22 November, 2009

Water Roux

I found something new while jumping from blog to blog. It's quite interesting..I found numbers of bread recipe nowadays using the water roux - the thicken liquid of mixture of bread flour and water. Wondering how's the outcome of it..? I just couldnt wait to reach home and having my own kitchen back. Owhhh how I miss those activities of trying the new recipe and kitchen thingy.. :)

5 comments:

Ayu said...

aah this water roux was actually new to me too..another word they called it 65c tanzhong..somehow, when use this the bread tends to be soft and spongy..hehe..

dia pakai tepung roti and air aje and dimasak macam kanji kan?..if i am not wrong.. anyway u nak balik malaysia ya?..bila tu?..

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Shafidah Shamen said...

ha'aa ayu yang macam kanji tu le kot. Lum sempat nak cuba nii, sebab lum dapat dapur sendiri. Skrg ni macam nomad..tak syok nak mentesting recipe baru

coco said...

美麗的事物是永恆的快樂,它的可愛日有增加,不會消逝而去..................................................

項鍊 said...

很棒的分享~~~來留個言囉~~~~ .........................................