Soft Pumpkin Twist Bun

This soft and cottony pumpkin twist bun is delicious, super light and cottony…packed with everything pumpkin…screaming with all the spices in every bite…

The color of this bread is…very pumpkin with all the spices, maybe not too enticing…or very appealing, but do not get fooled by its appearance…it is super, I mean super soft and taste amazingly everything pumpkin.

These buns stay light, moist and soft for days like all the breads baked using tangzhong method. Since I baked so many buns, I end up sending some to neighbors and friends…and I got request for baking more of these pumpkin buns.

– Why pumpkin?

Because it is Autumn and it is everything pumpkin…pumpkin contains a lot of beta-carotene, which give the bright orange color of the flesh. Beta-carotene and carotenoids are antioxidants that help immune system, may help reduce risks of chronic eye diseases.

Pumpkin also contain fibers, soluble and insoluble, therefore it might help the elimination of the bad cholesterol (LDL).

– What is the texture of these buns?

The combination of tangzhong or water roux method and the pumpkin puree is magical…resulting is a soft cottony bread, almost like mochi.

– Why these pumpkin twist buns are so addictive?

They are coated with a layer of pumpkin glaze made with pumpkin puree, sugar and pumpkin spices.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 30 g bread flour
  • 150 ml water

Pumpkin bread dough

  • 600 g bread flour
  • 300 g pumpkin puree
  • 110 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 1 ½ teaspoons cinnamon
  • 60 g butter (room temperature)

Pumpkin glaze

  • 90 to 100 g pumpkin puree
  • 50 g sugar
  • 2 teaspoons pumpkin spices
  • Pearl sugar (optional)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Pumpkin bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the buns…

Knock back the dough and split into approximately 18 little balls (approximately 70 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and roll it like a Swiss roll.

Roll more from the center of the Swiss roll placing a little bit of pressure and roll it until approximately 16 in (40 cm) rope. Repeat the process until all the balls are done.

To make the twist…fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking ban of your preference. Cover the pan and let the twist rise until double in size.

In the meantime, in a small pot add the pumpkin puree, sugar and pumpkin spices. In a medium heat bring the mixture to boil. Let it simmer for a couple of minutes and remove from the heat and let it cool.

Once the twists doubled in size, gently brush the top of the twists with the pumpkin glaze, and sprinkle with pearl sugar.

Bake in a preheated oven of 350oF for approximately 18 to 20 minutes.

Remove from the oven and let the buns cool on a wire rack.

Serve warm or at room temperature.

Store the bread in an airtight container.

– If you enjoy this pumpkin twist bun recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Rustic No-Knead Sourdough Bread

This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.

I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.

I browsed through internet and came up with 20% whole wheat flour mixture with bread flour. It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.

This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack.  If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.

– Why using sourdough starter?

It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.

– What is sourdough starter?

Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.

– Is sourdough bread easier to digest?

Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.

– Are you ready to try baking sourdough bread?

This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.

Ingredients:

  • 200 g mature sourdough starter (100% hydration)
  • 400 g bread flour
  • 300 g water
  • 10 g salt

Method:

In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.

Add the sourdough starter to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oF, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Liège Waffle

These waffles are a fusion of brioche and waffles topped with caramelized crunchy sugar and they are so good, totally addictive…

– Have you ever heard of Liège waffle?

Well, I have not until I bumped into it when searching for something on the internet and started to read about it…

These are originally from Belgium and do not taste like your traditional waffle or even Belgian waffle.

– What’s the difference between Liège waffle and Belgian waffle?

Belgian waffle uses batter and Liège waffle uses yeasted dough, yes, yeasted dough like bread and has pearl sugar in it which caramelized once in the waffle iron.

– Why you need to try Liège waffle?

Because they are unique as every bite of the waffle contains crunchy caramelized sugar…which makes these waffles super special.

– How do you serve Liège waffle?

You can serve as you would serve pancakes, American waffles, Belgian waffles…but I like it plain…just as it is…

– How long it takes to make Liège waffle?

