看官，這些椰蓉麵包是基絲汀當日手指受傷後完成的。因為已把麵團搓好，等發酵完成後，包入椰蓉餡料。餡料已在雪柜中。誰知中途節外生枝，發生了小小流血事件。
於是就單手包椰蓉餡，真是挑戰，是頭一次啊！希望也是最後的一次。並非技術高超，只因麵團發酵好，急著無計可施，不想浪費。既然止了血，就硬著頭皮，用一隻手包餡料。放入焗爐，樣子不錯吧！（見笑）
麵包材料：
- 高筋粉 350 克
- 糖 55 克
- 鹽 5 克
- 全蛋液 56 克
- 奶粉 7克 (增加香味，可不加)
- 牛奶 125毫升
- 湯種 (做法參考此食譜) 120 克
- 快速酵母（Instant Yeast）5至6克
- 牛油（奶油，置室溫放軟）30克 (待麵糰起筋，即成團後，才加入)
- 牛油（奶油 butter室溫軟化）40克
- 幼砂糖（caster sugar）40克
- 雞蛋（打散成汁）40克
- 椰絲 80克
- 糖 1茶匙
- 水 2茶匙
椰蓉餡做法：
- 先把置軟的牛油與糖混合。
- 加入蛋汁，拌勻。最後加入椰絲，搓成團狀。可等待麵團發酵時做，或預先做好，也可預先分割六等份，放入雪柜中。需要用時取出。如冷凍太久，可置室溫中一會，放軟一點。這樣較容易處理，包入麵團。
做法：
- 請參考這個腸仔麵包食譜（第1至3步驟），麵團第一次發酵完成，直至麵團發大兩倍。就取出，放在清潔的工作台上，灑點高筋粉。
- 用手按壓麵團，擠出空氣。切割成六等份，滾圓，收口朝下。用保鮮膜蓋著，靜置 15分鐘。
- 把每個麵團分別壓扁，用木棍壓成橢圓形，把椰蓉餡料平均鋪在上面。由上而下捲起，輕壓收口。再用木棍滾壓。再一次由上而下捲起，並搓成小球形，收口朝下。如是者，把所有椰蓉餡料包在六個小麵團中。排放在一已掃油的圓形麵包模中。蓋上保鮮膜，鋪上濕布進行最後發酵，直至兩倍大（如上圖示），約 45至 60分鐘。
- 塗上蛋汁，灑少許白芝麻（如喜歡的話）。放入預熱至 180C (356F) 的焗爐中，焗約 35分鐘，直至轉金黃色為止。拿麵包出焗爐前約 5分鐘，掃上糖水，令麵包看起來更光亮好看（或可省去此步）。放在鐵架上放涼，即成。
這個湯種麵包食譜超讚！麵包組織非常細軟，可撕開見裏面的一絲絲麵包纖維。
溫馨提示：
- 要成功做出軟綿的麵包，有兩個秘訣：1. 測試麵團是否搓好。麵筋夠多，就能張開麵團成薄膜，用手指穿破成一圓孔。2. 進行兩次發酵，麵包會好吃很多。每次發酵都等到發大至兩倍或兩倍半。
- 椰蓉餡的做法非常簡單，大家可以因應自己的口味，把餡料增減。椰蓉材料的比例是：椰絲：雞蛋：糖：牛油 = 2:1:1:1 試驗過此配方，甜味香味適中，很合胃口。
- 芝士煙肉麵包【湯種法】Bacon and Cheese Bread
- 菠蘿包【湯種法】Pineapple Buns
- 蘋果吉士包【湯種法】 Apple Custard Buns
- 北海道牛奶麵包【湯種法】Hokkaido Milk Toast
- 提子核桃麵包【湯種法】 Raisin Walnut Bread
- 臻子朱古力號角包【湯種法】 Nutella Cream Horns
- 排包【超級軟綿湯種法】 Pai Bao
- 日式綠茶紅豆包【湯種法】 Japanese Green Tea Bread with Red Bean Fillings
- 港式腸仔包【湯種法】Hong Kong Style Sausage Rolls
- 湯種的煮法，使用和保存法【麵包秘訣】 Tips on Cooking Tangzhong
- 如何焗麵包夠軟綿【兩個要訣】Tips on Making Soft Bread
- 紅豆包【湯種法】Red Bean Buns
- 全麥麵包【湯種法】 Tangzhong Wholemeal Toast
Hello Christine, i'm in USA, i wonder where i could get the 椰絲?? cuz i don't think i see it in the grocery stores. thanks for ur help....
回覆刪除To 匿名,
回覆刪除I think you can get some at supermarkets in USA, probably at bakery things section. It's called "desiccated coconut", ask for help from staff if you can't locate it.
