Ever since I bought my oven, my hand's have been itching to try out a wide variety of bakes. But I was too scared to try out anything. So I just stuck to some simple cakes and muffins. Then I came to know of the Baking Partners group, started by Swathi, in which a recipe is suggested and we have ample time to try out once or even twice before posting at our spaces. I joined the group and this is my first challenge. It felt so good to bake something which I had thought could be only bought at bakeries.
Though I was all excited and very eager to try my hand at baking this delicious bread, I kept postponing the baking, as I had to work with yeast. I had read so many episodes where the yeast doesn't proof.
This is the first time I am working with yeast. The recipe called for instant yeast which can be used directly but since I could find only the Dry active yeast, I had to go through the process of proofing it. To be extra careful, I purchased two packets of yeast.
On the day of baking, I opened both packets and started proofing with the measured quantities from both packets. As I had suspected, one of them did not bubble at all. But I was happy to see tiny bubbles appearing in the other bowl. And within 5 to 8 minutes the yeast mixture worked up very well. I was on cloud nine! Only after seeing the yeast work I started the kneading process.
After kneading, I waited with a child's anxiety checking on the dough every 5 minutes. It took almost 1 and half hours for the dough to rise to double it's quantity.
Then came another hurdle, 2 hours power cut. Had no other option but to leave the dough to rise till the power was back. Once the power returned, kept it for baking and kept my fingers crossed. The result was awesome. It was a super duper hit with all at home. Baked it once again in a week time and again it was wonderful.
What you'll need (For Tangzhong)
Purpose Flour - 50gm/ 1/3 cup
- Water - 250ml/ 1cup
Formula of 1 parts of
flour with 5 parts of water heat at 65 c/ 150F.
- All purpose flour/Maida - 350gm/ 2½ cups
- Sugar - 55gm/3tbsp+2tsp
- Salt - 5gm/1tsp
- Milk - 125ml/ ¾ cup
- Tangzhong - 120gm (use half of the tangzhong you make from
- Dry active yeast - 5 to 6gm/2 tsp
- Butter - 30gm/3tbsp (cut into small pieces, softened at room
- Freshly grated coconut - 1 ½ Cup
- Crushed cashew nut - ½ cup
- Raisins - 1/4 cup
- Candied fruit (tutti fruiti) - ½ cup
- Sugar (increase sugar if you want more) - ¼ cup
- Milk - ¼ cup
- Mix all the ingredients and set aside. (Prepare the filling
just before you need to spread on the dough)
Method of making tangzhong:
- 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.
- 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.
- 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
- Warm ¼ cup of milk, (it should be lukewarm, not hot. Heat
will kill the yeast)
- Transfer the milk into a bowl, and sprinkle the measured
amount of yeast to it. Add a pinch of sugar, mix and keep aside. If your yeast
is proofing, you will start seeing tiny bubbles in the bowl and after about 5
to 8 minutes, your bowl of milk should be frothy. And you can be sure your
yeast is going to work. But if not, discard and start afresh with a new packet
- Combine all dry ingredients: flour, salt, and sugar. Make a
well in the center.
- Whisk and combine all
wet ingredients: milk, yeast and tangzhong, then add into the well of the dry
- Knead until you get a
dough shape and gluten has developed, then knead in the butter. It would be quite messy at this stage Keep
kneading until the dough is smooth, non sticky and elastic.
- To test if the dough
is ready, you might stretch the dough. If it forms a thin “membrane”/ window
pan test, it’s done. The time of kneading all depends on how hard and fast you
- Knead the dough into a ball shape. Place in a greased bowl
and cover with a wet towel or cling wrap. Let it proof till it's doubled in
size, about 40 minutes (Note: the time will vary and depends on the weather.
The best temperature for proofing is 28C/ 80 F.) Though the mentioned time is
40 minutes, it took my dough almost double the time to rise and double.
- Transfer to a clean floured surface. Deflate and divide the
dough into 2 portions. Knead into ball shapes. Cover with cling wrap, let rest
for 15 minutes.
- Divide dough into two half, one is slightly higher amount
than the other, with one half with more dough
make a 9 inch round and thick of ½ inch and place it in your cake tin,
evenly spread your filling on the top.
- Then make the second half which is less than the first. Make
another 9 inch round and cover the filling and seems the sides so that it
won’t, comes out while baking
- Leave it for the 2nd round of proofing, about 40 minutes, or
until the dough rises up to 3/4 of the height of the tin inside.
- Brush with milk on the surface. Bake in a pre-heated 180C
(350F) oven for 30 to 35 minutes. Mine was done in 30 minutes. Remove from the
oven and tin. Transfer onto a wire rack and let cool completely. Slice to serve
or place in an airtight plastic bag or container once it's thoroughly cooled.
You will have some leftover dough, you can simply make them into a round shape and bake or stuff with the filling and make into mini stuffed dilkhush buns.