Here is the baking partner challenge #8 as it was something different from baking! I had thought it was normal bread..When I continued reading it was not normal bread and it has 2 methods one is Tangzhong Method and Scalded flour method.I feel I had chosen Tangzhong method as it gives very soft bread..It was super selected by Swathi of Zesty south Indian for baking partners challenge.It took out very challenging task and came out well with great filling inside. It tastes like Dilpasands! It was so good while filling is inside the bread and goes great with a cup of tea :) Thank you so much Swathi for the wonderful challenge on this month :) My family loved it and it was very awesome tasty.:)
I have made step by step pictures as follows.You can add any filling of your choice either sweet or savory.
Here are the ingredients
Recipe Source: (Adapted from Christine's Recipes)
Ingredients for Tangzhong method
I had used All purpose flour.You can use bread flour if you have.
- 50 gms/1/3 cup BreadFlour(I had used All purpose flour)
- 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
- Formula of 1 parts of flour with 5 parts of water heat at 65 c/ 150
Ingredients of bread:
- 350gm/ 2½ cups bread flour(I had used All purpose flour)
- 55gm/3tbsp+2tsp caster sugar
- 5gm/1tsp salt
- 56gm egg (equals to 1 large egg) ( If you want eggless, increase amount of milk or add a cooked potato)
- 7gm/1tbsp+1 tsp milk powder (to increase fragrance, optional) ( I did not use and I skipped)
- 125ml/ 1/2 cup milk
- 120gm tangzhong (use half of the tangzhong you make from above)
- 5 to 6gm/ 2 tsp instant yeast
- 30gm/ 3tbsp butter (cut into small pieces, softened at room temperature)
- 1 1/2 Cup freshly grated coconut
- ½ cup crushed cashew nut
- ½ cup candied fruit
- ¼ cup sugar ( increase sugar if you want more) I had used Brown sugar
- 1 egg white or ¼ cup milk( I had used milk)
For Making yeast My own method:
Add yeast along with 1 Tsp sugar and warm milk about 1 Tablespoon.Allow it to mix and let it sit for about 10 minutes till foamy.Yeast mixture is ready.
Step 1: Combine all dry ingredients such as flour and salt and sieve it.
Method Of Making Tangzhong.
Step2: Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
Step 3: The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat
Step 4. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
Step 5: Add the remaining sugar into the sieved dry mixture bowl.
Step 6: Add the milk and tangzhong into the yeast mixture.Whisk it and mix well.
Step 7:Make a well in the center and add all the wet ingredients as step 6 as above.
Knead until you get a dough shape and gluten has developed, then knead in the butter. It will be quite messy at this stage
Step 9: Grease the remaining butter into the stainless steel bowl and keep aside.
Step 10: You will see the dough is elastic and it is not sticky.
Step 11: Once the dough is stretched and forms a thin membrane and it is the right consistency
Step 12.Knead into ball shaped and place it into the greased bowl
Step 13: Place the wet kitchen towel to cover the greased bowl.
Step 14: Keep the greased bowl with wet towel or cling wrap into the oven with light on for about 40 minutes or let it proof till it doubles in size.
Step 15: After doubled in size press gently as it is shown in the picture. Divide the dough into 2 halves.
Step 16: Make the filling as under filling ingredient as given. Preheat the oven to 350 F or 180 C.
Step 17:Filling is ready for stuffing.
Step 18: On the counter top surface dust the little flour and roll out the first and 2nd dough into circular shaped.Take a 8 or 9 inch spring-foam pan or round shaped pan. Place the circular shaped and press gently into the pan.
Step 19: Place the filling into the center of the bottom prepared dough. Apply the water on the sides/edges.
Step 20: Place the 2nd prepared circular shaped dough over the filling in it.
Step 21: Seal out the edges firmly by your fingers. Make sure it is sealed all around and avoids coming out.
Step 22: You can prick the fork on all sides and center lightly for design look.It is optional.Allow it to proof for about 40 minutes or once it is doubled by increasing the height.
Step 23: Apply the melted butter or egg wash (Egg beaten with little water) on all he sides and center with the help of pastry brush. Bake it for about 30 to 35 minutes.
Step 24.Allow it to cool on the cooling rack and slice it.
Step 25: You will see the fillings inside and it tastes so good after sliced it
Awaiting to hear your comments :) Try it at your home :)