65C water roux

Just found out in the web that there is an Asian technique of making bread that helps keep the bread soft for a long time without the need for artificial ingredients. The bakers call it the 65C water roux. The ratio of flour to water is approximately 1:5 by weight.

Recipe: 65C water roux

Ingredients:
- 2 TB flour (25g)
- 1/2 cup water (125ml)

Procedure:
Dissolve flour in water in a sauce pan. Heat on medium setting on stove top. Stir frequently as the mixture slowly thickens. Mixture starts to have big bubbles when temperature approaches 65C. Ready when mixture's temperature reaches 65C.

Cool before use. May be chilled overnight in the fridge. Use within one day.

To use: add directly into dough ingredients and mix well to form the dough as usual.