Skip to main content

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!!
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  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


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.

Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..

Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)

Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!


Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp

For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Chicken Cutlet

Chicken Cutlet
Spicy cutlet with piping hot tea..can you ever say no to this delicious tea time snack? It is great time saver and the  best part is that you can make the patties  and store in the freezer( without frying) for more than two weeks.The flavor of freshly ground pepper, coriander leaves and a bit  tangy from lemon juice is something I really love in this Kerala style cutlets. This recipe will make around twelve cutlets. Give this recipe a try..
Chicken 3/4 lb
Potato large-1
Onion- 1 medium Ginger Garlic paste- 1 1/2 tsp Turmeric powder- 1/2 tsp Pepper powder- 1 tsp Chilly powder- 1/3 tsp Garam masala- 3/4 tsp Chopped Coriander leaves- a little Lemon juice- 1/2 lemon salt to taste
Bread Crumbs- 3/4 cup Egg whites- 2 Oil for frying
Cook chicken along with salt, turmeric powder and half of pepper powder. Once cool either shred or mince the chicken in a food processor. Boil potato and mash it. Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry f…

Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.

1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…