日式生土司 Shokupan Japanese Milk Loaf Recipe|无需面包机 No Bread Machine|烫种法Yudane Method,连皮也软even crust soft

#日式生土司 #生土司 ＃牛奶土司 ＃烫种法 #面包食谱 #蓬松拉丝 ＃连面包皮也柔软 #无需面包机
#JapaneseMilkLoaf #Shokupan #MilkLoaf #BreadRecipe #SoftFluffy #Stringpull #EvenBreadCrustAreSoft #NoBreadMachine
♦ 牛奶土司|White Milk Loaf Recipe: • [ENG SUB] 牛奶土司面包|柔软蓬松|...
♦面包食谱Bread Recipe: kzbin.info?list... Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.my/t/c.Y5Zedw?ur...
今天来做著名的日式生土司，无需面包机食谱。之所以称为生土司，不是因为是没煮的“生”，而是因为可以生单吃面包不需配料也很好吃。烫种法原自于日本，烫面让一部分淀粉糊化，吸收保留更多水份，帮助面包柔软。刚烤好的面包，立刻出模后就非常柔软了，外皮有白边，稍微皱皮，因为实在太柔软了，从每个角落按压都可以回弹。撕开来，象羽毛一样轻盈，拉丝效果超好，超疗愈。结构非常蓬松柔软，保留着纯奶香和麦香味，连皮也很柔软，好好吃，不愧是可生着单吃的生土司。
要满模：
＝食谱分量要根据磨具尺寸来准确调整。太少导致无法满模。
＝揉面到位，做玻璃窗测试。揉面不到位，面筋容易断裂，导致烤后塌陷，无法满模。
＝发酵要到位，刚好距离模顶２厘米，发酵不够／过度也会导致烤后塌陷，无法满模。
收藏方式：烤好吃最佳。烤好放凉收密封塑料袋，室温３天。要保存更长，冷冻在冰库那里，吃前解冻即可。
Today, let's make the famous Japanese “Raw” Milk Loaf, Shokupan, no bread machine recipe. The reason why it is called raw toast is not because it is uncooked "raw", but because the bread can be eaten raw by itself, taste delicious even without any fillings/jam. Yudane method originated in Japan. Blanching flour with boiling water makes part of the starch gelatinize, absorbs and retains more moisture, thus enhance bread softness. Freshly baked bread has white edges, crust is very soft even just after unmolding, and even the outer bread crust is slightly wrinkled, because it is so soft that it can spring back when pressed from every corner. Tear apart, light as a feather, stringpull effect is super good, satisfying and therapeutic. The structure is very fluffy and soft, retains the pure aroma of milk and wheat, and even the crust is very soft, delicious. It is indeed a raw toast that can be eaten by itself.
To reach full mould:
= Recipe measurement should be adjusted accurately according to the loaf pan size. Too little cause unfilled mold.
= Knead dough enough, do the window pane test. If the dough is not kneaded in place, the gluten can break easily, resulting in collapse after baking, and the mold cannot be fully filled.
= Fermentation/proofing should be just right, distance exactly 2cm from mould top rim. Under/overproofing will also cause collapse after baking, and the mold cannot be fully filled.
Storage Method: Best eaten after baked. Once baked, let cool and put in airtight ziplock bag at room temperature up to 3 days. To keep it longer, freeze it in the freezer, thaw before eating.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦ Ingredient 材料= 450g Loaf Pan土司盒 =19.5cm x 10.5cm x 10.5cm =
=Yudane 日式烫面=
38g Bread Flour/High Protein Flour高筋面粉 (13% Protein Content蛋白质含量)
47g Hot Boiling Water热沸水
(Room Temperature 4hours/Chill in normal fridge overnight)
(室温４小时/普通冰箱隔夜冷却)
=Dough 面团=
160g Lukewarm Milk (Below 40C) 温牛奶（40C以下）
4g Instant Dry Yeast速溶酵母
3g Caster Sugar细砂糖
275g Bread Flour/High Protein Flour高筋面粉 (13% Protein Content蛋白质含量)
30g Caster Sugar细砂糖
5g Salt盐
23g Honey/Condensed Milk 蜜糖/炼奶
34g Dairy Whipping Cream (Cold) 动物性淡奶油 (冷)
All Yudane 全部烫面
25 g Unsalted Butter (Soften) 无盐牛油（软化）
(Preheated Oven 190C: 35-40minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)
(预热烤箱190C: 35-40分钟)
(上下火，不开旋风，第4层烤)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love

