I have talked about water roux and how it can add extra water to a bread dough without deforming the shape. This post is to show you how I make a standard white loaf using water roux. Normally for a white bread loaf the normal water content (hydration) is around 60 - 65%max. With water roux added, the dough water content can raise to 70 -80%. Eventhough there is so much water in the dough, it
reade more...
Showing posts with label water roux. Show all posts
Showing posts with label water roux. Show all posts
Super hydration soft bread using water roux aka tangzhong 湯種
If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong 湯種 to make all sorts of soft breads. I think this water roux method originated from Japan.What is a 60deg C water roux? It’s basically a cooked water and flour paste. Why 60deg C?
reade more...
Hot Cross buns
I like any spicy and fruity sweet bread and buns. Since it is Easter I have the excuse to make a batch of hot cross buns.I like this Dan Lepard recipe - day bake with Mumsnet. I like the use of glace ginger, I am sure will be very nice. I am not one to follow any recipes exactly as written. I always add my own tweaks. I like to use this Dan's recipe together with water roux.My tweaks:1.
reade more...
Cocktail buns 雞尾包
Cocktail buns (雞尾包 gai mei bao) were originated from Hong Kong, now available in nearly all oriental bakeries in the world. These are soft buns filled with a buttery coconut filling. I love them since I was a kid. Not very slimming but utterly delicious especially when they are still warm.
Most bakeries use dough improver to make the buns very soft. I love the softness of the bun texture but