Showing posts with label method. Show all posts
Showing posts with label method. Show all posts
Chocolate Marble Asian Bread Roux Method Home Bakers Challenge 4
Tuesday, April 15, 2014
Tangzhong or roux method give a soft bread,the texture of the bread coz of the water roux aka tangzhong makes cotton like bread and stays pect for more than 2 days in room temperature. But am sure that this bread gets vanished very quickly coz of the presence of chocolate in it.To make the “tangzhong” or “water roux,” a mixture of water and bread flour is heated and stirred just until it forms a paste. Then, this paste is removed from the heat and allowed to cool, and added to the dough ingredients. When the water and flour first combine, the flour absorbs the liquid. Once heat is applied, the flour particles swell many times their original size and burst, releasing starch into the liquid. At that point, the mixture will turn like gel.This gel like flour paste can then be used as a dough enhancer to improve the moisture and texture in the final bread loaf.Breads prepared by this roux method doesn’t get stale and hard like other breads within a day of baking, it will stays soft and fluffy for several days.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Coming to this marble Asian bread, Manjula of Desi Fiesta chosed this chocolate marble bread for this months Home Bakers Challenge as the challenge of this month are breads.This eggless chocolate marble Asian bread goes for easy preparation and they can be done easily through bread machine or manually. This bread with mild sweetness suits pect for breakfast or for snacks. Enjoy this softy bread with your cup of tea or coffee for your breakfast and am sure you will have a filling breakfast.Sending to Bake fest hosted by Manjula,event by Vardhini.
Recipe Source: Simple Recipes
Water roux:
1/3 cup bread flour
1 cup water
For dough:
2+1/2 cups bread flour
2 tbsp sugar
1/2tsp salt
3tbsp Milk powder
100 ml Water + 2 tablespoons water
1+1/2tbsp Unsweetened cocoa powder
1+1/2tsp Instant yeast
2tbsp Butter
Water roux or tangzhong:
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly, cook until ripples form.
Set aside to cool by covering with a plastic film.
Dough:
In a bowl, add the water roux, and all the other ingredients, except for the butter, water and cocoa powder.
knead it until it forms soft dough.
Add the butter and knead until the butter incorporates into the dough.
Divide the dough in approximately 2/3 and 1/3 portions. Remove the small portion and set aside by covering with a cling film.
Knead the bigger portion until the dough is smooth and elastic. Set aside in a bowl by covering the dough with a cling film.
Take back the small portion and knead it again and add cocoa powder and water as needed and knead until the dough is smooth and elastic.
Cover the chocolate dough and set aside in a bowl by covering with a cling film.Let both dough proof until the dough doubles to its original size.
Knock back both dough and let it rest for 5 minutes on the counter, cover both dough.
Flatten the chocolate dough into a rectangle shape of approximately 6 x 9 inches and the white dough to 12 x 6 inches.
Layer the chocolate rectangle in between the white rectangle. Flatten the rectangle and cut in 2 equal portions. Layer one piece on top of the other and flatten again.
Repeat this procedure 3-4times.
Then again cut into 3 equal strips. Gently roll the strips and place 3 together and make a braid.
Place the braided bread in the loaf tin. Cover the tin with plastic film and let them rise in a warm place until the dough has almost tripled its original size.
Meanwhile, preheat oven at 350 F.Bake the tin for approximately 20 minutes.
Remove from the oven and brush with melted butter.
Transfer the bread to a wire rack to cool.
Slice and enjoy with your favourite spread.
Mutton Kurma Pressure Cooker Method
Tuesday, April 8, 2014
If am in hurry or feel like lazy to cook, i know ill be making my dinner or lunch with my pressure cooker. Every trip to India,we never forget to get a new pressure cooker, even if someone ask me wat to get for me from India, ill ask them to bring me the recent one, needless to say i have a bunch of pressure cookers with different sizes and brands.While going through my non vegetarian recipe list, i wasnt able to see my usual pressure cooker method mutton kurma, recently i prepared this quick version of my mutton kurma for our weekend lunch and clicked it without any fail to post it today.
Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and to Jaleelas Bachelors Feast.
1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil
To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts
Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.
Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.
Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.
Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.
Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.
Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.
Close the lid of the pressure cooker and cook upto 5whistles.
Once the steam gets released, add the chopped mint leaves and give a stir.
Serve hot with rice or rotis.
