Water Roux - Thanks To MamaFaMi For The Useful Tips

Sesuatu yang baru Ummi dengar dalam dunia baking ni especially untuk roti...Jengah blog Mamafami hari tu..terbaca la explaination panjang lebar pasal penggunaan Water Roux ni...so akak pun buatlah untuk penyediaan Coffee Bun di atas. So nak tau kebaikan menggunakannya dalam pembuatan roti, silalah baca keterangan di bawah yang akak c & p aje dari dapur Mama, boleh ya Ma? X boleh pun, dah tampal dah ni..hehe..thanks Ma...

WATER ROUX
Source : The Wandering Gourmet
(Yields about 520g Water roux)

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.

Ingredients :-

• 50g flour
• 250g water

Method:-

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. Be careful not to burn it!
3. Cover it with plastic wrap and store it in the fridge.

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