(中文/ENG)汤种/烫种紫薯手撕面包，紫薯吐司面包 - Tangzhong/Yudane Purple Sweet Potato Bread - Purple Taro/Yam Bread

最喜欢吃手撕面包时的幸福感。一片一片的撕开，中间再夹着紫色的薯泥，香甜浓郁，绝对是视觉和味觉的享受。这款紫薯面包松软又不失劲道，色泽诱人，健康指数爆棚。紫薯馅料分布均匀，面包的切面细腻又层次丰富。
I like the happiness when eating shredded bread. It was torn apart piece by piece, and purple mashed potato was sandwiched in the middle. The taste was rich and fragrant. It was definitely a pleasure for vision and taste. This purple sweet potato bread is soft and not losing its strength, with attractive color and bursting health index. The purple sweet potato fillings are evenly distributed, and the cut surface of the bread is delicate and rich in layers.
🔔欢迎订阅我的频道Subscribe to my channel:
bit.ly/3m6j12t
烤盘尺寸 Baking pan size: Pullman 9x4x4"
我用的烤盘 The pan I using: amzn.to/32PucF9
🍞面包材料（1条吐司）Bread ingredients for 1 loaves:
高筋面粉Bread Flour 290g
即溶酵母Instant Yeast 5g
盐 Salt 3.5g
糖 Sugar 35g
冰牛奶Cold Milk 145g
全蛋液Whole Egg 25g
淡奶油35%Whipping Cream 15g
烫种TangZhong/Yudane 60g (制作方法见Please refer: • Video )
无盐黄油Unsalted Butter 25g （软化的黄油温度在19C-23Ｃ，65F-75F）
🍠餡料(1条面包)Filling for 1 loaf:
紫薯泥Purple Sweet Potato Puree 100g
炼乳Condensed Milk 15g
淡奶油35%Whipping Cream 15g
无盐黄油Unsalted Butter 10g
🍞面包材料（2条吐司）Bread ingredients for 2 loaves:
高筋面粉Bread Flour 580g
即溶酵母Instant Yeast 7g
盐 Salt 7g
糖 Sugar 70g
冰牛奶Cold Milk 290g
全蛋液Whole Egg 50g
淡奶油35%Whipping Cream 30g
烫种TangZhong/Yudane 120g (制作方法见Please refer: • Video )
无盐黄油Unsalted Butter 50g （软化的黄油温度在19C-23Ｃ，65F-75F）
🍠餡料(2条面包)Filling for 2 loaf:
紫薯泥Purple Sweet Potato Puree 200g
炼乳Condensed Milk 30g
淡奶油35%Whipping Cream 30g
无盐黄油Unsalted Butter 20g
🍞面包材料（450g 吐司盒）Bread ingredients for 450g pan:
高筋面粉 240g
即溶酵母 4g
盐 3g
糖 29g
冰牛奶 120g
全蛋液 21g
淡奶油 12g
烫种 50g
无盐黄油 21g
🍠餡料(450g 吐司盒)Filling for 450g pan:
紫薯泥 58g
炼乳 9g
淡奶油 9g
无盐黄油 6g
🍞点缀 Topping
杏仁片少许 Some almond slices
🍞汤种材料 (4条面包) Water Roux /Tangzhong/Yudane Ingredients (for 4 loaves )：
100°C开水 HotWater 145g
高筋面粉 Bread Flour 116g
汤种制作方法见Please refer: • Video
*汤种的材料可以做4条面包，汤种做好后放至室温完全冷却后放入冰箱可以冷藏3天。也可以分成几份单独包装后冷冻保存，可存放大约一个月。
*The amount of the Tangzhong can be made into 4 loaves of bread. After the Tangzhong is ready, let it cool completely at room temperature and can be stored for 3 days in the refrigerator. It can also be divided into several pieces and packaged separately and frozen and stored for about one month.
预热烤箱350F / 180C （提前预热30分钟，烤箱温度比较均匀）
烤箱中下层烤 33-35分钟
Preheat oven to 350F (Preheat for 30 minutes in advance, the oven temperature is mostly even )
Bake on middle-bottom rack of the oven for 33-35 minutes
小贴士Tips：
*冬天牛奶可以提前20分钟从冰箱取出回一点温，温度大约是9左右。夏天可以在称牛奶的同时加一些冰块碎一起称好后直接使用
*In winter, milk can be taken out of the refrigerator 20 minutes in advance to return to a little temperature, and the temperature is about 9C. In summer, you can add some ice cubes while weighing the milk and use it directly after weighing it.
#PurpleTaroBread #紫薯吐司面包 #紫薯面包 #日式面包 #手撕面包 #PullmanLoaf
Music used
Wings - by Jonny Easton
Link: • Wings - Touching Piano...
Check out his channel
Link: / jonnyeaston

