Prep Time
20minutes
Cook Time Passive Time
10+45minutes 4hours
Prep Time
20minutes
Cook Time Passive Time
10+45minutes 4hours
Ingredients
For The Tangzhong Flour-Water Roux
For The Dough:
Instructions
The Tangzhong Flour-Water Roux
  1. In a deep but thick-bottomed pan whisk together lightly the flour, water, and milk until smooth and there are no lumps.
  2. Place the pan on the stove, and over medium heat, let the roux cook stirring constantly until it starts thickening. Remember there should be no lumps and the roux should be smooth.
  3. In case you have a thermometer stop cooking @65C /150F, get it off the stove. The burner is hot and may cook the roux further.
  4. In case you do not have a thermometer do not fret watch the tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Your roux is done.
  5. Let the roux/ tangzhong cool and rest for about 2 to 3 hours.
  6. The consistency of a tangzhong is soft and creamy crème patisserie.
  7. In case you plan to refrigerate the tangzhong, transfer it to a bowl and cover using plastic wrap.
The Bread Dough:
  1. Add the flour, salt, sugar, powdered milk and instant yeast in the processor bowl and run the processor to mix. (Mine does not have pulse button)!
  2. Meanwhile in another bowl mix the milk, cream and Tangzhong until smooth
  3. Add to the processor from the feeding tube on top. Let the dough come together.
  4. Then add the butter and process until you have smooth and elastic dough that is just short of sticky. In case the dough is firm, add 1-2 kneading teaspoons of milk to make it soft and -elastic.
  5. The dough will start out sticky but kneading it and it will just right.
  6. To test the dough is done do the windowpane test that is, you should be able to stretch the dough without it breaking right away. When it does break, the break should be form a circle.
  7. Form a ball with the dough place it in a well-oiled bowl turning it so it is well coated.
  8. Cover with a clean towel and set aside for the dough to rise, about 45 minutes or till almost double in volume.
  9. You do not need any flour for shaping this dough.
  10. Depending on your requirements, divide the dough. This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins).
  11. The shaping whether for the loaf or the rolls is the same.
  12. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick.
  13. Fold the shorter end of the dough fold it to the middle of the oval. Repeat with the other end so that it slightly overlaps the other fold.
  14. Now you need to stretch the unfolded ends for this roll the dough with the rolling pin so that the dough forms a rectangle.
  15. With your fingers, roll the rectangle from one short edge to the other, pinching the edges to seal well. Place the rolls so formed sealed edges down, in a well-oiled loaf tin.
  16. You can add your filling in the dough before rolling.
  17. To make a loaf you can just transfer the formed rolls in the tin. In case you are making ladi pav, the ones used to make pav bhaji form the balls of dough as explained above and keep them in a baking tray.
  18. Keep some space between the balls in my tray of 9*7 inches I arranged them 3*3.
  19. Cover with a towel and leave the dough to rise for about 45 minutes.
Shaping the “hedgehogs rolls”:
  1. For the hedgehogs, divide the dough as for the rolls and shape them so they are a little narrower at one end this is the nose of the hedgehog.
  2. Use black currants or laung/cloves for the eyes and nose. Chocolate chips will melt and fall off I used cloves for eyes and black currant for mouth. Press them in the dough well or they will fall off when baking.
  3. Using small pointed scissors, randomly make small cuts all over the body (if the cuts are too shallow the pattern will disappear when the dough rises and bakes) for the “quills”.
To Bake the Bread:
  1. Towards the end of 45 minutes, say around 35 minutes preheat the oven at 170C/325F.
  2. Brush the tops of the breads with milk or cream.
  3. Let them cool in the tins for about 5 minutes and then unmould and transfer to a rack until slightly warm or cool.
  4. Bake them at 170C (325F) for about 20 to 30 minutes until they are done (if you tap them they will sound hollow) and beautifully browned on top.
  5. Serve or else store in a bread bin.
  6. This bread stays soft and delicious even the next day.
Recipe Notes
  • You can also use edible markers to draw the eyes and nose after baking the hedgehogs.
  • This recipe makes enough dough to make one loaf (9” by 5” tin), 2 small loaves (6” by 4” tins) or 1 small loaf (6” by 4”) and 6 small rolls (muffin tins).
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