提子乾，是好食材。含頗多營養價值，例如有豐富的鐵，鉀和一些維他命B，也含抗氧化劑。以前基絲汀就用了那個湯種麵包食譜，下了頗多提子，超好吃。今次來個另一提子麵包版本。啖啖麵包仍有提子，因為切碎了它們呢。還加了些玉桂粉，不但增香，而且有助控制血糖及血脂呢。若家中有幼年的小朋友開始喜歡吃麵包，又不想太早給他太甜的麵包的話，這個配方不錯啊。
湯種提子土司食譜
準備時間: 10 分鐘
烹調時間: 4小時
分量: 1 條土司 約重 500克
材料:
做法:
準備時間: 10 分鐘
烹調時間: 4小時
分量: 1 條土司 約重 500克
材料:
- 提子乾 60克
- 牛奶 100毫升
- 湯種（做法請參考這食譜） 75克
- 雞蛋 （打散成汁）1隻 約 45克
- 糖 25克
- 鹽 ¼ 茶匙
- 奶粉 10克
- 玉桂粉 1茶匙
- 高筋粉 250克
- 快速乾酵母 5克（1¼ 茶匙）
- 牛油（切粒，置室溫軟化） 25克
做法:
- 先提子乾用暖水泡浸 15分鐘。瀝乾水分，切成約 5mm 小粒，備用。
- 把所有濕材料（牛奶，湯種，蛋汁）放入麵包機中，然後跟著是乾材料（糖，鹽，奶粉，玉桂粉，高筋粉，酵母）。跟麵包機的說明書指示，選用烤焗麵包功能鍵。開啟麵包機。當所有材料成團後，加入牛油。跟著麵包機說明書的指示，下提子乾。待麵包機完成烤焗，即成。
溫馨提示：
- 提子的分量可因應個人口味而增減。也可不切細，用原粒。
- 若提子乾太甜或太乾，可用水泡浸片刻，令其軟身，和去些糖分。如果你不介意的話，可省此步。不建議用酒泡浸。
Christine,
回覆刪除Thank you for sharing. Already make the bread. It is delicious as from the shop.
Tammy
Hi Tammy,
刪除Wonderful! So glad you made it and loved it.
Thanks for letting me know. :)
Hi Christine,
回覆刪除Can I make it if no bread machine?
If you can knead by hand, it'll do.
刪除Hi Christine,
回覆刪除I tried to make this recipe today and didn't turn out. The dough looked really wet and didn't rise, I followed the recipe to the tee, do you have any idea what I did wrong?
The tangzhong dough is a bit wet, but it still can be handled and rise properly
刪除.
If your dough didn't rise at all, could it be the yeast was expired or something?
Hi Christine,
回覆刪除Can I use water instead of milk in this recipe? Why can't butter be added into the mixture in the beginning?
可以用水代替牛奶。
刪除後加牛油的原因是為了麵團容易產生筋性，做出的麵包就會軟綿。
油脂會把麵粉中的蛋白質包裹難以揉出筋性，不適宜太早加。
Just wondering if I can double the recipe and make a bigger loaf in the bread maker ? Do I just put in twice of each ingredient ?
回覆刪除Yes, double all the ingredients.
刪除Christine, can you please show us how to make bagel!!
回覆刪除好的，如果做了，就分享吧。
刪除我做了兩次都失敗. :( 出來硬硬實實的. 是因為我用的是wheat flour嗎? 裏面感覺很多洞有點像是brownie的樣子. 它又長的矮矮的, 只有bread maker 的一半左右高. 是酵母死了嗎?
回覆刪除麵圖不發大，酵母有影響。
刪除另外，你是不是全部用了 wheat flour 250克 呢？ 麥麵粉是很難發得起的。
Hi Christine,
回覆刪除Thank you for sharing your recipes. For this recipe, I don't have a bread maker, so I'll be making the loaf with a stand mixer. I am still confused about when I should add butter. I usually wait until the dough can be stretched to a thin membrane (i.e. after gluten has developed) before I add butter. But I found it difficult to incorporate the butter even with a stand mixer. The dough becomes very oily on the outside. Is that how it's supposed to be?
