Wednesday, July 27, 2011

Burger Buns with water roux starter

I have seen bread made with water roux method in many blogs and have been very fascinated with it but lazy me find it a bit tedious cooking the roux and keeping it overnight before using. But recently, I  have a bit of free time so I thought I'd give this bread a try when  I saw this recipe in Christine's Blog,  and see what's the hoo-haa about this water roux method...her method of gauging the doneness of the roux instead of using a thermometer sounds easy to follow so it's somewhat encouraging already.

I must say, I was very pleased with the result.  The dough was easy to work and the buns stayed soft even the next day!

See how fluffy they are?

Below is the basic recipe from Christine's blog, for those who wants a more flavorful bread, please visit her for the full recipe:-

Ingredients of tangzhong:
  • 50gm/ 1/3 cup bread flour
  • 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
Ingredients of bread:
  • 350gm/ 2½ cups bread flour
  • 55gm/3tbsp+2tsp caster sugar
  • 5gm/1tsp salt
  • 56gm egg (equals to 1 large egg)
  • 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
  • 125ml/ ½cup milk
  • 120gm tangzhong (use half of the tangzhong you make from above)
  • 5 to 6gm/2 tsp instant yeast
  • 30gm/3tbsp butter (cut into small pieces, softened at room temperature)
Method of making tangzhong:
  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. Chill in fridge for several hours. (I chill it overnight.) Then the tangzhong is ready to be used. (Note: When you are ready to use the tangzhong, just measure out the amount you need and let it rest in room temperature for a while before adding into other ingredients. The tangzhong can be stored up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more.)
Method of making bread:

  1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”, it’s done. The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.) ( I just dump everything into my Kmix and using the dough hook to mix and knead for me.)
  2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C. I still used my bread maker in this stage. And my bread maker has a heater.) I just put the dough back into the lightly oiled mixer bowl and cover the top with a clean cloth and let it proof till doubled in size.
  3. Transfer to a clean floured surface. Deflate and divide the dough into 6-8 equal portions. Knead into burger roll shapes. 
  4. Arrange the burger rolls in a  baking sheet .Leave it for the 2nd round of proofing, about 40 minutes.
  5. Brush egg on surface. Bake in a pre-heated 180C (356F) oven for 15-20 minutes . Remove from the oven. Transfer onto a wire rack and let cool completely. Slice to serve or place in an airtight plastic bag or container once it's thoroughly cooled.
I ate one for breakfast with just butter and maple syrup...and a cup of my favorite coffee of course!

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