傳統的港式麵包，陪伴著香港人成長的美味，滿載著不少童年回憶。 自己動手做，看見製作品出爐的一刻，真的很有滿足感呢！ 這次採用了"湯種粉"，是預先約部份粉類煮熟，然後再加入粉團搓勻。 雖然看似麻煩，但只要吃過焗出來的鬆軟口感，隔天還是水份滿滿，您便會發現自己已回不去了，默默成為"湯種"的追隨者。 The traditional Hong Kong-style bread, which accompanies the growth of Hong Kong people, is full of childhood memories. I made it myself. I was really satisfied when I saw the production coming out! This time, “Utane Dough / Tangzhong“ is used, which is to cook partly flour with water in advance, and then add to the main dough. Although it seems troublesome, as long as you try the fluffy texture and the next day the bread is still moist, you will find that you can't go back and become a follower of “Utane Dough / Tangzhong“ with no doubt.