Water Roux

assalamualaikum wbt...saba just nk share info pasal water roux....ni sbny da lame nk buat tp xkonfiden jek mule2 tuh..tp bile da search mcm2 blog dan mcm2 buku br la tau lg bagus pki water roux dr kite pki bread improver....so senang hati laaa kite pon merajin kan la diri buat water roux nih..hasilnyee emmm mmg pueh hati..roti pon jd fluffy even terlupe kite nk egg wash roti tuh td...nasib la.......

ok kite just nk panjangkan info ni kite dpt dr blog mamafami ohh mama ijinkan kite kopipes disini yer....sayang mama.....info ni mmg kite akan simpan smpi bile2 sbb da xmo tgk dah bread improver lepas nih hehe.....ok sile rujuk di bawah yer...

Source: mamafami
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.