[@siewyankok2670]

这款面包真的很棒。今天试了很松软很香。大推！

[@iwen777]

谢谢你的支持， 哇，好厉害，真的很软是不是。哈哈。做了拍照来看

[@bb-hh7sp]

从疫情开始在KZbin自学做面包到现在，今天终于能做出又软又Q又好吃的面包了，我很喜欢老师的教学让我学会了很多各种各样的蛋糕，以后我会用这个方法来变化出各种各样的面包，非常感谢妳老师😊

[@phangphang9427]

老师早上好！谢谢分享！🥰🌹

[@iwen777]

不客气，希望你尝试做，好吃

[@user-rd8me6pv5i]

Вкусно и хорошо готовите... мягкая выпечка! Спасибо за рецепт............🥰煮得很好吃……软糕点！谢谢你的食谱。

[@iwen777]

Thanks so much, really soft fluffy, hope you can try

[@Reinolds_Recipes]

Good stuff!!! Will try this soon ;) thank you again for sharing… subscribed to your channel ☺️😁

[@iwen777]

Thanks alot, pls try and send me photo after making

[@pizzagallilivekitchen]

Wow rich delicious 🌹👌👏 Yummy love these so rich tempting recipe well-done Foody 🌹👏👏👏👏

[@iwen777]

Thanks so much, really yummy n soft, hope you can try

[@victoriang1651]

最喜欢老师的视频 ❤ 还没看先按赞 👍 会一直支持您 谢谢老师的食谱 最棒的 💕💕💕

[@iwen777]

哇，谢谢你的大力支持，希望你是第一个交作品照片来的哦。尝试做哦

[@victoriang1651]

@@iwen777 谢谢老师 ❤ 赶快买材料试试

[@iwen777]

@@victoriang1651 很好，做了拍照来看哦，期待

[@wanitakollie3664]

Good bread

[@meherunbeesiraj595]

Wow super

[@iwen777]

Thanks alot hope you can try

[@user-bk6gm3ys4f]

謝謝老師分享，軟Q可口

[@iwen777]

不客气，尝试做哦，很软很好吃

[@LouV29]

Thanks for the detailed video. Baked today and a success one! 🥰

[@iwen777]

Welcome, haha I'm abit long gas, so that you all can succeed in first try, so glad u made it, talented, pls send me photo after making

[@chavezcelestina9054]

Mmmuuúy Ricooo. Por fabor puede pasar en Español. Gracias gracias por tanto. 😘😘😘bendiciones.

[@chrisbakingkitchen2267]

终于做了这个吐司iwen

[@iwen777]

哈哈，是的，终于，真的好吃好软

[@fashiontense]

能看出面包應該是好吃的，但你用了暖牛奶所以在最後进烤箱時面包就不能再次發酵膨脹. 面包在盒子里沒辦法满盒。

[@cuisinesamira4768]

تبارك الله ماشاء الله عليك

[@iwen777]

Thanks alot, God bless you too, hope you can try this soft bread recipe

[@painchen3757]

非常好的shokupan配方。尤其制作完成隔天吃，非常好吃。会那么柔软好吃主要是配方中用了鲜奶油，蜂蜜及yudane。但是面团搅拌不足或手揉得不够，这尤其是加入了yudane的面团，必需得揉出薄膜。 建议还没揉好前先别让酵母开始发酵。手揉可用autolyse的方法更容易揉出薄膜。

[@iwen777]

谢谢你的建议。很好的帮助。

[@vgvtvffffc8246]

تسلم اديكي تحفة ربنا يبارك فيك ارجو ترجمة بالغة العربية من فضلك وشكرا جزيلا

[@kasmrmukbang1983]

