#湯種#麵包#椰香#Tongzhong#bread#coconut
湯種椰香麵包，是用燙熟的麵糊混合其它麵包材料做麵糰，包上椰絲等材料混合成的餡料烤熟而成，其中燙熟的麵糊就是湯種。湯種是日本語，意思是溫熱的麵種。 湯種再加上麵包用的其他材料經過攪拌、發酵、整形、烘焙而成的麵包就叫做湯種麵包。 湯種麵包與其他麵包最大的差別在於麵粉糊化使吸水量增多，所以麵包的組織非常柔軟而又彈性。這個道理和我們用燙麵法做蛋糕的道理也是相同的。
這個配方的椰絲餡料裏，糖和牛油的份量大家可以按照你喜歡增加和減少，麵糰的糖也可以減少或增加。
我們判斷麵包是否熟透一個很重要的檢查方法就是：看烤好的麵包的底部，如果底部也有顔色了，這個麵包也就熟透了（當然表面也應該有顔色的）。如果底部還是白的，證明麵包還沒有熟透，應該繼續烤，但表面已上顔色怎麽辦？那就在麵包上面蓋上一張烤爐紙就可以繼續烤至底部有顔色了。
TongZhong coconut bread are made from hot batter mixed with other bread materials to make dough, and the stuffing wrapped with shredded coconut and other materials is baked and cooked. The hot batter call TongZhong. TongZhong is Japanese, which means warm batter. TongZhong plus bread other materials through mixing, fermentation, shaping, baking bread is called TongZhong bread. The biggest difference between TongZhong bread and other breads is that flour gelatinization increases the water absorption, so the structure of the bread is very soft and elastic. This principle is the same as that of the cake we made with cooked flour.
In this recipe of shredded coconut stuffing, the amount of sugar and butter can be increased or decreased as you like, and the sugar of the dough can also be reduced or increased.
An important check method for us to judge whether the bread is cooked is: look at the bottom of the tested bread. If the bottom is also colored, the bread will be cooked (of course, the surface should also be colored). If the bottom is still white, it proves that the bread is not yet cooked, so it should continue to bake, but what if the surface is already colored? We can cover the bread with a piece of parchment paper to continue baking until the bottom is colored.
成份：
湯種（兩次的份量）：
250g水
50g高筋麵粉
麵糰：
120g 溫牛奶（約36℃/97 ºF）
5g糖
1/2湯匙酵母(約6g)
350g 高筋麵粉
120g湯種
45g糖
8g奶粉
1/4茶匙鹽
30g无盐牛油（室溫）
椰絲餡：
100g椰絲
50g糖
35g奶粉
10g低筋麵粉
1個鷄蛋
50g室溫無鹽牛油
在预热好180℃/356ºF炉内（最下層,開風扇）烤30-35分钟
Recipe:
TongZhong (2 servings):
250g water
50g bread flour
Dough：
120g warm milk (about 36℃/97 ºF）
5g sugar
1/2tbsp dry yeast (about 6g)
350g bread flour
120g TongZhong
45 sugar
8g milk powder
1/4tsp salt
30g unsalted butter (room temperature)
Shredded coconut stuffing:
100g shredded coconut
50g sugar
35g milk powder
10g pastry flour
1 egg
50g unsalted butter (room temperature)
Bake in oven (bottom, turn on the fan) preheated to 180℃/356ºF for 30-35 min
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