Wednesday, September 8, 2010

Bacon and Cheese Rolls

Red bean buns
Mickey mouse shape with red bean filling 

I bake these buns few months ago. I use the water roux method. This was my 2nd attempt and it was successful after 1st time failure. After this round  i try to used water roux again but it failed. I think it depends on that lucky day. :o) I saw the water roux method from Angie's recipes but i followed Kitchen Corner's blog recipe for this time. 

195g bread flour
90g plain flour
12g milk powder
30g castor sugar
6g salt
6g yeast
60g beaten eggs
65g water
75g water roux
45g unsalted butter
some cheddar cheese
some bacons

Recipe for the water roux
Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn off the heat. I didnt measure it with thermometer, i cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrao to avoid skin forming. The amount of water dough here would be more than a recipe required, you should store it in the fridge for 2 days.

- Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40mins in a clean bowl cover with cling wrap
- Flatten the dough, put the filling of bacons and cheese. Roll it and cut into pieces, proof for 30mins.
- Bake 180C for 25mins


  1. So rajin make bread so often.

    I've been eyeing the water roux method for quite some time, but never attempted it before.
    One day, one day I will.

  2. Wendy, not quite often la sometimes lazy..i make it for my family's breakfast..u should try the water roux ..really soft on the next day.