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Monday, November 9, 2009

Water Roux, Naisu


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

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.



NAISU
Source : Ayin
(Yields about 176g)
Ingredients :

55g unsalted butter (I used margarine)
25g castor sugar
1/8 teaspoon salt
25g egg
2 1/2 teaspoon cornflour/Maziena
65g milk powder
45g raisins (I omit this)

Method :

1. Beat butter till soft. Add in castor sugar and continue mixing.
2. Add in salt and egg. Continue stirring.
3. Add in cornflour and milk powder. Mix well.
4. Ready to use.

5 comments:

  1. ma...tenkiu lar...
    tak ku-du-kut info
    terbukak mata aka kejap
    tapi...dah ngantux balik dah ni..

    ReplyDelete
  2. new info for me, tq he he...but brp byk nak masukkan kak?

    ReplyDelete
  3. Ooo water roux ye namanya dlm english. Maisya panggil Tang Zhong sebab ambik resepi kat blog one chinese ni....memang best buat roti pakai ni sebab lembut je jadiknya. Dah lama tak guna teknik ni.

    ReplyDelete
  4. boleh tau tak..guna tepung ape?..dari fuzah

    ReplyDelete
  5. Fuzah :
    Mama guna tepung gandum sahaja.

    ReplyDelete

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