Sweet Bread using Water Roux Method

Roti Sobek

This time I tried to make bread using water roux method. Been ages I read about this method but still feel that this method it’s a bit complicated so I skip again and again. But when my foodie blogger said that she loves this method a lot and she also said that it’s the best so it’s tickling my curiosity to try making bread using this method. And yeah, it’s good….really good…the texture are great, soft and fluffy. For my notes here for all bread recipe that I already tried so far, mixture between bread flour and plain flour in right amount is really important for making bread with great texture and softness.

Sweet Bread using Water Roux Method

Source : Hesti’s Kitchen

Ingredients:
• 400g bread flour
• 200g plain flour
• 2 tbs milk powder (I used 3 tbs)
• 120g  sugar
• 1 tsp salt
• 10 gr instant dry yeast
• 1 egg + 1 egg yolk (I used 2 eggs)
• 150-200ml lukewarm water, adjust as necessary
• 75gr margarine (I used 75gr butter)
Water-Roux Paste:
• 50g bread flour
• 250ml water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Water-Roux Preparation
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, leave until lukewarm, or room temperature, before using. (Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat)

Methods:

  1. Put all ingredients into breadmaker because this time I used breadmaker with the order of liquid first the solid ingredient. So I put water – eggs – butter – sugar – salt – water roux paste – milk powder – flour mix – dry yeast.
  2. Setting to make dough then press start.
  3. When it’s finished, dough ready to be shaping into any shape you like. Divide dough into 9 balls. Put into a pan.
  4. Let it rise again for about 1 hour.
  5. Preheat oven 200’C.
  6. Grease bread using egg yolk+fresh milk. Then bake in the oven for about 15-20 minutes or until golden.
  7. Take it from the oven and grease again using margarine to make the top shiny.
  8. Ready to eat.

 

Water roux method bread

 

Pizza Dough

 

 

Hi, this week gonna be pizza week, because i made lots of pizza dough for holiday stock. I tried recipe from my food blogger friend Ayudiah. I make it double from the original recipe so just doubling the measurement of the ingredients. Let’s just try it out!

 

Pizza Dough

Source : Momylicious

Ingredients:

200 gr bread flour

50 gr all purpose flour
2 1/2 tbs sugar
1/4 tsp salt
3/4 tsp dry yeast
35 gr olive oil

Warm water 100-120 ml

 

Methods:

Mix all the ingredients in a big bowl, using electric mixer knead until elastic.
Let it proofing until double in size for about 45-60 minutes.
Divide into 6-7 small round pieces. Roll it.
Preheat oven 200’C and cook it until half  cook.
Keep in the container and put in a fridge.
You can use those anytime you need, just put any topping you like and cook again in the oven.

 

 

Note:

You have to cook it until crisp otherwise the texture would be like it’s not cooked well. Maybe i should proof it again after i rolled it (would love to try it again next time).

Roti isi Pizza (Bread with pizza filling)

Roti isi Pizza

(Source : Pawonike)

Ingredients:
50 gr glutinous rice flour
50 ml boiled water

Put in small bowl, mixed together, then set aside.

Dough Ingredients:

200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver

Filling ingredients:

  • 1/2 can corn kernel
  • frozen veggetables
  • mayonaise
  • tomato sauce

Method:

1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.

2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.

3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.

4. Mix all the filling ingredients in small bowl.

5.  Using your fist, punch dough down. Then take around 40-45 gr of dough and fill in with filling ingredients mixture. Make a ball shape. Set aside for about 10 minutes.

6. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.

7. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.

8. Put in the oven until golden brown about 20 minutes.

9. Put in the cooling rack.

10. Ready to eat

Roti Manis Sobek

Still using the same recipe with the one i used here, but without any filling.

Roti Manis Sobek

(Source : Pawonike)

Ingredients:
50 gr glutinous rice flour
50 ml boiled water

Put in small bowl, mixed together, then set aside.

Dough Ingredients:

200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver

 

Method:

1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.

2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.

3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.

4.  Using your fist, punch dough down. Then take around 75 gr of dough and make an oval shape. Set aside for about 10 minutes.

5. Stacking in a row into a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.

6. Preheat oven 180?C. Before put the those dough into the oven. Polish the top of the dough with egg yolk.

7. Put in the oven until golden brown about 20 minutes.

8. Put in the cooling rack.

9. Ready to eat

Banana – Chocolate Bread

 

I got this recipe from my friend’s blog “pawonike“. This special bread is still moist even you let it until the next day.

Ingredients:
50 gr glutinous rice flour
50 ml boiled water

Put in small bowl, mixed together, then set aside.

Dough Ingredients:

200 ml cool water
2 eggs
100 gr butter
1 tsp salt
100 gr sugar
15 gr powder milk
500 gr bread flour
11 gr dry yeast
1/8 st bread improver

 

Method:

1. Put into a bowl bread flour, powder milk, dry yeast, bread improver, sugar. Make a small hole in the middle then put butter and eggs inside. Knead those ingredients until springy.

2. Put cool water inside bit by bit and knead again until stretchy. Then put the mixture of glutinous rice flour and boiled water. Knead again.

3. Set aside and cover the dough with dry clothes or plastic wrap for about 30 minutes-1 hour or until the dough double in size.

4.  Using your fist, punch dough down. Then take around 40-50 gr of dough and make a small ball. Set aside for about 10 minutes.

5. Form any shape you like, I just make round shape and put nuttela and banana inside. Put in a pan that already polish with canola oil or margarine. Then cover it again with dry clothes for about 30 minutes.

6. Preheat oven 180’C. Before put the those dough into the oven. Polish the top of the dough with egg yolk and I put some chocolate sprinkles.

7. Put in the oven until golden brown about 20 minutes.

8. Put in the cooling rack.

9. Ready to eat