For the Roux:
50g plain flour
Make the roux on stove top and then cool in fridge.
600g plain strong flour
2 tbsp instant dry yeast
1 tsp salt
2 tbsp sugar
2 large 59g eggs
and I'm using 3/5 of the roux - leaving the rest for a loaf for the lunch box.
The rest of the dough, was devided and I used it to make around 14 red bean buns.
Brush on egg wash and baked in 190C oven for 15-18 minutes....