Sunday, 28 April 2013


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.

Akan datang for more bread adventures.

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

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