Friday, March 15, 2013

White Bread & Dilpasand - Eggless

We had a wonderful challenge set by Swathi Iyer for Baking Partners challenge 8. Baking fresh  breads at home. Thank you Swathi for this wonderful challenge. 

I chose to use the  Asian method of Tangzhong  method to bake the bread and dilpasand.  I have added some raisins you can omit that if you want, if you like all you have to do his just soak the raisins in hot water for 10 minutes and then remove them from water when dry roll them in a tbsp. of flour and then use this in the final stage of rolling.

We are given two methods of bread making one is Asian method Tangzhong and other is Scandinavian method of Scald flour. 

Tangzhong method gives very soft  and spongy bread. Never knew bread making at home was so interesting. Very easy to make.

From the dough ingredients below I got  4 balls I used  2 balls to make the  bread and the other two I used to make the dilpasand (bread stuffed in with sweet coconut filling).

Adapted from Christine's Recipes

To make the  tangzhong

50gm  cup bread flour
One cup water (I used milk, or 50/50 water and milk)
Formula of  1 parts of flour with 5 parts of water heat at 65 c/ 150F.

Ingredients for bread:

350gm/ 2½ cups bread flour
55gm/3tbsp+2tsp caster sugar
5gm/1tsp salt
7gm/1tbsp+1tsp milk powder (to increase fragrance, optional)
125ml/ ½cup 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)
Raisins – a handful (optional)


½   Cup freshly grated coconut
½ cup candied fruit
¼ cup sugar ( increase sugar if you want more)
¼ cup milk

Method of making tangzhong:

Have a look at this video first then start to make 

Mix flour in normal water well without any lumps. Cook over medium-low heat, stirring consistently with a  whisk  to prevent burning and sticking while you cook along the way.

The mixture becomes thicker and thicker. Once you notice its becoming thick and 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. The chilled tangzhong should return to room temperature before adding into other ingredients.

Method of making bread:

Combine all dry ingredients,  flour, salt, sugar and instant yeast in a bowl. Make a well in the center.

Whisk and combine all wet ingredients, milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Its quite messy at this stage but keep kneading until the dough is smooth, not 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.  Take a look at this video you will get a good idea 

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.)

Transfer to a clean floured surface. Deflate and divide the dough into four equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

If you want to make a simple white bread roll without filling you can do that at this time.

Or if you want make a filling then 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 ¾  of the height of the tin inside.
Brush with milk on surface. Bake in a pre-heated 180C (350F) oven for 35 to 40 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.



  1. The bread looks very soft and fluffy.

  2. Soft and spongy breads, even i choosed the same tangzhong method too, loved ur dilpasand very much.

  3. delicious loaf of bread. appreciate if you stop by at my space too.

  4. Great method of baking bread...looks so soft and yummy.

  5. Your bread looks superb and very well done, lovely clicks too

  6. Very well done Latha! Love the addition of Raisins. Will try making it that way next time :)

  7. my!! its raining bread here in blogspere now!!! bread bread yummy soft breads everywhere! lovely , Latha

  8. wow what a soft looking loaf loving it.

  9. Nice clicks dear :) Great job baking !!

  10. so satisfying to make ur own bread :) great challenge na?? well done !!

  11. Yummy and soft bread with nice filling.

  12. Seriously I am drooling,looks so yummy

  13. looks absolutely amazing.. Beautiful pictures too..

  14. Beautiful white bread and dilpasand Lata, love this soft pillowy crumb

  15. fresh homemade bread .....yum. nicely done Latha

  16. wow wow brilliant preperation.. never heard abt tis method.. too good

  17. love the pics - so fulfilling to make the bread at home,,,,,

  18. wow! All that bread makes me so hungry. I like the first pic the most.

  19. Perfect soft bread, like your flower pot.

  20. i love this bread, so soft and delicious...

  21. the bread looks perfect and soft.. Came to know about your blog through my friend .You have a lovely space.

  22. Perfect and delicious bread...yummy..

  23. i would love to try this out...yummy recipe

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  24. Bread looks perfect and has a lovely texture..

  25. both white bread & dilpasand look amazing!

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  27. Wonderful looking bread ! Loved it.

  28. Such an interesting method, all the breads look superb..

  29. Breads looks super soft and moist, love the dil pasand :)) extra

  30. Wow! Amazing bread and lovely dilpasand Latha :-)

  31. yummmy. what a mouthwatering bread.lovely presentation.looks so soft & nice.

  32. Nice looking bread with wonderful presentation.its realy inviting.


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