湯種到底是什麼？更重要是為什麼一想到湯種就直接與柔軟、濕潤的麵包畫上等號呢？
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湯種到底是什麼？更重要是為什麼一想到湯種就直接與柔軟、濕潤的麵包畫上等號呢？

湯種：
源自日本，也有人說跟中國的燙麵法類似，做法是將滾燙的熱水沖進麵粉裡，讓麵粉中的澱粉瞬間煮熟產生『糊化』現象，轉變成半透明的漿糊質地。將冷卻的湯種加入麵團的材料中，將可以使麵團吸收更多的水份，產生柔軟、細緻如絲的結構，也可以延長麵包保濕的時間。

Tang Zhong:
The word “tang zhong” literally means a "soup-like" kind of bread. Originated in Japan, this water-roux technique cooks the flour with hot water and changes the structure of the starch, turning it into a translucent paste. After it cools down, it later on adds to the dough as a part of the ingredients, and hence creates the bread’s signature ultra-soft texture. It also keeps the bread moist for a longer period of time.

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