Showing posts with label rye. Show all posts
Showing posts with label rye. Show all posts
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!!
Vegan Rye Dinner Rolls
Tuesday, February 4, 2014
Nothing will beat the aroma of freshly baked breads at home na, finally after many cakes and wonderful challenges, our this months Baking Eggless, a baking event started by Gayathri, landed on dinner rolls. Priya Srinivasan suggested this amazing dinner rolls from Cooking Classy and am sure the home bakers like me who are all part of this baking event will definitely come out with different egg subsitutes and mine is silken tofu. Have you ever tried breads with tofu, if not you guys have to give a try. Tofu gives a wonderful texture and make breads very soft,spongy and definitely you need less butter or oil. Am happy that i prepared my dinner rolls with this incredible soya cheese.
I tried my hands in baking breads with rye flour few weeks back for a baking event, obviously i loved the addition of this healthy flour instead of wheat flour in my breads. Then i prepared many bakes with this super healthy flour. My todays post for baking eggles event is a vegan dinner rolls with rye flour, silken tofu, olive oil with some red chillies flakes and herbs, yep this dinner rolls is not the sweet one. I prepared this dinner rolls few days back for our dinner and served it with some grilled meats and carrot salad. Tofu in this dinner rolls turned it out extremely soft and herbs and chilly flakes gives a wonderful flavour.If you dont have rye flour you can skip it and use very well wheat flour, mix and match the ingredients according to your tastebuds.This dinner rolls stayed pect even after two days in room temperature.
2cups Rye flour
2cups All purpose flour
2+1/4tsp Active dry yeast
1cup Silken tofu (pureed)
1/2cup Luke warm water
1/2cup Olive oil
2tsp Sugar
1tbsp Salt
1/2tsp Dry red chilly flakes
1tsp Dry herbs (i used parsley & thymne leaves)
Sesame seeds
Mix the yeast,sugar and salt in a cup of luke warm water and keep side for 5minutes until the yeast mixture turns foamy.
Take the both flours, dry red chilly flakes, dry herbs in a bowl, mix everything well.
Slowly add the foamy yeast,pureed tofu and olive oil and knead as a soft dough.
Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.
Let them sit for an hour until they double the volume..
After an hour, punch down the doubled dough and knead again..
Make 16 small sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..
Preheat the oven to 350F.
Brush the breads with olive oil,sprinkle the sesame seeds on the top and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread.
Put off the oven and take off the mould and let them cool..
Serve with salads,soups or with any spreads.
I tried my hands in baking breads with rye flour few weeks back for a baking event, obviously i loved the addition of this healthy flour instead of wheat flour in my breads. Then i prepared many bakes with this super healthy flour. My todays post for baking eggles event is a vegan dinner rolls with rye flour, silken tofu, olive oil with some red chillies flakes and herbs, yep this dinner rolls is not the sweet one. I prepared this dinner rolls few days back for our dinner and served it with some grilled meats and carrot salad. Tofu in this dinner rolls turned it out extremely soft and herbs and chilly flakes gives a wonderful flavour.If you dont have rye flour you can skip it and use very well wheat flour, mix and match the ingredients according to your tastebuds.This dinner rolls stayed pect even after two days in room temperature.
2cups Rye flour
2cups All purpose flour
2+1/4tsp Active dry yeast
1cup Silken tofu (pureed)
1/2cup Luke warm water
1/2cup Olive oil
2tsp Sugar
1tbsp Salt
1/2tsp Dry red chilly flakes
1tsp Dry herbs (i used parsley & thymne leaves)
Sesame seeds
Mix the yeast,sugar and salt in a cup of luke warm water and keep side for 5minutes until the yeast mixture turns foamy.
Take the both flours, dry red chilly flakes, dry herbs in a bowl, mix everything well.
Slowly add the foamy yeast,pureed tofu and olive oil and knead as a soft dough.
Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.
Let them sit for an hour until they double the volume..
After an hour, punch down the doubled dough and knead again..
Make 16 small sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..
Preheat the oven to 350F.
Brush the breads with olive oil,sprinkle the sesame seeds on the top and bake in middle rack for 20-25 minutes until a golden brown crust forms over the bread.
Put off the oven and take off the mould and let them cool..
Serve with salads,soups or with any spreads.
Subscribe to:
Posts (Atom)
