Water Roux

A short time ago I came across a recipe for breadsticks that talked about using the tangzhong - or water roux method of baking - which is a baking technique made popular by the Japanese and then widely adopted by Taiwanese and other bakers in Asia. The tangzhong method of preparing the dough delivers soft and fluffy bread that stays fresh without the use of any preservatives. The tangzhong method lies in the creation of a “bread starter” by cooking the bread flour and water mixture until it reaches the temperature of 65° C. This 65° C bread starter increases the moisture absorption of the typical dough and hence produces soft, light, and pillowy bread.
I decided to try the Cheese Breadsticks out on Monday and they were awesome. I would say that they rival the Olive Garden Breadsticks - that’s what started the search in the first place!

Cheese Breadsticks

Tang Zhong/Water Roux:
1 oz bread flour
5 oz water
Wet Ingredients:
2 oz water
1 large egg - lightly beaten
2 3/4 oz tang zhong - water roux (above)
Dry Ingredients:
1 teaspoon salt
1 oz sugar
1 1/2 cups + 1 T. bread flour
3/4 cup + 1 T. all purpose flour
2 tablespoon + 1 teaspoon baking milk powder
2 teaspoons yeast
3 tablespoons room temperature unsalted butter - cubed
1 egg yolk - for egg wash
1 t. milk - for egg wash
1 cup Mozzarella cheese (or cheese of your choice)
1 1/2 tablespoons chopped parsley
Preparing the Tang Zhong/Water Roux:
Add 1 oz bread flour to 5 oz water in a sauce pan. Stir to mix.
Turn the heat to low and keep stirring the mixture until it becomes paste-like. Use a candy/cooking thermometer to monitor the temperature. Remove from the heat once the mixture reaches 149°F or 65°Celsius. Transfer the mixture into a glass or stainless steel bowl. Cover the surface with saran wrap/cling wrap. Let it sit to cool down to room temperature or refrigerate for later use.
Tang Zhong Dough:
Attach the dough hook on your mixer. Transfer the Wet Ingredients (including Tang Zhong/Water Roux) to the bottom of the mixing bowl. Add in the salt and sugar first and then the other Dry Ingredients with the yeast added last.
Set the speed to low. When all the ingredients are well combined and the dough is not sticking to the side of the bowl, then turn the speed to medium speed until gluten forms. Depending on mixer, mine took about 5-6 minutes.
Slowly add the butter to the dough in 3 batches and let it mix at slow speed until the dough looks not sticky. Be patient, this step took me quite a bit of time. I was about ready to give up when it came together. When all the butter is kneaded into the dough, set the speed to medium and let it knead for 6-8 minutes until the window pane test.
Grease a bowl, round the dough and gently leave it in the bowl. Cover the bowl with saran wrap and let it rise for 40 minutes or until it double in size. Dust your finger with some flour, insert it into the center of the dough until you touch the bottom. If the dough in the hole doesn’t rise up, then it is ready for the next step.
Divide the dough into 9-10 smaller portions. Round the dough like a ball, cover with saran wrap and let them rest for 10 minutes.
Line the baking trays with parchment papers or a Silpat.
Next, use your hand to flatten the dough to release the air. Turn the dough bottom side up and roll it up. Seal the opening tightly from one end to the other. Roll it out into a log about 8-10 inches long. Place each log on to the baking tray about 2 inches apart. Cover the baking tray with saran wrap and let it proof for another 40 minutes or until it almost double the size.
Preheat the oven at 350°F. Prepare the egg wash.
Brush the dough with the egg wash and sprinkle with the cheese and chopped parsley. Bake them for 14-16 minutes. Transfer to cooling rack when is ready.
For freshness, store the Cheese Breadsticks in air tight container.
Editor’s Notes:
I use my microwave to heat a 2-cup measure for 3 minutes to create steam in the oven as well as warm it up, then I place the covered dough in the microwave to proof until double.

Water Roux Bread

Water Roux:
 20g bread flour
 100ml water
Whisk flour and water till lump-free, then heat it over low heat till it thickens and becomes a paste.
Set aside to cool to room temperature. Or refrigerate overnight for use the next day. Bring to room temperature before use. (Water roux may be chilled for up to 3 days. After that, it will likely turn bad.)
Bread Dough:
 Water roux - (recipe above)
 4 tbs milk
 5 g milk powder
 1 egg
 1 1/2 T oil
 270 g bread flour
 30 g sugar
 1 1/2 t. salt
 1 t. instant yeast
Combine all ingredients till it forms a dough.
Knead till smooth and elastic, and no longer sticky.
Place in a lightly oiled bowl, cover and leave to proof in a warm area for about 40 min till it doubles in size.
Punch down the dough and knead it lightly a few times.
Roll out or flatten the dough, then roll it to form a log.
Tuck in the ends, and place it in the middle of a greased loaf pan.
Proof for another 30 min till it doubles in size and fills the loaf pan.
Before baking, brush with eggwash (for a nice golden tan). I like to just dust some flour over the top for a more rustic look.
Bake at 180 degrees C for 25-30 min till the crust is golden brown.
Remove loaf from pan and cool completely on a wire rack before slicing. It pays to be patient at this stage. Slicing the bread while it’s still warm will only result in gummy sticky slices of bread. Be patient. Print this post