原味生土司 /Original Toast Bread /湯種製作/Shokupan/Tangzhong/AL Delicacy

**When learning how to make this bread, our teacher specifically introduced to us the origins of Shokupan 生土司. Understanding this knowledge is very interesting and important, as it allows us to appreciate the original spirit.
Shokupan 生土司 was first coined as a new term by a Japanese bakery called Nogami. At the time, they wanted to cater to some elderly customers who had difficulty chewing hard crusts and would cut off and waste the crusts. To solve this problem, the bakery came up with a method to make the crust soft and thin, making it easier to eat, thus creating the product known as Shokupan.
Therefore, the original meaning of Shokupan was that it was easy to eat, with a thinner and easier-to-bite crust that allowed one to enjoy the deliciousness of the bread edges. This was the original creative spirit behind it
**Tangzhong is a very important ingredient in making Shokupan (Japanese-style bread). It is similar to using hot water to make Chinese dim sum dumplings. In Japan, it is called Tangzhong because there is no equivalent term for "blanching" in Japanese, and hot water is called "soup". When hot water is used to gelatinize flour, the resulting dough is called Tangzhong.
The function of Tangzhong is to gelatinize the flour when it comes into contact with hot water, which brings a good level of moisture to the dough when added to it.
For the best gelatinization effect, the hot water should be boiling, which means it should exceed 90°C.
**Why is butter added to the dough later: Waiting for the dough to be mixed evenly and smoothly before adding butter is to allow the butter and water to be evenly distributed in the gluten gaps of the dough, helping to slow down the aging phenomenon of the bread after baking, so that it can maintain a moist texture even after one or two days.
**在學習這款麵包的時候，老師特別向我們介紹了生吐司的來由。了解這些知識非常有趣，也很重要，就能明白原創的精神所在。
生吐司最早是由一間名叫Nogami的麵包店先創造出來的新名詞。當時是為了照顧一些年長，牙齒不好的顧客，因為他們覺得麵包皮硬，切掉不吃浪費了，所以麵包店因而想到解决的製作方法，把麵包皮變得柔軟，薄些又容易吃，從而產生了: 生吐司這個產品。
因此，生吐司一開始的意思是指食用的狀態是容易吃的，吐司的皮是較薄而容易咬的，可以享受吐司邊的美味。這就是它原來的創作精神。
**湯種是生土司很重要的材料。相等於做中式點心的燙麵。在日本稱為湯種，是因為日本沒有燙這個叫法，而日本的熱水叫做湯。用熱水來糊化麵粉，做出來的麵團就叫做湯種。
湯種的作用，熱水碰到麵粉的時候會有糊化的效果，把它加到麵糰裡面帶來很好的濕潤度。
達到糊化最好的效果，熱水要在大滚，沸騰的狀態，即是一定要超過90°C。
**為什麼牛油之後才加入麵糰: 等待麵糰攪拌均勻光滑的時候加入牛油 ，是為了能夠使到牛油和水份可以均勻地留在麵糰的麵筋縫隙當中，幫助麵包烘培出來之後老化現象減緩，即使留到一兩天之後也能夠保持濕潤的口感。
原味生土司 /Original Toast Bread
湯種（Utane Dough/Tangzhong）
All purpose flour 100g
Water 150g
Salt 0.2 g
Toast Dough吐司麵團:
All purpose flour 350g
Sugar 35g
Salt 1g
Milk powder 14g
Yeast 5g
Cream 35g
Honey 14g
Water 217g
Utane Dough湯種52.5g
Butter 17.5g

[@FF-Cooking]

Amazing so delicious soft 😋

[@aldelicacy]

Thank you .

[@fongchan7513]

flour 540g /350g Salt 10g /1g 。。。。。the proportion is not correct

[@aldelicacy]

Thank you for your attention. I have made the necessary modifications.

[@rainbowcat83]

焗出來方包嗰面好燶，唔係幾靚。

[@aldelicacy]

再嘗試看看。瞭解您的焗爐溫度和狀態，因爲每一個家用焗爐的實際溫度都不同。如果這次出來的效果太燶，下次把溫度調整一下。希望您成功。

[@fsteh787]

Do you need to refrigerate Tong Zong?

[@aldelicacy]

Yes. It is good to keep in the fridge for around 5 days