第一次@汤种 65ºC Water-Roux

一直都不被汤种所动，因为我已经找到了让我满意的直接法食谱（例如这个和这个）做出来的面包放在室温三天都还是软软的，所以没有推动力学人家做什么汤种。另一方面，我觉得汤种要事先煮好还挺麻烦的，怕麻烦的我当然也就近而远之。

会做汤种面包是因为一包香肠。去年圣诞节Lucius的托儿所举办的圣诞派对被分配到炸鸡柳, 买了两大包鸡柳还有香肠送，D就说拿来做香肠面包吧。他一向来对面包蛋糕不感兴趣，难得他开口，我当然义不容辞。

因为要做造型所以我想要比较好操作的面包食谱，上面提到的直接法食谱因为含水量偏高面团打好后都蛮粘手的。我想起曾经尝试过的烫种，面团一点也不粘手，但是对于面包的口感当时我没有给予很好的评语（后来看到蛮多博客的评语都不错，我想可能是我自己做得不好，一定要找机会再做过），所以，我舍去烫种而选择和它类似的汤种。当时我想汤种应该也是不粘手的。

我错了。不知道是我没把汤种煮好的关系，还是本来就是这样的。我用面包机打面团打了两个Cycle（通常我最多也只打一个cycle加10分钟），面团还是很粘手。我只好让粘手的面团发酵，希望发酵好后会变得不黏手。面团发酵后还是很粘手，导致很难整形，看我的成品的模样就知道了。我胡乱把半份面团整形包入香肠后，另外半份我滚圆后放入中空模，烤前刷上蛋液后放上一小片沾了糖的sliced cheddar cheese。

吃了汤种的面包后我才知道为什么有这么多人做了又做，因为口感除了软外还极富弹性，和直接法做的面包真的有差。

尝试后发现其实煮汤种也不是很麻烦，我甚至觉得比烫种还方便。但是面团粘手的部分就有待研究了。尝试过这个食谱的朋友们可以分享你们的心得吗？

面包出炉时刚好是下午茶时间。一杯咖啡，一份自己做的面包，这样的午后很写意。要是能天天这样该有多好啊！

（面包制作于2010年12月26日，在等面团发酵的当儿我还做了这杂果蛋糕。不知不觉已经三个月没有做面包了，现在又开始手痒了。。。）

Recipe adapted from Corner Café. Original recipe from 《基本65°C汤种调理面团》by 陳郁芬. Many bloggers had tried and raved about this recipe. I reproduce the recipe using bread machine method. Please hop over to Corner Café for detail write up.

Japanese-Style Savoury Roll Dough (65ºC Water-Roux Method) 65°C汤种调理面团

Ingredients: (make 16 buns)

325g bread flour

150g plain flour

20g milk powder

50g caster sugar

1 tsp salt

7g (2 ½ tsp) instant dry yeast

2 eggs, lightly beaten

100ml lukewarm water, adjust as necessary (I used cold water)

75g butter, cubed

Water-Roux Paste (汤种)

25g (just under 2 tbsp) bread flour

125ml (½ cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Method：

Water-roux Paste
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using (the cling film must touch the water-roux to prevent the surface of water-roux turns hard). Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However, DO NOT USE if it turns grey in colour, that means it has gone bad.

Bun Dough (by bread machine)
1) Add ingredients (except butter and water-roux) into the bread machine pan according to the manufacturer’s instruction. For my bread machine, add liquid (water and egg) first; follow by sugar and salt (at different corner). Then follow by flour and milk powder. Make a hole in the centre of the flour, put in instant yeast. Select “Dough” function.

2) When the machine starts the kneading process, gradually add in water-roux. When soft dough is formed, gradually add in butter. When one kneading cycle has completed, check for doneness. If the dough is still very sticky, start another cycle (I knead for 2 cycles).
3) When you get a smooth dough, you can either let the dough proof in the machine or take it out and form the dough into a round ball. Place it in a large greased bowl, cover with cling film and let it proof in room temperature until double in size (it takes about one hour in our warm weather).
4) Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
5) Shape and fill the buns according to your liking (for the sausage roll, I baked the sausage beforehand). Place all finished buns on a greased baking sheet; lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather)(for second proofing, I like to place the dough in oven with a cup of hot water, door closed).
6) Egg wash and bake in preheated oven at 190°C for about 12 to 15 minutes or until golden brown.