Soft and fluffy dinner rolls made using the Tangzhong method. These dinner rolls make great pav buns too, and are eggless.
There is nothing like hot fresh dinner rolls from the oven and today I am sharing a recipe for homemade dinner rolls/ pav buns that uses the Tangzhong method.
I had read about the Tangzhong method and always wanted to try it. Its a bread making technique that originated in Japan (and popularized by a Chinese cookbook author), where the flour is first mixed with water, cooked to make a roux, cooled and then added to your bread dough ingredients. The result is a soft and fluffy bread that remains soft for longer than the one made the regular way.
The chemistry behind the tangzhong method is interesting and one that Jenni from Pastrychefonline.com explains very well. She explains in the post that the bread is moist because of the water content in it. By cooking the flour with the water you help the starch molecules hold on to the water, and at the same time keep a portion of the flour in your dough from strengthening their gluten bonds, giving the resultant bread a slightly tender crumb. That doesn’t mean that your bread will lack structure. Since only 5-10% of the total flour used in the recipe is used in Tangzhong, you get the structure from the rest 95%, and yet get a tender and moist bread.
The other day when I was trying to look for pav buns/dinner rolls recipe and saw that Gayathri from Gayathricookspot.com used the tangzhong for her pav buns, I knew I wanted to make it. I have a good whole wheat dinner roll recipe on the blog, but you know how much I love trying new recipes, so decided to give this pav bun/dinner rolls recipe a try. Even though I always try to make my breads more whole wheat, this time I decided to not substitute any of the flour with whole wheat. I was making pav bhaji and wanted it to be exactly street style, where the pavs are never whole wheat, but the less healthy maida/all purpose.
The dinner rolls came out so perfectly soft and fluffy. The tangzhong method also yields bread thats remains softer for longer, unlike most homemade breads that become hard in a day or two. Unfortunately or fortunately, there was nothing left of the dinner rolls for me to test that theory. My dad who had been out of town and only arrived at dinner time to eat the pav bhaji, didn’t realise till I told him that the pav is also homemade. He thought they were store bought pav buns.
In case you are wondering how I served the pav buns, here it is. Click on the picture for the recipe for pav bhaji.
New York style baked cheesecake with a rich yet light cream cheese filling and a buttery biscuit crust.
Whenever I think of cheesecake I think about the episode from the TV sitcom Friends where Rachel and Chandler discover the most luscious and creamy cheesecake they have eaten. And ever since that episode, I have wanted to get my hands on a cheesecake that would make me feel how they feel while eating a piece of that cheesecake.
The recipe that I am sharing today is my answer to that episode. The recipe yields a baked cheesecake that has a rich yet light cream cheese filling. I have made this recipe a couple of times now. Each time I have made it for guests, and after baking and letting it cool, I never found time to photograph it, even though it always came out really good. Its good that I didn’t photograph it then because the more I made it the more I gathered on tips and tricks that will help you get the perfect creamy baked New york cheesecake.
The original recipe doesn’t have a crust, but my mom likes crusts, and I have realized so do a lot of other people. Graham crackers are not easily available in India. While traditionally, one would use graham crackers in crust, digestive cookies are a good substitute for using in cheesecake crusts In India, you get McVities digestive cookies which can be used to make the cheesecake crust. I sometimes like to mix in a packet of Unibic’s Honey Oatmeal digestive cookies as well and am always happy with the results.
The recipe is adapted from here and I am so grateful for Katy to have posted it. The original recipe as is was perfect, but required a little tweaking to suit my and my family’s liking.
A few tips I have learnt from the original post (do check it out) as well as baking it a couple of times now, is to make sure all your ingredients are at room temperature. It is very important to keep that in mind if you want a smooth, creamy filling. Although its a vanilla cheesecake, I like the slight tang from lemon and recommend you using both the lemon zest and lemon juice. A 2-hour bake in my oven gives the perfect texture to the cheesecake. Cooking in a bain-marie helps the filling cook slowly and evenly, yielding a creamy cheesecake.
These chocolate peanut butter cookies are a peanut butter and chocolate lover’s delight. Plus, they are whole wheat!
I love baking cookies. I love baking actually. But I do love baking cookies, in particular. The dough is easy to put together. You can scoop out portions and keep the cookie dough in the freezer to bake any time you want. And there are so many variations you can try.
Recently I had planned to make my peanut butter cookie recipe from the blog. While measuring the ingredients I decided to swap some of the flour with cocoa powder to make chocolate peanut butter cookies instead of my regular peanut butter cookies. I also made them 100% whole wheat. They came out great and thought will share the recipe with you.
A note: I did not change the sugar amount, since I like my chocolate stuff to be less on the sweet side. In case you like sweeter cookies, add 2 tbsp of sugar to the recipe.
If you are following me on instagram, you would have seen the post on the chocolate chip cookies. It was one of the first posts I wrote on the blog, and while I have made the recipe a couple of times now, it was only recently that I updated it with better photographs and a printable recipe. If you are looking for more cookie inspiration check out that blog post too.
The last couple of days have been busy and was only able to post one new recipe last week but in the coming few days I have a cheesecake recipe, a granola recipe and a corn tikki recipe to share. I am also looking for ideas and inspiration for recipes to try and love hearing your suggestions. Also, a big thank you to everyone who has tried a recipe from the blog and tagged me on your posts on instagram and left a comment on the blog or messaged on Facebook. It really means a lot to me when I see you trying a recipe out and liking it!
Hope you get to try this recipe out. If you do, do share your results. Have a great day!