Saturday, October 16, 2010

Water Roux Breads, Red Bean Buns and Cheesy Mite Twist

I've decided to make more water roux buns.  Hmm, guess I just want to experiment a little more.

For the Roux:

250ml Water
50g plain flour

Make the roux on stove top and then cool in fridge.

Because I'm making quite a bit of bread, so this is the dough for the lot:
600g plain strong flour
250g milk
2 tbsp instant dry yeast
1 tsp salt
2 tbsp sugar
2 large 59g eggs
75g butter

and I'm using 3/5 of the roux - leaving the rest for a loaf for the lunch box.

The dough's a bit wet and I knead in the butter last - well, I did use the bench top mixer.

It proofed really well.

I used 4/5 of the dough to make a rectangle and spread on vegemite and some shredded tasty cheese.
Rolled it up and made it into a twist.

The rest of the dough, was devided and I used it to make around 14 red bean buns.

Brush on egg wash and baked in 190C oven for 15-18 minutes....

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