Wow, Hi my friend is good. I'm Korean. Nice to meet you. It's looks delicious and good recipe. 😃😍🥰💥😃🥰😋😃💥🥰😋😃💥🥰😋😃💥🥰

[@iwen777]

Oh wow thanks alot for watching from so far. Nice to meet you. Hope you can try

[@chavezcelestina9054]

Necesito la receta en Español. Porfiiis 🤗🤗🤗para poder entender los ingredientes y cantidad. Desde ya muchas gracias 😘😘

[@shanlaf]

like 136👍. I wish you a nice weekend. 🤗 😘 ♥ ☀

[@iwen777]

Thanks alot hope you can try, so soft and yummy

[@kwokyinhoIIy5584]

早晨Wendy🌹🌹🌻🌻日本面包店湯种包售價很昂貴很好食.好介紹啊!🍞🍞👍👍👏👏have a nice day

[@iwen777]

真的好吃，希望你尝试做哦

[@kwokyinhoIIy5584]

@@iwen777 🌹🌹🌻🌻我曾經係正宗日本面包店買过一袋湯种包8塊裝要港幣68元柔軟度味道一流.其實跟足你份量做味道一定冇得輸.但我技術冇限每次都衰在造型所以不敢影相獻醜給你看到.希望有天能做到你的水準🥐🥖🧇🥮🌮🌭🍞🥞🍕🧀👍👍👏👏

[@iwen777]

@@kwokyinhoIIy5584 我可以做到，你也可以哦，加油

[@tami7409]

請問一定要蓋上蓋來烤嗎？

[@violetkok9133]

請問我的高筋面粉是15％,可以做这个日式吐司嗎7？

[@92cutepinkbaby]

請問用活性乾酵母active dry yeast做日式生吐司要用多少克？ 要用多少水和糖去激活酵母？

[@gj-yeh702]

Would you mind sharing the brand of flour you use?

[@user-wv9oy9us8m]

你好！我的模具尺寸是：長×寬×高：20×10×7的雪芳蛋糕模具,材料應該是多少,謝謝🙏🙏

[@leeswantoh6878]

哇！好疗愈的日式土司，好想来几片哦！谢谢Wendy 的分享❤️❤️请问可以用machine 操作吗？

[@alanlee5355]

谢谢你哦，可以哦，应该不需要用温牛奶了。厨师机容易让面团温度提升

[@iwen777]

是的谢谢你，尝试做了拍照来看

[@chrisbakingkitchen2267]

擀两次面包组织会更柔软

[@iwen777]

谢谢建议哦

[@hl7508]

Can we use machine kneading ?

[@user-io2pc6vo5h]

一定要用日本的面粉才好做出来这效果吗？

[@katieleung9106]

請問焗爐開同不不開旋風有何分別？

[@chrisbakingkitchen2267]

我等了好久

[@iwen777]

哈哈，希望你尝试做哦

[@chrisbakingkitchen2267]

做过了自己的Recipe

[@iwen777]

@@chrisbakingkitchen2267 哈哈，希望你可以尝试这个食谱哟哦，很软很香

[@ghaithandmom]

Like 143 Dear greetings - Have a nice evening and I'm sending a big hug 😘♥🙋🏼‍♀

[@iwen777]

Hope you can try this recipe, thanks

[@helentao2781]

Can use all purpose flour ?

[@michaelsit7089]

配方里居然没有鸡蛋哦……请问如果不想放淡奶油的话，是不是可以把淡奶油的分量等额替换为牛奶呢？为什么要叫生吐司呢？可以生吃吗？可明明是烘烤过了呀？！

[@iwen777]

是的，这食谱不用鸡蛋。可以用牛奶取代，不过加了淡奶油会更香更软。哈哈，我有解释了，生土司的意思不是生没烤，而已单生吃本身不用任何配料也好吃哦。

[@user-jj3vp2lo5c]

請問老師：天氣炎熱室溫高，燙種也要放4小時再操作嗎？感謝！

[@susanmeeerr]

如果宝宝不到1岁，不用糖的話是否可做成功呢？

[@chrisbakingkitchen2267]

