Wheat Bread (Tangzhong Method)

Ingredients:

Tangzhong
All purpose flour	⅓ cup
Water	1 cup
Wheat Bread
Milk	110 gms
Whisked egg	1 or 45gms
Tangzhong	100gms
Sugar	40 gms
Salt	5 gms
Bread flour	200 gms
Whole Wheat flour	150 gms
Instant yeast	6 gms
Butter	40 gms

 

 

Direction:

1. Mix flour and water without any lumps, cook in medium flame string continuously until the mixture turns thick. Once it’s thick you can see lines for each and every stir. In this stage switch off and transfer to another bowl and stir couple times wrap it (to avoid drying). Allow it to cool use when it’s in room temperature.
2. Sieve flour, and whisk all the dry ingredients together in a large bowl.
3. Beat egg in a small bowl, add milk and tangzhong and mix until it blends well.
4. Add this to flour and mix well until the gluten is released. Then add butter and knead until you get soft and sticky dough.
5. To check the consistency take a small amount of dough and pull using both hands it will stretch like a transparent paper break that using your finger it should tire out with clean edges (it’s called as window pan test) it means kneading is done.
6. Grease a bowl and place this dough, cover it with a cling wrap and allow it to proof until its double in size (40 minutes) to check using your index finger punch the dough in center, your finger should release without sticking and the impression should stay.
7. Divide the dough to for equal portions and make smooth ball, cover and allow it to rest for 15 minutes.
8. After resting, roll out one portion of the dough to a ¼ thick oval shape. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
9. Turn the dough over with the folds facing down and flatten with rolling pin. Repeat this for other three portions and transfer to greased loaf pan. Cling wrap and allow for second proofing about 40 minutes or until it raises to ¾ of the pan.
10. Brush with milk and Bake in 350ºF preheated oven for about 30 minutes. Transfer to cooling rack and slice it after completely cooled down.

Note:

In this same way you can prepare white bread for ingredients check here.

 

 

Whole Wheat Pumpkin Muffin

For this week Blogging Marathon, I choose baking with wholegrain theme. This was interesting tried lot of recipes and my first post was healthy whole wheat muffin with apple sauce and pumpkin. To attract my kids shredded some chocolate on top of the muffin. Adding raisins and nuts are optional.

Ingredients:

Whole wheat flour	2 cups
Baking powder	1 tsp
Baking soda	¼ tsp
Salt	1 tsp
Nutmeg powder	½ tsp
Brown sugar	2/3 cup
White sugar	1/3 cup
Olive oil	¼ cup
Apple sauce	½ cup
Pumpkin sauce	½ cup
Buttermilk	1/3 cup
Eggs	2
Raisins	¼ cup
Walnut	¼ cup

 

Directions:

1. Preheat the oven to 400ºF. Grease 12 muffin cups or line with paper muffin liners.
2. Whisk flour, baking powder, baking soda, salt, nutmeg powder and set side. Beat the eggs lightly.
3. Combine brown sugar, white sugar, oil, applesauce, pumpkin, and beaten eggs and mix well until blend well.
4. Add the pumpkin mixture to the flour and stir until combine well. Add raisins and walnut and fold the mixture.
5. Divide the batter evenly in 12 muffin cups and bake for 15 – 20 minutes. Add shredded chocolate on top of the muffins and cool it.

 

 

Blogging Marathon page for the other Blogging Marathoners doing BM#25

 

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