How To Prepared Water-Roux Paste

Water-Roux Paste (湯種) *:
25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Preparation

1. Mix flour and water in a small saucepan.
2. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan.
3. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using.

**Alternatively**
If you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.

**NOTE**
This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However DO NOT USE if it turns grey in colour, that means it has gone bad.

Adopted this recipe from SeaDragon.