Mexican Coffee Buns and Cheese Bread

Sumber resep yang saya ambil dari resep roti nya Vivian Pang, roti ini no telur tapi tekstur nya tetap lembut karena memakai metode water roux/tangzhong, sama seperti Hokkaido milky loaf. Resep asal nya dari Christine Recipes, Tangzhong Method namun telah di modifikasi lagi. . . 

Ingredients yield about 650 gr dough :


Water Roux/Tangzhong Starter : 


50 gram wheat flour
250 ml cold water

Bread Dough :

[A]


120 gr water roux starter
110 ml water/milk
55 gr sugar
5 gr salt

[B]

350 gr wheat flour
7 gr milk powder
6 gr yeast instan

[C]

30 gr oil/butter


Methods : 

Water Roux/ Tangzhong Starter :

1.  Put the bread flour inside a pot. Pour in the water slowly and whisk to combine. Continue till all the water finish. Make sure the mixture is lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Store in fridge once it is completely cool.

3. Thaw at room temperature before use. Preferably to use up in 3 days.

 Bread Dough : 

1. In a bowl, dilute the water roux starter in 110ml water. Then pour inside bread machine together with sugar and salt.

2. Add in flour from B. Yeast is the last ingredient adding inside the bread machine. Turn the machine on and let it knead about 10 minutes or dough is formed. Do check the wetness of the dough, if too dry add water or otherwise.

3. Once dough is formed, add in oil and continue knead to form smooth and elastic dough. Cover and rest for 45 minutes.

4. Transfer to working surface. Divide the dough into 3 portions. Shape into balls and rest for 10 minutes.

5. Flatten each ball into rectangle and roll it up like swiss rolls. Repeat the same for the other portions.

6. Place inside a greased loaf tin (I'm using L23cm x W13cm x H8cm cake mould) and rest for 45 minutes.

7. Bake at 180 degrees celcius  for 28-30 minutes.