50g bread flour
Bread flour to water ratio = 1:5
1. Mix bread flour with water, until all lumps have been dissolved.
2. Heat the mixture in a non-stick pot in low heat. Stir constantly to prevent charring at the base.
|Stir the mixture constantly.|
3. When the mixture starts to thicken, and a clear trail follow the spatula, the water roux is ready.
|When spatula leaves a clean trail behind,|
the water roux is ready.
4. Transfer the water roux to a clean and dry container. Cover the water roux using a food wrap. The food wrap must stay in contact with the surface of the water roux, in order to prevent drying up. When the water roux has cooled to room temperature, cover the container and keep in the fridge. It can be kept for a few days. Discard it when it turns grey.
Return the water roux to room temperature before use :)