Black sesame milk toast -- water roux

1. Make water roux by whisking together 25g bread flour and 125ml of water in a small saucepan.
2. Heat mixture over medium-low head while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
3. Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.
4. Put all ingredient in bread machine pan.
5. Start by using Dough function.
6. Repeat step 5.
7. Turn to Basic function and let it finished whole process.
8. 15 minutes before it ends baking, off the power, so it won't create a thick skin on the bread.
9. Remove from pan and cool on wire rack.
10. Slice into desired thickness after cold completely, store in air tight container and consumed within 3 days and it should still soft, moist and fluffy.