Showing posts with label knead. Show all posts
Showing posts with label knead. Show all posts
Hokkaido Milk Bread We Knead to Bake 3
Tuesday, May 13, 2014
Hokkaido milk bread, super spongy bread prepared with the famous Asian bread making method called tangzhong method. Tangzhong method goes for a water roux, this roux is the prominent ingredient to get fantastic soft breads. For our this months We knead to bake, a month baking event started by Aparna of My Diverse Kitchen, she challenged us to make this Hokkaido Milk Bread which is well known for their super softy texture. Its quite popular in South Asian bakieries, some people says this is a Japanese bread, because of the milk used in this bread comes from Japan.While others says that its pure white colour and the texture resemble the pristineness of Hakkoido.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Coming to Tangzhong method, this method need a part of bread flour with 5parts of water,when cooked its forms the famous water roux. The gluten in the bread flour and water mixture absorb the moisture and create a leavening action. When Tangzhong is added to other ingredients of the bread dough, its gives a light,tender and fluffy bread.The dough prepared with tangzhong is a versatile dough, we can make palin loaf,dinner rolls or muffin like rolls. You can fill very well them with sweet or savoury filling.I prepared few mini loaves, some muffins rolls and tried my hands in making some animals. I filled my mini loaves and muffin rolls with chocolate chips and my kids just loved them.
For Tangzhong (water roux)
1/3cup all purpose flour
1/2cup Water
1/2cup Milk
For dough:
2+1/2cups All purpose flour
3tbsp Sugar
1tsp Salt
2tbsp Milk powder
2tsp Instant dry yeast
1/2cup Milk
1/8cup Cream
1/3cup Tangzhong (use half of the tangzhong )
25grms Butter (cut as small pieces & softened)
1cup Chocolate chips
Making the water-roux:
Mix the flour in water and milk well without any lumps.
Cook in medium low heat, stirring continously with a whisk to prevent buring.This mixture will becomes thickens, if you are able to see some lines for every stir you make with the spoon,your tangzhong is ready,remove it from the heat.
Transfer it to a clean bowl,cover with a cling wrap sticking on the surface of the tangzhong to pect from drying. Let cool completely.You can use tangzhong straight away once it cools down to room temperature.
Making Dough:
Put the flour,salt,sugar,milk powder and instant yeast in a stand mixer or in a food processor and mix it for a few minutes,meanwhile in an another bowl,mix the milk,cream and tangzhong until smooth and add to the mixer.
Run in slow speed until the dough comes together, now add the butter and knead it until you get a smooth and elastic dough.
Arrange the dough in a greased bowl and cover it with a towel and keep it aside until the dough double in volume. Mine took almost an hour.
Place the dough in a cleaned working surface, divide the dough to make mini loaves or muffins or else as single loaf.
Roll out each portion of the dough with a rolling pin as a oval shape, sprinkle generously the chocolate chips.
Take one end of the dough from the shorter side of the oval to fold in the middle of the dough, take the other end and fold it slightly to overlaps the other fold.
Arrange this folded dough to tha prepared pans and cover with a towel,let the dough sit again for an hour.
Preheat the oven to 325F, caully brush the tops of the rolls and the loaf with milk and bake them for 20-25minutes until they are done.
Let them cool completely in the tins and then unmould, transfer to a rack and cool them completely.
Serve the loaves or dinner rolls with your favourite spreads.
Khaliat Nahal Honeycomb Buns Bees Hive Buns We Knead To Bake 9
Saturday, May 10, 2014
Nothing can beat the aroma of freshly baked breads at home and obviously homemade breads are the best without any preservatives. Home made breads are very much tastier than the store bought one and they are damn cheaper and doesnt take much time to prepare at home. If you ask me to bake a bread everyday, i dont hesitate a second at all. Coz bread making are definitely a stress burster, if you want to feel free from your stress just bake a bread at home.Homemade breads are more nutritious when compared to store bought ones,needless to say that we can mix and match the ingredients according to our wish.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, we baked honeycomb buns aka Khaliat Nahal.This bread is very easy to make with a sweet or savoury filling in it, which is then covered with a sugar syrup, a typical Middle Eastern Confectionery. Khaliat Nahal means Bees Hive in Arabic hence these buns are baked close to each other in round pan to form a honeycomb like pattern. Traditionally these buns are made as sweet with plain cream cheese, glazed with honey flavoured syrup but Aparna suggested even the savoury ones.I chosed the sweet version and i went for semi sweet chocolate chips for the filling, trust me this chocolate stuffed buns are just fantabulous, none could stop with one. A pect evening snacks to enjoy with a cup of masal chai,these buns are seriously very addictive.
For Dough:
1cup Lukewarm milk
1+1/2tsp Instant yeast
1tsp Sugar (for yeast)
3tbsp Sugar
2+1/2cup All purpose flour
1/4tsp Salt
40grms Butter (melted)
2tbsp Milk for brushing
Filling:
1cup Semisweet chocolate chips
For Sugar Syrup:
1/4cup Water
A pinch Saffron
1tbsp Honey
1/2tsp Lemon juice
Take the flour,salt,sugar and melted butter in a bowl, mix it for few minutes.
