Japanese Milk Bread
Water roux is a mixture of flour and water that gives bread/buns a softer texture. The formula was introduced by a Japanese chef, with the ratio of 1 part flour to 5 parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of starch. With this bread-making technique popular in Asia, the bread is soft, springy and stays fresh a long time.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
The water roux keeps in the fridge for up to 3 days. Do not use if it turns gray.
If baking with steam, drop oven temperature to 425 degrees F (220 degrees C).