BRIOCHE TANGZHONG

 BRIOCHE TANGZHONG

A real discovery for me 😱😍 that I share with you:
The tangzhong is a Japanese method which gives brioche, bread dough, pizza which gives an absolutely incomparable softness and which allows to prolong its conservation.
This method has been tested and adopted by many bloggers around the world
The fact of bringing the water and the flour to 65 ° allows the development of gluten. I let you test and you will see for yourself 😉

✔Ingredients
💥For tangzhong
💥25g of flour
💥100g of water
✔For the dough
💥350g of flour
💥100g of tangzhong
💥70g of sugar
💥7g of salt
💥1 egg
💥110g of lukewarm milk
💥10g whole powdered milk (optional is for better taste)
💥7g dehydrated baker's yeast
💥50g of soft butter

✔ Preparation of the tangzhong
♦ ️ Prepare it the day before or at least 6 hours before
so that the gluten develops even more.
♦ ️In a saucepan put the flour + water, stirring constantly over medium heat.
♦ ️The mixture will thicken and become gelatinous, especially do not boil
♦ ️Reserve overnight in a cool place
✔Preparing the dough
♦ ️In the robot bowl add the lukewarm milk + the yeast
♦ ️ Pour in the flour then the salt, sugar, powdered milk, egg
♦ ️Mix 10min
♦ ️ add the butter as you go
♦ Knead until the dough comes off the base
♦ ️Let your dough double in volume,
the time to rise will all depend on the quality of your yeast and the temperature of your room (do not panic if you see that your dough has not moved after 1 hour c is common for this kind of rather heavy dough.
♦ ️Once the dough has risen degas
♦ ️form 3 ball
♦ flour the work surface
♦ ️Spread the dough lengthwise and roll up on itself
♦ ️To have a more stringy crumb (as for a puff pastry)
♦ Roll out the dough into a rectangle, fold down the bottom then the top, turn a quarter of a turn
♦ ️ Spread out again and roll
♦ ️ deposit this first in the mold
♦ ️Repeat the operation until all your dough is used up
♦ ️Let the dough rise until it reaches the height of the mold.
♦ Brush with an egg yolk + milk
♦ ️Bake at 150 ° for 50min
🔷️ TIP: The tangzhong you can use in all your rising pasta,
(bread, pizza).

Burger Restaurant style. Patties making

 Chicken meat mix of Breast and thigh fillet. both equal amount.

Say 500gm Breast fillet and 500g thigh fillet.

Take 150gm of breast fillet and make keema using knife. 

Now take 500gm thigh fillet. Add One big spoon (15GM) All purpose flour and one spoon (7GM) Corn Flour.

Run in Processor once then add 350gm Breast fillet.Run again. take this out and add keema of 150gm fillet. Now knead with hand for almost 4-5 minutes. 

Now add spices for marination. 

1. 1 teaspoon of salt(10gm).
2. White pepper Powder: 2gm half tea spoon
3. black pepper powder: 1.2gm half tea spoon
4. Garlic powder: 1.5gm Half tea spoon
5. Ginger powder: 1/4th spoon. ( very less)
6. Paprika: 1.25 gm half tea spoon.
7. Ajinomotto: 2gm 1/2 tea spoon

• Knead again to mix all spices properly. It should be very sticky.
• Now make patties out of this.
• keep in freezer for 2-3 hours. It should become very hard.

Now coating should be done. For the batter and preparation required.

1. Get 3 eggs
2. Maida      : 50gm 3 big spoon .
3. Corn flour: 50gm 3 big spoon .
4. Rice flour: 25Gm 1. big spoon

Add egg in flour and mix properly till it becomes like paste.

Take One bowl and keep:

1. Maida : 30gm 
2. Corn flour : 15gm
3. Rice flour: 15gm
4. Add bread crumbs 10gm

and mix properly. Deep patties in this solution. then put in rice flour pwder made.

Cook oil at high temperature. Put Patties in oil for 6-7 minutes.

 Take out. Takebun and put patties inside bread. 

Secret of Tasty and healthy Pizza base, prepare at home

Generally pizza base available in market spoils the taste of Pizza. You could never experience that fresh and fun Pizza. Same time it is not healthy.