Like bread, these waffles use yeast raised dough therefore will require more time than your traditional waffles (batter), but worth the time and effort.

And because contains a lot of butter like brioche it is recommended to use a stand mixer.

– Can I freeze the Liège waffles?

Absolutely, I like to freeze the raw dough already divided and let it thaw in the refrigerator overnight. In the morning, place the dough on the counter for 10-15 minutes and directly to the waffle iron…super easy.

– How did I come up with the recipe?

After looking into many recipes in details, I realized that the percentage of butter varied from 15-51%, yes, some recipes called for 51% of butter when compared to the flour content…I like butter, but do not wanted to have my arteries clogged while eating this waffle, so I adapted to about 35%.

– Would you like to try it?

Here we go…

Ingredients:

  • 4 oz butter (113 g)
  • 320 g bread flour
  • 1 jumbo egg (approximately 65 g)
  • 1 ½ teaspoon yeast
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 g honey
  • 150 ml milk
  • 150 g Belgian pearl sugar

Method:

In the bowl of an electric mixer fitted with the dough hook, combine all the ingredients except for the butter and Belgian pearl sugar.

Mix until well combined, it will be very sticky, do not add more flour.

On low speed, add the butter, and scrape down the bowl as needed, making sure that all the butter is incorporated in the dough. Increase the speed to medium and knead until the dough is smooth and elastic, between 10 to 15 minutes.

Remove the dough and place in a bowl and cover tightly with a lid or plastic wrap. Let rise until doubled, about 2 hours.

Punch the dough down, flatten the dough with your fingers and spread the Belgian pearl sugar on the dough. Cut the dough in half and place one on top of the other. Again, cut the dough in half and top it on the other half.

Divide the dough into approximately 16 equal pieces (50 g) and gently roll each piece into a ball.

At this point you can freeze the waffle dough…first on the baking sheet. Once the waffle balls are frozen place them into a freezer quality plastic bag and store for future use.

Or, let the waffle dough sit for 15-20 minutes and place the waffle dough on the waffle iron according to the manufacturer’s instructions. Place the waffle dough in the middle of the waffle iron and cook at medium low for about 4 to 5 minutes until cooked through and golden brown. The time will vary depending on the heat.  Make sure to watch carefully as the sugar can burn if the temperature is too high.

Carefully transfer the waffle to an iron rack and serve warm or keep in a warm oven of approximately 225oF.

Make sure to clean the waffle iron, while warm as the sugar will caramelized and stick to the iron once is cooled. You can use a spatula and damp cloth.

– Care for more recipes using waffle iron?  Please check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Bread Butter Crisp

These sticks of buttery bread are light, crisp with a touch of sweetness…so addictive, you will not stop eating until they are all gone.

I don’t know if this is the right name for these bread sticks, I saw the recipe on a Taiwanese channel on YouTube and could not resist to try as soon as I could. Apparently, they are very popular in Hualien, a town on the east side of Taiwan…and this is how they call these sticks of bread basted with butter and sprinkled with sugar.

From my understanding, people line up in front of bakeries to buy these bread sticks…now…you tell me if the name makes sense and if you would line up for these bread sticks…although I must tell you that these bread sticks are very addictive…and I need to control the amount I make as they can be gone in one sitting…

– Why should you try these buttery bread sticks?

Because they are super easy to make, using leftover sandwich bread, butter and sugar.  Yes, only 3 ingredients!

– How do they taste?

They are so light, so airy, and so tasty, buttery with a touch of sweetness, which can be adapted to your taste, more or less butter, more or less sugar…it is totally up to you.

– Do I need an air-fryer?

No…actually the original recipe was done in regular oven…I adjusted the recipe using air-fryer…if you own an air-fryer, this is the way to go for these bread sticks, much faster and easier…

– No more talk, ready to explore the recipe?

Ingredients:

  • Slices of sandwich bread
  • Butter
  • Sugar

Method:

Freeze the slices of bread for at least 30 minutes or overnight. By freezing the slices of bread, will facilitate the cutting.

