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. 

Recipe

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