After getting lot of amazing comments on my homemade pizza, friends always asked me how I make Pizza base at home so nicely soft and perfect.

Try cooking pizza base in this way and surprise family and friends with your baking skills.

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Ingredients & quantity

for Pizza Base: ------------------------------ 1)Cooking Olive oil: 15ML 2) Pizza Seasoning: Oregano or rosemary 3) Semolina: 20% 4) Wholewheat: 50% 5) All purpose flour: 30% total 200gm flour for 10" Pizza 6) Rock Salt and sugar: 2gm (half tea spoon) 10gm (2 teaspoon) 7) Instant Dry Yeast: 1teaspoon) 8) Water(Lukewarm) : 130ML

• Mix all flour and oil.
• Mix Yeast in water. Mix all together to make dough.
• keep doughfor proofing, punch to remove air after round 1-2 hours.

Roll and make a perfect pizza base. For Pizza Sauce ------------------------------- 1) Tomato: 1-2 medium size 2) Onion & Garlic: as per tomato 3) Tomato Ketchup: 2 spoon 4) Sugar& Salt as per taste 6) Chilli Powder: pinch 7) Seasoning: for taste 8) Spring Onion: Boil Onion, make puree. Fry onion and garlic. add puree and cook till it oozes out oil. add sugar, salt, seasoning, ketchup.

Pizza Base at home

Restaurant style Pizza base, Pizza dough, and Pizza sauce.

ShCulinary product list

Pure Veg products 

V1: Yellow Moong Cake: (YM) Made of healthy best quality Moong Dal,Coconut milk, cream and vanilla essence. 500gm 290Rs 200gm 130Rs	V2:Tofu SoyaBean Paneer: (Tofu) Paneer made from high quality soyabeans, no added preservatives. to be consumed within 2-3 days, store in freeze. 500gm 230Rs 200gm 100Rs	V3:  Focaccio Bread ,Italian bread  (FB) Bread soft, fluffy with fragrance of Pizza and also got dimple, yes its Foccacia. 300gm 160Rs 500Gm 250Rs

Contains Egg

E1 Carrot Walnut cake  (CW) Healthy fresh Carrot with walnut cake, soft and smooth in mouth. Good for travelling, outing and picnic. 200gm 150Rs 500gm 340Rs	E2 Pineapple Tart  (PT) Sweet and soft with a sour ting of Pineapple filled in creamy layer. made from real pineapple. 200gm 150Rs 500gm 340Rs	E3 Croissant Deliciously layered, with each thin film melting in mouth with best quality butter filled with chocolate or custard raisin. taste you can never forget. 500gm 400Rs 150Gm 130Rs

How to prepare Pineapple Tart melt in your mouth?

Pineapple tart

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Of all my bakery arts, this  is one of the masterpiece. I can bet you can't stop with just one piece.
you will eat and repeat, eat and repeat.

Delightful pineapple Tart filled with sweet and a ting of sour pineapple jam is a delicacy being cooked during New year in Vietnam. We love to exchange gifts with relatives and friends. Along with moon cake which is important delicacy during New Year ("Tet" in Vietnamese).

How good it will be if you can also cook this mouth watering dish at your home.

Let's do it. collect all the ingredients first.

Ingredients:

for pineapple Filling:

1. 1.4kg fresh pineapple
2. 300gm-400gm sugar
3. 1 small cinnamon stick

Pineapple Jam for Tart

For Dough:

1. 160gm butter (room temperature)
2. 52 gm sugar
3. 2.5 tsp curd
4. 3.5 tsp whipping cream (52.5gm)
5. 2 big egg yolks
6. 265gm plain flour
7. 26 gm corn flour

Procedure:

Preparing pineapple jam takes more time in whole process. Although this jam can stay for long time in fridge as it is cooked with sugar. Once Jam is ready your more than half work is complete.

Steps to prepare pineapple jam which will be used for filling:

- Cut the pineapples into small pieces or you can use grinder to make pineapple paste.

- Put the paste in the non-stick pan with sugar and cinnamon stick.

