Vlog 10/22 No Knead Tang Zhong Pandan Coconut Bread 无揉汤种班兰面包 | Budgie Da...

Vlog 10/22

No Knead Tang Zhong Pandan Coconut Bread 无揉汤种班兰面包

I always wanted to try making no knead bread, as my hand was swollen while kneading. This recipe yield a soft and easy bread. I am happy :) 可能手法不对，曾揉面到手肿，所以一直很想尝试不用揉面的面包食谱。这个食谱我用了汤种，因为汤种面包更柔软，保质期更长. 喜欢它的柔软口感。简单又好吃，一定要试一试！

P.S: Tang Zhong(water roux) Bread can keep longer & Stay Soft 

I adapted recipe from 小红书 and my own research. 

(Yield 1 small bread loaf)

Tang Zhong 汤种

20g Bread Flour

高筋面粉

100ml Water 

清水

Cook on Low heat 

低温煮至浓稠

Cool down before use

待凉才使用

Dough 面团

1 Egg 

鸡蛋

20ml coconut cream + 20ml milk

椰奶+牛奶

5g Low GI sugar

低升糖砂糖

2g Yeast 

干酵母

200g Bread Flour 

高筋面粉

70g Tangzhong 

汤种

2g Salt 

玫瑰盐

15g butter 

牛油

Method：

1. Mix all ingredients, Rest for 15 minutes 

2. Fold dough with water, rest for 15 minutes

3. Repeat the steps

4. Rest overnight in chiller 

5. Next day, Proof for 1 hour (till double in size)

6. Roll and fold to shape, put in loaf pan,  Proof for 45 minutes (till double in size)

7. Brush with milk

8. Put in 180 degree preheated oven, bake for 20 minutes

做法：

1. 混合全部材料，静置15分钟

2. 用水防沾，折起面团。

3. 重复步骤

4. 放冰箱冷藏一晚

5. 隔天取出，发酵1小时（至大一倍）

6. 排气，擀面，放面团入模具后，发酵45分钟（至大一倍）

7. 刷上牛奶

8. 放入预热180度烤箱，烤20分钟。

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