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)
Ingredients
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!

Comments

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

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

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

    ReplyDelete
  4. Wow, ur dilpasand looks awesome dear..

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

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

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

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

    ReplyDelete
  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..:)

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

    ReplyDelete
  11. Happy birthday n bread looks so tempting.

    ReplyDelete
  12. Seriously I am drooling,looks so yummy

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

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

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

    ReplyDelete
  16. Wonderful color, looks so tempting.

    ReplyDelete
  17. Lovely dilkhush, Suja!! So yummy!!
    http://www.rita-bose-cooking.com

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

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

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

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

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

    ReplyDelete
  23. Lovely :) And it tastes delicious :)

    ReplyDelete
  24. Wow the beautiful color of the filling!!!! so perfect Dilkush!!
    Sowmya
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

    ReplyDelete
  25. Dilkush looks tempting & delicious
    Tc,
    Humi

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

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

    ReplyDelete
  28. superb bread, love the filling...

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

    Puja

    ReplyDelete
  30. Awesome colourful pics and a lovely looking dilkush :)

    ReplyDelete
  31. Delicious dilkhush. Love the colour of filling.......yummy!

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

    ReplyDelete
  33. The filling color is giving a lovely dimension

    ReplyDelete
  34. Kanditte Thalassry bakery orma vannu,too yummmmm

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I