White Roux Recipes

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BASIC ROUX



Basic Roux image

This is an adopted recipe and I will submit any revisions should they be needed once I make this. Make a large batch of roux and keep it refrigerated or frozen. Refrigerated or frozen roux will keep well for up to two months and can be added in its cooled form directly to your soups or sauces for a little quick, thick pick-me-up! It is advisable to add cold roux to a hot sauce or soup.

Provided by Chabear01

Categories     < 15 Mins

Time 10m

Yield 8 ounces

Number Of Ingredients 2

4 ounces butter or 4 ounces other fat
4 ounces flour

Steps:

  • To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
  • It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
  • Butter is the most commonly used form of fat.
  • Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
  • Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
  • Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
  • For example, butter contains a small amount of water.
  • However, bacon fat, which has been perfectly rendered, contains no water.
  • Within these variables there are varying levels of consistencies.
  • If your roux is too thin, add a small amount of flour.
  • If it is too thick, add a small amount of fat to thin it out.
  • When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
  • As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
  • Then heat the entire mixture until it comes to a simmer.
  • This process will keep the roux from creating lumps.
  • Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Nutrition Facts : Calories 153.2, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 10.8, Fiber 0.4, Sugar 0.1, Protein 1.6

ASIAN WATER ROUX WHITE BREAD



Asian Water Roux White Bread image

Secret to homemade bread that will stay soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don't want to wait, make sure it's room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer.

Provided by Jessica Choi

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 10h50m

Yield 20

Number Of Ingredients 12

½ cup water
1 tablespoon white sugar
¼ cup butter
1 cup all-purpose flour
2 ½ teaspoons active dry yeast
¾ cup warm water
3 cups all-purpose flour
⅓ cup white sugar
3 tablespoons instant dry milk powder
1 teaspoon salt
1 egg
2 teaspoons melted butter, divided

Steps:

  • To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
  • The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
  • Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
  • Grease 2 8x4 inch loaf pans.
  • Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 3.2 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 146.1 mg, Sugar 4.6 g

BASIC WHITE SAUCE/BECHAMEL SAUCE



Basic White Sauce/Bechamel Sauce image

This white sauce can be used in so many different ways. Add Cheese,Curry Powder,Dill,or Horseradish Add canned Tuna,Ham,Hamburger,Sausage. Lots of things can be done with this sauce.

Provided by Braunda

Categories     Sauces

Time 20m

Yield 1 Cup

Number Of Ingredients 15

1 tablespoon butter or 1 tablespoon margarine
1/2-1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Melt butter in saucepan over low heat until it bubbles up. Blend in flour. This is the roux.
  • In another pan, warm the milk. Infuse with flavours, if desired.
  • Strain milk into the roux, combine and bring to boil.
  • Reduce heat and simmer for about 10-15 minutes.
  • Adjust taste by adding salt and pepper. Strain.

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