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 tangzhongMix 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.
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.
Hope you will all enjoy!