬的時間，老師的經驗是多久？」

[@QG.Kitchen.Maomao]

@@jonescheng8417 18度的话 三四天吧 发酵的时候记得给加点温度

[@jonescheng8417]

@@QG.Kitchen.Maomao 瞭解，謝謝！

[@user-xq5kt5ue5m]

做法錯了！燙種不是這樣做

[@QG.Kitchen.Maomao]

这个是汤种， 不是烫种哦！ 烫种水和面粉的比列， 面粉含量更高。 汤种含水量更大更加柔软， 烫种， 失去筋度的面粉含量更高， 绵密更高哦！