Water Roux

Water roux ni boleh dijadikan bahan ganti bread softener..Tun memang tak pernah guna bread softener walaupun dulu tak pernah kenal dengan water roux ni bile meroti. Sejak Kak Nor kenalkan water roux ni, boleh menghasilkan roti yang gebu dan lembut..memang Tun tak ketinggalan menggunakannya. Insya-Allah. Lagipun bahan ni kita buat sendiri, jadi lebih yakin sikit la kan. So, kalau kat rumah kehabisan stok bread softener ker..boleh la cuba2 buat water roux ni pula kan..

Resipi asal Tun amik dari rumah Mamafami. Mintak izin Tun letak kat sini yer Mama..buat rujukan Tun dilain kali. Terima kasih juga buat Kak Nor.

WATER ROUX
Source : The Wandering Gourmet
Source : Mamafami

(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

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.

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

Tun masak lama sikit, jadi Water Roux ni agak pekat sikit ler.