没骗你这个面包很柔软很好吃

[@iwen777]

真的好吃哦，希望你尝试做

[@chrisbakingkitchen2267]

@@iwen777 我已经做过了很成功

[@iwen777]

@@chrisbakingkitchen2267 好厉害，做了拍照片来看哦

[@chrisbakingkitchen2267]

@@iwen777 拍过了去找

[@ngshiwan6241]

Hi Wendy 可以分享面包的模具吗？shopee 买的用不到几次就脱漆了

[@iwen777]

我用普通450克土司盒而已，可以在烘焙店购买哦

[@weiweiwu008]

我想請問為什麼我吐司烤好後左右兩邊會有點往內凹呢？

[@iwen777]

烤不够久/揉面不够面筋不够也会回缩哦。

[@fwchloe]

老师妳的面包没满模呢，可是看起来很柔软

[@iwen777]

是的，没完全满模，因为我没揉面到手套膜状，只手揉15分钟，不过真的已经很软了。

[@user-rm3it5bs2q]

感谢分享，全麦面包至少要80％水，我看了别人的经验，确实是这样

[@iwen777]

不客气，尝试做哦，水分高面包很软

[@charlesblue7756]

面团的延展性不足，加入牛油揉至完全被面团吸收再来摔打，打出薄膜才加酵母

[@kyky9508]

老师，用手揉要如何确保面团的温度不会超过27度？

[@iwen777]

用手揉面一般不会超过，因为没机器那么热，影片也只揉面15分钟而已 。确保室温不过热即可。

[@kyky9508]

@@iwen777 明白了 谢谢老师

[@iwen777]

@@kyky9508 好的加油，做了拍照

[@kheng4875]

沒有淡奶油，可以用牛奶帶替嗎

[@iwen777]

可以。不过淡奶油真的很软和香，希望你尝试做了拍照来看

[@chiasawhuee3924]

你的面包进烤箱后不再长高，是因为你没有揉出手套膜。这样烤出来的面包放到隔天口感就是比较干。没有手套膜面筋的涨力不够强。

[@iwen777]

进了烤箱有长高，但没完全满模，因为我没揉面到手套膜状，只手揉15分钟，不过真的已经很软了，隔天了还是很软哦，我还收密封塑料袋冷冻室5天后解冻再吃依然柔软哦，因为食谱水分含量和水分吸收率很好。

[@ngikyuenchin8342]

我没有日本高筋面粉，可以用普通高筋面粉代替吗？

[@michaelsit7089]

也是可以的，但想要揉出手套膜并且拉丝的话，高筋面粉的蛋白质含量一定要比较高才行，最好高于13%比较好！

[@iwen777]

@@michaelsit7089 对了。很好的解释

[@iwen777]

是的，还是可以做到的。揉面到位即可

[@jaslinlim978]

Can we make this into dinner rolls instead? Will it change the temp?

[@iwen777]

Yes you can, with same temperature just shorten the time according your oven

[@jaslinlim978]

@@iwen777 thank you. I love all your recipes!

[@iwen777]

@@jaslinlim978 wow thanks so much for your continuous support, means so much to me

[@mdm.christina]

Can I use this recipe in breadmaker machine?

[@iwen777]

Yes you can, u can use room temperature milk instead

[@phoebelee6403]

Temperature is too high 190c on my oven. 35mins also too long.

[@gj-yeh702]

請問麵團整個烤不分三份，行嗎？

[@christinelee4715]

應該可以，我分兩份沒有問題

[@phoebewoong5573]

请问可以放到隔天吃吗

[@iwen777]

可以请查看收藏方式，已经写在说明栏description box和pin comment 了。

[@Mydreammylife31]

烤不够熟也会塌陷

[@youngyuhchiang4925]

基本功夫不夠紮實、建議妳小姐去台北淡水八里區烘焙學校學習、

[@daiwan6580]

請匆説叫母，是孝母！台灣人説酵（孝）母！

[@viviwidjaja3446]

Xie2

[@iwen777]

Welcome, hope you can try