Source: 65C Water Roux Bread (Taiwan Chinese publication by Yvonne C)
Total Time : 3 hours (Cooking, Mixing, Rising to Baking)
My illiteracy of the Chinese language did not prevent me from buying Chinese language cookbooks. I got this particular bread making book from the internet without any preview and I am pleased with my hasty but good purchase.
Using water roux method is new to me as I seldom see this method in my Western published cookbooks. This method is basically mixing 1 part bread flour to 5 parts of water and then cooking the mixture together on low heat till it all comes together into a wet paste form and the temperature 65C (approximately 150F) is the defining heat in the cooking process. This paste is then left to room temperature and used in proportions required in each bread recipes. The effect of adding this hot water dough into the mixing and kneading of a bread dough is to give it a more softer texture with slight chewiness, which are the main characteristics of breads and buns sold in Asian countries bakeries.
The original recipe is for a sausage filling, wrapped into the bread dough which is rolled into approximate sizes of 3 x 4 inches oblong/rectangular shapes and cut with incisions along the log but not all the way through as to maintain the individual rolls as 1 piece. It is then slowly stretched and each individual cut is twisted to expose the sausage and to form a round flower shape.
I substituted with turkey ham, of which I normally buy in one whole block as in the canned Ham and cut it into rectangular sticks of 1 x 3 inches to fit into one portion of bread dough, weighing 50 gm each. In order to produce professional and uniform results, the weighing of the individual bread dough pieces must be adhered to and the dough must be let to rise for a longer period before and after the filling to ensure proper texture at time of baking. One good advice in making any bread, whether Western or Asian types is not to rush the resting and rising period of the dough. I opted for a crescent shape instead of a circular flower shape and used black sesame seeds as sprinkles on the surface. The addition of scallion gives these rolls an attractive color, which didn't fade much after the baking and adds more taste to the slightly crusty surface as it dried out and gives a crispy bite. Egg wash was first brushed onto the shaped dough and acts as glue for the sesame seeds and scallion.
The result was good as the inside was soft and slightly chewy and crusty on the outside. This bread roll is good for breakfast and also for afternoon snack for the kids.