Since this kurma is prepared through pressure cooker, the cooking time goes for less time when compared to the usual stove top method. Usually some cook their meat through pressure cooker and prepare their kurma separatly in an another vessel,but this kurma gets ready completely through pressure cooking.If you dont have enough time to cook your sunday mutton kurma for lunch, this pressure cooker method will help you definitely.Sending to 60days of Christmas hosted by Priya and Divya and to Jaleelas Bachelors Feast.
1/2kg Mutton with bone(fat removed,washed and cleaned)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste (for marinating)
1tbsp Ginger garlic paste
1/2cup Yogurt
1tbsp Lemon juice
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil
To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts
Marinate the mutton pieces with the ginger garlic paste,yogurt,lemon juice,salt,chilly powder and turmeric powder and keep aside for an hour.
Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.
Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.
Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.
Now add the marinated mutton pieces,coriander powder,salt and cook for few minutes.
Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.
Close the lid of the pressure cooker and cook upto 5whistles.
Once the steam gets released, add the chopped mint leaves and give a stir.
Serve hot with rice or rotis.
Eggless Rye Bread Cinnamon Rolls with Tangzhong Method
Wednesday, March 26, 2014
Every 15th of the month, if you are following my space my followers will definitely know that am a part of a group with a decent bunch of home bakers called baking partners.This challenge was started by Swathi of Zesty South Indian Kitchen and every month we will be baking cakes or breads. Our this months challenge was bread with Tangzhong method and scalded method.I decided to bake my breads with tangzhong method, this method of baking bread is quite famous in Asian countries.
Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.
Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water
For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)
Making the tangzhong:
Mix the flour in water 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.
Rye Bread:
Take the flours,sugar,salt,milk powder and instant yeast in a bowl,make a well in the center.
Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.
Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.
To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.
Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.
Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.
Preheat the oven to 350F.
Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.
Remove the bread from the pan and cool it completely before slicing.
I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.
I replaced the rye flour with wheat flour and prepared my bread dough with water roux.
For cinnamon rolls:
Bread dough
2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...
Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.
Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.
Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.
Enjoy!!
Tangzhong is a water roux method prepared with a part of flour along with 5parts of water combination.This mixture is later cooked in low heat to make a roux, once this mixture thickens, its cooled down to room temperature and this roux is used in bread making. Leftover water roux, can be conserved very well in fridge in case if you need just half of the prepared roux for making a bread.Tangzhong method gives super softness to the bread and also keep the bread will stay fresh much longer than the usual breads.You can make the famous Indian dilkush/dilpasand, coconut and dry fruits stuffed bread with this tangzhong method. However i choosed to bake mine with rye flour as a simple bread and as cinnamon rolls with all purpose flour and wheat flour combination.
Tangzhong/Water-roux:
1/3cup All purpose flour
1cup Water
For Rye Bread:
1+1/2cups All purpose flour
3tbsp+2tsp Sugar
1cup Rye flour
1tsp Salt
1/4cup Mashed potatoes
2tbsp Milk
1/2cup Milk
120grms Tangzhong/Water roux (use half of the tangzhong)
2tsp Instant yeast
3tbsp Butter (cut as small pieces & softened)
Making the tangzhong:
Mix the flour in water 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.
Rye Bread:
Meanwhile take the milk,mashed potatoes, tangzhong in an another bowl,whisk well and add it to the dry ingredients.
Knead everything as a dough, add the butter and knead again for a while, this dough will be smooth but not sticky and elastic.
To text stretch the dough, if its forms a thin membrane, your dough is done. Knead the dough as a ball and place it in a greased bowl,cover it and let it sit in warm place for about an hour.
Transfer the dough a flate space, deflate the dough and divide into three or four equal parts, place it in a plate and let it sit again for half an hour covered with plastic.
Roll the each balls as long oval and roll it to form a log like loaf.Place it in a greased loaf pan, keep again for an hour to double their volume.
Preheat the oven to 350F.
Brush the loaf with milk and bake for 25-30minutes until the crust turns golden brown.
Remove the bread from the pan and cool it completely before slicing.
I used few chocolate chips while rolling my loaf but unfortunately i didnt sprinkled them generously.
I replaced the rye flour with wheat flour and prepared my bread dough with water roux.
For cinnamon rolls:
Bread dough
2tbsp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...
Slice the dough as thick slices,arrange those slices over a greased baking square pan..Cover it with a plastic wrap and let it sit again for an hour until they double their volume.
Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown.
Let them cool,prepare a thick paste with confectioners sugar and water,drizzle over the rolls once they gets cool completely.
Enjoy!!
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