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50g bread flour
- In a small sauce pan, add flour into water and mix well. (refer to note 1)
- Cook under medium low heat and stir constantly with a hand whisk to prevent it from sticking to the bottom of the pot. Remove from the heat when the temperature reaches 65°C. (refer to note 2)
- Transfer to a clean bowl and cover the surface with a clip wrap. Let it cool down completely before using. This is to prevent loss of moisture and skin forming.
- To ensure lump-free, strain the mixture with a sieve.
- Use a cooking/candy thermometer (refer to photo f) to measure it. If you do not have this thermometer, try to use your own judgement. The mixture will become thicker and “traces of lines” will appear during stirring. This is the texture needed for tangzhong/ water roux.
- The amount of water roux starter you get is more than what is required by this recipe. So you can keep the rest it in the fridge for 1-2 days. Thaw it to room temperature before using. If the colour turns greyish, this means that it has turned bad and need to be discarded.