Saturday, March 06, 2010

Water Roux

Water Roux? Ape tu? Mula2 tak tau, sekarang dah tahu. Nak bg roti tetap maintain lembut walaupun dah sejuk..suka sgt. Leh lawat blog mamafami yek. Thank you mamafami. Minta izin c&p kat sini yek kak. Sangat suka buat roti pakai water roux ni, roti jadi sangat sgt. sangat puas hati. Berapa byk sgt daa..ape pun mmg suka. Tahu pasal water roux ni dari blog kYani n kHana tu..thank you akak2 sekalian.

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.

No comments:

Post a Comment