To make the roux:
• 120g-140g, 1/2 cup, water or milk
• 25g, 2 tbsp bread flour
In a saucepan. pour water or milk and set over to medium high heat about 2-3 minutes, and turn off heat, add bread flour, quickly stir until thicken and smooth paste forms to make about 120g-140g water/milk roux.
• 70g, 7 tbsp cold milk
• 30g, 1 tbsp greek yogurt
• 30g, 3 tbsp sugar
• 5g, 1 tsp dried yeast
• 300g, 2 cup bread flour
• 1/2 tbsp - 1 tbsp vegetable oil
or (20g salted butter, soften/melted)
1) Place the milk roux, cold milk, greek yogurt, sugar, yeast and bread flour into the large bowl. Use a spatula to stir until combined. The kneading process about 10 minutes and add a few drops vegetable oil, continue to beat until the dough is smooth and elastic.
2) Put the kneaded dough in a lightly oiled bowl. allow to rise in a warm place, the yeast become more active at 35-37°C temperature rises, about 30 minutes to 1 hour. or cold rise in the fridge overnight. Take it out and rise in the warm place for about 30 minutes to 1 hour. It depends on the temperature and adjust the fermentation time.
3) After the first fermentation is done, punch down the dough, let all the air is knocked out of it. divide into 16, forming the dough into a ball. Use a rolling pin to roll into a long sausage shape, use a cutter roller, and place any filling you like, or without filling and roll over.
4) Second rise until almost doubled in size about 30 minutes. Brush with milk over the top of the bread. Sprinkle some black and white sesame seeds, as you prefer. Bake in preheated oven 150°C for 10-12 minutes or until the breads are golden brown. (Baking time depends on the size and shape of the bread being baked).
5) Once breads have cooked, remove from the oven and enjoy with your favourite hot drink.
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) It's recommended to use an oven thermometer.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
Recipe Source: Josephine's Recipes