Wednesday, 1 July 2015

Spinach and Cottage Cheese Whole Wheat Pull Apart Buns......

Spinach and Cottage Cheese Whole Wheat Pull Apart  Buns...... 
This Buns are made using Water Roux / Tangzhong Technique.... Makes  Extremly soft bread...

Spinach and Cottage cheese mixture
Ingredients 
1 cup chopped Spinach
2 tbsp chopped Dill leaves
4 cloves of chopped Garlic
1/2 Cup Cottage cheese cut in to small pieces
1/2 tsp Pepper powder
Salt to taste
1/2 tsp Butter 
Method
Add butter into a pan. Let it melt, add garlic. Sauté it for few seconds. Add the spinach and cottage cheese. Sauté it for 2 to 3 minutes. Add salt and pepper powder. Sauté it for 2 minutes more, add dil leaves and sauté it till the mixture is dry. Keep it aside. 

Water Roux / Tangzhong 
1/2 cup All purpose flour
1 cup Water / Milk or 50:50 
Method
Add the ingredients in a pan. Whisk both the ingredients together and keep whisking on low flame  till the mixture becomes thick and smooth.  Take off the flame and keep whisking till it cools down. Keep it aside covered.

Spinach and Cottage Cheese Whole Wheat Pull Apart  Buns
Ingredients 
3 1/2 cup Whole Wheat Flour
2 to 3 tbsp of Water Roux / Tangzhong 
Salt to taste
2 tbsp  Dry Yeast
2 tbsp Sugar
1/2 cup Lukewarm Water
1 cup Extra Water 
Spinach and Cottage cheese mixture 
1 tbsp Butter
1 tbsp Oil 
1/2 tsp Butter + 1 tbsp Milk for brushing 
Method
Take a mixing bowl. Add flour and salt. Mix it and keep it aside. Take lukewarm water add yeast and sugar and let it rise. Make a well in the centre of the flour, pour in the yeast water, spinach mixture and water roux. Start mixing the flour. Add extra water little at a time to make a soft dough. Add the oil and knead it well for 5 minutes. Apply 1/2 tsp butter on top. Cover the bowl and let it rise double in size. Punch the dough and knead it again for 2 minutes. Make equal portions of the dough. Take a round baking tray. Grease the tray with 1/2 tsp of butter. Make round balls and arrange the balls leaving some distance. Cover with a damp cloth and let it rise double in size. Apply milk and butter mix and bake at 180 degrees Celsius for 30 to 35 minutes or until the top has browned. (Optional) Brush with butter on the hot buns after removing from the oven. Cool the bread a bit and remove it from the tin and cool it on a cooling rack.