Combine the milk,yeast,sugar in a small bowl and keep for 5minutes.
Add this yeast mixture to the flour mixture and knead until you get a smooth,elastic dough.
The dough be soft and elastic but not sticky,if its sticky add more flour if needed.
Shape the dough as a ball and place it in a greased bowl, cover and let it rise for an hour.
Turn the dough to a work surface. Cut the dough into 2 halves and roll it as a rope, cut each rope into 1inch piece.
Take a piece and flatten it out a little, place enough chocolate chips for filling in the centre.
Bring the sides together,wrap the dough around the filling, pinching it closed at the top. Smoothen into a round ball.
Place this in a well greased round cake tin. Repeat the same process with the remaining pieces.
Arrange the filled balls of dough in a concentric cricles. Cover it with a paper towel and let it rise for about an hour.
Preheat the oven to 350F.
Brush the top with milk and bake the buns for about 20-25minutes until the crust turns golden brown.
Meanwhile take the sugar,water and saffron in a pan,bring it to boil,put the flame in simmer and cook until its turns bit thick.
Put off the stove,add the honey and lime juice.Mix well and let it cool.
Once the buns comes out of the oven, pour the syrup over the top of the buns.
If you want your honeycomb buns to be less sweet, just brush the syrup over the top.
Let it sit for a while, serve warm.
For our this months We Knead To Bake, a monthly baking event by Aparna of My Diverse Kitchen, we baked honeycomb buns aka Khaliat Nahal.This bread is very easy to make with a sweet or savoury filling in it, which is then covered with a sugar syrup, a typical Middle Eastern Confectionery. Khaliat Nahal means Bees Hive in Arabic hence these buns are baked close to each other in round pan to form a honeycomb like pattern. Traditionally these buns are made as sweet with plain cream cheese, glazed with honey flavoured syrup but Aparna suggested even the savoury ones.I chosed the sweet version and i went for semi sweet chocolate chips for the filling, trust me this chocolate stuffed buns are just fantabulous, none could stop with one. A pect evening snacks to enjoy with a cup of masal chai,these buns are seriously very addictive.
For Dough:
1cup Lukewarm milk
1+1/2tsp Instant yeast
1tsp Sugar (for yeast)
3tbsp Sugar
2+1/2cup All purpose flour
1/4tsp Salt
40grms Butter (melted)
2tbsp Milk for brushing
Filling:
1cup Semisweet chocolate chips
For Sugar Syrup:
1/4cup Water
A pinch Saffron
1tbsp Honey
1/2tsp Lemon juice
Take the flour,salt,sugar and melted butter in a bowl, mix it for few minutes.
Combine the milk,yeast,sugar in a small bowl and keep for 5minutes.
Add this yeast mixture to the flour mixture and knead until you get a smooth,elastic dough.
The dough be soft and elastic but not sticky,if its sticky add more flour if needed.
Shape the dough as a ball and place it in a greased bowl, cover and let it rise for an hour.
Turn the dough to a work surface. Cut the dough into 2 halves and roll it as a rope, cut each rope into 1inch piece.
Take a piece and flatten it out a little, place enough chocolate chips for filling in the centre.
Bring the sides together,wrap the dough around the filling, pinching it closed at the top. Smoothen into a round ball.
Place this in a well greased round cake tin. Repeat the same process with the remaining pieces.
Arrange the filled balls of dough in a concentric cricles. Cover it with a paper towel and let it rise for about an hour.
Preheat the oven to 350F.
Brush the top with milk and bake the buns for about 20-25minutes until the crust turns golden brown.
Meanwhile take the sugar,water and saffron in a pan,bring it to boil,put the flame in simmer and cook until its turns bit thick.
Put off the stove,add the honey and lime juice.Mix well and let it cool.
Once the buns comes out of the oven, pour the syrup over the top of the buns.
If you want your honeycomb buns to be less sweet, just brush the syrup over the top.
Let it sit for a while, serve warm.
Croissants We Knead To Bake 2
Thursday, May 1, 2014
Croissants, the word itself makes me drool. Actually i tasted my first croissants the next day i landed Paris, this happened almost before 18years. This buttery flaky viennoiserie bread roll is quite famous as like the french macarons in France, you wont miss this flaky bread rolls if you live in Paris. Each and every corner of the street will have a bakery and each bakey will have this buttery bread rolls definitely with different variations, you may get them with chocolates as pain au chocolat, while some makes a almond pastry cream and call it as almond crossiants. Obviously atleast once a month for a sunday brunch we will get our crossiants from the nearby bakery. My kids love this bread rolls, i never thought of making these bread rolls until Aparna of My Diverse Kitchen challenged these crossiants for our this months We Knead To Bake challenge.