[@AllCookingStuff]

My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles. 我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。

[@n001234567]

？？一？

[@1959SWang]

@@n001234567 可以翻譯成任何一種，在你的畫面最右上角你點下去第二排有寫 CC和字幕，你點自動翻譯會有很多種語言跑出來，你就點上你自己需要那一種語言，他就會轉換成你需要的語言，希望能夠有幫助到。

[@hannahslunchbox]

I made this recipe a couple of days ago and my family loved it! Dough is very good to work with and the texture of the bread is very soft. It has the perfect balance and isn’t to sweet. Would definitely make again 👌🏼

[@yanijulian7540]

Like the bread..thanks gor sharing

[@angelazhu4833]

太好了，又出新品啦👍正好上周做了紫薯芋头馅，可以试一下这款吐司了😊最近做吐司有点上瘾，尤其喜欢闻吐司面团的味道🌹🌹

[@AllCookingStuff]

谢谢😁

[@suiwanip9294]

謝謝視頻教學! 第一次按着食譜,用南瓜蓉代替紫薯, 同樣做出超鬆軟美味的麫包來 ,太有满足感了!

[@AllCookingStuff]

👍👍，南瓜做这个造型也是非常漂亮的

[@geoklanong3283]

Beautiful!

[@gracechow7281]

Very beautiful bread😘

[@debcobern312]

Looks delicious! 😲😁💖

[@AllCookingStuff]

Thank you 😋

[@annyu364]

特别喜欢您的视频，既详细又重点突出，非常容易上手。跟着您的教程已经学会做好几种面包，感谢您精心制作的视频，期待着跟您学习更多的烘焙技巧。音乐也配得好。

[@AllCookingStuff]

谢谢支持😁

[@user-yk7ze5rl9h]

按著老師的食譜做出非常成功的麵包 但我把它整形為大理石吐司 好看又好吃 謝謝老師

[@tammypham7939]

I bake this bread today Come out so beautiful and delicious! Thank you for the video and all the secrets sharing! So far I did try Japanese white bread, raisins bread , Japaneses melon bun , streusel bread, and today purple bread!

[@AllCookingStuff]

Great job👍👍

[@c-gaming7248]

Delicious bread, beautiful video! Definitely on the top of my list to try 👍

[@AllCookingStuff]

Hope you enjoy

[@annielai6476]

你的视频很棒，清楚不做作，期待你更多作品。

[@AllCookingStuff]

谢谢支持！😀😀

[@sudaratchaiprasert991]

Beautiful

[@HulyannGunlugu]

Ellerinize emeğinize sağlık çok güzel görünüyor zevkle izliyorum 💐 💐

[@jojohsieh0806]

看起好好吃，學起來哦

[@sandyye519]

我今天試做了這款吐司，成功了，超級柔軟，表面裝飾我用了南瓜籽、瓜子仁、核桃碎、黑白芝麻裝飾！看起來整個吐司口感更加豐富😀😀

[@AllCookingStuff]

👍👍

[@luciapinheiro6350]

❤amo ❤ suas receitas

[@luciapinheiro6350]

Lucia Pinheiro apaixonada por suas receitas

[@zaafirarafa6633]

Hi. This bread looks excellent 😊. Can you please mention the size of the loaf tins because i ve found out that hard way that the right pan size matters alot 😬

[@aszeto168]

May I replaced the purple taro with regular yam(sweet potato) to make this bread and do I need to adjust the other ingredients if I make this changes?

