Other than laziness, I cannot think what prevented me from using a Starter before this.
I never expected a Roux Starter could lend such a boost to the bread. So moist, so pillow-soft and super fluffy. I imagine it would be how sinking my teeth into a cloud feels like? Such aroma and flavour too! Just that small effort of making a starter truly pays off.
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, 1/2 teaspoon salt, 4 grams instant yeast, 50 grams milk, 50 grams water, 25 grams butter
Filling: 200 grams red bean paste
Finish: egg wash
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