Dil Pasand / Dil Kush - Tangzhong method of making bread / Bakery style / Baking partner challenge # 8

Dil pasand or dil kush was in my to do list for so long.When Swathi  gave this month challenge, I was enlightened.Tangzhong is a Japanese method of making bread.Here a custard like paste is prepared and added to the bread mixture.This helps us to achieve in getting a soft bread .This recipe also uses just 3 tbsp of butter,but still gets a soft bread.I have also tried sand witch bread using this method.I will post the recipe soon.I have used dessicated coconut for the filling,where you can also use fresh coconut.

Yield :
one 9 inch dil pasand and a small dil pasand.

Ingredients for tangzhong :

1.Bread flour -    50gm / 1/3 cup
2.water            -    250ml / 1cup    (could be replaced by milk, or 50/50 water and milk)

 

Formula of  1 parts of flour with 5 parts of water heat at 65 c/ 150F.

Ingredients of bread:

1. bread flour    - 350gm / 2½ cups
2. caster sugar     - 55gm /3tbsp+2tsp
3. salt                    - 5gm /1tsp
4.  egg                  -  56gm (equals to 1 large egg) ( If you want eggless, increase amount of milk or add a cooked potato)
5. milk powder     -  7gm/1tbsp+1tsp (to increase fragrance, optional)
6. milk                  -   125ml/ ½cup
7. tangzhong         -   120gm  (use half of the tangzhong you make from above)
8. instant yeast      -    5 to 6gm/2 tsp
9.  butter                -    30gm/3tbsp(cut into small pieces, softened at room temperature)

 Fillings:
     0. 1 1/2  Cup freshly grated coconut

1.  ½ cup crushed cashew nut
2. ½ cup Tooty Fruity
3. ¼ cup sugar ( increase sugar if you want more)
4.  1 egg white  or ¼ cup milk
5. Cardamom pwdr  - a pinch.

Method of making tangzhong:

*    Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.

* The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done.  If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.

* Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )      

Method for making the filling:

* Take  a pan,add coconut and saute it ,till we get a nice aroma out of it.Make sure that it doesn't change colour. If we are using freshly grated coconut ,it will take some time to loose its moisture.We can also use dessicated coconut ,instead of fresh coconut .

 

* Add sugar and give it a stir.Let the sugar melt and combine well with the coconut.If the filling is too dry,then sprinkle some water ,so that the mixture is combined well.At last add cardamom pwdr,crushed cashew nuts and tutty fruity .Let it cool completely.

Method of making bread:

 * Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage  Keep kneading until the dough is smooth, 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. The time of kneading all depends on how hard and fast you knead. * Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C/ 80 F.)

 * Transfer to a clean floured surface. Deflate and divide the dough into two equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.

 

 
* If you want to make a simple white bread roll without filling you can do that at this time.
* Or if you want make a filling then divide dough into two half, one is slightly higher amount than the other, with one half with more dough  make a 9 inch round and thick of ½ inch and place it in your cake tin, evenly spread your filling on the top.
 

 * Then make the second half which is less than the first. Make another 9 inch round and cover the filling and seems the sides so that it won’t, comes out while baking

 * 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 white on surface. Bake in a pre-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.

Notes:
* When placing the filling inside the bread,make sure the seems of the bread are closed properly,if not the filling will come out and the bread will be looking ugly.

* Roll the dough evenly,if not the edges will be too hard to eat.

* The fillings can be altered according toour taste.