Apr 16, 2015

Cheese Garlic Bun's (roll's)

A few years back when I visited my brother in Australia. He used to take me each day to a different restaurant and bread stores. where we used to by different types of bread for breakfast. These cheese garlic buns are one of those. I like that garlic flavor and cheese texture of the rolls. After I came back tried to bring those flavor in my buns. After two three trials I got that flavor almost I can say  not 100 %. but we still like this garlic flavored bun's with a spicy soup. 

                                                                  For this recipe I used normal dinner roll's recipe, before I used to add one egg but now I replaced that one egg with one tab.sp egg replacer. In original bun's what I have in Australia they sprinkle the bun's with grated cheese on top . Here I discard that because we already added lots of grated cheese in the dough. If you want to make this bun's more cheese then sprinkle with grated cheese after you glaze with milk and then put them for baking. Here I used minced garlic you can add chopped jalapenos for make this more spicy. Since I served them with a spicy soup I didn't add..
Let's check the recipe   
 photo bun 1.jpg INGREDIENTS:--
Warm water --- 1/2 cup
Warm milk ---- 3/4 cup
Egg replacer  ----   1 tab sp
Sharp chedder cheese  ---  1 cup grated
Garlic minced  ---   1 ful garlic (it is more then two tab. sp)Butter --- 2 tab sp softened
Salt --- 1/2 tea sp
All purpose flour ---- 4 cups
Active dry yeast --- 2 tea sp
sugar --- 1 tea sp
Milk for glazing
1. Pre-heat the oven for 10- 15 min.
2. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to raise and become creamy and bubbly.
3. Now in a big bowl add butter, flour and salt and rub well then add egg replacer, yeast mixture, milk and make a soft dough.
 4. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
5. After kneading the dough for 10 minutes place the dough again in a big bowl grease a little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.
6. After the first raise punch down the dough and take it onto a lightly floured surface add grated cheese and minced garlic and knead the dough to mix every thing well.
7. Now divide this cheese garlic dough in to 6-8 pieces and shape each in to a roll in to rounds or knots as you like.
8. Now place them in a lightly greased baking tray cover with a cling wrap and again leave them to rise in a warm place 
9. After they rise up glaze them with milk and bake them in a pre heated oven for 20 - 25 min. at 175 degree C. or till golden brown on top.
10. Let them cool a while in the same tray then remove from the tray and cool them on a wire rack.
Serve with any soup......

Apr 15, 2015

Pav Bun's -- Tangzong Method

This is my third recipe under roll's and buns sub theme. Pav-bhaji is one of the favorite dish at home as a breakfast or for dinner. I tried to make pav buns at home many time but never got a perfect bun's. Some times I get them hard crust and some times they turn in to dense, even some times they turn just like rock. I used to think that is all because of our maida... :) I used to break my head if it is maida, how can bakery people make those soft fluffy buns? That was a mystery for me. When I saw this bun's in Gayathri's blog I was surprised but still didn't try my hands. Because still I have a doubt if I get them like that soft and fluffy or not. When Gayathri said that she is coming for 50th Bm meet to Chennai the first thing I ask her to make this bun's in front of me. So sweet of her she made a huge batch of bun's for all of us to go with Archana's delicious tonak., I just enjoyed that combination that day Thank you so much girl's. 
 photo pav.jpg                                                                        After our BM meet immediately I tried this bun's recipe and I can't believe I made it... got the same texture and shape. After that I stooped buying Pav bun's from store and made a several times, every time I get the same texture I am so very happy with this recipe a big Thanks to Gayathri..
Let's check the recipe    
For tangzong...
All purpose flour (maida)  ---  1/6 cup (2 tab sp and 2 tea sp Thanks for this measuring Idea Valli) 
Milk  ---   1/2 cup
For dough...
All purpose flour(maida)  ---   2 and half cups
Sugar  ---  3 and half tab sp
Salt   ---  1 tea sp
Curd or yogurt  ---  1/4 cup
Baking soda  ---  a pinch
Instant yeast   --  2 tea sp
Butter   ---   3 tab sp
 photo lap.jpg METHOD:--
1. I a sauce pan mix milk and flour till you get a lump free mixture.
2. Heat this milk and flour mixture, keep stirring till you get a sticky dough.
3. Remove from heat and cover with a cling wrap, set a side to cool.
1. Mix curd with baking soda mix well and set a side.
2. In a big mixing bowl take flour, sugar, yeast, salt,  prepared tangzong, curd and baking soda,  add 1/2 cup water and knead in to a sticky dough.
3. Now add butter and knead well to incorporate the butter, Then keep kneading for 10 minutes.
The dough should pass the window pane test, that means if you take a small piece of dough and stretch between your fingers like a square and the dough should be thin enough to pass the light and that should not brake. If the dough breaks start kneading again, mostly this process will take 10  minutes for me...
4. Now make a big ball out of this dough, grease a big bowl with oil and lightly rotate the dought in the bowl so that dough should coat with oil.
5. Cover the bowl with a cling wrap and set a side to raise this will take 1 hour to 2 hours. Mine took 1 and half hour to 2 hours some times depends on climate. The dough should become double in size and when you press the the dough with your finger that hole should stay like that.
6.Now punch down the dough, cut in to 4 equal portions roll a bit and cut each portion in to 5 equal portions.
7. Roll each portion in to a tight ball place them in a baking tray and cover with a cling wrap and let them raise double in size again.
8. Pre-heat the oven at 175 degree C. for 10 minutes.
9. Brush the top of the roll's with milk, bake at 175 degree C for 20 to 25 minutes or till they turn golden on top.
10 Remove from the and brash with butter, let them sit in the baking try till you can touch them with your hand, when you able to handle them remove from the baking tray and cool them on a wire rack till they completely cool.
Serve with Bhaji......