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)

Fillings:

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.



Latha