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Ingredient
Eggless: Yoghurt/Curd Buns
Introduce
Chef :
Anamika BanerjeeEggless: Yoghurt/Curd Buns
The most easiest, tastiest & quickest way to prepare these Buns/Rolls or whatever you name it- Immensely delectable it is…A must try for all to well fathom the same
#BoxWeek18
#Curd
#CooksnapChallenge
Ingredient
Food ration :
4-8 peopleCooking time :
20 mins. Prep T
80 ml
Fresh Milk: Lukewarm
2-3 tbsps
Fresh Milk (RT): For Final Coat Brushing
Cooking instructions
* Step 1
First Up: Get ready with all your dry & wet ingredients aforesaid to start on with the rest of the procedures fast
* Step 2
Ensure to sift all the dry ingredients at least twice before mixing with the wet ones…I’ve used my stand mixer to knead the dough to keep my hands free & carry out with rest of my chores until then
* Step 3
Hence, I’ve added in all the aforementioned ingredients altogether and fixed the stand mixer on its moderate speed to knead the dough for at least 10-12 mins time before letting it sit for its first proofing- Refer to the pics given down below
* Step 4
* Step 5
* Step 6
* Step 7
Time for the 1st proofing with the cover on for at least 60 mins time or until the dough rises up sufficiently to its double size. Keep it in the RT for the proofing
* Step 8
* Step 9
Once the given time period of the first proofing- Dust the working platform/station with some dry flour- Place the dough on it & gently knead it with loose hands for about a minute or two & divide it into 8-9 equal pieces depending on the size of your Baking Dish/Tray
* Step 10
Again, cover it back for a short proofing of about 15-20 mins time before shape it finally & put it back on its final proofing before the baking…
* Step 11
Once again, take each one of these dough-lets & with the help of the palms & fingers knead it gently & roll it back to the same shape and this time, we need to arrange each one of them in rows into our pre-greased Baking Dish/Pan, directly
* Step 12
Give it a round of the milk wash to it & sprinkle the sesame seeds onto its top & cover it back for the final proofing of another 60-90 mins time before baking it- Once the final proofing is done, give it the last round of the milk wash & sesame seeds sprinkle (if required) & put it inside the preheated oven for baking @180C for about 15-18 mins time (can vary with different oven settings)
* Step 13
Post the baking time when it’s top crust is already dark golden brown- Turn off the oven, rest it inside for another 5 mins time & then take it out & place it onto the cooling rack for cooling down completely. Don’t try to take it out of the Hot Baking Dish immediately- it might tend to break being absolutely fragile at that point
* Step 14
Allow it to cool down a little more to take it out of the Baking Tray/Dish & serve quite moderately hot to relish & chillax with your choicest piping hot drinks- Mine’s always either of my freshly brewed Coffee or Darjeeling Tea
Note: if there is a photo you can click to enlarge it
Tag
gms. Bread Flour/All-purpose flour
gms/1/2 tsp Salt
gms/1 tbsp Castor Sugar
gms/0.5 tsp Instant Yeast
fresh milk (lukewarm)
gms/1/4 Cup Plain Curd/Yoghurt
Butter (RT): I usually use salted ones to balance the tartness correctly hence usage of the salt initially is less
Baking Pan/Tray: Pre-lined/greased with the Butter Paper: I’ve used a Ceramic Dish hence it’s just greased with butter & lining isn’t required
Fresh Milk (RT): For Final Coat Brushing
Garnish: Black & White Sesame Seeds or Nigella Seeds- Optional
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