Dapat resepi dari blog Mamafami. Kegunaan water roux ni adalah sebagai pengganti bread softerner or bread improver. Lupa nak ambil gambarnya hari tu....maybe next time, kalau buat lagi....i'll put it here. So...akak copy paste je kat sini...kalau nak lebih lanjut...boleh refer kat sini.
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.
Roti pintal tabur gula kasar & cheese |
Roti bun cicah dengan kuah kari.... |
roti gula lagi.... |
Dengan menggunakan 2 sudu besar water roux tersebut....akak buat roti-roti ni sebagai pengganti kepada bread softerner dan bread improver dalam resepi dibawah:
BAHAN-BAHAN:
400 gm tepung roti (HP)
1 st garam
1 st bread improver (ganti 1 sudu besar water roux)
1 st bread softener (ganti 1 sudu besar water roux)
80 gm gula halus
11 gm instant yeast
60 gm telur
190 ml air
30 gm mentega
HIASAN:
sedikit telur dan 1/2 st esen vanilla (dikacau)
gula kasar secukupnya
CARANYA:
- satukan semua bahan kecuali mentega dan uli hingga menjadi doh
- masukkan mentega dan uli lagi hingga lembut dan elastik
- biar 45 minit atau sehingga naik 2 kali ganda
- tumbuk-tumbuk untuk keluarkan udara dlm doh
- bahagi dan bentukkan ikut suka
- biar lagi 40 minit
- bakar 160 C lebih kurang 20 minit
"Selamat Meroti!!"
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