[@patpatchannel4019]

ขอบคุณค่ะ ทักทายจาก ประเทศไทย 🇹🇭🇹🇭

[@MitchCuisine]

Nice one and looks so yummy.. But may I know what is Tanzhong Yudane?

[@AllCookingStuff]

In one of my other videos called Japanese White Bread/ ShoKuPan, you will be able to understand what Yudane is.

[@luciapinheiro6350]

Me deu água na boca 🤬

[@justinqcpqcp9905]

你好，请问你有 椰蓉吐司 和 火龙果面包 的食谱吗？ 期待您下次做。。。。。TQ. 😁😂😃😄😉😊😍😏😘😜

[@AllCookingStuff]

谢谢你的支持和建议，我很快会分享更多的食谱😀

[@lolla248]

Hi the link to tangzhong video doesnt seem to work. Any alternative links?

[@innovationhafida]

Toooooop 👌❤️❤️🌹🤝👍 wooooow

[@AllCookingStuff]

Thank you😀😀

[@chrystaleentacata2129]

hello,may i please get the proper ratio of your Tangzhong/yudane measurement of the flour:water for the 60g please🙏thank you

[@luciapinheiro6350]

Melhor nunca comi

[@HanhNguyen-kf8sp]

This bread looks so delicious thanks for the recipe. If I only make one loaf how’s the baking time ? Thanks

[@AllCookingStuff]

I have the recipe for 1 loaf in the “video description “. If you play this video on your phone, click the title area, then the video description will pop out, you can check the text recipe there.

[@AllCookingStuff]

The baking time for one loaf is around the same as the two loaves. You need to preheat oven for around 20mins before baking. Each oven has a temperature difference, you may need to adjust the baking time or temperature。

[@patyluborges8521]

Podrías ponerlo en español los ingredientes y el procedimiento xfis

[@yokefoongchow83]

好漂亮的面包，看了想马上吃，不知烫种',分量多少?

[@AllCookingStuff]

汤种材料 (4条面包) Water Roux /Tangzhong Ingredients (for 4 loaves )： 100°C开水 HotWater 145g 高筋面粉 Bread Flour 116g 汤种制作方法见Please refer: kzbin.info/www/bejne/qamUdIyuhaiefq8

[@chewsookchou2202]

會嘗試妳的食谱，只是燙種120克是用多少粉煮成的，謝謝...

[@AllCookingStuff]

汤种材料 (4条面包) Water Roux /Tangzhong Ingredients (for 4 loaves )： 100°C开水 HotWater 145g 高筋面粉 Bread Flour 116g 汤种制作方法见Please refer: kzbin.info/www/bejne/qamUdIyuhaiefq8

[@doctorluckyhappyobgyn6638]

Excuse me, what’s do you use for brushing on the surface of dough before baking 🙏🏻

[@AllCookingStuff]

I brushed egg wash ( 1 egg + 1 tbsp milk) My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.

[@hwapoma1727]

你好！为什么现在打不开你的汤种视频了呢？

[@Joeykitty73]

请问谁有老师燙和的比例成分？

[@user-xd7di8tn6g]

100000000like think you

[@lilili5467]

This is such a beautiful loaf, thank you for sharing your recipe! 💕 I just have a few questions. 1. Can we use any kind of milk? 2. Do you have to use whipping cream? Is it possible to substitute it with something else? Thank you again! 🙏🏼

[@AllCookingStuff]

Yes you can use any kind of milk. For 15g whipping cream, you can replace it with 5g butter and 10g milk.

[@lilili5467]

@@AllCookingStuff Thank you!

[@rakelscada5576]

@@AllCookingStuff I know that by putting the dough in the ref , gluten formation is accelerated. but what will happen if I accidentally put butter together with the flour, yeast, etc? what should be done?