Cut each slice of bread into five to six sticks.

Layer the bread sticks in an oven safe pan or cookie sheet and bake in a pre-heated oven of 130oC  (265oF) for 15 minutes. Flip the bread sticks and bake for another 15 minutes. Make sure the bread sticks are totally dry and crisp.

Alternatively, you can use the air-fryer by placing the bread stick into the basket and air-fry at approximately 275oC for 15 to 20 minutes, until the bread sticks are totally dry.

Remove the dry bread sticks from the oven or air-fryer and baste with semi melted butter (for more buttery and sugary sticks) or melted butter (for a mild butter with less sugar) on two sides of the bread stick (opposite).

Dip the bread stick butter side on a dish with sugar. Repeat on the other side.

Place the buttery sugary bread stick back on the oven safe pan of air-fryer basket (sugar side facing top and bottom).

Bake again at 265oF for 15 minutes or in the air-fryer at 275oC for 10 minutes. Please adjust the temperature and time accordingly, making sure the sugar does not burn.

Remove from the oven or air-fryer. Cool completely before serving.

Store in an airtight container.

– Looking for more simple and easy recipes?  Please look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Hot Dog Buns

These hot dogs are wrapped in a layer of bread, each bite of the salty hot dog is accompanied by a slightly sweet and super soft bread…the combination is amazing!

Typically, I do not buy hot dogs…but I had two packages in the freezer left from July 4th, after going through all the options I decided to make these buns…and it was so much fun…and yes, it is a lot of hot dog buns for two people. I gave away most of it to friends and neighbors and save some in the freeze, which was great as a snack or in between meals.

– Why you should try making hot dog in a bun?

Because they are fun and so good, and for sure less messy than the traditional way to eat hot dogs, not bread cutting and hot dog sliding from the bun. Just dip them into your favorite condiments.

– Can you make ahead and freeze?

Absolutely, after baking the buns, let them cool and freeze. Let the buns thaw in the refrigerate overnight and warm them in the microwave or in the oven.

– What kind of bread dough?

I used gelatinized dough in the making of the bread, where part of the flour is scalded with hot water before adding to the bulk. This method is very popular in Asian baking goods, similar to tangzhong or water roux, the bread will be fluffy, light and will stay soft for many days.

– What is the chemistry behind flour gelatinization?

I found a great website which you can read more about if interested in the chemistry of this method, please take a look HERE.

– Should we explore the recipe?

Ingredients:

Gelatinized dough

  • 180 g bread flour
  • 120 g boiling water

Bread dough

  • 570 g bread flour
  • 110 g sugar
  • 9 g salt
  • 9 g yeast
  • 180 g heavy cream
  • 100 g milk
  • 1 ½ egg (save the ½ egg for egg wash)
  • 60 g butter
  • White sesame

Method:

Gelatinized dough

Add the boiling water from into flour, mix until well until a dough form. Cover and let it cool. Place the dough in the refrigerator for about 12 hours.

On the day of making the bread. Take the gelatinized dough from the refrigerator and let it sit at room temperate for about 15 minutes.

Bread dough

In the mixer, add all the gelatinized dough, and all the other ingredients under bread dough, except for the butter.

Turn the machine and stir (#1) for 2 to 3 minutes, until a very sticky dough form, refrain from adding more flour as gluten forms the dough will be less sticky.

Increase the speed to #2 and let it mix for 20 minutes. The dough will remain somehow sticky but very elastic.

Add the butter and mix for another 10 to 15 minutes using #2 speed.

Take a small portion of the dough and stretch until a very thin and transparent membrane (windowpane), if the dough tears, mix for another 4-5 minutes and perform the stretch test until you achieve a very thin and transparent membrane. This test suggests that the gluten has developed.

Remove the dough from the mixer and place in a bowl and cover. Let dough proof until tripled to its original size.

