Water Roux starter loaf

Had some water roux starter left & decided to use it for the bouncy cheese loaf again. However, this time, I didn’t sprinkle any cheese on top. Also I adjusted some of the wet ingredients cause I only have 70g of water roux starter.
End result – still bouncy & fluffy! Am so happy that I gave this another go!

• 200g Bread flour
• 100g Cake flour
• 2tsp (6g) yeast
• 1tsp (6g) Salt
• 2tbsp (30g) Sugar
• 1 large Egg (est. 60g)
• 60ml low-fat milk
• 70g Water Roux Starter + 10g whipping cream
• 45g unsalted Butter

Put ingredients into ABM as per manufacturer's instruction & select normal white bread setting with light crust.

Water Roux Starter Hokkaido Milky Loaf

Thot of giving d water roux starter another attempt so I decided on this ‘proper’ water roux starter Hokkaido Milky bread from Angie’s. However, this recipe required Crème fraîche, which is a soured cream containing abt 28% milk fat. It’s slightly soured w/ bacterial culture, but is not as sour & thick as sour cream. I was not able to find that so I used whipping cream. Also, instead of all-purpose flour & Rye flour, I have used bread & cake flour instead! Should really label my flour containers!
With so many modifications, I decided to add 2 more diff, cream cheese fillings & wolfberries! But d dough was too ‘stiff’ to hold d fillings & most of d fillings flow out of d dough during baking process! As for d wolfberries, it's d reason why d loaf is orange in color!

End result - a very soft & healthy (goodness of d wolfberries) loaf with strong cream cheese smell! Hayden loves d smell so much that he requested for a bit be4 he goes to bed! Try & c if u can locate d fillings from d pics.
Cream Cheese fillings:

• 113 g cream cheese, room temp
• ¼ cup brown sugar
• 1 large egg
• ¾ tbsp all-purpose flour

Process d cream cheese in a food processor till smooth. Add sugar & process just until smooth & creamy. Add egg & process just until incorporated. Do not over process. Stir in the flour. Set aside.

Modified HML (water roux starter)

• 300 g Bread flour
• 50 g Cake flour
• 30 g Milk powder
• 120 g Water Roux Starter
• 55 g Brown sugar
• 14 g Fresh yeast
• 5 g Salt
• 1 Egg
• 30g Low-fat Milk
• 50 g Whipping cream
• 30 g Soft butter, diced
• 15g wolfberries

Put all HML ingredients into ABM, select basic setting & start. During d 2nd rising process, take out d dough, open a hold in d centre & pour in d fillings be4 closing up d hold. Put back into d ABM & continue baking. Stop d machine just 10-15mins be4 program stops cause by now, crust is brown enough. Let cool be4 removing from pan.

Cheese loaf 汤种芝士面包

d 1st attempt with d water roux starter (65°C湯種) was not as good as expected, likely because I modified a 'normal' recipe instead of using a ‘proper’ water roux starter recipe. So I went in search again for a proper recipe in order to use up d bal water roux starter & decided on this cheese roll from Angie's blog. But instead of making it into rolls, I just put everything into d ABM for a loaf. And according to d original recipe, I have enough of water roux starter to make 2 loafs so 1 dough goes into d freezer for future lazy-day baking.

End result – a very soft & bouncy loaf!

In d past, I always have problem trying to cut d bread into thin/even slices across. So most time, I press down too firm on 1 end & d loaf usually takes a while to bounce back or didn’t bounce back at all. As for this cheese loaf, it actually bounces back almost immediately after I released my hands! Very NICE!
However, it does not keep as well as d Hokkaido Milky bread cause it's a bit harden on d 3rd day. Cant wait to try out d bal frozen dough to c if freezing d dough changes any texture at all.

Water Roux Starter (65°C湯種) bread

With time on hand, I decided to give this water roux starter bread a try. But without a thermometer, I was unsure how to check d temp that's required for making water roux starter. Then I saw my hot water boiler which has water temp registered on d cover & when it's on 'Save' mode, water temp is usually 65°C! whoa la!

So here's what I did - pour 50g bread flour into mixing bowl. measure out 250ml 65°C water from boiler. Mix into d bread flour slowly as I constantly whisked it. Stop when mixture is well combined. Here's how my water roux starter looks.

Then I decided to try out my fav Hokkaido Milky recipe with d water roux starter by replacing d 250g fresh milk with only 150g fresh milk + 100g water roux starter.

This is how d end result looks - not really as soft as I expected. Maybe my water roux starter 'lazy' method is not done correctly.. ;-<