Thank you Kak Nor Secubit Garam for posting this recipe. I have tried few recipes that use water roux but so far I think this is the best one. It produces super soft and springy bread . It stays that way for a few days. This is the recipe for basic sweet dough and from the dough you can fill it with all kinds of sweet and savory fillings. You can check the original recipe from here.
- 380g bread flour (I used all purpose flour)
- 3 tbsp milk powder
- 80g sugar
- 3 tsp instant yeast
- 1 A size egg – beat slightly
- 100 ml water
- 100g water roux **
- 1/2 tsp salt
- 30g butter
- 30g shortening
- Add water, egg, salt and water roux into Bread Maker pan and then add flour, milk powder, sugar and instant yeast.
- Select BASIC DOUGH on the BM and press ON. Once the dough is formed, add the butter and shortening. Wait until the whole cycle complete.
- Punch down the dough, gives it a few knead and divide the dough into 16 equal portions.
- Shape and fill the buns with fillings. Place the buns in baking sheets that line with parchment paper. Cover the buns and let it rise until double in size (it takes another 30-40 min) Brush the buns with some egg wash.
- Bake in a preheated oven at 180C about 15-20 mins or until golden brown.
** Water Roux:
250 ml water
Preparation for the Water-Roux
1. Mix the flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it become thick and glossy. Remove from heat; place a cling film over the paste and leave until lukewarm, or room temperature, before using. This water roux can be kept in an airtight container after cooling in the refrigerator for max of 3 days.