Yes this month our Baking Partner challenge was to make a bread using Tangzhong method. I have never tried baking a bread. Never crossed my mind.But sometimes I wished to bake a Naan consumed by Muslims community in Gujarat. I had the recipe to prepare it with the use sour dough starter (known as Khameer). But every time thinking it would be a long process I dropped the idea. Thanks Swati for giving us this challenge.
Our March Baking Partners challenge made me curious to try out Muslim Naan using the Tangzhong method. Muslim Naan has its origin in Western Asia & is available in Gujarat & some parts of Maharashtra. It has a round disc shape. One can find many roadside vendors selling it during the month of Ramadan.Muslim Naan is cut into 4, 6 or 8 parts (depending on the size) & mostly eaten with meat or chicken thin gravy dishes. One of famous dish is Naan Qalia.
I did not expect the satisfaction and happiness I felt after making this Naan
It is as my baby made with perfection. After having success with this Naan , the sky was limitless.
This was my second attempt. Amazing isn't it.
Lets get briefed up with this magical method of bread making with crusty top & fluffy inside.
A little about Tangzhong method:
Tangzhong method has its origin in
Japan. Tangzhong in Japanese means a thin flour based
starter. This method of bread
making was developed by a Chinese to make bread soft & fluffy. The
beauty of making bread by this method is that its soft & fluffy
texture can be maintained for a few days. If you warm it for a few secs in
microwave or in a preheated oven, it will regain its freshness just
out of oven.
Ingredients for Tangzhong
50 gm/ 1/3 cup plain flour
250 ml/ 1cup water/ milk
2½ cups All purpose flour
3 tbsp caster sugar
1 tbsp milk powder
1/4 cup milk
2 tsp instant yeast
30 gm/3 tbsp butter (cut into small pieces,
softened at room temperature)
1/2 tsp olive oil for greasing the tray
Instead of Egg wash I used (Recipe adapted from here)
1/2 tbsp milk powder
1 1/2 tbsp lukewarm water
1/2 tsp sugar
1/2 tsp instant coffee
Method of Making Tanghzong
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.
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.
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 of Making Naan
- Combine all dry
ingredients: flour, salt, sugar and instant yeast in food processor bowl with kneader blade.
- Whisk and combine all
wet ingredients: milk and tangzhong, then add into the dry
- Knead until you get a
dough shape and gluten has developed.
- Knead in the butter
- 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
- Knead the dough into
a ball shape. Place in a greased bowl and cover with a wet towel
- Proof till it's
doubled in size, about 40 minutes*
- After first proofing transfer to a clean
floured surface. Deflate and divide the dough into two equal portions.
- Roll into 7 inch disc.
- Proof again for 15 minutes
- Now brush with milk powder,coffee, sugar & water mixture
- Bake @ 180C for 30 minutes
- Transfer onto a wire
rack and let cool completely.
- Cut into 4 equal triangular parts.
- Can be stored in muslin cloth in a airtight container for 3 days.
For Proofing: Pre- heat your oven to maximum temperature for 10 minutes. Switch off your oven. Now place the bowl covered with towel in the oven.It will be double in size after 15 -20 minutes. Same process can be adopted for second proofing.