Christine,
回覆刪除手指好了沒有？
請問這湯種可存放在冰霜多久呢？
若利用湯種用麪包機做方包，而不是做個裝麪包有無問題？
No4 Mrs Wu
回應No4 Mrs Wu：
回覆刪除好了很多！謝謝啊！
湯種可存放在雪柜幾天，只要不變灰色就可以了。
『利用湯種用麪包機做方包』，當然可以啦！本來就是這樣，我多手去整形。
for those living in the states, most of the supermarkets have it under the 'baking' isle.... i found mine at albertson's.....good luck!
回覆刪除Hi Christine,
回覆刪除Do you use a bread machine for all your breads?
Can you recommend a good one?
Also just wondering if the bread machines are any good for chinese steamed buns like "man tou" etc
Thanks
Ollie
To Ollie,
回覆刪除Yes, I used my bread maker for making all the breads posted on this blog.
Any reliable brands will do the job for you. Mine is a very basic one.
I haven't tried to make any "man tou" with it, so can't tell.
hi Christine,
回覆刪除請問對於第二次發酵了的造形麵包, 當塗上蛋汁的時候, 它會自動縮小, 和之前的大小有很大的分別. 為什麼呢? 而且焗出來的麵包是硬硬的...
回應匿名：
回覆刪除焗出來的麵包質感跟搓麵團和發酵有關。
你的麵團搓後，有沒有測試？質感如何？是否很鬆軟的呢？問題可能是搓得未夠？發酵時間夠嗎？
Hi Christine,
回覆刪除I want to make 雞尾包, 請問餡料跟這個食譜的椰蓉餡有無分別呢?
Hi Christine,
回覆刪除I tried making some bread but they were not as dense and chewy as the ones I bought from the store. I tried to add some glutinous flour with the hope that the bread would turn out more chewy, but it didn't make too much of difference. Do you have any idea as how I can make bread to be more dense and chewy? (I use bread machine to make them) Thanks, Christine.
回應Grace，
回覆刪除雞尾包的餡料跟這個食譜的椰蓉餡差不多。我朋友試過，她說好似。
Hi Bobby,
回覆刪除This bread made from this recipe is not chewy at all. It’s light and fluffy. What kind of “bread” are you looking for? Is it like mochi?
我上个星期试整左你的蕃薯面包同肠仔包，我无用面包机整，也都买吾到低筋粉，不过我用左普通面粉加生粉代替，都算几成功啊。我今日试整你的椰蓉面包。希望成功啦！
回覆刪除多谢你的食谱啊!
Ling
我上个星期试整左你的蕃薯面包和肠仔包。我没有用面包机，也都买吾到低筋粉，我用左普通面粉加生粉代替，焗出来的效果吾错啊！今日试整你的椰蓉面包，希望成功啦！
回覆刪除多谢你分享的食谱啊！
Hi Christine,
回覆刪除In your recipe, 椰蓉餡材料calls for 15g egg. Do I measure after I beated it up? Can I just use one egg or is it too much? Thanks.
回應Desiree，
回覆刪除Measure out the amount you want after beating the egg. :)
Christine,
回覆刪除I found that you put the measurements of the ingredients of the bread dough into 'cups/tablespoon/teaspoon'. Could you possibly transfer the measurements of 椰蓉餡材料 too? (because I don't have a digital balance) Thanks a lot!!!
Christine,
回覆刪除I only have active dry yeast at home. You said use 5-6g instant yeast, if I use active dry yeast, how many grams should I use equal to 5-6g instant yeast? Thanks.
Hi Christine,
回覆刪除making this receipe right now.
the filling - is 15 grams of each correct?? it seems like a very small amount.
Thanks!
Love your recipes
OL
Hi Again Christine!
回覆刪除i just finished baking this. Need some guidance from you!
My bread was brown in 22 mins, the crust was quite hard, not soft at all. Is this cos i didn't allow it to rise enough?
Also, in your instructions, after putting in the filling, i roll from top to bottom, and close the ends. then your instructions say to roll it flat again, in the same direction or opposite direction?
I must try it again. 1st time that i've used a breadmaker, couldn't determine how long it takes for it to rise. how long does it take your machine to let it double in size?
thanks for all your help
OL
To Koon,
回覆刪除If converted to cup measurements, it won't be accurate any more. Sorry :(
To OL,
回覆刪除The texture of the crust depends on the temperature and time of baking. I think your oven is too hot.
Concerning wrapping filling, there's no right or wrong.
As for proofing, you can judge by your eyes. If the dough double in size, that's ok.
To 匿名,
回覆刪除If you use active dry yeast, just use the same amount, 5-6g. But you have to activate it with warm water with sugar dissolved before mixing it with other ingredients.
Hi Christine,我照著你的食譜做好了椰蓉包和排包,很成功,不錯吃啊,謝謝!
回覆刪除回應oliver：
回覆刪除看見你的椰蓉包和排包，很開心。恭喜你成功！
Christine,
回覆刪除椰蓉餡材料的量有没有弄错？为什么这么少？看照片碗中的牛油不像15g.