[@manikuko1072]

老師您好！ 請問這包紫薯泥餡的麵包可冷凍保存嗎？

[@AllCookingStuff]

我没有试过冷冻这款面包，一般甜的有馅的面包常温保存2-3天都可以。 你可以切一两片密封包装冷冻试一下，最多冷冻保存2星期，食用前烤箱设置到150°C 烤5-10分钟(不用解冻）

[@chuapenghiang9797]

Can i substitute the whipping cream with milk ?

[@AllCookingStuff]

Yes, this bread only have 15g whipping cream, you can replace it with milk, and added extra 5g unsalted butter.

[@ashleyn7106]

Hi, can we not put eggs into the recipe? do we have to have a substitute?

[@AllCookingStuff]

yes you can skip the egg, and add some extra milk if the dough is dry

[@huiwenbong3723]

May i know where can i buy the wooden surface top?

[@AllCookingStuff]

I bought it 15 years ago at ikea

[@fibilo2245]

如果把紫薯泥改成栗子泥或香芋泥可以？

[@AllCookingStuff]

可以。

[@chewsookchou2202]

老師，想再訊問，此燙種不必放在爐火上煮成温度65C的米糊狀況嗎？或是粉和水1：5 的比列。。期望老師指導。。謝謝

[@AllCookingStuff]

这里的烫种是用100C的开水倒入面粉里做成的，粉和水的比例是1:1.25。请参考这个视频：kzbin.info/www/bejne/qamUdIyuhaiefq8

[@AllCookingStuff]

不要放在炉火上煮。只需要用开水烫面就可以了

[@chewsookchou2202]

瞭解... Tq

[@user-yk7ze5rl9h]

@@AllCookingStuff 想請問老師 這種湯種和1比5的湯種有什麼不同 謝謝

[@AllCookingStuff]

功效应该都差不多，但100c烫种是干的，很方便冷冻保存

[@ascarya6177]

👍😋

[@peiwuilim3370]

Hai, may I know d baking tin 9x4x4 is it 450gm each? Many tks

[@AllCookingStuff]

There is recipe for 450g mold in the "Video Description" below the video playing window.

[@joielow2028]

请问可以用牛奶代替淡奶油吗？

[@AllCookingStuff]

可以。15g淡奶油可以换成10g牛奶和5g黄油

[@user-jp2et6fm8t]

怎么没有配方

[@user-mh3oy6vs5y]

請問淡奶油改用煉乳取代可以？剛好家裡還有！

[@AllCookingStuff]

你可以试一试，只是这两种材料的成分不一样，淡奶油所含油多，炼乳含糖多，水份也不一样，你需要适当调整一下

[@user-mh3oy6vs5y]

謝謝老師

[@limpeiwui4336]

Hai, i only hv 8x4x4 pan size, do I need to reduce the ingredients? Tks

[@AllCookingStuff]

For your pan, the best amount of dough should be around 500-550g. But for this bread, the top is not covered, so a little bit more dough is ok. You can also make dough with full recipe's ingredients, then use 500-550g dough to make this bread, and use the extra dough to make a small bun. This may be the simplest way if you want your bread be perfect shape.

[@limpeiwui4336]

Tq so so much for yr reply🙏💕

[@AllCookingStuff]

You are very welcome

[@tsailily4162]

您好 請教一個問題 此紫薯吐司配方 為什麼做二條吐司的酵母用量7g, 但只做一條吐司 為什麼酵母用量不是3.5g? 一條吐司要用5g酵母用量？

[@AllCookingStuff]

其实3.5g-5g左右都可以，室温低时可以多加一点，室温高时少加一点

[@tsailily4162]

@@AllCookingStuff 原來酵母用量和室溫有相關。明白了 感謝您的回覆

[@joielow2028]

请问可以用植物性奶油代替动物性奶油吗？

[@AllCookingStuff]

可以啊，你可以参考这个视频kzbin.info/www/bejne/e6bZi56haK6Xj8k

[@honeykikizz]

如果我用的450g模 ，份量應該如何調整呢？謝謝

[@AllCookingStuff]

视频说明里面增加了一个450g吐司盒的食谱，请查看

[@stephenielim6355]

