50g bread flour
1. Cook 250g water with 50g bread flour at medium low heat, keep stirring until becomes thicken and no lumps left. Cook until 65 deg C, or if you do not have a thermometer, cook until mixture resembles baby porridge.
2. Transfer to clean bowl and cover with cling wrap to prevent skin forming.
3. Water roux can be stored for 2 days, and if colour turn dark grey, to discard.
Sandwich bun (make 9 buns)
195g bread flour
90g plain flour
12g milk powder
30g caster sugar
60g eggs, beaten
75g water roux
45g unsalted butter
1. Put all ingredients in sequence as per bread machine, and use dough function and knead for 30 mins. The BM pre-set kneading time is 20 mins, re-start the dough function and knead for a further 10 mins.
2. Proof for 40 mins in clean bowl cover with cling wrap.
3. Divide dough into 9 portion and shape it into smooth ball shape. Rest for 10 min.
4. Flatten dough and roll into longish shape. Roll it up to a sausage shape and seal tightly.
5. Prepare some water on clean plate and place a kitchen towel over it. Roll the surface of each dough over the damp kitchen towel, followed by rolling it over a bowl of sesame seeds.
6. Place dough on baking tray and let dough proof for 40 mins.
7. Bake at 180 deg C for 15 mins.
8. Sandwich bun is ready to be served with your favourite ingredients.
Update (2 Sept 09):
Yesterday little zak's childcare centre was closed for Teacher's Day, and i took leave to accompany him for the day. I warmed up the bun by heating up the oven at 180 deg C for 5 mins and off the oven, pop in the bun for about 5 mins or so. The bun turns out very soft and with egg mayo, i think it tasted more deli-yummy ;-) A lovely breakfast with my little darling!