[Eng-Subbed] How to make Basic Dough Utane Dough ( 湯種面糰做法)

湯種材料及份量:高筋粉l0g、清水50g
做法:將高筋粉加水混合拌至沒粉粒,以慢火邊攪邊煮至有紋路離火,倒入碗中待微凉,以保鮮紙貼粉糊蓋好(被免粉糊表面乾硬化)待凉備用,如不是即時用,可放雪櫃數天也沒問題(但若開始變深色,即代表已變壞)。
主面糰材料及份量:湯種ㄧ份、高筋粉250g、奶粉10g、糖30g、鹽2g、蛋l隻、暖水80g-100g、即用酵母5g、無鹽牛油(放軟)20g
做法:將高筋粉、奶粉、糖、鹽、酵母、蛋畧拌加入湯種、水搓成糰加入牛油搓約10至15分鐘有薄膜,蓋上保鮮紙進行第ㄧ次發酵約45分鐘至1小時。
取出分割等份進行第二次發酵約15分鐘後,可隨個人喜好將面糰做型後再進行第三次發酵約30分鐘。
PS:面糰發酵最理想室温為28°c-31°c

Ingredients for utane starter: Water 50g, Strong flour/high protein flour 10g
Instructions: Mix the 2 ingredients together until it has no lumps, then cook the mixture on low heat (we do not want to make the mixture dry so please be patient) when the mixture has become a thick paste you can turn off the heat. You can now pour the starter into a bowl and let it cool down, when it is cool you can put cling film over the bowl (you can refrigerate it for later use, utane starters can last up to 4-5 day until it goes bad).
Ingredients for the dough: Utane starter at room temperature, strong flour/high protein flour 250g, Warm water 100g, Milk powder 10g, Sugar 30g, Salt 2g, 1 egg, Unsalted butter 20g and Instant yeast 5g
Instructions: Place the sugar, salt and milk powder into the bowl containing the flour and mix together. Add the yeast and mix again, when that is done you can add the egg and a little water and start mixing the ingredients (if you add too much water the dough will be too watery when you add the utane starter). You can add the utane starter and knead the dough (if your dough is too watery because you added too much water you can sprinkle some flour). The dough should be taking shape so you can add the butter and knead the dough, after you are done the dough should feel soft and bouncy. Now you should roll the dough into a ball and place it into a bowl covered with cling film, let it ferment for 45-60 minutes. When the fermentation is done the dough should be 2-3 times its original size, you can now press the dough a few time to allow some air to escape the dough. Cut the dough into as many pieces you need and wrap the pieces in cling film to ferment them a second time but this time for 15 minutes, the dough should now be ready to use for making bread and such.

Видео [Eng-Subbed] How to make Basic Dough Utane Dough ( 湯種面糰做法) канала SiuKitchen