Once the dough has triples in size, remove the dough from the bowl and lightly knead the dough pressing out the bubbles. Divide the dough into 50 g each. Roll into smooth balls, cover with cloth and let it rest for 10-15 minutes.

On a lightly floured work surface, flatten each dough and roll out to form a longish oval shape. Starting from the longer end, roll it up swiss-roll style. Roll into a long rope, about 3 times the length of a hot dog.

Wrap the rope around the hot dog from one end to the other. Place in a baking pan and rest it rise until double in size.

Brush the top of the buns with the egg wash and (remember the ½ egg from the dough?), and sprinkle with white sesame.

Bake in a preheated oven at 350oF for 15 minutes.

Remove and serve warm or let it cool and freeze.

– Care for more bread recipes? Check these out…

Did you know that hot dogs are made with beef, pork, turkey, chicken or a combination of the meats? Although some hot dogs contain other parts of the meat that we normally do not consume, therefore it is important that you read the label when buying hot dogs. Because hot dogs are processed meat, it should be consumed cautiously.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple No-Knead Ciabatta

If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…

I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.

I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…

My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.

– Where did I get the inspiration for this recipe?

Right here…at Umi’s Baking

– Why no-knead ciabatta?

Because it is easy and does not require any skills.

– Do I need any special gadget?

Absolutely not…just a scale and a rectangular container (plastic or glass).

– How long it will take me from the beginning until I have the ciabatta ready to eat?

If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.

– Should we start?

Here we go…

Ingredients:

  • 290 g water
  • 2 g yeast
  • 385 g bread flour
  • 30 g olive oil
  • 7 g salt

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the flour and olive oil to the yeast mixture.  Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let is rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.

Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oC. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oC and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

– Ready for more no-knead bread recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Sweet Potato Bread

This soft and cottony purple sweet potato bread is amazing, so light, almost like a cloud…you will not stop munching on it…

The color of this bread is so enticing…very appealing and super attractive….not to mention it softness…indeed like a cloud.

This bread stays light, moist and soft for days like all the breads baked using tangzhong method. Since I baked two loaves, one I stored in the refrigerator and microwaved for 20 seconds and the bread is like out of the oven.

– Why purple sweet potato?

Purple sweet potato contains a lot of anthocyanin, which give the purple color of the flesh. Anthocyanin is the same pigment found in red grapes, blueberries and red cabbage.

– What is the texture of the bread?

The combination of tangzhong or water roux method and the creamy mashed purple sweet potato is magical…soft and cottony bread, almost like mochi.

 -Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

Purple sweet potato dough

  • 500 g bread flour
  • 245 g purple sweet potato, steamed and mashed
  • 80 g sugar
  • 7 g salt
  • 6 g yeast
  • 8 g vital gluten
  • 30 dry milk
  • 80-100 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Purple sweet potato dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

– More bread recipes? Sure…check these out…

Did you know that the purple sweet potato contains more antioxidant than blueberries? Antioxidants helps combat cardiovascular disease and cancer. Moreover, sweet potatoes in general contain a lot of fiber, vitamin C, vitamin A and manganese.

Thank you for visiting Color Your Recipes…have a colorful week!




SuperFood Protein Bread

Have you ever had bread with protein powder in it? Well, this might be the way to start a new day…specially if you are in hurry.

First, I must admit that this is my first-time trying protein powder, I never felt that I needed it but when I was offered to try one of products from LIVfit, I thought that this would be the perfect opportunity to try the Organic SuperFood Blend

I had the bag  in my cupboard for a couple of weeks and every time I look at it I did not know what to do with it…I did not want to add into smoothie or juice…that is too simple…until I need it to bake more bread and the “aha moment” that I was waiting to use the superfood blend came to my mind…why not add some protein into my bread dough? And this post was created…

Before I continue I must disclose the following… “I have been given SuperFood Blend as part of a product review, as the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company“.

People always complaint about the empty calories in bread…not anymore, as this bread comes with protein and the mix of vitamins and antioxidants…a great way to start your day.

– What is SuperFood Blend?

