. Both names make reference to a paste or roux created from flour plus a sizzling liquid (either drinking water and/or milk). The cooled paste is mixed into an otherwise widespread enriched bread dough, but because the paste provides a large liquid material, it provides humidity for the dough, which https://historyofjudo71470.glifeblog.com/28271049/the-smart-trick-of-shokupan-that-no-one-is-discussing