Recipe Source: Corner Cafe's with some slight modifications
Water-Roux Paste (湯種):
25g bread flour
- Mix flour and water in a normal saucepan.
- Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
- Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.
400g wholemeal bread flour
120g plain flour
30g caster sugar
1 tsp salt
10g active dry yeast
1 egg, lightly beaten
195g lukewarm water
50g Rice Bran Oil
- In a mixer fitted with a dough hook, combine bread flour, plain flour, yeast, caster sugar and yeast into a mixing bowl.
- Add in the water-roux paste, then gradually add in the lukewarm water to form into a slightly sticky soft dough. Add in salt and continue to knead until smooth and elastic (about 10 minutes).
- Add in oil gradually and continue to knead until fully incorporated. At this stage, the dough should be able to stretch to form a thin membrane before it breaks.
- Form the dough into a ball and place it in a greased stainless steel bowl. Cover with a cling film and leave in a warm place until the dough doubled in size.
[To test if the dough has risen properly, dip a finger into bread flour and poke into the centre of the dough. When you pull your finger out, the hole should remain. If the dough springs back, then it should be proved further.]
- Punch down the dough to knock the air out.
- Divide the dough into 2 portions and roll into balls. Rest for 10 minutes.
- Flatten the dough and roll them up like swiss-roll.
- Place the rolls into greased loaf pans and cover with greased clingfilm. Leave them to proof until they are nearly doubled in sizes.
- Preheat oven to 190 degrees C.
- Bake the loaves for about 20 - 25 minutes or until golden brown.
- Once they out from the oven, brush the top with melted butter.