Making Bread with Water Roux Starter ( Thang Zong )

BASIC DOH

Bahan:

* 380gm tepung high protein (tpg roti)
* 3 sudu besar susu tepung
* 80gm gula castor
* 1/2sk Garam
* 3 sudu kecil yis segera
* 1 bj telur A
* 100ml air
* 100gm water roux
* 30gm butter
* 30gm shortening
* 1/2 sudu kecil garam

Kaedah:

1. Masukkan yis, sedikit gula, 2 sudu tepung dan 100ml air kedalam sebuah mangkuk. Kacau hingga sebati dan biar hingga naik dan berbuih.

2. Masukkan tepung roti, susu tepung, garam, lebihan gula ke dalam satu bekas berasingan. Kacau2 hingga rata.

3. Masukkan telur dan water roux. Gaul hingga sebati baru la dimasukkan bahan no1.

4. Gaul lagi hingga hampir membentuk doh, masukkan butter dan shortening, sedikit demi sedikit. Adunan mungkin agak lembik tp teruskan menguli.

5. Uli hingga doh menjadi kenyal dan lembut. (kalau masih terlalu lembik boleh la ditambah sedikit tepung dan uli lagi hingga lembut)

6. Tutup bekas dgn rapat atau boleh menggunakan plastic cling supaya udara tak keluar.

7. Biarkan doh naik 2x ganda dan boleh la teruskan dgn step no8 dan seterusnya.


Water Roux Starter

Water Roux Starter is something used in bread making to make bread/buns springy. The springiness is fairly noticeable when you have let the bread/buns cool. Just poke your finger against the bun, you’ll see it is springy

To make the Water Roux Starter, you need:

1 part flour,
5 parts water.

** For example, 50g flour, 250g water.

1. Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.

2. Put it on the stove and warm it up for 2-3 minutes at 65C. Be careful not to burn it!

3. Cover it with plastic wrap and store it in the fridge.

When using it, make sure it is at room temperature. The Water Roux Starter lasts for 3 days before it goes off.

** Thanks yani for sharing