The SuperFood Blend is a mixture of organic pea protein, quinoa, chia, flaxseed meal, hemp, green tea, variety of fruit blend and some vitamins…you can read more about it here.

– How should I add the protein powder to the bread dough?

Since I am already familiar with all the ingredients in this blend and have made bread using them (separately) it would not be too hard to incorporate the powder into the bread dough. And yes, I applied the tangzhong method…I substituted a small portion of bread flour with the protein powder and added vital gluten to compensate the lack of it from the protein powder.

My making this bread I found out that the protein powder absorb a lot of liquid, therefore much more water was added to get the perfect texture.

– Did the protein powder affected the bread?

Not at all, the bread came out moist, soft and fluffy…if not by the color and the speckles you would not be able to tell that there is protein powder in it…

– Ready for the recipe?

Ingredients:

Water roux or Tangzhong

  • 50 g bread flour
  • 250 ml water

SuperFood Blend Bread Dough

  • 500 g bread flour
  • 80 g SuperFood Blend
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 dry milk
  • 200 ml water
  • 80 g butter (room temperature)

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

SuperFood Blend Dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 140 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into 2 Pullman pan, (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– Looking for more bread recipes? Check these out…

Did you know that protein is necessary for building bones, muscles and skin? With that said, not everyone needs extra protein, especially if you eat routinely meat, fish, dairy products and eggs. Adding protein powder to your diet might be beneficial to vegans, vegetarians, athletes, older adults…

Thank you for visiting Color Your Recipes…have a colorful week!




Sugar Twist Bread

This soft and cottony sugar twist bread are the best treat ever…they are a light version of brioche…same richness, full flavor with much less calories.

I made so many versions of this bread and I must admit, this version, so far is the best one…the real trick here is to add the butter after the gluten has form.  Yes, it will take more time to incorporate the butter into the dough but so worth the extra time as the crumb of the bread will be something out of this world…

In this recipe as many others I used the tangzhong or water roux method, which you can read more about it here

– Do I need to shape the bread as described here?

Absolutely not…you can shape the dough as you desire…in a pullman loaf, as an individual roll, as a pull-apart, braided, dinner rolls, in another word, which ever shape you want…and even filled it.

– Ready to try this recipe?

I got the idea of twisting the dough from My Mind Patch.

Here we go…

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 20 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 65 g heavy cream
  • 20 g butter
  • 50g Earth Balance

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The windowpane test, demonstrates that the gluten is very well developed and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

 

Assembly

Knock back the dough and divide into balls of approximately 75 g each. Let them rest on the counter covered for 5 to 10 minutes.

If making sugar twist, roll one dough into a 16-18 inch length rope. Fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking pan, I used small square pans (3 twists) or a USA biscotti pan (7 twists). Cover the pan and let the twists rise until double in size.

Brush the top of the twists with the egg wash (remember the 1 ½ tablespoon egg from the dough?), and sprinkle with sugar.

Bake in a preheated oven at 350oF for 25 minutes. Remove and let it cool.

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Flaxseed Meal Sandwich Bread

This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread.  This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.

We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread.  Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…

Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day

–  What is tangzhong or water roux method?

This method was originally developed in Japan and now days is very popular in Asian bakery.  The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.

– Why using tangzhong method in baking will keep your bread fresh?

The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.

– Can I use tangzhong in all my bread recipes?

Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.

Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!

The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.

Ingredients:

Water roux or tangzhong

  • 50g bread flour
  • 250 ml water

Flaxseed Meal dough

  • 450 g bread flour
  • 50 g whole wheat flour
  • 50 g flaxseed meal
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 g dry nonfat milk
  • 100 ml water
  • 70 g Earth Balance or butter (room temperature)

Method:

Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (149 F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here for more detail.

Flaxseed meal dough

Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter.  Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately 15 minutes. You will notice that the dough will no longer be sticky.

Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.

Once the dough reaches the windowpane stage, place it into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

– More Asian inspired bread recipes? Please check these out…

Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.

Thank you for visiting Color Your Recipes…have a colorful week!