SOFT AND FLUFFY SWEET BREAD

I found a recipe from internet that use another method in order to make bread soft without putting in Bread Improver and also I found a recipe that putting whipped cream in ingredients, suddenly, I remebered when my friend had told me the same thing about putting in whipped cream to dough. The first recipe use method Water-roux (this original recipe look at this site ) and the second recipe use whipped cream.
Actually, I had knew about water-roux method from my book which written by Budi Sutomo and Natural Cooking Club by Mrs. Fatmah Bahalwan, but this method a little different.
So, I had a idea to combine first recipe and second recipe, the result...hmmmm soft and fluffy...not bad...


I didn’t put bread improver, I subtituted with whipped cream but if you look ingredients of whipped cream you will know that there is emulsifier, that’s why my bread so soft.
This is ingredients of whipped cream printed on box :
• Sugar
• Emulsifier
• Vegetable oil
• Whey powder
• Modified starch

I think, the same thing, I still use chemical material, bread improver or whipped cream...
Yesterday, I made white bread loaf using just water-roux (this is recipe I used : this ), and the result wowww...I had soft, fluffy, healthy (cos not using bread improver or whipped cream either) white bread loaf...and my son told me that my bread is good...how happy mother I am....
Thanks for SEADRAGON...:)

Look inside this bun...