Description
Water roux is a mixture of flour and water that gives bread/buns a softer texture. The formula was introduced by a Japanese chef, with the ratio of 1 part flour to 5 parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of starch. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time.
Ingredients
- 10 tablespoons water
- 3 ¾ tablespoons bread flour
- 3 cups bread flour
- 3 tablespoons bread flour
- 5 tablespoons white sugar
- 3 tablespoons milk powder
- 1 (.25 ounce) package instant yeast
- 1 teaspoon salt
- 1 egg
- 3 tablespoons cold whipping cream
- 3 tablespoons cold water
- 2 ½ tablespoons cold butter, cut into chunks
Instructions
- Whisk water and bread flour together in a saucepan over low heat. Cook roux until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C). Remove from heat and let cool to room temperature.
- Place 3 cups plus 3 tablespoons bread flour
- sugar
- milk powder
- yeast
- and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed. Add cooled roux
- egg
- cream
- and water. Knead dough until it comes together in a shaggy mass
- 1 to 2 minutes. Continue to mix on low speed until dough starts to leave the sides of the bowl.
- Increase speed to medium and start adding butter. Mix until completely incorporated and dough is smooth
- 10 to 20 minutes. Remove dough from the mixer and place in a greased bowl. Cover and let rise until doubled
- about 40 minutes.
- Flatten dough and roll into an oblong shape. Place in a greased loaf pan. Cover and let rise until doubled
- 45 to 60 minutes.
- Preheat the oven to 450 degrees F (230 degrees C).
- Uncover loaf and bake in the preheated oven until golden brown
- 30 to 35 minutes. Cover with foil if top starts to brown too quickly. Cool in the pan for 10 minutes before inverting onto a rack to cool completely.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 2 hrs 40 mins
Servings: 8