Anyway, back to Shirley's recipe. I was truly tempted by this roux method. Since she mentioned that any kind of flour can be used, I decided to use my wholemeal flour. Then, while I was pouring the hot water into the wholemeal flour, I accidentally poured more than required! Oops! Fortunately, very fortunately, the buns turned out to be truly soft and fluffy! This is truly the kind of breads I like! After one day, it was still fluffy, but not as soft as I suspect I have overbaked it! However, it was still softer than those I made previously without using the water roux method! The pizza bread stayed soft even on the third day! I made these before I left for my Malaysia trip.
Here is how I made them. I made doubled the recipe.
Recipe for Pizza Bread and Pork floss Sausage Buns, extracted from Kokken69.
Makes a 9" Pizza Bread and 16 Mini Sausage Buns
100g Wholemeal flour
150g Boiling water (I added a total of 180g instead. It still works!)
320g Bread flour
80g Plain flour
11g Instant yeast (1 pkt)
100g Fine sugar
4g Fine salt
2 nos. Whole eggs (Approx. 96g)
90g Water (I added less here because I added too much at the water roux)
1 pkt Mini cocktail sausage
40g Mixed vegetables
1 tbsp Tomato ketchup + 1 tbsp Maggi Sweet Chilli sauce
Shredded Cheddar cheese (up to your likings)
- Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
- In a mixer fitted with a dough hook, add all the ingredients except butter and water roux. Start mixing at slow speed. Then increase to medium speed and continue kneading until dough lifts from the wall of the mixing bowl.
- Add the water roux and continue to knead for 3 mins at low speed.
- Add butter and increasing kneading speed to medium.
- Continue kneading for 15 mins on medium speed until dough is no longer sticky and does not break when pulled to perform window test.
- Cover with cling wrap and leave to proof in a warm area for 45mins.
- With lightly floured hands and table top, knead (6) to form a smooth round ball.
- Divide the big dough into thirds - one third is for the pizza dough. The remaining two thirds is to equally divide into 16 pcs.
- Roll each dough into a round ball and leave to proof for 10mins.
- Flatten each ball and roll out to a circle with a rolling pin. Place the mini sausage into each of the small 16 doughs, wrap and seal the edges of the dough to form a ball.
- Flatten the bigger dough and let it rest in a pizza pan.
- Leave to proof for 1 hour.
- Brush the sausage doughs with milk. Bake it in a pre-heated oven at 185C for 8-10mins until brown.
- Slightly flatten the centre of the pizza dough. Spread the tomato and chilli sauce evenly on the dough. Place the mixed vegetables evenly on top of the sauces. Then add sausage slices on it. Topped up with shredded cheddar cheese.
- Bake it at 185C for about 18mins until slightly brown.
- Leave to cool.
- For the sausage bread, spread some mayo on top, then rolled them on pork floss to coat.