No Knead Sandwich Loaf | Easy & No Machine Soft Bread | Water Roux (TangZhong) Method [ENG/中文]

Описание: I like to eat handmade bread that is full of aroma and as soft and fluffy as clouds. But there is no machine at home, and it is so tiring to kneading by hand! So this issue will share a non-tiring and super easy no-knead sandwich bread.

▶Water Roux (Tang Zhong)
The Water Roux method can make the bread soft and slows down the staling process. Because the flour will characteristic changed at about 65 degrees Celsius, the gluten will become softer and more absorbent, and the higher the water content of the bread, the slower the staling process.

▶The Choice of Flour
Regarding the choice of flour, I personally recommend using Japanese high-protein flour to make this bread. The higher the water absorption and protein content of the flour, the easier it is for dough gluten formation. So that you can get good gluten even without kneading.

▶Baking
The temperature and time of baking are also key to the taste of bread. Too much time or too high a temperature will cause the bread to lose moisture, which will deteriorate the taste and accelerate the staling process of the bread. I like to bake at 190 degrees Celsius for 30 minutes. If you like tender crust, you can shorten it by about 3 to 5 minutes. Please adjust according to your favorite taste and the temperament of your oven.

▶Slicing and Storage
After the bread is unmolded, let it cool on a cooling rack for at least 1 hour to stabilize the internal tissue before slicing. Some people suggest that the next day will be perfect to cut, but I can hardly resist the temptation of bread fragrance. The sliced bread is recommended to be stored in an airtight container or bag at room temperature for about 3 days. The texture on the third day is not as soft, but still good overall. If you feel that the texture is a little stale or you keep it in the refrigerator, it is recommended that you can steam and eat it hot to restore the delicious and soft texture.

If you like the No-Knead Water Roux (Tang Zhong) Bread recipe we shared, please feel free to share it with your friends and relatives. Wish you have a nice day~

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   • 免揉汤种三文治吐司 | 免机器、超简单又不累就能做出云朵般柔软的手面包🍞No Mac...  

#MyLovelyRecipes #Bread #NoKnead #EasyRecipe
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📃Text Recipe
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Please Go To Our Website 🖨️ Print This Recipe or Adjust Serving Size :
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🔪 Preparation time: 3 hours
🍲 Cooking time: 30 minutes
🍽️ Serving size: 460g
🛠️ Mold: 20.8*11.8*11cm Bread Mold
(https://shp.ee/9h58e73)

🌱 INGREDIENTS
Water Roux (TangZhong)
15g High Protein Flour
75g Water/Milk

Dough
225g High Protein Flour (https://shp.ee/8sshnj3)
60g Egg Liquid (Grade A Egg)
50g Milk/water
3g Instant Yeast
20g Sugar
3g Salt
20g Room Temperature Softened Butter/ Melted Butter

喜欢吃香气十足，又像云朵般柔软的手作面包。但家里又没有机器，想到要手揉就好累哦！所以这期就要分享一款不累又超简单的免揉汤种三文治吐司。

汤种
使用汤种法能让面包柔软和减缓老化的速度。因为面粉在大约摄氏65度就会变质，面筋会变软，吸水性也会变强，面包的水份越高老化的速度就越慢。

一般人的家里都没用温度器，所以用目测的方式来制作汤种会比较方便。需要注意的是必须全程小火一直不停的搅拌，大约30秒后看到面糊刚开始变浓稠，就可以关火起锅晾凉了。整个过程非常快和简单。


面粉的选择
关于面粉的选择呢，个人建议使用日本高筋面粉来做这款面包。因为面粉的吸水性和蛋白质含量越高，面团就更容易起面筋。这样即使没有揉面也能得到很不错的面筋。

黄油
黄油是有一定的程度会阻碍面筋的形成，虽然这个食谱的黄油份量不多。但基于这是免揉法，所以就建议等面粉拌匀形成基本的面筋后才加入黄油，效果会好一点。可以这样想像一下，面粉的蛋白质在遇到水产生面筋之前，就被油先包裹起来了。另外，黄油用有盐无盐或融化的也都ok，重要的是不要放冰冷的黄油。冰冷的食材会降低酵母的活跃度。

水合法
水合法有很多种类，但简单来说就是用时间帮你揉面。面团在静置的时候，面粉里的蛋白质和水会自动形成强韧的面筋。所以说面粉的蛋白质含量越高效果越好。神奇的是面团静置20分钟后就能轻易的拉出薄膜了，再将它拉折按压大约15次，活动整理一下它的面筋就可以盖上进行发酵了。

一般上黄油和盐是在水合法之后才加入的，这样效果会更好。原因就像上面提到黄油会阻碍面筋的形成，而盐能强化面筋。但黄油和盐在水合法之后才加入的话就需要用力来揉面才能揉均匀了。


切片和保存
吐司脱模后放在凉架上晾凉最少1个小时，等内部组织稳定后才比较好切片。有些人建议隔天会更好切，但我很难抵挡得住面包香的诱惑啦。切好的吐司建议收进密封的容器或袋子里，放在室温里能保存大约3天。第三天的口感虽然已经没那么软了，但整体还是不错的。若觉得口感有点硬或者收了冰箱建议可以蒸热吃，能恢复好吃柔软的口感哦。


如果您喜欢我们分享的汤种免揉三文治土司食谱，欢迎分享给您的亲朋戚友哦~祝您有个美好的一天！
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📃文字食谱
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🔪 准备时间：3个小时
🍲 烹饪时间：30分钟
🍽️ 份量：460克
🛠️ 用具 ：20.8*11.8*11cm 土司模 (https://shp.ee/9h58e73)

🌱食材
汤种
15克 高筋面粉
75克 清水/牛奶

面团
225克 高筋面粉 (https://shp.ee/8sshnj3)
60克 鸡液 (A级鸡蛋)
50克 牛奶/清水
3克 速溶酵母
20克 糖
3克 盐
20克 室温软化黄油/液体黄油


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