請問这些材料可以用手揉嗎？

[@AllCookingStuff]

可以，只是揉面时间会长一点。另外需要注意的是手揉很容易让面团温度升高，揉面过程中温度太高超过28C时可以冷藏几分钟降温

[@jennychan1110]

😍😋👍

[@AllCookingStuff]

Thanks

[@chiao8043]

老師請問一下為什麼我做出來的吐司會縮腰

[@AllCookingStuff]

检查一下，面包烘烤时间够了吗？面包出炉时，中心温度应该是93°左右。每家烤箱都会有少许的温差，可以微调烤箱温度或者烘烤时间。 发酵不要过大，还有面团的重量和烤盒要匹配。 面包出炉时，震一震后立即脱模。

[@user-qx7qr2cs2s]

請問這配方是做一條450克的吐司嗎？謝謝妳嘍！

[@AllCookingStuff]

每个视频的下方“视频说明”里我都会列出常用的烤盒配方，你可以参看。 🍞面包材料（450g 吐司盒）Bread ingredients for 450g pan: 高筋面粉 240g 即溶酵母 4g 盐 3g 糖 29g 冰牛奶 120g 全蛋液 21g 淡奶油 12g 烫种 50g 无盐黄油 21g 🍠餡料(450g 吐司盒)Filling for 450g pan: 紫薯泥 58g 炼乳 9g 淡奶油 9g 无盐黄油 6g 🍞点缀 Topping 杏仁片少许 Some almond slices

[@user-qx7qr2cs2s]

@@AllCookingStuff 感謝妳嘍！

[@monicamui4393]

可以用㰖油代替牛油嗎？

[@AllCookingStuff]

可以

[@mojisalahshoor3531]

Thangzhong is cool or room teperature ?

[@AllCookingStuff]

Use cool Thangzhong for better dough temperature control.

[@mojisalahshoor3531]

@@AllCookingStuff thank you 🌹

[@user-ky3hn5rq4u]

請問可以用紫薯粉做嗎？請教怎麼配？

[@AllCookingStuff]

可以。我没有试过，所以不知道具体的配比。你可以参考视频中馅料的部分，用紫薯粉也要调到差不多的粘稠程度。

[@user-ky3hn5rq4u]

@@AllCookingStuff 好的謝謝😊

[@justinqcpqcp9905]

你好，食谱打字写在影片里面 我不知道下一步放什么材料 ，会比较好 。。。TQ.

[@AllCookingStuff]

谢谢你的建议

[@cattychong5497]

湯種做法是，將100度的滾水倒進高筋粉，攢拌均合，就是，對嗎？你的視頻用188g水和150g粉，總共可以做338g湯種，對嗎？我想做你的紫薯面包，裡面只要60g湯種。我的分量怎樣做或減。做四分之一的分量，行嗎只？

[@AllCookingStuff]

烫种需要用开水将面粉充分糊化，如果分量太少，开水的温度会很快降低，所以效果不好。 你可以一次做两条的烫种，94g水+75g面粉，做好的烫种总克数会减少一点，所以留点余量。烫种包好后冷冻可保存1个月。

[@cattychong5497]

@@AllCookingStuff 你的意思嗎用水煮粉，煮到好像糊一樣，對嗎？我平常做湯種是用100g的水和20g粉煮到糊一樣，好像小嬰孩吃的米糊。這樣的湯種可以用來做紫薯面包嗎？

[@AllCookingStuff]

这个不是煮的，煮的叫汤种。这个是用开水烫的，叫烫种，烫种是很干的，你可以看这个视频kzbin.info/www/bejne/qamUdIyuhaiefq8。

[@cattychong5497]

@@AllCookingStuff 我明白紫薯面包是用燙種（不用煮和干的）要煮成糊狀的是湯種（是濕湿的糊裝）。對嗎？我想你也在美國，因為你可以馬上回覆我。謝謝你

[@AllCookingStuff]

是的没错。

[@sewmoygan6525]

,,,,, ,,

[@luciapinheiro6350]

Delícia 😋

[@lulu-np1yq]

都吃了不用讲了