Comments on: Water Roux Starter

By: mamamia

mamamia — Fri, 13 Nov 2009 07:24:41 +0000

can you make the pork floss buns when you are next in Perth ahahah

By: angie

angie — Tue, 10 Nov 2009 03:20:25 +0000

You’re welcome Tina. Feel free to ask me any questions

By: MamaFaMi

MamaFaMi — Mon, 09 Nov 2009 02:16:28 +0000

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!

By: Hefe und mehr » Blog Archive » Weckmänner

Hefe und mehr » Blog Archive » Weckmänner — Sun, 08 Nov 2009 23:28:07 +0000

[...] Weckmänner einen besonders weiche Krume haben, habe ich in diesem Rezept Water roux verwendet. Water roux ist eine Art Brühstück, das aus der asiatischen Backtradition kommt. Dafür [...]

By: Tenina

Tenina — Thu, 05 Nov 2009 06:41:54 +0000

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!

By: Pork floss bun recipe - Bread recipes | Wandering Gourmet

Pork floss bun recipe - Bread recipes | Wandering Gourmet — Wed, 22 Jul 2009 08:37:56 +0000

[...] Flour, 35g Sugar, 1/2 tsp Salt, 6g instant dry yeast B: 30g egg (small sized), 85mL warm milk, 84g water roux starter C: 22g [...]

By: Keimar

Keimar — Wed, 10 Sep 2008 17:03:30 +0000

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.

By: The Wandering Gourmet » Blog Archive » Pork floss bun recipe

The Wandering Gourmet » Blog Archive » Pork floss bun recipe — Sun, 12 Aug 2007 03:19:27 +0000

[...] Flour, 35g Sugar, 1/2 tsp Salt, 6g instant dry yeast B: 30g egg (small sized), 85mL warm milk, 84g water roux starter C: 22g [...]

By: Pork floss bun recipe « The Wandering Gourmet

Pork floss bun recipe « The Wandering Gourmet — Wed, 21 Mar 2007 13:25:55 +0000

[...] The Wandering Gourmet ← The best Italian restaurants in Perth Water Roux Starter [...]