Also, when should I add raisins? Right after adding butter? or after 1st proof?
I have used your "HK sausage bun" dough to make tuna buns but the bun always resulted with a large hole inside. Any idea as to what went wrong?
Hi Stephanie,
刪除牛油太遲落，會很難搓入麵團的，所以你的麵團很油。但太早落，會妨礙筋性產生。最好在所有材料搞成團後有少許筋出現，就加牛油。然後搓至薄膜狀態。
提子可在麵團搓好前的 3分鐘加入，只需要拌勻即可。這樣提子就不會搓爛。影響麵團的美感。然後才進行第一次發酵。
有關腸仔包中空，可能腸仔含水分太多，以致烤焗時水分發揮出來，麵包成中空。可嘗試先煎一煎或烤一烤，令腸仔乾身些。放涼後，才捲入麵團。看看是否有幫助。
Christine, 想問下你係澳洲用邊隻麵粉整包？
回覆刪除我是用 Defiance, White Baker's Flour 5kg. Coles 有售。
刪除唔該Christine! 想問下邊款快速乾酵母？
回覆刪除Hi Cathy，
刪除我用 Lowan instant dried yeast, 超市有售。
Christine, 我在制作腸仔包, 焗完的時候, 近腸仔的麵團往往都很濕.. 這個問題困擾了我很久, 請問你知道原因嗎?
回覆刪除PS. 腸仔已經解凍至常溫及用廚房紙抹至乾身..
圖片:
https://scontent-hkg3-1.xx.fbcdn.net/v/t1.0-9/14708381_10154632623087628_4546021865020491814_n.jpg?oh=d0a9a87af9b201f95a7b9671d1d1fa44&oe=589D949E
Hi Kody,
刪除可能是腸仔內含很多水分，受熱就揮發出來所致。可試試換用別的腸仔吧。
Hi, 我依照你的食谱来做，可是很黏很黏手，为什么呢？面包在中途需要拿出来搓揉一下，然后再放回面包机发酵吗？
回覆刪除Hi Michelle,
刪除不同麵粉牌子的吸水率不同。可因應你的情況，酌量加些麵粉。
請問如想做綠茶土司，應跟據你哪個土司食譜並加入多少綠茶粉呢？謝謝！
回覆刪除Hi Christina,
回覆刪除I only got live dried yeast, can I still use the same amount of it?
Many thanks
Hi Christina,
回覆刪除Some errors on my previous message:
Actually I've got the Dried Active Yeast by Allinson
Thanks
Edith x
Hi Edith,
刪除You can use the same amount of dried active yeast. You need to activate it first in lukewarm water before incorporating with other ingredients.
Hi Christine,
回覆刪除Thank you for sharing so many great recipes! I've tried making some of your bun recipes and they're amazing!
I'm quite new to bread baking. I would like to make this raisin loaf recipe, but I'd like to bake it in the conventional oven rather than keep it in the bread machine.
Would you by any chance know what size loaf pan would be suitable for the amounts/measurements in your recipe? Would this recipe fill up 9"x5" pans nicely or would it make a short loaf (which is what I'm trying to avoid)?
Thank you again for sharing so many awesome recipes!
Hi Melisaa,
刪除Thanks for dropping by.
The measurement of my bread machine inner pot is 5"(height) x 5"(length) x 5.5" (width). Think that it'll hardly fill up your 9"x5" pan.
Hello Christine。 最近開始跟你的食譜做麵包，大部份食譜用全高筋麵粉，有些混合低筋麵粉。請問兩種口感有什麼不同？那一種比較鬆軟？謝謝。
回覆刪除Joyce
Hi Joyce,
刪除視乎要求的口感如何。只用高筋麵粉，做出來的麵包就較有嚼勁。加少許其他麵粉就調和。一樣的鬆軟。