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. For example, 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.
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Hi – at 65C for 2-3 mins, the flour and water remain seperate; do you leave it on the stove until it turns homogenous? Thanks.
I’m starting an Asian book Angie, I am going to have to come to you for advice!! I had the most amazing bread rolls today made with the roux paste….stunning!
Thanks for the recipe. Allow me to post your recipe in my page. I will link the recipe to this page. Thank you.
Have a nice day!
You’re welcome Tina. Feel free to ask me any questions
can you make the pork floss buns when you are next in Perth ahahah