Sunday 28 April 2013

ROUX STARTER (CUSTARD)



Other than laziness, I cannot think what prevented me from using a Starter before this.


Adding a roux starter to the bread dough really boosts the moisture and flavour of the bread.


Akan datang for more bread adventures.

*****


Custard roux starter: 1 egg yolk, 10 grams caster sugar, 15 grams Showa PROMINENT, 65 grams milk

Bread dough: 250 grams Showa PROMINENT, 40 grams caster sugar, 4 grams instant yeast, 1/2 teaspoon salt, 50 grams water, 50 grams milk,  25 grams butter

Filling: 200 grams red bean paste

Finish: egg wash
at
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