I am loving baking breads with water roux (it is known as "tangzhong" in Mandarin) method now. Water roux bread is softer and more springy compared to breads baked with normal method. Having said that, I am still sticking to my favourite plain bun recipe but making them with water roux method. Have I confused you yet?
Water roux method is simply adding 20% to 25% of water roux starter to the recipe. Let's say the total ingredients weight of a bread recipe is 500g, the water roux starter should be between 100g to 125g. After adding water roux starter, the total weight is still 500g. Thus, a bit of calculation needed to reduce the amount of flour and water in the recipe accordingly. For these buns, I added 1 tablespoon of cocoa powder and omitted bread softener and improver.
For making water roux starter, simply combine one-part of flour and five-part of water (1:5) and heat up 65C to make smooth paste. For example: 50g bread flour : 250g (1 cup) water. I have came across some recipes using 1 tbsp flour : 5 tbsp water, tried and it worked too.
Okay, here is the method for making water roux without using a thermometer.
- In a small pot, bring 2 ingredients together and whisk until well mixed.
- Heat on low heat and stir constantly. Cook until the paste is thicken and swirl pattern appears on the surface.
- Turn the heat off, cover the surface with a piece of baking paper to prevent it from drying off. Or transfer to a bowl and cover with cling wrap.
- Cool completely then chill for 4-5 hours before use. It can be kept in the fridge for 3-5 days, discard if its colour has changed.
Updated on 3 April 2010: This bread stayed soft and moist the 2 next days!
Great buns! Is that ice cream in the first photo?
ReplyDeleteLydia, what did you sandwich in between for the first photo? Looks really good!
ReplyDeleteMark & Quinn,
ReplyDeleteIt's ice cream, my boy's favourite now.
I have been seeing this "tang zhong method" recently in blogs :) ...what a good method for soft bread.
ReplyDeleteI haven't got much luck iwth this water roux bread dough. Your's look soft and fluffy.
ReplyDeleteI always like to eat bread made from water roux method!!
ReplyDeleteMay i know how much water roux you need to make the chocolate buns? Thanks. From Jenny.
ReplyDeleteJenny,
ReplyDeleteTotal weight of the plain bun recipe is about 450g, I used 100g water roux which is bewteen 20%-25% of total weight.
All the best.
Jo Liaw,
ReplyDeleteThe weight of water roux is 20-25% of total weight of the recipe (water+flour+sugar+butter/oil+etc).
For example:
Total weight = 600g
20% (for easy calculation) = 120g
So, measure all ingredients as usual. Take 20g flour + 100g water (1 part flour : 5 parts water) to make water roux. After that, make bread as usual.
Hope this helps.
cheers,
Lydia
u take the 20g flour & 100g water to make water roux how u make? i really dun understand
ReplyDeletewater roux
ReplyDeleteMicrowave method:
Mix flour (1 part) with water (5 parts), micro for few seconds. Take out and stir, then micro for another few seconds. When you stir, you can see swirl patterns on the surface. Otherwise, use a thermo to measure the temperature - 60C.
Stove method:
Mix flour (1 part) with water (5 parts). Cook on stove with lowest heat, keep stirring till swirl patterns appear on the surface. Or, measure the temperature with thermo - 60C.
cheers,
Lydia
Hi Lydia,
ReplyDeleteCan you tell me when you should mix the water roux to the dough? Is it right before first kneading when you combine all of the regular bun ingredients with?
Thank you.
-Sari
Hi Sari,
ReplyDeleteSome ppl add water roux together with water,I mean mixing with water then add in. I added just like another wet ingredient usually water roux first then water, no special reason just to use the remaining water to rinse the spoon/container used for water roux. :-)
cheers,
Lydia