Mini croissants brushed with milk
Croissant dough sounds exactly like a puff pastry dough but these croissant doughs are yeast leavened dough and the dough is layered with butter,which are rolled and folded several times and this technique is called laminating.This laminating technique gives that layered and flaxy texture to this bread roll. Croissants in french means crescent, since this bread roll is rolled like a crescent, these bread rolls are called croissants.
French croissants are well known and french peoples even prepare croissants as savoury version using cheese and ham in it, its one of their favourite food and this stuffed croissants are quite often served during the lunch in most of the canteens or served in xmas dinner tables.Coming to this croissants, it took 3days for us to prepare, the first day i simply prepared the yeasted dough with the flour and instant yeast, the 2nd day, i did the lamination and the third day, i finally baked these croissants. I got 7numbers of large size croissants and 7nos of mini croissants. Thanks to Aparna for suggesting croissants and i truly enjoyed preparing and baking myself. Everyone at home enjoyed thoroughly and gonna make croissants myself at home atleast once a month, as mine turned out exactly like the bakery bought croissants.
Croissants with egg wash
Recipe Source: Jeffrey Hammelmans Recipe at Fine Cooking
For the dough:
4cups All purpose flour+ extra flour for dusting & rolling
1/2cup + 2tbsp Cold water
1/2cup +2tbsp Cold milk
1/4cup Sugar
40grms Softened unsalted butter
1tbsp + 1/2tsp Instant yeast
2tsp Salt
For Butter Layer:
250grms Cold unsalted butter
For crust:
1/4cup Milk or 1egg
Day 1:
Take all the ingredients given for the dough in a bowl, mix everything gently,by scraping the sides of the bowl until you get a soft dough, dont knead to much as we do for the breads.
Lightly flour a pie pan and place the dough.
Gently shape dough as flat ball by pressing it down before storing in the fridge, as this helps a lot for rolling the next day, dont make a tight ball as they may strengthen the gluten which we dont need for croissants.
Lightly dust the top of the dough with flour and wrap well with a plastic,so that they wont dry.
Keep in fridge for ovenite.
Day 2:
Next day, take 2parchement papers, cut the cold butter into half thick slabs, place these pieces on the parchement paper to form a 6inch square.
Cut the butter into pieces to form a pect a square, top it with an another parchement paper,roll it well giving much pressure so that the pieces begin to stick together.
Pound the butter until it flattens well and form a even square, trim the edges to make a pect neat square,put the trimmed butter on the top of the square and pound them lightly with the rolling pin.
Refrigerate this for a while.
Laminating the dough:
Unwrap the dough and roll it out as 10inch square,brush the excess of the flour.
Take the butter out of the fridge,butter should be cold but pliable. Unwrap the butter and place it in the centre of the dough, so that its forms a diamond shape on the dough.
Fold the sides of the dough over the butter, stretch it slight so that point of edges will reach the middle of the butter square.
Lightly press the edges together to seal completely the butter inside the dough, ensure the butter shouldnt escape from the dough while rolling.
Check this link to know how to make and bake classic french croissants.
Gently start rolling the dough without pressing too much, dust the dough gently,roll the dough as a rectangle dough,dont forget to shape the corners with ur fingers in case if they lose their square shaped.
Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed.
Brush the flour off and then fold the exposed dough over the folded side.
Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches.
Fold the dough in thirds again, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.
Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
Day 3:
The next day, unwrap and lightly flour the top and bottom of the dough.
With the rolling pin, “wake the dough up” by pressing firmly along its length.
Slowly roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour.
Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and rigerate for about 10 minutes.
Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both side,this helps prevent the dough from shrinking when it’s cut.
Check that there’s enough excess dough on either end to allow you to trim the ends so they’re straight and the strip of dough is 40 inches long. Trim the dough so that they are straight.
Divide the dough:
With a knife,mark the top of the dough with 5inch intervals along the length,now place the tape measure along the bottom lenght of the dough.
Make a mark 2-1/2inches in from the end,make marks at 5inch intervals from the point along the bottom of the dough.
Make diagonal cuts by positioning the yardstick at the top corner and the frist bottom mark,use a pizza wheel and cut the dough along this line with connects each top of mark to the next bottom mark.
You will get 7 triangles.
Shape the croissants:
Work with a pieces of triangular dough at a time.
Using a rolling pin,lightly roll the triangle to stretch a little, this will give your croissants height and layers.
With a sharp knife, make a 1/2inch long notch in centre of the short side of each triangle,this helps rolled croissant curl into a crescent.
Place the triangle on a work surface and with one hand on each side of the notch,begin to roll the dough away from you towards the pointed ends.
Roll the dough tight enough,brush the croissants with milk or with egg whisking an egg with a teaspoon of water.
Brush the croissants lightly, place the croissants in a cool place for proofing about 2hours.
Croissants are ready to bake if you able to see the layers of the dough from the side, if you shake the sheets slightly the croissants will wiggle.
Mini croissants brushed with milk
Preheat the oven to 200C/400F, brush again the croissants one more time and place you baking sheets in the middle rack of the oven.
Bake for 15 to 20 minutes until the crust turns golden brown,cool the croissants completely.
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