Saturday, 26 December 2009

:-> Water Roux @ Thangzhong

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy – causing people young-at-heart to go, “Whee!” *ahem*

To make the Water Roux Starter, you need 1 part flour, 5 parts water. For example,

  • 50g bread flour
  • 250g water

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
2. Put it on the stove and warm it up for 2-3 minutes at 65C.(Xde cooking temp so E-na masak smpai pekat berkilat tu...lain kali kena ikut betul2 ni...Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

Best Regards,

1 comment:

mummyseri said...

ermm bleh nnt kalo nak wat roti yg guna bhn ni yek..
sama la ina temometer msk xde lagi ..

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