- Let the solution boil at low flame. Pineapple will ooze out all water from it. Sugar will also extract water from pineapple. Let the solution boil at low flame so that  all water evaporates. Don't forget to stir at regular intervals to avoid sticking at bottom of pan.

Jam Preparation: no water added

Steps to prepare dough for filling:

- Beat the butter, sugar, curd together. Add whipping cream with medium level. Add egg yolk and beat again.

- Sieve the flour and add into the mixture.

- Use hands to knead the dough slowly.  Don't knead dough for longer as it will get harder.

- Use cling film to wrap the dough and keep it in the chiller at least 30mins to set the dough. So that you can easily work with the dough.

- Divide the dough into small balls.

- Make the dough flat and put filling in the middle and create the round/rectangle cookies as your wish. Don't put too much fillings as it will break the dough. I often divide 20gm dough with as much as fillings you want but not too much as tart will be broken while baking.

- Eggwash the cookies before baking. It will give nice golden color to cookies.

 Glazing: 1 egg yolk + 2 tsp milk, mix properly to create solution sticky like paste. 

 With eggwash, tart will look more tempting.

Preheat the oven to 175degree celsius and put the prepared tart inside it. Wait for 15-20 minutes and our tart is ready. 

- Baking time 15-20mins @ 175celcius.

Cooking is not only preparing amazing dishes but also inspiring others to cook.
Please comment about your experience and suggestions on preparing pineapple tart.

Comment below for any further info.
Let us know how was your experience baking tart.

Few of my friends and neighbors comment:

"Out of this world"

"Amazing taste.. never ate before"

sable Viennois Cookies

 One of the most beautiful city of Europe is Vienna, city of dream.
Viennois Cookies are famous tea time snacks of Vienna.

Let's cook this simple delicious Vienna delicacy, Sable Viennois.
It's basically 6 ingredients recipe.

Ingredients:

- Butter
- Icing sugar
- Egg whites
- Cake Flour
- Salt
- Vanilla Essence

This cookies will just disappear in your mouth, softly broken butter cookies will go amazing with tea and coffee. So let's get started.

Procedure:

1. Whip butter in a pan and add sugar in it.

2. Add cream and whip again until it's light and fluffy.

3. Slowly add in white eggs and vanilla essence. Continue whipping.

4. Shift cake flour and salt gently into the mixture. Fold properly.

5. Pipe, shift into large star pastry tip. Pipe with confidence into W shape which is common or any design your creative mind can think of.

6. Now bake in pre-heated oven to 360 F (180c) untill the edges turn brown from 10-12 minutes.

Enjoy cookies with tea or coffee.

Focaccia

Focaccia pronounced as

foh-kah-chuh 

This is so easy, so delicious and extremely dimple. Yes and it's dimple is not just for beauty but adds in taste.

It's an Italian bread and quite similar to Pizza when you add toppings.

How to dimple the dough to get Focaccia dimpled.

A bit tricky

Here is how?

Ingredients:

• - Bread flour
• - Yeast
• - Water
• - Salt
• - Herb

Steps:

1) take a big bowl and pour water in it as per requirement. Add salt, yeast and floor in it and mix.

2) Allow this mixture to settle down for 30 Minutes. you can see bubbles coming up and a layer is formed. This is called proofing. Dough will bloat up.

3) Apply olive oil in hand and oven pan to provide greasing and taste. Put the dough in Pan and flatten it.

4) If you want plain Focaccia, just add Mint leaves small pieces of such leaves and bake.

5) Keep mixing the dough for 5 min to make it soft and fluffy.

6) take the baking pan and put the dough in it. Pat it to spread evenly in the pan.

Cover it with damp clothes and leave it for 1 hour. It will bloat and become double of its size.

7) With  your greasy fingers, poke inside the dough all around to give it cute dimples. brush it with olive oil.

8) Sprinkle seasoning over it, chilly flakes, rosemary.. and add cut onion, capsicum,olive on top to beautify it.

Bake at 250 degree Celsius for 30 min.

Take out and leave it for cooling. 

Your Focaccia bread is ready.

Enjoy with friends, family and kids.