墨西哥包完整教學【附湯種做法】｜Complete Mexican Bun Tutorial [Includes Tangzhong Method]

‪@cozykitchen436‬ #MexicanBun #TangzhongBread #SoftBread #HomemadeBuns #BreadRecipe #墨西哥包 #港式麵包 #湯種麵包 #港式墨西哥包 #麵包食譜 🍞☕ *Hong Kong Style Mexican Bun (Coffee Bun) Recipe* Crispy on the outside, soft and fluffy inside—this classic *Hong Kong-style Mexican bun* is easy to make at home! With the added **Tangzhong**, the bread stays soft, moist, and fluffy for longer. This video includes a full step-by-step tutorial that’s beginner-friendly and fail-proof! 👉 *Tangzhong instructions are at the end of the video* 🧾 *Recipe (Makes 10–12 buns)* #### *Tangzhong* Bread flour – 15g Water – 75g 👉 Mix well and cook over low-medium heat, stirring constantly until it becomes a thick paste. Let cool before using. (Can be stored in the fridge for 5–7 days) #### *Main Dough* Tangzhong – 70g Bread flour – 320g Sugar – 35g Milk – 160g Whole egg – 55g Unsalted butter – 35g Instant yeast – 4g + Water – 10g (mix together) Salt – 3g #### *Topping (Mexican crust)* Unsalted butter (room temperature) – 70g Icing sugar – 60g Egg – 55g Milk – 15g Cake flour – 60g Milk powder – 15g 👨‍🍳 *Steps Summary* 1. Combine all ingredients *except yeast mixture and butter* in a stand mixer. Mix for about 3–4 minutes until a dough forms. 2. Add yeast mixture and mix until fully combined. Add butter and knead until dough reaches the *windowpane stage* (smooth and elastic). Dough temperature should be around 26–28°C. 3. Place dough in a greased bowl, cover and let it proof at around 30°C for 50–60 minutes until doubled in size. 4. While the dough is proofing, prepare the topping (see below). 5. Divide the dough into 60g portions. Shape into balls and rest. 6. Shape again, place on a lined baking tray. Lightly spray with water and let rise for another 50–60 minutes until doubled in size. 7. Pipe the chilled topping onto each bun in a spiral pattern. 8. Bake in a preheated oven at 180°C (356°F) for about 14 minutes until golden brown. 🍪 *Topping Instructions* 1. Cream butter and icing sugar until smooth. 2. Gradually add egg and milk while mixing. 3. Sift in cake flour and milk powder, mix until smooth. 4. Transfer to piping bag and chill in fridge for 15–30 minutes before using. ✅ **Pro Tip**: Tangzhong keeps the bread extra soft, moist, and tender—perfect for staying fresh longer! --- 🍞☕ *港式墨西哥包* 外脆內軟，這款經典港式墨西哥包在家也能輕鬆做！加入湯種更保濕、柔軟又耐放，影片內附詳細教學，新手也能零失敗！ 👉 *湯種教學請觀看影片最後部分* 🧾 *食譜 Recipe (10–12個)* #### 【湯種】 高筋麵粉 Bread Flour – 15g 水 Water – 75g 👉 攪拌均勻後用中小火煮至糊狀，放涼備用（可冷藏 5–7 天） #### 【主麵糰 Main Dough】 湯種 70g 高筋麵粉 Bread Flour – 320g 糖 Sugar – 35g 牛奶 Milk – 160g 全蛋 Whole Egg – 55g 無鹽牛油 Unsalted Butter – 35g 即用酵母 Instant Yeast – 4g + 水 10g（拌勻） 鹽 Salt – 3g #### 【面皮 Topping】 室溫無鹽牛油 Butter – 70g 糖粉 Icing Sugar – 60g 蛋 Egg – 55g 牛奶 Milk – 15g 低筋麵粉 Cake Flour – 60g 奶粉 Milk Powder – 15g 👨‍🍳 *製作步驟 Summary* 1. 所有材料（除牛油和酵母水）放入攪拌機，揉成團 2. 加入酵母水混合，再加入牛油，揉至出現薄膜 3. 發酵至兩倍大，分割成每個約60g，滾圓 4. 進行第二次發酵（約50–60分鐘） 5. 擠上冷藏好的面皮，180°C焗約14分鐘 面皮製作：牛油+糖粉打發，分次加入蛋和牛奶，篩入粉類拌勻，放入唧袋冷藏15–30分鐘備用。 ✅ **小提示**：使用湯種能讓麵包更鬆軟保濕，成品口感升級！