做港式或日式麵包時，你可能經常看到食譜有“湯種”。什麼是湯種呢？其實湯種裏的麵粉因為煮過，吸水力高，幫助麵包提高保濕性，令麵包組織濕潤柔軟，更加鬆軟美味。Many Hong Kong or Japanese style bread receipes may call for “utane dough”. So what is it? This method is to slightly cook the bread flour, so that it will absorb more water and will help the bread to retain moisture. Therefore, the bread will become softer and it’s softness can last longer.
整個過程只需五分鐘 Whole process only takes 5 mins
As my recipes only call for 50-60g of utane dough, here is how to make a small portion: mix 1 portion of bread flour with 5 portion of water (e.g. 10g flour + 50g water) in a mixing bowl. Use low to medium heat on a bowl of water, put the utane dough mixing bowl on top. Keep stiring until it becomes a paste like texture, no more bubbles and you see a clear pattern. Remove mixing bowl from heat. Please see my short video below.
Cover with plastic wrap and put in fridge for several hours or overnight. Before you make your bread, take out the utane dough from fridge, let it warm to room temperature and add it to the main dough according to the amount in the recipe.
湯種可預先做好，放在雪櫃數天也可。Utane Dough can be prepared in advance and be placed in the refrigerator for several days.
See below recipe using utane dough. 下面是用湯種做的食譜：