water roux equivalent?
Hello to everyone on this very informative and educational forum. I have visited here many times in the past and found answers to my bread baking questions just by reading through all the posts. What a wonderful resource!
I have a question on a specific recipe. The bread roll recipe below is from food-4tots.com for making cheese bread sticks. It results in perfect buns every time. The water roux addition makes these buns very fluffy... which I love... however, my husband has asked if I could "tame" the fluff just a little.
My question is this: if I were to omit the 75g of water roux and replace it with the proper amount of bread flour and water, how many grams of each would I use to achieve this?
The water roux starts with 120g of mixture but it cooks down to much less, I believe, because 75g of the finished product uses almost all of it.
I'm no doubt over-thinking this... but I'm fairly new to the world of yeast breads and wanted to get some advice from the best of the best here.
Thanks in advance for your guidance.
195g bread flour
90g plain flour
6g instant yeast
30g fine sugar
12g milk powder
60g egg (lightly beaten)
75g tangzhong/ water roux
45g unsalted butter (at room temperature)
20g bread flour