When Swathi of Zesty South Indian kitchen first came up with this baking group eventhough I quickly responded to her with my interest to join the group ,I couldnt keep the word or take up the first challenge as I was going away for vacation.
Vacation, mum in law's visit, lil ones birthday,birthday cakes so many thing kept me preoccupied so me joining the group always had some obstacles. Nothing has changed now as well, as usual busy with life, but still I made up my mind to join the group and I should thank the bloggers Buzz event which happened here in London few weeks before for the change in my attitude toward blogging. I am pampering my once ignored blog with frequent posts these days and I am loving it !
Coming to today's challenge.We were given 3 recipes and I choose the Whole meal bread recipe by Tangzhong method .To jazz it up, I stuffed the bread with chicken filling .The bread was really great and stuffing made it even more delicious.We enjoyed it us with our evening tea and rest of it for our brekfast too :)
(Adapted from Christine's recipes)
Ingredients for tangzhong
Bread Flour -50 gm
Water - 250 ml
Ingredients for bread
Milk- 110 gm ( approximately 3/4 cup)Egg(whisked ) - 45 gm or 1 egg
Tangzhong (refer to above recipe of tangzhong) - 100gm
Sugar- 40 gm
Salt - 5gm
Bread flour - 200 gm
Whole wheat flour - 150 gm
Instant dry yeast - 6gm
Unsalted butter, softened at room temperature - 40 gm
Method of making tangzhong:
1.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.
2.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.
3.Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool.
Method for Bread
1. Whisk the dry ingredients in the bowl of a stand mixer.
2. Add the milk, egg, and the tangzhong.
3. Mix until the ingredients come together, and then knead until it forms dough. Add the butter and continue to knead and medium/high speed until the dough becomes smooth and elastic and no longer sticky. To test the dough, pull it until it forms sort of a thin membrane. This could take up to 20 minutes.
4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise until doubled. The original recipe said 40 minutes, but my first rise took 2 hours.
5. On a floured surface, deflate and divide the dough into two equal parts and form into balls. Cover with plastic wrap and allow it rest for 15 minutes.
6. Divide dough into two half, one slightly larger than the other, with the larger half make a 9 inch round with 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
7. Brush the loaf with the egg wash and bake in a preheated oven at 350 F /180 C for 30 to 35 minutes. If the top gets too brown, tent the loaf with foil while baking.
Remove the loaf from the pan and cool on a wire rack. Let it cool completely
Ingredients for filling
Onion - 1 large
Potatoes - 2 mediumChicken (cooked and shredded) - 100 gm
Fennel seeds - 1 tsp
Curry leaves - few
Ginger - minced ( 1 1/2 tsp)
Garlic - minced ( 1 1/2 tsp
Redchilly powder - 1/2 tsp
Redchilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Chicken masala - 1 tsp
1. Boil poatoes ,mash and keep it aside.
2. In a saucpan add oil, throw in fennel,fry for a minute.
3.Add ginger, garlic, curry leaves,finely chopped onions and saute until they are soft and brown.
4.Add all the masala powders and saute for a minute.
5.Add shredded chicken, mashed poatoes and mix well until the masalas are coated into the mixture.
6.Use this to fill the bread !