Carrot lends a very nice color to the bun that I made today. Initially I thought of using cilantro with ham for today's bread but since it is autumn, the color orange will suit well. And I was ready to do more to the water roux bread by adding and incorporating ingredients and flavors into the bread itself.
Egg wash was applied before the baking and this time, I monitored the baking time carefully as I wanted the buns slightly brown and not too dark, so that the carrot color will still be obvious. This time round, the buns appeared to be more softer than the previous attempts and I figured it must be the cooking of the water roux in the first place. I never used a thermometer although the cookbook emphasizes the strict 65'C and I just estimate by the look of the water roux. This time instead of it being cooked to a paste like consistency, I removed it from the heat when it was still slightly watery, resembling thick creamed soup. My second guess would be the addition of the carrot made the dough slightly more moist and hence during the baking, it did not dried out too much. Overall, the appearance of this bun is pretty inside out. The strands of the grated carrot embedded into the dough is still obvious and the color of the bun itself is slightly yellowish. The presence of carrot gave the bread itself a very subtle sweetness. I just think it is a very healthy bun with carotene goodness.