(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

[@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。

[@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

[@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]

👍👍

[@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😁

[@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

[@gracechow7281]

Very beautiful bread😘

[@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👍👍

[@jojohsieh0806]

看起好好吃，學起來哦

[@洪嬡卿-o2r]

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

[@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😁

[@annielai6476]

你的视频很棒，清楚不做作，期待你更多作品。

[@AllCookingStuff]

谢谢支持！😀😀

[@c-gaming7248]

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

[@AllCookingStuff]

Hope you enjoy

[@lolla248]

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

[@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 😬

[@luciapinheiro6350]

Lucia Pinheiro apaixonada por suas receitas

[@sudaratchaiprasert991]

Beautiful

[@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。

[@HulyannGunlugu]

Ellerinize emeğinize sağlık çok güzel görünüyor zevkle izliyorum 💐 💐

[@luciapinheiro6350]

❤amo ❤ suas receitas

[@patpatchannel4019]

ขอบคุณค่ะ ทักทายจาก ประเทศไทย 🇹🇭🇹🇭

[@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?

[@chrystaleentacata2129]

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

[@hwapoma1727]

你好！为什么现在打不开你的汤种视频了呢？

[@patyluborges8521]

Podrías ponerlo en español los ingredientes y el procedimiento xfis

[@geoklanong3283]

Beautiful!

[@Joeykitty73]

请问谁有老师燙和的比例成分？

[@debcobern312]

Looks delicious! 😲😁💖

[@AllCookingStuff]

Thank you 😋

[@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

[@张水妹-r8s]

怎么没有配方

[@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.

[@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。

[@luciapinheiro6350]

Me deu água na boca 🤬

[@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.

[@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😀

[@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.

[@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

[@洪嬡卿-o2r]

@@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

[@monicamui4393]

可以用㰖油代替牛油嗎？

[@AllCookingStuff]

可以

[@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

[@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

[@luciapinheiro6350]

Melhor nunca comi

[@草黍子]

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。

[@草黍子]

@@AllCookingStuff 好的謝謝😊

[@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.

[@fibilo2245]

如果把紫薯泥改成栗子泥或香芋泥可以？

[@AllCookingStuff]

可以。

[@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

[@蕭淑薇]

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

[@蕭淑薇]

謝謝老師

[@huiwenbong3723]

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

[@AllCookingStuff]

I bought it 15 years ago at ikea

[@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

[@WoWo-e6p]

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

[@WoWo-e6p]

@@AllCookingStuff 感謝妳嘍！

[@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

[@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

[@mojisalahshoor3531]

Thangzhong is cool or room teperature ?

[@AllCookingStuff]

Use cool Thangzhong for better dough temperature control.

[@mojisalahshoor3531]

@@AllCookingStuff thank you 🌹

[@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

[@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）

[@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

[@innovationhafida]

Toooooop 👌❤️❤️🌹🤝👍 wooooow

[@AllCookingStuff]

Thank you😀😀

[@اماميرةا]

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?

[@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。

[@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

[@ascarya6177]

👍😋

[@jennychan1110]

😍😋👍

[@AllCookingStuff]

Thanks

[@luciapinheiro6350]

Delícia 😋

[@sewmoygan6525]

,,,,, ,,

[@lulu-np1yq]

都吃了不用讲了