RecipeMuncher

I think now I’m addicted to use water roux starter for baking bread or bun.. These days whenever I make bun or bread I must use water roux starter to mix with the others ingredients..Personally I think bun make from water roux have better softness texture and moisture then the one without.You can said I prefer Hong Kong style or Japanese style bun or bread texture that have slightly sweetness and bouncy body..Anyway,I adapted the recipe from one of my Chinese chef baking book ..but for no (...)