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Dilkhush- Baking partners challenge#8(Tangzhong Method)

Dilkhush- Baking partners challenge#8(Tangzhong Method)

Baking partners challenge#8 is learning a new method of bread making. I always wished to learn bread baking at home and I thoroughly enjoyed this months challenge. There were two method of bread making, for this months challenge-one is Asian method Tangzhong and other is Scandinavian method of Scald flour. I tried the Asian Tangzhong method which was relatively easy to put together. More important reason was that I wished to learn the technique of making dilkush or tengai bun which is very soft bread with sweet coconut filling. This was the most popular sweet snack available at a local bakery back home in India and my favorite as a child. I have earlier posted a different version of  dilpasand recipe with pastry dough.It is a quicker version.This post brought back some nostalgic childhood memories. Thanks Swathi for suggesting this recipe

White bread/ Dilkhush with Tangzhong method (Adapted from Christine's Recipes)
For the tangzhong
Bread flour- 1/3 cup( 50 grams)
Water- 1 cup (250 ml)
Formula 1 part of flour with five parts of water at 65 c/150F

To make bread
Bread flour- 2 1/2 cup (350 grams)
Caster sugar- 3 tbs+ 2 tsp
Salt- 1 tsp
Egg- 1 large
Milk powder-1 tbs+ 1tsp
Milk- 1/2 cup(125 ml)
Tangzhong- 120 gm 1/2 of the mixture
Instant Yeast- 2 tsp
Butter- 3 tbs ( room temperature)

For the filling
Grated coconut or shredded coconut-1 cup
Crushed cashew nut- 3 tbs
Candied fruit ( glazed cherries)- 1/3 cup
Sugar- 3-4 tbs
Raisins- a few
Cardamon powder- 1/2tsp
Method of making tangzhong
Mix flour and water and make it lump free in a medium sauce pan. Cook in low medium flame,whisking continuously till the mixture thickens.Once you notice lines appear in the mixture for every stir it is done.Transfer into a clean bowl and cover with a cling wrap ( make sure the cling sticks on top) to prevent it from drying and bring it to room temperature.You will be using only half of this mixture. The rest can be stored in fridge for over a week.

Method of making bread
Combine the dry ingredients,flour salt,sugar and yeast in a bowl.
Mix all the wet ingredients,milk,egg and tangzhong.
Make a well in the center of the dry ingredients,pour in the wet mixture and knead the dough. Bring it together into a ball. It will be sticky at first. Spread butter on top and knead till the dough is smooth,but 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.

Place the ball of dough in a greased bowl and cover with cling wrap.Allow it to poof and rise to its double size.This will take about an hour.
Transfer into a floured surface, deflate and divide the dough into four equal parts. 
Flour the surface a bit and using a rolling pin flatten it into circles 9 inch round and half inch thick and place into a round cake tin ( I used a pie dish).
Mix all the ingredients listed under filling and evenly spread on top.
Now using the second half of the dough flatten into circle and place over the filling and seal the edges.
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 whisked egg on surface. Bake in a per-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.

Try this
Hope you will all enjoy!


  1. Beautiful bakes and such awesome pics suja - great job :)

  2. Wow yummy with cherries pink filling. Tempting me.

  3. Yummy...yummy..yummy! Love this Dilkush. Looks fantastic dear!

  4. Wow, ur dilpasand looks awesome dear..

  5. The dilkush looks so inviting! love the pink color inside :) Awesome job!

  6. Beautiful bake chechi looks superb, you have done it so well. I love your silver serving plate :)

  7. loving your pink stuff inside.I so badly wanted to do it but ended making white inviting ur bread is...can I have a bite plz???/

  8. love the pink color.. and last pic is awesome!

  9. Dilkush looks super yumm...I am getting very tempted seeing this..I too have a lot of memories attached to it..wanted to bake that..then tutti fruti here is very costly..Will get some from India and then bake it..:)

  10. Looks Yummy and lovely..tempting one..

  11. Happy birthday n bread looks so tempting.

  12. Seriously I am drooling,looks so yummy

  13. Extremely irresistible and that pink colour stuffing is fantabulous..Beautiful dilkush Suja.

  14. it was always a fav of mine..i literally drooled seeing this..

  15. Beautiful dilkush Suja, love that pink colored filling.

  16. Wonderful color, looks so tempting.

  17. Lovely dilkhush, Suja!! So yummy!!

  18. These are really perfect like store bought one! even the store doesnt carry the pink color filling! your look amazing

  19. Loved the color of your filling...mine was'nt this pink wonder why....But it tasted amazing...Your's looks very delicious too

  20. Love beautiful pink colour of the filling...looks very delicious

  21. OMG, what can I say, awesome and very tempting..

  22. Yumm..I can smell the bun here :)

  23. Lovely :) And it tastes delicious :)

  24. Wow the beautiful color of the filling!!!! so perfect Dilkush!!
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  25. Dilkush looks tempting & delicious

  26. Love the filling color, it turned so perfect.

  27. How I love the pink yummy filling doing the peek-a-boo from your amazing bread!!

  28. superb bread, love the filling...

  29. looks mouthwatering...just delicious!

  30. I am so going to try this one, awesome it looks and sounds :)


  31. Awesome colourful pics and a lovely looking dilkush :)

  32. Delicious dilkhush. Love the colour of filling.......yummy!

  33. What a beautiful bread! The filling made it look even more special!

  34. The filling color is giving a lovely dimension

  35. Kanditte Thalassry bakery orma vannu,too yummmmm


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