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.
*****
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
No comments:
Post a Comment