Hi Christine,
回覆刪除Are your recipes available in English? Would love to try them out but my Chinese isn't good enough to translate everything.
@ChefMom:
回覆刪除Already translated it and posted here.
Hope it helps.
My bread has over-rised as I was late for home...when it's baked it tastes a bit sour, is that still edible?
回覆刪除@匿名:
回覆刪除If they are too sour, you can't eat. You have to discard them. :(
Hi Christine,
回覆刪除I just tried your recipe yesterday, my 2 year old loved it!
I wanted to ask you, if I could prepare it to step 3, and leave overnight? and do step 4 in the morning, so we can have freshly baked bread for breakfast?
Many thanks for sharing, it has been a life saver finding your recipes after we have moved back to Sydney!
Betty
Hi Betty,
刪除You can do it like you said.
Keep the dough in an air-tight plastic bag. Remember that the dough will continue its proofing process in fridge, even though at a lower temperature. Make some more room for your dough in the bag.
嗨christines你好 我也住布里斯本 請問椰絲要去哪買？woolworth有賣嗎?謝謝 你的食譜非常清楚 受益良多 thank you so much:)
回覆刪除多謝你的留言鼓勵啊！
刪除我在 Coles 買椰絲的。在 bakery things 那個架。
Hi Christine，多谢你既教学吖，呢次整既包好成功呢！太开心啦！我没面包机，用food processor几十秒混合面团再取出用手揉，大概15-20分钟就好，焗出来既面包好柔软呢！（虽然配方中鸡蛋我没放..）
回覆刪除不过表面都系有少少干，点先可以好似面包铺果D咁表面湿软吖？
恭喜你成功！
刪除發酵麵團時要用拎乾的濕布蓋面。
送入焗爐前，也可在麵包面噴少許水，就不會乾了。
Hi Christine, 請問妳用麵包機搓兩次麵團約四十分鐘係搓到麵團的擴張階段或完全階段？用麵包機搓麵團至擴張同咪完全階段最好各用幾多分鐘？期待妳的回覆^^謝謝！！
回覆刪除其實，我的麵包機搓一個半循環就可以拉出薄膜。所以第二個循環，我不用等它完成，就可以停機。
刪除做甜包的話，可搓至擴展階段也可以的。
至於時間，每種牌子的麵包機表現不同呢。通常25至30分鐘就夠了。
請問如果唔用湯種, 麵粉份量會有不同嗎?
回覆刪除Hi Christine...在澳洲的woolworth or coles 買到的普通plain flour 可以算是高筋麵粉嗎？
回覆刪除Plain flour 是中筋粉。 Bread flour 才是高筋粉。超市都有得買。若找不到，可問問店員幫忙。
刪除Christine, 最近发现你的blog迫不及待要学整所有菜式。我在美国如果买面包机有咩推介呢？实在太多品种了，需要有和面功能。谢谢！
回覆刪除對啊，市面上的麵包機五花八門，很多不同的品牌，不容易選擇啊。
刪除已有讀者問過同樣問題，於是之前寫了篇網誌，可能對你有幫助，請參看這篇《怎樣選擇麵包機》.
Hi Christine,
回覆刪除谢谢你的分享！
我想要椰蓉馅包冰皮月饼，能够直接用你的这个配方做馅料吗？如果可以，做椰蓉馅的配料混合之后，需要把馅料蒸熟？还是放焗炉焗熟呢？谢谢：）
Hi Jackie,
刪除這個椰蓉餡質感有點兒碎碎的，跟冰皮月餅慣用的有點不像。但如果你不嫌，自己吃，當然可以。味道也挺不錯。
哦，也对，太碎了可能也不好包。那如果用来做糯米糍呢？椰蓉馅应该是蒸熟还是放oven? 谢谢：）
回覆刪除Hi Jackie,
刪除餡料有雞蛋，但也很容易熟的。你可試驗一下蒸熟。糯米糍是蒸的。
謝謝你的食譜，試了幾個也很好吃。今天剛試這個，焗完三十五分鐘中間唔熟，請問知唔知咩原因？
回覆刪除Hi Candy,
刪除餡料中只有少許蛋汁，應該很快熟的。
每個焗爐的溫度會有出入的。可酌量烤焗多點時間。
Hello 基絲汀,
回覆刪除我是你的FANS, 今次第一次留言. 我想問下如果椰蓉用唔晒, 可唔可以放入冰箱下次再用. 因為有雞旦成份, 所以有點擔心.
Michelle
Hi Michelle,
回覆刪除用不了的椰蓉，可放入 freezer, 比較 fridge 耐放些。
你說得對，有雞蛋也不要放太久。在 freezer 約三幾天，就要用完它。
請問屋企啱啱無晒牛奶，用水代替可以嗎？
回覆刪除可以用水代替。做出來的質感有些許不同我的，因為牛奶有香味和油脂，但不會太大影響。
回覆刪除