Water Roux Buns

November 9, 2012 § Leave a comment

I took this recipe from the Corner Café

Here is what I made with it… I’m making this again for my bestie’s birthday tomorrow. Note: it is crucial to have a thermometer for this. I found that eyeing it led to less than stellar results. When the temperature (65 C) is right on you have the most perfectly soft bun you’ll ever have.

Japanese-Style Savoury Roll Dough (recipe follows the jump). « Read the rest of this entry »

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