Kitchen Corner

August 18, 2009

Cheesy Bread Strips

I'm crazy making water roux bread recently as the satisfaction of finest result is great! All the recipes from this book 65C度汤种面包 are quite straight forward. This recipe has no much different from my previous attempts. It's just slightly different in shaping the dough.
I like to buy those cheesy bread strips whenever I pass by a bakery shop, (I've no idea how to name it, sorry! Please correct me if I'm wrong) it's one of my favorite bread. It's great that I can make it myself. Again, this recipe wasn't disappointed me.
Recipe for the 9 buns (approximately 60g for each dough):
195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter / some pizza cheese or mix of shredded mozzarella cheese, shredded cheddar cheese and Parmesan cheese
Recipe for the water dough "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 of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!
Methods:
  1. 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 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
  3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
  4. Egg wash the dough and sprinkle with some cheese and bake at 180C for 15 minutes. Enjoy!

24 comments:

Honey Bee Sweets said...

Wah..these cheesy buns looks really good. I bet it will go so well with a bowl of warm tomato soup! I should try it and serve it to my girls for lunch one of these days..thanks for sharing Grace! ;)

Mary said...

these look so fantastic , i might just try myself thanks!

Sonia said...

I did buy this cheese bread strip in bakery before, very nice, and the bread is very soft. Your one definitely can compete with the outside bakery shop. I just try 中种面团 but never try water roux before, I feel water roux is easy compare to 中种面团 which need to keep for overnight. Thanks for sharing, I will definitely try this soon.

Delphine said...

Hi Grace,
Just would like to confirm with you, is it that onces the water roux is cooked, it will have to be transfer to a clean bowl & cover immediately with cling wrap eventhough it is hot, also at the time of using the water roux will it have to be warm, cold or at room temperature. Can it be used on the same day it is cooked? Thanks.

Kitchen Corner said...

Hi Honey Bee Sweets,
Thanks! Hope you'll like this recipe! Cheers!

Hi Mary,
Thanks for your compliments!

Hi Sonia,
I used to make bread with 中种面团, there are quite nice too! This water roux method is just something new to me and now have been addicted to it. Hope you'll like this recipe. Cheers!

Hi Delphine,
I'm sorry that I didn't give a clear description on the recipe. Weight the cooked water roux in grams then add into other ingredients for kneading. You could transfer the water roux to a clean bowl and cover with cling wrap eventhough it's still hot, this is to prevent skin forming on its surface. The water roux dough has to be used at cold or room temperature. Don't used it while it's still hot or warm. Yes, it can be used on the same day as long as it's cool down. Cheers!

MH said...

Your bread strips look very tempting! :)

Lisa said...

hi grace,
Would like to check with you, once the water roux cool at room temp then mix it with other bun ingredients and knead together untill smooth and elastic. Am I correct? And how much shoud I weight the water roux?
Thank so much for your reply.

Lisa

Passionate About Baking said...

Hi Grace,
Just realised you changed your blog template! It's so refreshing! I'm so sorry I hadn't had the time to leave comments lately. I just love your blog. I've been so busy for the past few weeks. I've been itching to bake breads and cakes now! Your cheesy bread just looked so nice! So yummy, and so golden brown! I just love it!

Kitchen Corner said...

Thanks MH!

Hi Lisa,
Yes, you're right! For this recipe, it need 75g of water roux which is stated at the recipe. Enjoy!

Hi Jane,
No worries! I know that you've much more important things to achieve recently. So nice you still can visit my blog. Thanks!

jo said...

may i know what's the green green stuff on the bread? is it herbs?

Kitchen Corner said...

Hi Jo,
Sorry forgot to mention that I sprinkle some dry parsley before sending the dough to bake. Cheers!

Delphine said...

Hi Grace,
Thank you so much for your prompt reply, and do not feel sorry for it you have already help alot by sharing & giving a clear picture of your receipe. Thanks again. Just love your blog.

nyonya pendek melaka said...

What a nice looking cheese bread stick. Wld love to try a slice of it :D.

Federica said...

wow sono favolosi!! complimenti!

Elin said...

Hi Grace,
I love your blog and I have passed an award to you. Pls do drop by and collect it. Btw, I love this cheese stick ,willwant to try the water roux method. Thanks for sharing this recipe.

Cheers,
Elin

Anonymous said...

Hi, i would like to ask if this book孟老师的100道面包 can be found in singapore bookstores?

Kitchen Corner said...

Hi Delphine,
Hi nyonya pendek melaka,
Hi Federica,
Hi Elin,
Thanks for your compliments!

Hi Anonymous,
You could get the book from Kinokuniaya Singapore bookstores.

Food For Tots said...

I am really speechless looking at your homemade bread. They look so PERFECT!!!! If you have a bakery shop, I will definitely be your first customer!

Missy said...

i love cheesy stick bread! and urs look so perfect like fresh from the bakery!

Delphine said...

Hi Grace,
I made this Cheesy Bread Strips, when kneading it was very very sticky, after kneading for more than 10 to 15 mins, it is much better & I cling wrap it in a clean blow for 40 minutes, after 40minutes, I try to smooth into a ball it is still sticky, on the whole I followed strictly to your procedure, the bun was soft but this morning it is abit the chewy type & slight harden abit. Do not know where goes wrong. By the way just to let you know I knead by hand on a marble table. Thanks.

Kitchen Corner said...

Hi Delphine,
I would like to apologize for my typo error. I forgot to include the 45g of unsalted butter for this recipe. Please forgive me and try again. I suppose the breads need butter for softening and stay soft longer. I'm very very sorry!

My Food Adventure said...

My first encounter with 汤种面包 was in Taiwan when I bought a polo 汤种面包 from 7-11.. It was Super SOFT!!

I never have luck with "YEAST" cos they can never "PRove" and ended up to be my little one's play dough!

Now i've found a trusted local ingredient shop selling FRESH instant yeast so i'll definitely give this a TRY!

Christine@Christine's Recipes said...

Just hoped from Food for Tots, and wanted to say hello to you, browsed your beautiful tangzhong breads. I'm so addictive to baking this kind of bread too.

Amy Lim said...

trying to do this method. If I dont have milk powder can I replace it with fresh milk and should I still use 12gm. Please advice.

Thanks\Amy